Text 27402, 74 rader
Skriven 2015-05-25 00:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Confusers 712
=====================
 DD> Inspiration?!?!?! I always pictured myself as the "before" picture in
 DD> a self-help scheme.

Bear in mind how arriere-garde I am. In a couple weeks I
have a tricky rendezvous that would be made reasonably
possible if I had a smartphone with an European chip.
Ha, fat chance. I tried to impart this information to my
correspondent who remains incredulous.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: SAUTEING TECHNIQUES
 Categories: Info, Kooknet
      Yield: 1 info

  While stir-frying cooks small pieces of seafood and vegetables over
  high heat with constant stirring, sautéing is done in a skillet over
  moderate heat with less activity. First you brown the fish on one
  side, then turn it over to finish cooking on the other ÄÄ an ideal
  way to cook larger or more delicate pieces of fish.

  The fish can be whole, cut into easy-to-handle fillets, or cut into
  small pieces. Very thin fillets are \ to sauté because they
  become quite fragile as they cook; you might want to consider
  steaming them instead. To create a nice crisp coating when sautéing,
  first dust the fish lightly with flour, cornmeal, breadcrumbs or
  finely chopped nuts.

  Once the fish is cooked and has been transferred to  warmed dinner
  plates, you can make sauce in a flash using the same skillet. Add a
  splash of lemon juice or white wine, some freshly chopped herbs
  and/or minced green onion, heat just until warmed and pour over the
  fish to serve. Or add a handful of chopped nuts to the skillet, toast
  over moderately high heat, and scatter over the fish.

  Because sautéing requires the use of fat (oil, butter, or margarine),
  you can't avoid the added calories, but a skillet with a nonstick
  surface keeps added fat to a minimum. If you are not using a nonstick
  pan, be sure that a thin layer of fat evenly covers the bottom of the
  pan. You may need more or less oil than called for in the recipe
  depending on the size of the pan.

                                  How to Sauté

  1. If cooking the fish uncoated, pat dry with paper towels to remove
  excess moisture and avoid splattering during cooking. If coating the
  fish, lightly dust with the chosen coating and pat to remove the
  excess.

  2. Heat the oil or butter in a large skillet over medium heat, then
  add the fish. Take are that the fish fits evenly in the pan without
  overlapping. If necessary, cook the fish in batches or in two pans at
  one time. Cook the fish until nicely browned, then carefully turn.

  3. Continue cooking until well browned on both sides and opaque
  through the thickest part of the fish. Cooking time will depend on
  the thickness of the fish, but figure roughly 10 minutes total for
  each inch of thickness.

  4. Transfer the fish to warmed dinner plates and cover with foil to
  keep warm. Add sauce ingredients to the pan and bring to a boil.

  5. Arrange the fish on individual plates, spoon sauce over the fish
  and serve.

  Simply Seafood Fall 1994

  Posted by Michael Prothro

MMMMM

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