Quote:
Originally Posted by NICKWORN
Very Cool! Culinary background or just a hobbyist?
 |
Thanks
Just a hobbyist, but aggressively expanding my range.
BTW for anyone interested, I just picked this up after the 3rd or 4th recommendation
https://www.amazon.com/Whole-Fish-Co.../dp/174379553X
It's a gorgeous book with amazing photography and some really fascinating info on just about every different way to prep fish, including more ambitious use of the organs, roe, skin, etc. For instance, My wife has always had a rule of letting a steak come to room temperature before searing so it cooks more evenly. I'd not realized that's actually a best practice when getting a sear on a good piece of fish, and that a grill weight is almost mandatory for an even cook on an especially thick piece of fish.