New answers tagged fish
Skipping the microwave step works, I suppose the author of the recipe used the microwave to save time. If you decide to roast the beets directly, keep the following differences in mind: Time Roasting beets in the oven takes significantly longer than parboiling in the microwave. I can't say how long slices take (depends on thickness), but whole beets need ...
Defrost fish should be cooked immediately or you can keep maximum 2 days in the refrigerator after defrosting... fish poisoning is the worst .... be aware!!!
The word is pescetarian. 5 characters right here.
Vegetarians don't eat any animals including fish. Those who don't eat meat but fish are called pescetarians. For practical reasons, sometimes pescetarians say that they are vegetarians, as Joe says in his answer in this question: I read something recently (might've been a blog, might've been some online publication), explaining why the person called ...
I would suggest using the eggs with something that would be more potent of a taste than the fish flavor in the eggs. Maybe use salsa and cheese. You might even scramble the eggs and use that in a different dish. The eggs, along with many other foods with allow for chemicals to transfer through to them. Smell is simply little bits of matter floating around ...
I'm not sure what the cause is but I know not everyone can smell or taste this. I cracked an egg once and the smell was instant and pretty strong, I had a friend smell it and he couldn't smell anything. I've experienced this with both regular and organic eggs but it seems to happen a lot less often with organic eggs. Also, I don't know if these things are ...
According to the FDA, no longer than 2 hours, based on basic safety. My friend works for a top of the line restaurant in LA and they leave the raw fish at room temperature for up to 7 hours. She once told me that at culinary school the rule is no longer than 4. Even so, don't wait plan ahead and keep it fresh.
That recipe looks good, but another option: Any decent Italian specialty shop or deli in NYC will have imported/canned sardine/fennel (and other ingredients) specifically for pasta con sardi. It is usually of decent quality...and much easier than boning your own sardines.
If you bought fresh sardines before to clean them and remove the backbone you should keep them in a bowl of water to get soft for an hour at least. After you make the cut on the neck or simply remove the head with your hands. Now there is the hole created by the head removal. Enter your finger and open the sardina. If you prefer to use a little knife cut ...
http://thegentlechef.com/blog/?p=1563 This briny infusion is rich in “umami” (a loanword from the Japanese which can be described as a “pleasant savory flavor”) and can be used in equal amounts as a replacement for traditional fish sauce in your favorite Southeast Asian recipes. This recipe yields about 1 cup. Ingredients 2 cups water ¼ ...
To check if eggs are fresh, put them in a bowl of water, those that float will have a build up of gas in them, the source of much sulphurous fishy stink, throw out the ones that rise to the surface. Both eggs and milk will absorb strong flavours from items that are nearby.
Eggshells are porous, therefore the egg inside can absorb flavors. Once they absorb a flavor it tends to stay. If it's just an odor they are safe to eat. Baking soda (sodium bicarbonate) is often used to neutralize odors in the fridge, you could try putting the eggs in a container with a big spoon of soda in it (not touching the eggs) for a couple of days. ...
What comes to mind is French and Italian folks who store eggs with truffles. The eggs tend to pick up the truffle aroma. Could it be that your eggs picked up the fish aroma? Perhaps...I don't think you can get rid of the smell...but, lesson learned. Keep the eggs apart from other aromatic ingredients.
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