Scored!
FRIED FISH - my favorite from head to tail!
When I was kitchen counter height my mother taught me that it was important to put 2-3 slits on each side of the fish.
I looked up at her and asked, "Why"?
She said "You want that salt IN the meat of the fish and not just on it's skin."
When I went to culinary school, the process of putting those "slits" is actually called SCORING.
SCORE: To make shallow cuts or gashes across the surface of foods (e.g. meat, fish, bread), usually in a diamond pattern, before cooking. This is done to help foods absorb more flavors, cook faster, more evenly, as well as for aesthetic purposes.
Remember that we eat with our eyes!
#cookeatwander
When I was kitchen counter height my mother taught me that it was important to put 2-3 slits on each side of the fish.
I looked up at her and asked, "Why"?
She said "You want that salt IN the meat of the fish and not just on it's skin."
When I went to culinary school, the process of putting those "slits" is actually called SCORING.
SCORE: To make shallow cuts or gashes across the surface of foods (e.g. meat, fish, bread), usually in a diamond pattern, before cooking. This is done to help foods absorb more flavors, cook faster, more evenly, as well as for aesthetic purposes.
Remember that we eat with our eyes!
#cookeatwander
 |
| Simply Fried Tilapia |
I eat with my mouth bro :)
ReplyDelete