I have rarely (if ever) looked forward to eating leftover grilled fish. What is the best technique to reheat the fish so that it has the best flavor and texture?
I understand that some of the quality is going to be simply lost. If you have a certain technique for a specific type of fish, let me in on that as well.
Is it a lost cause?
If what you want is a piece of fish with the same texture and juiciness as fresh-off-the-grill, yes it is a lost cause.
My preferred method for reheating leftover fish is to break it up and use it in another application. Bouilliabaisse is excellent for leftover bits, any fish stew really. Also fish tacos.
Simply break up the fish and add to the stew in the last few minutes (to prevent overcooking), or toss briefly in a pan.
It really depends on type of the fish you have there..
Option 1. best with Salmon
It's easy for salmon. With Salmon, the asian way is to put the left over on a hot pan and lightly pan fire it. Cook it with some ginger and shallots. Add a mixture of soy sauce, salt, sugar and oyster sauce. It's a pretty dish with rice.
Put them in the oven for 15 mins and it retains the texture pretty well..
Cook left over with cream, lemon juice & dill. Mix them with pasta
Place on non-stick sprayed foil; broil for ~4 minutes in oven with some source of moisture or a glaze over top (ie, you might take salmon and add a soy/mustard glaze) to protect hydration levels.
I'm thinking on a plate, cover with tin foil and place over a saucepan of simmering water.
Assuming a big city on the Easter Seaboard in the U.S. with a fresh fish market, what would you say are the best bets for sushi-grade freshness when it comes to types of fish? What I have done before is buy a tuna steak and smell it before and also make sure it doesn't have the rainbowy sheen on the surface -- never got sick. Do you know of other types of fish that are typically fresh enough at fish markets that you could use to make sushi?
in a microwave? I don't necessarily need to know how to cook the meat from raw; I'm thinking more about the dry-rubbed steak I grilled last night becoming soggy when I try to reheat it at work. Techniques for raw, of course, are also encouraged if they exist. We only have access to a microwave, and although I could probably bring in a Foreman grill or something, I have a feeling it would...I recently was given a Corningware Microwave Browner as a gift, which looks very cool and promising, but I have not tried it yet. It seems to me a special apparatus such as this would be necessary
I'm going to grill a whole duck tomorrow. I am going to steam the duck before so the fat will render off. When that's complete, I am going to have a pot full of duck fat and leftover water. What's the best way to get the fat off? Refrigerate the water till the fat separates? Boil the pot until the water evaporates?
type fungas layer on all the fishes. It has become slightly moist. Next time around I want to take precautions and have disaster management; how can I best store smoked fish when traveling? What...We went to an island for a trip to explore local fish markets. This place is mainly exporting fish. We managed to get one of the best smoked fish (tuna, mackeral etc) from their local markets. This is different from smoked salmon and rather very hard in texture. Just before the flight we packed them with original plastic bag (no ziploc) into a packaging box and taped it - put in the dedicated
I am making a simple beef stock from the leftover bones from a New York cut roast beef. Beyond adding a mirepoix and boiling the bones for three hours I'm not doing anything special. When I make stock I typically throw out the leftover meat and vegetables, but do I have to throwout the leftover beef? Aside from the beef I have boiled off the bones I do not have a lot of leftover meat and do not want to potentially waste what could be useable meat.
I bought some fish called Yellow Croaker. Can this be fried with batter to make fish and chips or will this type of fish not have the right type of texture for fried fish? What type of fish is traditionally used to make fish and chips, and generally what type of characteristics in fish would make it a good candidate to be used as a fried fish?
Whats the best way to reheat leftover pizza? We usually use Boboli Crust with our own toppings, or sometimes we have frozen pizza.
I love feta cheese, and I can't get enough of it, just like my family. But unlike them, I only eat it raw. I can't stand the grilled feta sandwiches my mother eats every morning for breakfast, and the reason is that, when the feta is grilled, it turns terribly salty and sharp. The reason can't be just melting, because I enjoy lots of dishes which are baked with feta in the filling, as long as it doesn't get any direct heat. What is the reason for this taste change? Can it be prevented?
with these, they are poblano-ish looking peppers with a purple-ish color to them; they have a subtle, sumptuous chocolate-y profile and pair very well with very hot peppers.) For example, I have made Chile Rellenos with them and they were very good; but recently I tried to incorporate them into a simple rice and eggplant dish and they didn't flavor the dish very well at all. I'm wondering if pre-roasting them ahead of time might have made them a better ingredient or if perhaps some other technique could have made them more worth including. What sorts of preparation techniques or ingredient combinations would