Another use for Fish Poacher Pan?
nancyofnc
10 years ago
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ann_t
10 years agoRelated Discussions
What brand of pots and pans do you use?
Comments (27)kkay..no this is my wild yeast bread that is a sourdough. Takes 2 days to make it and another day to feed the starters. My DH made the Sullivan bread a few times when it first came out but since we do my wild yeast starters he has stopped . bumble and kkay:I will link to the site that teaches how to make your starter and the recipe list that she has. There are a bunch of pics on the Kitchen At Work thread that I started the other day on Kitchens. I made a slide show for bread and bagels. You can check over there. The breads I did there were 3 different ones from the one above. Here is the link. Let me know if you have questions . I love to have converts to sourdough wild yeast :) Go to her recipe file. She has a tutorial for the starter. Also the bread above is her More sour sourdough. Here is a link that might be useful: wild yeast blog...See MoreHow to make fish not taste like fish
Comments (36)" Love those tiny little crunchy fishies, dipped in cocktail sauce and eaten bones, tail and all. " Me too, Annie! ! ! ! And I had some this year for the first time in ages! It's not anything that is known in these parts, But a large store about 50 miles from here had some. I bought about 5 lbs, and really "pigged out" (for lack of a better term) that night. I have the rest in meal sized packages in the freezer. I use them as a 'reward' for myself when I accomplish something I've been dreading doing! "I don't get it. Fish is fish. I WANT it to taste like fish. I don't want it to taste like beef, chicken, or anything else. " I agree with that 100%, too. I like to 'eat healthy', and I try to most of the time. But I am not willing to torture myself with food I don't like. If I were intent on giving up red meats, I would try to find something that I enjoyed To replace it with. As many have mentioned above, There are a number of very mild tasting fish. Preparing/serving them with a highly seasoned sauce might do the job for you. Good luck in your quest. Rusty...See MoreBaked another Stuffed Fish
Comments (3)Teresa & Shaun : It was delicious !!!!!!!!! My friend and his wife ate 2 servings each. I like to make Recipes, more than follow them. When I do another, think I'll add some Shrimp and take my time, to make it look more like a Fish. - - - - - - - - - - - - - The Recipe can be used for Baked Crab or Fish Cakes. It is similar to my Baked Salmon Cakes Recipe. Just make Patties, bake them awhile, brush on some butter and put them under the Broiler , a few minutes, until they are a Golden brown....See MoreFish Sticks to the Pan
Comments (21)The recipe seems fine to me as is but fails to add some good teaching information. Some are really good at adding important information about variables. All our ovens are different as well as our burners/pans. I always start my chosen cast iron on a burner that fits the flame low and slow. While prepping...I can always turn it off if I get distracted. Med-high on my gas burner means 'medium'. My oven in that recipe would be not over 350. Setting the rack just below the middle. (I can always hit the broiler for the last 2 minutes) I would start with a fresh clean/oiled pan. Wiped out good before a new meal. Not sure why some on-line recipe bloggers post a dozen pics of the same finished dish rather than process shots and what happens when something sticks after two minutes...wait another 1 minute until the liquid and the proteins help to release... just like a burger. It will release if given the time before turning...90% of the time depending on your pans seasoning. I've prepared cod a hundred ways having caught many. One family reunion we caught over a 100 that may be close to 200lbs. Fresh, frozen, salted cure. All great. Thawed from frozen I always let the fillets sit uncovered in the fridge for at least a few or 6 hours. Giving it a very dry surface. I'm guessing your pan was a bit hot and adding the extra minute may have lifted easily. Burgers we like med-rare on the rare side. They stick on the first side but release after the 5-7 minute timing. 2-3 minutes they are stuck, (I check). They are obviously rare since the side up is rare...flip for a minute or two ...perfect. Never do the smoking hot pan like showy chefs. I don't want blackened anything. I would not change the recipe like you stated...just pay attention to your heat/method. (I have a similar recipe but add olives, capers, cherry tomatoes...)...See Moremagothyrivergirl
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