https://cooking.codidact.com/categories/29/tags/2935.rssNew Posts Tagged 'fish' - CookingCooking - Codidact2021-03-19T02:04:49Zhttps://cooking.codidact.com/posts/280683Can you concoct fish broth with just fish flesh — no bones or heads?Chgg Clouhttps://cooking.codidact.com/users/535642021-02-06T23:52:26Z2021-03-19T02:04:49Z<p>When I ate <a href="https://www.openrice.com/zh/hongkong/p-%E9%AD%9A%E6%B9%AF%E9%8A%80%E8%98%BF%E6%B5%B8%E9%BE%8D%E8%BA%89%E7%90%83-%E9%A6%99%E5%AE%AE-p1766754">魚湯銀蘿浸龍躉球 at this Hong Kong restau...https://cooking.codidact.com/posts/280684How can you concoct Red Mullet Soup without bones or heads?Chgg Clouhttps://cooking.codidact.com/users/535642021-02-06T23:53:45Z2021-02-06T23:53:45Z<p>The recipe below doesn't contain any bones. Did the author forget them?</p>
<blockquote>
<p>Red mullet has particular qualities that make the flavour very rich. The secret of this soup is maki...https://cooking.codidact.com/posts/280521Why put butter onto a sheet of parchment paper and roll into a small cylinder? Chgg Clouhttps://cooking.codidact.com/users/535642021-01-20T05:29:20Z2021-01-29T20:53:11Z<p>What's the point of Step 2 below? It feels like too much work! Why "Put the butter onto a sheet of parchment paper and roll into a small cylinder"?</p>
<p>Why the "parchment pape...https://cooking.codidact.com/posts/280546When does bloating indicate poor quality or old fish? Chgg Clouhttps://cooking.codidact.com/users/535642021-01-22T06:46:25Z2021-01-22T15:47:21Z<p>The sentence embolded below bewilders me.</p>
<blockquote>
<p>Most rockfish share a certain characteristic: a swim or air bladder. This is
a gas-filled organ that allows the fish to carefully...https://cooking.codidact.com/posts/280550Why are freshwater fish more likely to contain parasites, than ocean fish? Chgg Clouhttps://cooking.codidact.com/users/535642021-01-22T07:06:43Z2021-01-22T07:06:43Z<p>Please see the sentence beside the green box.</p>
<p><img src="https://i.imgur.com/j9LJ6D4.jpg" alt=""></p>
<p><a href="https://www.cbc.ca/books/ship-to-shore-1.4922815">John Bil's <em>Ship to...https://cooking.codidact.com/posts/280549Why does stuffing fish with herbs and lemon impart almost no flavor? Chgg Clouhttps://cooking.codidact.com/users/535642021-01-22T07:03:17Z2021-01-22T07:03:17Z<p>This is the first time that I've heard that stuffing fish with herbs and lemon is "pointless, as almost no flavour will be imparted from these trappings." I'm nonplussed! Many cookbook...https://cooking.codidact.com/posts/280548Why can't Montreal and New York access Mediterranean fish? Chgg Clouhttps://cooking.codidact.com/users/535642021-01-22T06:53:07Z2021-01-22T06:53:07Z<p>Kindly see the sentence beside the red rectangle. I acknowledge Montreal isn't a world class city and may not offer world class seafood. But I'm dumbfound how New York City doesn't, when New Yor...https://cooking.codidact.com/posts/280520Why transfer salmon, seared in a pan, to the oven?Chgg Clouhttps://cooking.codidact.com/users/535642021-01-20T04:53:44Z2021-01-20T15:17:14Z<p>Kindly see the sentence with the red line beside. You already "sear for 2 minutes." Why not keep searing at high heat? Why "transfer the pan to the oven"? This second step ...https://cooking.codidact.com/posts/280522How to take hold of the bones at the head end? How will fillets fall back into place?Chgg Clouhttps://cooking.codidact.com/users/535642021-01-20T05:41:41Z2021-01-20T05:41:41Z<p>I don't understand how to proceed from Step 2 to 3.</p>
<ol>
<li>
<p>In Step 2, the bones are under the fish flesh. Then in step 3, how do I "Take hold of the bones at the head end"...https://cooking.codidact.com/posts/280467Why do Western Cuisine restaurants rarely steam fish with citrus peel and soy sauce?Chgg Clouhttps://cooking.codidact.com/users/535642021-01-14T03:34:42Z2021-01-14T04:35:06Z<p>I've never seen a Western Cuisine restaurant steam <a href="https://www.openrice.com/en/hongkong/p-%E5%86%AC%E8%8F%9C%E9%99%B3%E7%9A%AE%E8%92%B8%E6%96%91%E9%A0%AD%E8%85%A9-the-graces-restaurant-...https://cooking.codidact.com/posts/278828Asian fish packetSigmahttps://cooking.codidact.com/users/82632020-10-27T02:05:54Z2020-10-27T03:19:02Z<p>This is a very versatile recipe; the primary technique is wrapping the fish in foil to preserve moisture and not overcooking it. Unbaked packets can be frozen in a freezer bag for several months...https://cooking.codidact.com/posts/276238Parmesan-crusted tilapiaMonica Celliohttps://cooking.codidact.com/users/80462020-06-22T00:19:13Z2020-06-22T00:19:13Z<p>This is an easy way to make tilapia, a thin fish fillet, without it drying out. This recipe is scaled for two people. Quantities for the topping depend on the size of the fish pieces, so adjus...