Mindblown: a blog about philosophy.
How to Scale a Fish
Most fish must be scaled before cooking, though often you will find that your fishmonger has done this. Some fish, such as freshwater trout, have small scales that do not need to be removed. A few fish, such as shark, do not have scales at all. ⇓ You may also listen to the instructions by…
Prepare and Poach the Salmon
⇓ You may also listen to the instructions by pressing the play button below INSTRUCTIONS STEP 1: Scale the salmon, then trim the fish. Using the filleting knife, slit between the ribcage bones and flesh. “Use flexible filleting knife with thin blade to separate fillets from central bones.Grip salmon firmly as you cut.” STEP 2:…
Line and Bake Blind the Tartlet Shells
⇓ You may also listen to the instructions by pressing the play button below MATERIALS NEEDED Pastry brush Rolling pin Plain flour Unsalted butter Vanilla essence Egg yolks INSTRUCTIONS STEP 1: Melt a little butter and use to brush the tartlet tins. STEP 2:Lightly flour the work surface. Roll out the dough to a 3 mm (1/8…
A Piquant Vinegar-and-Butter Sauce
A good sauce highlights the qualities of the food it accompanies without disguising its taste. The delicate texture and taste of sauteed chicken is enhanced by a light sauce with just a hint of sharpness to lend vigor to the dish. The sauce prepared here, which pairs well with sauteed chicken, is flavored with red…
Nutrients in Yogurt and Delicious Recipes to Prepare With It
This live product (pasteurized milk combined with two beneficial bacteria) is perhaps most associated with the Middle Eastern countries, where it is used extensively in cooking. A thick variety of it, Greek yogurt, has a creamy consistency. It is strained to remove most of its whey. Yogurt is used as a marinade, a dip and…
Things to Know About Peaches and Nectarines
Peaches and nectarines are among the most delicious summer fruits. Nectarines are at their peak between June and September. Peaches need plenty of sun to ripen them and grow in France, Spain and Italy. There are yellow-, pink- and white-fleshed varieties, with velvety skin. Nectarines are smooth-skinned, with all the luscious flavor of peaches. They…
Nutrients in Melons and Other Things to Know About Them
This fruit comes in many different sizes, shapes and colors – cantaloupe, charentais, galia, honeydew, ogen, orange- and green-fleshed varieties, and the wonderful pink watermelon. How to Serve Melons Melons can be eaten as a starter, sometimes accompanied by wafer-thin prosciutto or cured meats. Melons and watermelons are often served as dessert fruit on their…
Boning Chicken Breasts for Elegant Suprémes
Chicken breasts that have been skinned, boned and halved are known in culinary parlance as supremes. Rapidly sauteed and coated with a vinegar-and-butter sauce or with a delicate wine-and-almond sauce, as in the recipe, supremes are perfect for a luncheon or light supper. Each supreme makes an elegant single serving. To prepare the meat, start…
Equal Portions and How to Obtain Them
The quick and economical method for cutting up poultry shown on the previous pages produces both meaty serving portions and large pieces that serve as a basis for a stock. Professional chefs who want to use as much of the bird as possible for serving portions cut it up by the slightly different technique demonstrated…
A Waste-free Way of Disjointing
Poultry pieces purchased from a butcher or supermarket are sometimes poorly trimmed and, pound for pound, are usually more expensive than a whole bird. By learning how to cut up poultry at home, you can save money and also provide neater looking, more appetizing portions. There is a bonus, too, in the giblets that come…
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