Post AWnD4EmAMoQmMI6N60 by GQB@newsie.social
(DIR) More posts by GQB@newsie.social
(DIR) Post #AWnAHvRuihZybrSqrA by grammargirl@zirk.us
2023-06-17T19:26:00Z
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Is there some trick I don't know about how to cook fish that is thick on one edge and thin on the other?
(DIR) Post #AWnAV3HQuqrOf4oyX2 by hellmanmd@mastodon.social
2023-06-17T19:28:24Z
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@grammargirl Fold the thin part under, to make the whole thing closer to even thickness.
(DIR) Post #AWnArOREvmeCeZ3rbU by equusasinus@mastodon.world
2023-06-17T19:32:28Z
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@grammargirl Lean over to one side while cooking it? I suggest leaning to the left, as right-leaning solutions always screw up everything. Hope this helps. 🥘
(DIR) Post #AWnB3lxhITLf5L97BI by grammargirl@zirk.us
2023-06-17T19:34:41Z
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@equusasinus 😂 Thanks! Your "lean to the left" made me think "Lean to the right. Stand up! Sit down! Fight, fight, fight!"Goooooo, fish!
(DIR) Post #AWnBOxdx3oJFOc0tpg by equusasinus@mastodon.world
2023-06-17T19:38:31Z
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@grammargirl We generally lack vibrant fish chants in European cooking.
(DIR) Post #AWnCi7lNl8BCEqBt20 by wilbr@glitch.social
2023-06-17T19:53:10Z
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@grammargirl if you're baking or broiling you could put foil loosely over the thin part
(DIR) Post #AWnD4EmAMoQmMI6N60 by GQB@newsie.social
2023-06-17T19:57:10Z
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@grammargirl Marry someone who likes it the opposite of the way you do, and split it.
(DIR) Post #AWnE6cFEBK3lg9OQz2 by KarenBethany@mas.to
2023-06-17T20:08:50Z
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@grammargirl if sautéing and it’s big enough, cut off the small end and add it to the pan after cooking the big end for a few minutes.
(DIR) Post #AWnET28YawdaLyxjZA by grammargirl@zirk.us
2023-06-17T20:12:43Z
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@KarenBethany Good idea. Thanks! Simple, but effective. I've been taking out the part that cooks faster, but then it gets a little cold.
(DIR) Post #AWnGeHcbYztRTKVd20 by jeromechoo@masto.ai
2023-06-17T20:37:18Z
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@grammargirl lower the temp and slow down the cook time.Steaming is a very common fish cooking method in Asia because of this.
(DIR) Post #AWnHay2c0UKfpUeleK by grammargirl@zirk.us
2023-06-17T20:47:55Z
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@jeromechoo @CeciliaBell Thanks! I generally sauté the fish, but if I planned ahead better, these methods sound like they would work well.
(DIR) Post #AWnIA2oeFKVem1qpLk by jeromechoo@masto.ai
2023-06-17T20:54:16Z
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@grammargirl @CeciliaBell good luck! Steaming is a delicate method and doesn’t achieve the typical maillard flavors that sautéing gets, but it makes really good fish taste incredible!
(DIR) Post #AWnIdjZ2O8udkjhr72 by Sidlowkid@mstdn.social
2023-06-17T20:59:38Z
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@grammargirl for large fish, If you purchase at a store, always ask for a center cut, so that the piece will be relatively uniform
(DIR) Post #AWnKl91mJVhuf6oLUu by livcomp@hachyderm.io
2023-06-17T21:23:22Z
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@grammargirl sous vide
(DIR) Post #AWnKnApOaifYpBzEgq by geerue@calckey.social
2023-06-17T20:59:11.214Z
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@grammargirl@zirk.us Fold over the thin end and toothpick it. Or, if it's just thinner, but not THAT thin, I would cut off the thinner end and saute it separately.
(DIR) Post #AWnKnBWI1EyqyE3UY4 by grammargirl@zirk.us
2023-06-17T21:23:45Z
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@geerue Good idea. The toothpick would definitely help keep it folded.
(DIR) Post #AWnKx5ByOrYcF1Gw7s by grammargirl@zirk.us
2023-06-17T21:25:34Z
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@livcomp I know ... I've done sous vide before, and the fish turns out perfect, but it takes too long for me. I'm usually not that good at planning ahead.
(DIR) Post #AWnLoq4mohDczuXlA0 by dmoren@zeppelin.flights
2023-06-17T21:35:15Z
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@grammargirl I find baking works best on fish that’s uneven.
(DIR) Post #AWnNUKmvdQns4mXbjE by KenDisbrow@mastodon.social
2023-06-17T21:53:58Z
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@grammargirl I love fish pan fried in browned butter. I start cooking the fish and, when the thinner part is almost done I scoot it up the side of the fry pan (so it’s off the heat of the pan) and cook the thicker part until done. Takes a bit of patience and watching but works every time.