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A salmon fillet: no bone, but skin on the bottom. Photo courtesy DailyPerricone.com. You’ll note that some fish recipes, like the one below for Pretzel-Crusted Tuna, call for fish steaks. Other recipes call for fillets. What’s the difference? It’s all about the cut. FISH FILLET To fillet (it’s a verb as well as…
Continue reading “TIP OF THE DAY: Fish Fillet Vs. Fish Steak”
Perhaps eight years ago, we saw an article in a trade magazine about a pilot pizza chain in California. All the pizza varieties were served in cones made of pizza dough. The founder’s concept was to make it easy to walk down the street eating from a cone instead of a drippy slice. We loved…
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Proteins and vegetables cook easily and mess-free in parchment pouches. Photo courtesy PaperChef. Many of us use parchment paper to line baking sheets. But if you haven’t yet used that parchment for en papillote cooking, you’re in for a treat: less mess and fewer calories, for starters, along with juicier, moister food. Cooking en…
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We love short ribs, but they do take a long time to cook and tenderize. If you have a pressure cooker, you can do it in 45 minutes (here’s a recipe). If not, a slow cooker does just as nicely. With this recipe from McCormick, prep time is 30 minutes, slow cooker time is 8…
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We’ve got the two best ways to go from freezer to plate. Photo courtesy Mart2Go.com. Many of us keep meat in the freezer and thaw it overnight in the fridge when we’re ready to use it. But how long can you keep that thawed meat before cooking it? Here’s the scoop from AG Local,…
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