I simply love eating tuna, specially with sweet potato, sweet corn and mayonnaise but because tuna isn't good if you eat it everyday, I was wondering what could be best alternative that has good amount of protein in it and taste good or if I need to prepare something for myself but shouldn't be expensive.
I have a bag of frozen ahi tuna steaks purchased from Costco. Some of them have been quite tasty when seared. That said, I heartily enjoy raw tuna, so I am intrigued with the idea of trying them raw. Fwiw, the steaks are not labeled as sushi grade, but I am not sure how much that really matters. From my brief research, it appears that the primary determining factor for what qualifies as sushi grade is the fat & oil content of the fish. That might imply that these wouldn't be as tasty as fresh sushi, but it does not really have any bearing on whether or not these steaks would be good
This was surprising to me. Every other week I make straw fries. These are kept on the counter in a plastic container and with kitchen-paper. The container is open because otherwise the fries lose their crisp. I've made tuna teriyaki twice this week and found that the straw fries have obtained a distinct tuna flavor that I could do without. The fries are not even close to the stovetop. Any suggestions?
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?
there are some exceptions: Tuna with parmigiano reggiano is okay, but I only tried that as a salad and it was good. Also, I once saw a recipe of fish with mascarpone. Did you ever have a professional cook...I always wondered about this seemingly static rule: Never add cheese (especially, but not limited to parmigiano reggiano) to a dish with fish. Italians would never, ever add parmigiano reggiano to a pasta with fish. But they have many other fixed views on food (e.g. sweet and savoury is a no-no, which is allowed at least in Austria and Japan). I obliged until now, but I wonder where
I have read this very good link on the differences in paprika, but I did not learn all that I need to learn as far as buying these different varieties. When I go to my grocery chain to do my weekly shopping and I see the spice container which says Paprika, is that just going to be "Plain" paprika. I ask because I need to go out and find both sweet paprika and hot paprika which probably will require a little more effort on my part to find. Maybe a Whole Foods or something?
I think I suffered scombroid food poisoning, together with some other people. I actually got the worst of it. The others experienced pain in the mouth. I had facial flushing and tachycardia as well. This is not the first time this happens as we've experienced pain from both tuna and bonito. Both cooked and raw (tartar). According to the Wikipedia, this can be due to inappropriate handling of the fish. I bought this last bonito from a fish shop five minutes walking away. I guess it's hardly likely that the error was on me, but I won't rule it out neither. My handling of the bonito was to cut
Yesterday I made ghee in the oven by cooking sweet butter for 2hrs in the oven at low temp. I filtered the resulting liquid through cheese cloth and let the resulting clear liquid sit overnight. Today, the ghee has congealed into a solid, as it should. However, on top of it is an oily liquid. I poured some into a glass and added water, and the two liquids don't mix, so it's not water left over from the butter (good news). Still, I'm confused why I don't end up with a uniform material.
I want to pan-fry a burger tonight, but I don't want the smoke or smell in the house (we don't have a range hood, just an anemic exhaust fan that dates from the Truman administration). I considered grilling, but I don't want the trouble of cleaning up the grill. So, in true mashup form, I figured I could combine the two and heat the cast iron skillet outside on top of my chimney starter. Is this okay? I've seen people sear tuna above a chimney starter, but I haven't heard of using it like a campfire. Cooking-wise, I don't care too much about having the heat concentrated in the middle
I love fish, and I love cooking it. The thing is, I don't have any idea how to buy fish. Considering common fish in a grocery store (salmon, whitefish, tuna, grouper, etc.), how can I tell a good specimen from a bad one? When the difference is not clear, which way should I err? Is there any different set of criteria, when I'm buying fish at an outdoor market?