Category Archives: sear

Burning questions: what to consider when cooking fish

By Greg Turner | Published: March 25, 2010

Q: How to pan fry fish without it flaking apart or burning?

Pan-seared tilapia with bacon and shallots (links to a previous post)
A: We’re all scared of fish. Undercooked, fish of any but the best quality ends up cold, clammy and unappetizing. Overcooked, it falls apart or ends up chewy. Overcooked fish also tends to extrude [...]

Also posted in cat fish, garlic, ginger, grouper, lemon juice, pan fry, panko, saute, shrimp | Leave a comment

Salt

By Greg Turner | Published: December 9, 2008

“[T]he primordial condiment that was prepared by the earth billions of years before early humans ever learned to enliven their food with it.”
-Harold McGee
We start with salt. We must. Before history, before tools, before technique. We start with salt, a basic taste. That to which other food is compared. A [...]

Also posted in beef, roast, salt | Tagged , , , , | 1 Comment

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