17th 2009f November, 2009

Meat And Poultry Tips - Part 3c

Posted by admin in Fish Recipes, Recipes at 11:46 am | Permanent Link

11.Cooking fish. To minimize moisture loss when grilling, baking or sautéing fish, it’s important to use a relatively high heat and cook the fish for a short time. When you cook fish longer than necessary, the juices and flavors are lost, leaving the fish dry and chewy. Plus, overcooked fish is prone to falling apart.

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One Response to “Meat And Poultry Tips - Part 3c”

1. Bitacoras.com Says:
   The 24th 2009f November, 2009 at 6:45 PM

   Información Bitacoras.com...

   Valora en Bitacoras.com: 11.Cooking fish. To minimize moisture loss when grilling, baking or sautéing fish, it’s important to use a relatively high heat and cook the fish for a short time. When you cook fish longer than necessary, the juices and flav.....

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