Sauteing

Frying Fish

March 6, 2017

Frying fish in fat gives fish a delicious crust and cooking is fairly fast.

Sautéing is one of the most useful methods for cooking fish, which has become considerably easier in the recent past, due to the ongoing improvement of nonstick skillets. As a matter of fact, the first rule of sautéing fish is to go purchase a 12-inch nonstick skillet.

When cooking fish in fat measure in teaspoons or tablespoons rather than in cups. You only use the amount that you need to crisp up the fish, give it a nice color, and improve the flavor. The key to sautéing fish is to get the skillet hot before adding anything to it. Place your skillet on the stove over a low heat and let it sit there for awhile or five minutes before you’re ready to being sautéing, preheat the pan over a medium to high heat, depending on your burner. Just before sautéing should you add the fat and then wait a minute. When the fat is hot you may add the fish. When you add the first piece of fish the pan’s temperature may subside a bit, so turn the heat up to full blast as you add the other pieces. Regulate the heat so that the fat is sizzling nicely, but not burning.

Most fish sauté so quickly that as soon as one side is nicely browned, you may turn the fish and brown the other side. You may check the fish by peeking into the interior by using a thin bladed knife. Thick steaks or fish thicker than an inch may need the heat lowered at some point to prevent burning while the inside continues to cook.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Coconut Oil

September 1, 2015

5 Reasons To Love Coconut Oil

Coconut oil is an edible oil extracted from the kernel or meat of mature coconuts harvested from the coconut palm. Because of its high saturated fat content, it is slow to oxidize and is resistant to spoiling.

1. Butter Replacement. Coconut oil can replace butter, which is great for vegans, who up until now have had few good choices when converting non-vegan recipes that contain butter.

2. Great For Athletes. Coconut oil is great for athletes because it converts to energy faster than many other fats, making it a smart addition to workout snacks.

3. Weight Loss. Coconut oil may help you slim down. A study undertaken a few years ago suggests that coconut oil may help you lose weight, when consumed in small quantities instead of other fats.
4. Sautéing. Coconut oil is great for sautéing. Use coconut oil occasionally instead of olive oil to add a subtle flavor that is delicious in tropical or Indian recipes.

5. Good Cholesterol. Coconut oil boosts good cholesterol. While coconut oil is full of saturated fat, about half is medium-chain fatty acids, which seem to help raise HDL (good) cholesterol. Coconut oil is still high in fat, however, so consume in moderation.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved

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