2008
Seafood Recipe!
Posted by Phalgun Shenoy in UncategorizedFish is cooked in multitude of ways and every fine cook has adapted himself the well-worn methods that have been passed down through generations attaining stamps of sublime perfection along the way. The Great American Seafood Cook off is an event held year over year to promote the spirit of cooking seafood and bring to fore the various amazing domestic seafood recipes that best capture the spirit of cooking fish.
Grilling is the most traditional fish-cooking method, because it is deceptive in its apparent simplicity. The novice cook assumes that grilling fish requires only as much attention as grilled steak, burgers or chicken; this is a misjudgment. Unlike other meats, fish tend to secrete much of their moisture when cooked, and on an open grill the precious liquid has no recourse but to drip into the coals.
To preserve a fish’s moisture, there are a couple steps that can be taken. First, coat the fish with oil. Oil will seal a portion of a fish’s moisture inside. Second, keep careful watch over the fillets and flip them as soon as a cut into the fish reveals that the fish is cooked at least ½ way through. Once flipped, watch the fillets closely and remove the fish from heat as soon as it is cooked. Another option is to place the fish on, or wrap the fish in, aluminum foil. The foil will capture the moisture and allow the fish to marinate in its moisture while cooking.
Get ready for a culinary showdown. in the Great American Seafood Cook off on Aug. 2 and 3, 2008! To know more just log on to greatamericanseafoodcookoff.com NOW!
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