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Results tagged with Search options user 47760

A direct-heat cooking method using oil, butter, or other fat.

1
vote
Start with the fish being nearer to room temperature, rather than straight out of the fridge. Then get the skin as dry as possible, any water makes crisping hard. You can lightly press with a paper …
answered Jul 1 '16 by Food Lover
0
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I agree this can be down to personal preference, but sea bass being regarded for it's soft fine silky flesh (when cooked). You may want to try cooking them skin side down until crispy, and flipping o …
answered Jul 1 '16 by Food Lover
1
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frying for a minute on each side, at the temperature you had, that cooking time was too low. Maybe 2-4 minutes on each side. A medium should have a lot more heat penetrate the edges and allow that heat to transfer and cook the steak off the heat. That's an acceptable blue/rare steak though. …
answered Jul 1 '16 by Food Lover
1
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The fish needs to be as dry as possible before going into the pan. The flesh side could coated/dusted (potato starch, cornflour, wheat flour, polenta, oatmeal, etc) Heat a hot pan, add a cooking oil …
answered Jul 1 '16 by Food Lover
1
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Reduce excess moisture. Water rapidly expands and pushing/exploding the oil upwards. When you pick up a piece of marinated chicken/egged chicken, allow the excess liquid to drip off, or drag the bott …
answered Jul 3 '16 by Food Lover