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11 Tips for Cooking Fish

We’ve put together some important fish cooking tips for you!

  1. Before frying, the fish should be salted as follows: dilute one teaspoon of salt in a glass of cold water and pour the prepared fish with the resulting brine, drain the brine after 5-7 minutes.
  2. In order for the fish to brown well, it is recommended to dry it with a paper towel before frying.
  3. So that the fish is well browned during frying and does not burn, pork fat or butter is added to the vegetable oil.
  4. Fried fish turns out to be delicious if it is kept in milk before frying, then rolled in flour and fried in boiling vegetable oil. To prevent the fat from splashing and the fish to be fried better, cover the pan with an overturned colander.
  5. Regardless of the size, the fish is baked or fried in a highly heated oven.
  6. When frying, the fish will not fall apart if it is salted 10-15 minutes before cooking.
  7. Boiled fish is ready if its fins come off easily. Fried fish is ready if clear juice flows out when pressed with a spoon.
  8. After fish and fatty meals, you should not drink cold water.
  9. Do not store fish next to dairy products, as this can give them a fishy smell.
  10. If the dishes retained the smell of fish or onions, they should be rinsed with water and vinegar, then the smell will disappear.
  11. Herring will be tender and soft if soaked in milk.
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Cooking Tips

10 Tips for Cooking Fish

Some tips for cooking fish will be useful to every owner and hostess. So, when preparing fish, it is useful to know the following tricks. Such useful tips were found on the Internet.

  1. Salt fish broth at the very beginning of cooking.
  2. Before you start processing fish and preparing your favorite dish from it, place it in a container with water. If a fish drowns in water, it means that it is fresh, if not, then it is better to discard such fish – it is stale.
  3. The fish will not fall apart during frying if it is cut and salted before cooking for 15 minutes.
  4. To eliminate the strong smell of fish when frying it, place one whole potato in vegetable oil (peeled, washed and sliced).
  5. If the herring is too salty, you should soak it in milk or tea (the liquid will take away the excess salt).
  6. Very salted fish should be soaked in cold water for 4-6 hours. The water needs to be changed every hour or two, but the soaked fish should not be stored.
  7. For crispy fried fish, add a little salt to the hot oil while frying.
  8. Saltwater fish will taste tender if sprinkled with sugar for 30-40 minutes before frying.
  9. It is not recommended to boil the following types of fish for broth – bream, carp, lamprey, eel, since the broth turns out to be bitter from them.
  10. In order for the fish to brown beautifully, you should simply wipe it off with a kitchen towel before frying it.
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Cooking Tips

9 Tips on How to Clean and Defrost Fish Properly

Each hostess in the kitchen is a student and teacher at the same time. She can tell little tricks when cooking any dishes to her friends, as well as learn new things in cooking herself everywhere: from her mother, and from the same friends, and on the Internet, and in her favorite TV programs on TV. From childhood, we learn how to cook our own food by watching adults do it. Over time, the skill is honed and we become chefs in our kitchen, preparing delicious dishes for family and friends.

  1. Before cutting salted fish, it is recommended to fill it with cold water and hold it there for a while so that the fish swells slightly – this will make it easier to clean.
  2. The insides of small fish can be removed quite easily without cutting the abdomen. Make a deep incision near the gills, then sever the fish’s spine and remove the fish’s head and entrails.
  3. The fish is easily cleaned from the scales if it is first dipped in boiling water, and then put into warm water with the addition of a small amount of 9% table vinegar.
  4. The skin of the fish can be easily removed if the fish is preliminarily sprayed with vinegar (9% table vinegar).
  5. Scales from the fish are removed more easily and faster if you start cleaning it from the dorsal fin to the abdomen and to the tail.
  6. If you are cleaning very slippery fish, dip your fingers in salt to make your work easier.
  7. It is easier and easier to clean the fish using a regular grater under a small stream of cold water in the direction from the tail to the head.
  8. It is recommended to defrost frozen fish in cold water with a little salt added. Never use hot water for defrosting – the quality of the fish will noticeably deteriorate.
  9. Fish fillets should be defrosted simply in the air, covered with cling film.

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Cooking Tips

11 Tips for Cooking the Best Fish

Use these tips and you will have the tastiest fish!

  1. The most delicious fish is freshly caught, which is still alive (and until it starts to hurt), butchered and began to cook.
  2. Fresh fish can be stored in the refrigerator freezer for up to 3 days.
  3. Salted fish is first soaked in cold water for 1 hour, then cleaned of scales, gutted and soaked again for up to 6 hours, changing the water every hour.
  4. Herring becomes more juicy if, after cutting, it is soaked in milk or tea infusion (up to 30 minutes).
  5. The unpleasant odor of mud will disappear if the fish is rinsed in a cold salt solution.
  6. To make the fish easier to clean, it is recommended to immerse it in boiling water for 20-30 seconds.
  7. The fish must be cleaned, holding by the tail, the knife must be moved from tail to head. Start cleaning from the back.
  8. If you boil scales and a swim bladder in a small amount of water, you can get jelly for aspic. To do this, put in cold water and bring to a boil very slowly over low heat.
  9. To make cleaning the fish easier, cut off the fins with scissors.
  10. Putting your fingers in salt when cleaning slippery fish will make the work easier.
  11. Scales should not be removed from small perch, ruff intended for fish soup.
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Cooking Tips

10 Tips for Making the Most Delicious Steak of Your Life

A properly cooked steak is a piece of incredibly juicy meat that just melts in your mouth. To prevent it from turning into a rubber sole, you need to know 10 secrets that will completely change the idea of cooking.

  1. There is no need to take meat out of the refrigerator and leave it for half an hour or an hour to warm it up to room temperature. This is a completely useless procedure. We take a piece of meat from the refrigerator and cook immediately.
  2. Yes, the meat should be marinated in natural yogurt, which will make the steaks tender and flavorful.
  3. When frying in a pan, the pepper will simply burn out, so you need to pepper the meat when it has been removed from the stove or grill. It is enough just to salt it, if desired, you can lightly sprinkle it with cornstarch, which will help form a beautiful golden crust.
  4. The butter often burns while the steak is fried. Therefore, it is recommended to cook meat with animal fat or ghee. But thanks to bacon, the steak will have a more pronounced meat flavor.
  5. Gordon Ramsay suggests using the easiest way to determine the degree of doneness of a steak. This is its own face. The bloody steak feels like our cheeks, the medium-rare steak matches the chin, and the well-done can be compared to the forehead.
  6. Everyone loves the grill marks on the meat. And in vain, because they are nothing more than burnt meat. A properly cooked steak is a completely caramelized piece.
  7. Another myth is that a steak is flipped only once. Chefs recommend doing this at least six times, frying for a total of 3-4 minutes on each side.
  8. This is the most difficult task when preparing steak. The meat should rest for 10 minutes so that all the juices are distributed over the piece. To keep it warm, you need to cover it with foil.
  9. It is customary to first fry the steak in a pan, and then bring it to readiness in the oven. We suggest doing the opposite. We bake the steak in the oven at a low temperature, and then fry it in a pan and get a piece of fragrant and juicy meat with a beautiful crust.
  10. It is possible to marinate meat before frying, but this often complicates the process of obtaining a crust on the steak, in addition, the sugar, herbs and garlic contained in the marinade can burn. It is best to marinate the meat after cooking when it is resting.
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Cooking Tips

15 Tips for Cooking Cool Fish

No holiday is complete without fish. Following these tips, you will have the most delicious fish on your holiday! 🙂

  1. Cook fish in a sealed container so that moisture does not evaporate unnecessarily.
  2. When frying fish, you can add a few pieces of raw potatoes to boiling vegetable oil. It will eliminate unpleasant roasting odors.
  3. Fish dishes can be served with lemon slices, sliced tomatoes, various dressings, and sauces.
  4. Thick-bottomed pans are good for frying fish.
  5. To prevent the fish from falling apart during frying, it is salted 15 minutes before cooking.
  6. You need to bake fish dishes in a highly heated oven.
  7. The cutlet mass is prepared from low-bone fish, minced fish is prepared only before cooking. Fish cakes will be tastier if you add finely chopped fried onions to the minced meat.
  8. Fish will not stick to the pan when frying if you add a little salt to the vegetable oil.
  9. For cooking 1 kg of fish, take 2 liters of water. The fish broth is salted at the beginning of cooking. Whole cooked fish is juicier and tastier, and steamed fish tastes better than boiled in water.
  10. When boiling, fish soup is cleaned, but scales and fins are not removed. The prepared fish is placed in cold water and very slowly, in 30-40 minutes, brought to a boil. When heated slowly, the fins (partially) and scales (completely) dissolve, giving the ear a density and a unique broth. When heated quickly, they brew and become tough, insoluble. With slow heating, the ear is ready 3-5 minutes after boiling.
  11. When cooking fish soup, it is useful to pour in from 50 ml to 100 ml of vodka per liter before heating.
  12. Small fish should be placed in boiling water for cooking, large fish in cold water. To boil the fish soup, the fish is placed in cold water, removing the eyes and gills.
  13. Pike perch, carp, pike, cut into pieces, boil for 15-20 minutes; fish weighing over 1 kg is cooked for about 1 hour.
  14. The most delicious fish soup is obtained from fresh ruffs, tench and perch.
  15. Sometimes, to improve the taste of the broth, add cucumber pickle or put a pod of fresh sweet pepper, dill, and an onion.
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Cooking Tips

5 Tips for Making Sushi

Sometimes you want to make delicious sushi or hot rolls at home. How to choose the most important component for them – rice? Nothing seems to be easier. However, choosing the right rice and preparing it will depend on the quality of the final dish.

  1. Not all types of rice are suitable for making sushi and rolls. Usually, round grains of rice with a high starch content are chosen for this dish so that the final product has sufficient stickiness. The following varieties can be recommended: Kokuho, Kahomai, Maruyu, Minori and Nishiki, but you can limit yourself to absolutely any round grain, opaque rice.
  2. Choosing the right sort of rice for sushi is half the battle. It is much more important to cook it correctly so that the rolls turn out to be canonical and tasty. It is necessary to cook the rice in such a way that balls can be easily molded from it.
  3. It is washed first. At this stage, due to the treatment with water, all dirt, dust and husks, as well as excess starch, are washed off the rice. Important! Rice must be rinsed with cold water until it becomes completely transparent, otherwise it will burn to the bottom of the pan during cooking. Some adherents of Asian traditions are sure that clean water should be passed through rice nine times. After that, you will need to drain all the liquid from the rice, leaving it to dry.
  4. Now it’s time for cooking. To cook rice properly, it is important to maintain the correct proportions. For water and rice grains, they are 1: 1.25. Let’s choose a saucepan in which we cook ordinary rice. You can add nori algae to the pot to add a sea-scent flavor while boiling. After boiling, it is removed. Adding other ingredients will add spice and extra flavor to the rice. Try using rice wine or even sake for this.
  5. The final stage is rice dressing. Spread the boiled rice in an even layer in a container, evenly pouring rice vinegar mixed with salt and sugar on its surface. In this case, the rice must be mixed. After stirring, the rice should be transferred with a spatula to one half of the container. Then each portion is leveled with a spatula to allow each rice grain to soak in the vinegar. When the rice is spread over the bottom, cover it with paper towels for the final soak.
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13 Important Tips for Cooking Fish

We will help you prepare the most delicious fish! 😉

  1. The broth is never diluted with water, this will irreparably impair its taste.
  2. To make the fish more juicy, tender, it must be soaked in milk and only then salt and pepper.
  3. In an acidic environment, potatoes, peas and legumes do not boil well, remain tough; vegetables containing acid are placed at the very end of cooking.
  4. Raw or pre-fried fish is baked. When baking fish in the oven, the dishes must be filled to the brim; otherwise, the moisture will quickly evaporate and the dish will not taste good.
  5. If you pour fresh milk into a saucepan with fish, the smell will disappear, and the fish will become tastier and softer.
  6. When stewing fish, the taste of the dish will improve if you add boiled mushrooms.
  7. All fish dishes are cooked over low heat. As soon as the dish boils, the heat should be reduced.
  8. Before cutting, wipe the wooden board with a slice of lemon or moisten it with vinegar, then the board will not smell like fish.
  9. Boil squid whole or in large chunks, dipped in boiling salted water for 4-5 minutes, with low heat, adding fresh dill or parsley. With prolonged cooking, the meat becomes tough.
  10. Large shrimp are cut by hand, they have a light chitinous shell, from which the neck meat is easily extracted. The carapace of the cephalothorax is used for stuffing and cooking cancer oil.
  11. The shrimp are boiled for 8-10 minutes from the moment the water boils. Finished shrimp should float. Can be served whole.
  12. Shrimp broth has a pleasant smell and taste, after straining it can be used to make soups and sauces.
  13. Crayfish and lobsters should only be boiled alive, Dip into boiling water only upside down. Crayfish are especially tasty if caught in the fall. The larger the cancer, the tastier its meat.
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Cooking Tips

6 Excellent Tips How to Make the Perfect Steak

It’s actually pretty easy to make a great steak. The main thing is to be attentive to the process. For a truly perfect steak, follow the six basic rules.

  1. Remove the steak from the refrigerator 15-20 minutes before cooking.
  2. Blot the meat with a paper towel to remove excess moisture.
  3. Season with salt and pepper and let sit at room temperature for 10-20 minutes.
  4. Prepare your grill for direct high heat (230-290 ° C).
  5. Cook the steak for 1 minute per centimeter of thickness on each side (that is, if the steak is 3 cm thick, then 3 minutes on each side). This will give you a medium-rare steak.
  6. Remove the steak from the grill and let it “rest” on the board as much as you grilled it (read our other article on why steaks need “rest”). Season it again with salt and pepper to taste, and then serve.
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6 Very Important Tips for Making Delicious Sushi

Japanese cuisine has so long and firmly entered our lives that among your friends there can easily be more sushi lovers than salads. So throwing a sushi party is a very tempting idea. But what if your first attempt at making sushi on your own failed? Then this article is especially for you.

  1. Have you ever cut a tomato with a dull knife? Exactly. The fish knife should be very sharp. And long. To prevent a slice of fish from falling apart, it must be cut off in one, maximum two movements, then the slice will be smooth, even and, most importantly, whole. If you completely hit the authenticity, there are special Japanese knives for cutting fish and sushi with one-sided sharpening. Our chefs start every day with a sharpening knife. And before cutting the rolls, the knife is barely moistened with water. The fish should be cut at an angle of about 45⁰ along the grain, so that the slice will not fall apart.
  2. It’s hard to imagine Japanese cuisine without rice. But unlike rice, which we use for porridge, pilaf and other dishes, to prepare sushi we need a different type of product and a different method of cooking. First, the rice must be round grain. In stores, this rice is usually marked “for sushi”. Such polished grain is quite sticky, but at the same time it does not stick together in a lump. Of course, if you cook it properly. And it is necessary to cook clearly to the degree of al dente (when the rice is already ready, but has not yet lost its elasticity), in no case should it be overcooked. To simplify the task, you can use a slow cooker or rice cooker, in which the product will be ready in 25 minutes. You can add a special dressing of rice vinegar, salt and sugar to the finished rice – in addition to giving a special taste, it will allow the rolls to keep their shape better.
  3. The importance of choosing good fresh fish is hard to overstate. Take fish that has been shock-frozen. Temperatures from -18⁰C to -30⁰C kill absolutely everything that your stomach may not like. Buy fish in trusted stores, and in no case “off hand” in some spontaneous market. Choose vacuum-packed fish in stores.
  4. An indispensable sauce for most Japanese dishes is sold in our stores in powder form. Don’t worry, there is no chemistry in it, it just keeps the grated green Japanese horseradish. In order for it to take the form you know, it must be diluted with boiled water at room temperature. But be careful, when mixing the powder with water, the fumes are the same as when chopping onions. The strength level can be controlled independently – the more water, the less burning your wasabi will turn out to be.
  5. Wasabi. The correct soy sauce consists of only 4 ingredients: soybeans, wheat, salt and water. Read the composition carefully. It is advisable to buy soy sauce in a glass bottle – it is stored in it much longer than in a plastic container. Also, soy sauce can be sold concentrated or already diluted. Again, study the label. Restaurants serve ready-to-eat sauce, but when ordering delivery, couriers bring in a concentrate (as written on the cap), which must be diluted to taste.
  6. Before making your sushi, make sure you have the correct bamboo curling mat. Many novice “home sushi” use a plastic bag to shape the rice, which is fundamentally wrong and unproductive – the rice will still fall apart. So you can’t do without a mat. So, put the rice on nori (green sticky seaweed) and put it on the mat, after wetting your hands with vinegar water, evenly lay out the other ingredients – the filling, and twist with effort. We fix it for a few seconds and carefully unfold it. The result is the perfect rice sausage. Cut it with our super-sharp knife soaked in water and sprinkle with sesame seeds or other spices to taste. Knowledge, patience, sleight of hand and a little magic.
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