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    Different Ways in Cooking Seafood

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    Christian Daniel Batoctoy
    Steaming, grilling, microwaving, marinating, freezing, poaching, broiling, pan searing, and baking are cooking methods that are well-suited for seafood. Each method has advantages - steaming keeps moisture, grilling adds smoky flavor, microwaving is good for thin fillets, marinating boosts flavor, freezing preserves freshness, poaching is gentle, broiling browns, pan searing works for thicker fillets, and baking is for whole fish. Proper preparation like scoring skin, drying fish, or using coatings can help seafood cook evenly and stay moist with these methods.

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    Different Ways in Cooking Seafood

    Uploaded by

    Christian Daniel Batoctoy
    68 views10 pages
    Steaming, grilling, microwaving, marinating, freezing, poaching, broiling, pan searing, and baking are cooking methods that are well-suited for seafood. Each method has advantages - steaming keeps moisture, grilling adds smoky flavor, microwaving is good for thin fillets, marinating boosts flavor, freezing preserves freshness, poaching is gentle, broiling browns, pan searing works for thicker fillets, and baking is for whole fish. Proper preparation like scoring skin, drying fish, or using coatings can help seafood cook evenly and stay moist with these methods.

    Original Description:

    These are the ways in cooking seafood (american style).

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    Steaming, grilling, microwaving, marinating, freezing, poaching, broiling, pan searing, and baking are cooking methods that are well-suited for seafood. Each method has advantages - steaming keeps moisture, grilling adds smoky flavor, microwaving is good for thin fillets, marinating boosts flavor, freezing preserves freshness, poaching is gentle, broiling browns, pan searing works for thicker fillets, and baking is for whole fish. Proper preparation like scoring skin, drying fish, or using coatings can help seafood cook evenly and stay moist with these methods.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    68 views10 pages

    Different Ways in Cooking Seafood

    Uploaded by

    Christian Daniel Batoctoy
    Steaming, grilling, microwaving, marinating, freezing, poaching, broiling, pan searing, and baking are cooking methods that are well-suited for seafood. Each method has advantages - steaming keeps moisture, grilling adds smoky flavor, microwaving is good for thin fillets, marinating boosts flavor, freezing preserves freshness, poaching is gentle, broiling browns, pan searing works for thicker fillets, and baking is for whole fish. Proper preparation like scoring skin, drying fish, or using coatings can help seafood cook evenly and stay moist with these methods.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 10

    Christian Daniel E.

    Batoctoy
    10-D (Juan Luna)
    Steaming is a gentle, fat-free cooking method that
    keeps the natural moisture in foods. This method uses
    the steam from a simmering liquid (usually water,
    seafood broth, or wine) to transfer heat to, and cook, a
    food. It is an excellent choice for preparing delicate
    seafood because there is a safe distance between the
    food and heat source, which helps to protect against
    drying. And steaming, unlike poaching or boiling,
    keeps flavorful juices and nutrients inside the seafood,
    rather than letting them escape into the surrounding
    cooking liquid.
    Grilling gives a smoky flavor and crisped texture to
    finfish and shellfish. It works best for meatier, firmer-
    fleshed finfish cut in to steaks or fillets with skin.
    However, flakier finfish, skinless fillets, and smaller
    shellfish (that would otherwise slip through the grill
    grates) can be grilled using a grill basket. Grill baskets
    are non-stick wire cages with a top, bottom, and long
    removable handle that hold food firmly in place so
    that it can easily be flipped or removed from the grill.
    Microwave ovens work by shaking up the water and
    fat in food, which in turn, makes heat. Microwaving is
    particularly suited to cooking thin, skinless fillets of
    fish. Begin by arranging the fish in a single layer in a
    microwavable dish. Be sure to tuck slim pieces under,
    or overlap thin edges to ensure even thickness. This
    will prevent overcooked, tough ends. Moisten the fish
    with a small amount of seasoned liquid or broth, but
    do not submerge it completely.
    Many fish and shellfish benefit from a quick soak in a
    marinade to boost flavor and help retain moisture.
    Even so, use care when choosing marinade ingredients
    and limit the seafood’s time in the marinade so as not
    to overwhelm its natural flavor. Usually half an hour
    is enough time to add flavor to a delicate piece of
    seafood: less time is needed if you are using a strong
    acid in the marinade, such as lemon juice, which
    chemically cooks the food and alters its texture.
    Seafood is extremely perishable. Quickly freezing it at
    the height of freshness (usually when it’s still on the
    boat or shortly thereafter) is a successful way to keep
    the flavor and texture. When purchasing frozen
    seafood, look for solidly frozen pieces with few ice
    crystals to ensure they have not thawed and re-frozen
    at some point before purchase. Keep the seafood frozen
    until you are ready to use it by storing it in the coldest
    section of your freezer, on a low shelf towards the
    back.
    Poaching is a moist heat method of cooking where food
    is submerged in a bath of flavorful liquid thats kept
    just below the boiling point (160 to 180 degrees).
    Seafood cooked using this technique will have a more
    consistent texture and milder flavor when compared
    with the same type that has been grilled, broiled, or
    baked.
    Oven broiling adds a nutty, browned flavor and
    crisp texture to foods and is a quick and
    delicious way to cook many types of seafood.
    Fillets or steaks of finfish, large scallops or
    shrimp, and lobster tails are especially tasty
    when broiled.
    Pan searing is a technique that works well for cooking
    fish steaks and thicker, shorter fillets of fish. If the fish
    has skin, score it on the skin side with a few vertical
    slashes. This will help the fillet from curling because
    the skin will shrink as it cooks. Dry the fish thoroughly
    and season with salt and pepper if desired.
    Baking surrounds food with even, dry heat and is an
    excellent method for cooking whole fish. Smaller,
    delicate pieces of fish do not respond as well to baking
    and require a coating of breadcrumbs, or a splash of
    broth or olive oil to keep them moist.

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