I have already cooked a common sole once before, and have skinned only the upper side (the dark side). The result was quite tasty. However, some people say that there's no need to skin it. For what recipes would you pan-dress a sole by skinning it, and for what recipes would you leave the skin on, and why?
I would say it's totally up to you.
I prefer it with the skin still on, it get's really juicy inside. However it's a bit more difficult to eat. So perhaps if you were making it for kids (although, you could just skin them after they are fried), you could skin it.
One opportunity I really think is better without skin is when you serve it with sauce. Having to fiddle around with the skin covered in sauce is not really handy nor fun.
How do you know when Dover Sole is fresh? According to this other question, about all fish, you have a few ways to know: the gills should be bright red the skin/scales should be bright and shiny... if it's straight out of the water. I remember being quite surprised at this from my first fishing trip a few years back. And all of these ways don't work, because the fish bores under sand and lives there. Is there any way to tell with Dover Sole?
I am interested in making the dense pungent black bread that is traditional in Russia. Recipes for black bread are varied and seem to disagree with one another. Too many of them make spongy, pumpernickel-like loaves which, while good, are not what I'm trying to make. Is Russian black bread always made with a sourdough starter? Some recipes have called for cocoa powder or coffee to darken the loaves as just rye flour will often turn out gray instead of dark dark brown. Are such additives common in traditional black bread recipes? If not how is the dark color obtained?
I recently tried making the Korean side dish gamja jorim. Although the taste was spot on it was noticeably different from what is available at local Korean restaurants due to the lack of oil. Many of the side dishes served at our local Korean restaurants have a considerable amount of oil and I would like to know what type of oil I should be using and at what point should this oil be added? Should it be add into the pan, during cooking or after cooking?
that, I kind of pan steamed the skin from the meat and added the meat to the chili and the skin to the stock pan. What resulted was a good broth. Basically, I would like to know how I can take it from...; I just don't think I know them.) After the process I had about 8 ounces of the oily liquid, and per the scale of 4 quarts of chili the ham stock was just not as pronounced as I would have liked. Any...I tried to prepare the bone and skin from a ham shank for use as a kind of brown sauce or stock. The purpose was to fold the reduction into a beef/pork chili. I was very pleased with the flavor
I was cooking this sausage and peppers recipe. I warmed up some EVO, browned the sausage on both sides, about 3 minutes on each side. They left some brown bits behind. I drained the pan of EVO and fat. There was still a slick of oil and brown bits. I then cooked the onions and peppers on the same heat (6 / medium). The brown bits seemed to dry up and eventually collected and burned. What did I do wrong and what could I have done to prevent them brown bits from burning? Also, how much oil are you supposed to put in the pan to brown the meat? Just enough to coat the entire bottom
I've recently gotten into sunny side up eggs. I definitely like the top to be set up a bit, so I baste them in the hot cooking oil. I'm wondering what oils and fats people find best for this. So far... off pretty quickly and get back in the pan to heat up again (which is what I want). The others seem to stick on top of the egg a bit more, which makes it harder to keep getting enough fat in my spoon to baste them continuously. It's not that there's anything wrong with coconut oil, but I'm curious to try other methods. So what fat (or combination of fats) have you found most effective and delicious
not give a specific detail as to what to expect, or really how to qualify the results of the "turkey skin." As such, I am at a loss as to how to improve the results. So: Have you made or had..., once the turkey is done baking, remove from oven, place on a pan, wrap with yuba (bean-curd skin from making soy milk, similar to spring roll pastry), brush with sesame oil, and bake until browned... that didn't contrast as much)? Of the three fails (adherence, cutting, texture), what methods would work to improve them? (E.G. Would brushing oil on the loaf before help or hinder yuba sticking
In Poland, where I live, a certain fish dish became very popular not so very long ago. It's called "ryba po grecku" which essentially translates to "Greek-style fish". The recipe is not particularly complicated, and I personally find it very tasty, but I was wondering if it is actually something originating from the Greek cuisine, or perhaps somewhere else, and hence I want to ask if you ever came across something similar. The basic idea is to get some fish filet (most popular choices include hake, pollock and common sole), cut it into middle-sized pieces which you then sprinke with lemon
/cupcake pan (Including liners). So the question I have is what do I do to the cooking time? All the recipes I've found for muffin-pan cheesecake say about 30 minutes (for example: Cupid's Cherry Cheesecakes). But the recipe I plan on making (a modification of White-Chocolate Raspberry Cheesecake) has a cook time of 55 minutes (in a normal spring-form). So, what I was thinking is to only bake for 30 minutes. I don't want to open the oven too often to check (and risk cold-shocking the cakes), so I'd prefer to get some insight. I'm also planning on doing a water-bath below the muffin pan. What