i had gotten pretty confident about sauteeing fish but the kind i bought this time was unexpectedly much thinner than i'm used to and it totally threw me off. it ended up way too oily but still sticking to the pan and breaking up. in hindsight i probably should have used way less oil at a lower-than-usual temp but i just got frustrated and kept fucking it up, ended up with a whole batch of fish glop that i threw away without even trying.
― congratulations (n/a), Monday, 20 May 2013 00:54 (ten years ago) link
I am cooking fish tonight and all of our spices are packed except for popcorn salt.
― Immediate Follower (NA), Tuesday, 29 July 2014 21:36 (nine years ago) link
BTW I don't use pre-cooked shrimp anymore, I use raw shrimp and use the Cook's Illustrated pan-seared shrimp recipe which is delicious though it's really easy to burn yourself turning all the shrimp really quickly in super-hot oil http://www.food.com/recipe/pan-seared-shrimp-with-garlic-lemon-butter-139797 <- this is the recipe even though they don't credit Cook's Illustrated
― Immediate Follower (NA), Tuesday, 29 July 2014 21:38 (nine years ago) link
random thoughts:1) if you burn yourself enough the nerve endings will eventually get destroyed and you won't feel burns (this is where i'm at after working a mesquite grill hours a day even though it was many years ago)2) use long tongs for turning3)consider wearing a oven mitt or glove whilst using tongs to turn. oh, also hope you are not using any teflon coated pan to heat to smoking. that can def be carcinogenic
― Tom Waits for no one (outdoor_miner), Wednesday, 30 July 2014 23:36 (nine years ago) link
1. Open tinned sardines, place on plate and microwave for around 30 seconds2. Toast and butter bread3. Put sardines on toast. Enjoy.
― 3kDk (dog latin), Thursday, 31 July 2014 09:24 (nine years ago) link