Topic: Cooken Questions Whats slow boil mean, and (Read 2362 times)

Khalee · « **on:** February 23, 2004, 09:44:19 pm »

How can you tell when your fish is done all the way thru. I have a hard time for some reason when it comes to cooking fish with out either under or over cooking it.

762 · « **Reply #1 on:** February 23, 2004, 09:59:05 pm »

It's done when the tail stops twitching!

Sirgod · « **Reply #2 on:** February 23, 2004, 10:10:45 pm »

That's a hard one actually. See I like sushi, So It really depends On two things .

First; How fresh the Fish is, and Secondly, How well do you want It cooked.

With most Fish, I've found It's about the Flavor, However, IF your making say some Catfish in Cornmeal Breading, Just fry It untill the breading is Compfortubly Brown for you.

As far as a slow Boil, I usually interpret this as Abit more then a simmer, but less then Solid Water vapor coming off the pot. An example, I like my pasta El Dente, wich is kinda Firm. when fixing for my family, I usually Cook the pasta Very slow, and pull my self a bowl out , and then turn up the heat, so they can eat there Mushy Pasta. But It varies on what you are cooking. I can Cook Pasta in an electric skillet at 300 degrees for 5 minutes, and Get It like I want It, or kick It up to 350 -400 Degrees, and Make It soft and tender in about 10 minutes.

Fish is probably one of the hardest things to cook for another person though, as everyone has there own taste on that wild, Varied animal.

Stephen

Corbomite · « **Reply #3 on:** February 24, 2004, 11:03:59 am »

Don't know about the fish (not my favorite food except for salmon), but a slow boil means that you put it on a low heat and allow it to come to a boil over time, never letting the bubbling to get furious. This often takes some stiring to keep it cool enough to "just" boil after it has reached temperature.

Capt. Mike · « **Reply #4 on:** February 24, 2004, 02:11:37 pm »

Well, I usually stuff trout with chopped green onions and herbs and pan fry it or bake it

Walleye...definately battered deep fried The same with Northern Pike filets (yes, it is possible, just be careful of the Y bones)

Crappie, I tend to pan fry, but deep fry is good too

I don't cook much ocean fish, but that's because I have so much fresh water fish to choose from ::Let;s see, a half stick of dynamite, 20 second fuse, throw at least ten yards attached to a rock...scoop up fish::

Mike

762 · « **Reply #5 on:** February 24, 2004, 09:24:42 pm »

Quote:

I don't cook much ocean fish, but that's because I have so much fresh water fish to choose from ::Let;s see, a half stick of dynamite, 20 second fuse, throw at least ten yards attached to a rock...scoop up fish::

Reminds me of a South Park episode.

Ned: Oh man, it smells like dead fish here!!

Kenny: Hmm hmmmhmmhm hmmh mmhmm!

Ned: Oh man, that is nasty!

Khalee · « **Reply #6 on:** February 23, 2004, 09:44:19 pm »

How can you tell when your fish is done all the way thru. I have a hard time for some reason when it comes to cooking fish with out either under or over cooking it.

762 · « **Reply #7 on:** February 23, 2004, 09:59:05 pm »

It's done when the tail stops twitching!

Sirgod · « **Reply #8 on:** February 23, 2004, 10:10:45 pm »

That's a hard one actually. See I like sushi, So It really depends On two things .

First; How fresh the Fish is, and Secondly, How well do you want It cooked.

With most Fish, I've found It's about the Flavor, However, IF your making say some Catfish in Cornmeal Breading, Just fry It untill the breading is Compfortubly Brown for you.

As far as a slow Boil, I usually interpret this as Abit more then a simmer, but less then Solid Water vapor coming off the pot. An example, I like my pasta El Dente, wich is kinda Firm. when fixing for my family, I usually Cook the pasta Very slow, and pull my self a bowl out , and then turn up the heat, so they can eat there Mushy Pasta. But It varies on what you are cooking. I can Cook Pasta in an electric skillet at 300 degrees for 5 minutes, and Get It like I want It, or kick It up to 350 -400 Degrees, and Make It soft and tender in about 10 minutes.

Fish is probably one of the hardest things to cook for another person though, as everyone has there own taste on that wild, Varied animal.

Stephen

Corbomite · « **Reply #9 on:** February 24, 2004, 11:03:59 am »

Don't know about the fish (not my favorite food except for salmon), but a slow boil means that you put it on a low heat and allow it to come to a boil over time, never letting the bubbling to get furious. This often takes some stiring to keep it cool enough to "just" boil after it has reached temperature.

Capt. Mike · « **Reply #10 on:** February 24, 2004, 02:11:37 pm »

Well, I usually stuff trout with chopped green onions and herbs and pan fry it or bake it

Walleye...definately battered deep fried The same with Northern Pike filets (yes, it is possible, just be careful of the Y bones)

Crappie, I tend to pan fry, but deep fry is good too

I don't cook much ocean fish, but that's because I have so much fresh water fish to choose from ::Let;s see, a half stick of dynamite, 20 second fuse, throw at least ten yards attached to a rock...scoop up fish::

Mike

Khalee · « **Reply #12 on:** February 23, 2004, 09:44:19 pm »

How can you tell when your fish is done all the way thru. I have a hard time for some reason when it comes to cooking fish with out either under or over cooking it.

762 · « **Reply #13 on:** February 23, 2004, 09:59:05 pm »

It's done when the tail stops twitching!

Sirgod · « **Reply #14 on:** February 23, 2004, 10:10:45 pm »

That's a hard one actually. See I like sushi, So It really depends On two things .

First; How fresh the Fish is, and Secondly, How well do you want It cooked.

With most Fish, I've found It's about the Flavor, However, IF your making say some Catfish in Cornmeal Breading, Just fry It untill the breading is Compfortubly Brown for you.

As far as a slow Boil, I usually interpret this as Abit more then a simmer, but less then Solid Water vapor coming off the pot. An example, I like my pasta El Dente, wich is kinda Firm. when fixing for my family, I usually Cook the pasta Very slow, and pull my self a bowl out , and then turn up the heat, so they can eat there Mushy Pasta. But It varies on what you are cooking. I can Cook Pasta in an electric skillet at 300 degrees for 5 minutes, and Get It like I want It, or kick It up to 350 -400 Degrees, and Make It soft and tender in about 10 minutes.

Fish is probably one of the hardest things to cook for another person though, as everyone has there own taste on that wild, Varied animal.

Stephen

Corbomite · « **Reply #15 on:** February 24, 2004, 11:03:59 am »

Don't know about the fish (not my favorite food except for salmon), but a slow boil means that you put it on a low heat and allow it to come to a boil over time, never letting the bubbling to get furious. This often takes some stiring to keep it cool enough to "just" boil after it has reached temperature.

Capt. Mike · « **Reply #16 on:** February 24, 2004, 02:11:37 pm »

Well, I usually stuff trout with chopped green onions and herbs and pan fry it or bake it

Walleye...definately battered deep fried The same with Northern Pike filets (yes, it is possible, just be careful of the Y bones)

Crappie, I tend to pan fry, but deep fry is good too

I don't cook much ocean fish, but that's because I have so much fresh water fish to choose from ::Let;s see, a half stick of dynamite, 20 second fuse, throw at least ten yards attached to a rock...scoop up fish::

Mike

762

Re: Cooken Questions Whats slow boil mean, and

762

Re: Cooken Questions Whats slow boil mean, and

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