Cooking

How to get that deep fried flavor at home!

You don't need a commercial fryer to cook your favorite deep fried products at home, but to do it right, start with a high grade oil (peanut oil works well as it is good for cooking at high temps and has a nice flavor, though in the old days we actually used to use lard). Place about 2" of oil in a sauce pan and heat oil to 350 degrees (deep fryer thermometers clip right to the side of the sauce pan and can be purchased at any gourmet and many hardware store). Place frozen product in oil for about 1 minute, or until breading just starts to turn a light golden color. Remove and place on paper towels. Let product rest for 5 minutes - this lets your oil reheat and lets heat work through product. If you try cooking from frozen until fully cooked, you will have to burn the outside to get product fully cooked. After you have let product "rest" for 5 minutes, make sure that your oil has returned to 350 degrees and add your product. Cook until golden brown; this should only take about another 2 minutes. When product floats it is fully cooked.

Steaming Crab Legs

First, put crab legs in the sink and get your steamer going. Place the crab legs in the steamer. Steam them in the pan and change the water a couple of times to remove the salt. After approximately 7-8 minutes of steaming, they should be ready to eat. I recommend that you always buy whole crab legs, not split crab legs as the salt can permeate the meat.

Tips for Broiling Fish

Place fish on flat metal sheet tray; grease with olive oil - always season fish first. The easiest way to test fish is to take a small knife and pry under fish and fish will open if starting to flake and you'll be able to see if fish is cooked through.

Tips on cooking a Prime Rib Roast

You should try to find a roast that has the bone-in prime rib. This will have a fat cover over the top of it. You'll have to cut the netting and peel back the fat cover, season with pepper, garlic, granulated onion. Lay the fat cover back on the meat and roast bone side down 325 degrees - 1 hr. for every 5 lbs.

Cooking the perfect steak to your liking

Never cut the steak with a knife or poke with a fork, as all of the juices will come out of the steak. The way to test for doneness is by pressing on the steak. The rarer the steak the softer - as meat becomes more well-done it becomes firmer. And remember that it's better to undercook, because you can always put back on the grill. It's a good idea to remove the steak from the broiler or grill slightly before the desired doneness as it will continue to cook for a short time after you remove it.

Tip to keep chicken from drying out on the grill

The best way to cook chicken is on lower heat on the outside part of the grill. Take your time - it should take at least 1/2 hour to 45 minutes to cook the chicken thoroughly and the meat will still be moist

Sauteing Fish

When sauteing fish, place it in the pan skin side up. This helps keep it moist and after you've turned it over, you have the presentation side up.

How to tell when a lobster is fully cooked

The outer shell of the lobster will turn bright red. The meat should be white, opaque and firm. The two front antennae and walking legs of the lobster will pull out easily

Tips on cooking seafood on the grill

When cooking fish on the grill, one of the most important things you can do is to clean and oil your grill rack thoroughly. Fish won’t stick as readily to a clean rack. Also, thinly coat the seafood you will be grilling with oil. A medium-hot fire is sufficient for most fish; shellfish require a hot fire. Before you lay the fish on the grill, make sure that the grill rack is very hot. The hot rack will seal the juices into the seafood forming a crust. Allow enough time for the crust to form without interrupting the grilling (at least 2-3 minutes). Avoid overcooking and turning more than once. Seafood changes from translucent to opaque as it cooks and continues to cook slightly when it's removed from the heat. Cook fish 6 -12 minutes per inch of thickness. When the fish is opaque throughout, remove from the grill. Crab (i.e., Dungeness, Alaska King, Snow) take only about five minutes on the grill. Large prawns or scallops need a hot grill and quick cooking.

Creamy Mashed Potatoes

When you make your mashed potatoes always use hot liquid for a smoother, creamier texture

Give your boiled shrimp and steamed crab legs a great flavor!

Simply add a can of beer to the water before boiling.

How to get that steak house flavor at home.

1. Bring steak to room temperature
2. Preheat oven to 500 º
3. Heat cast iron frying pan in oven
4. Rub steak lightly with peanut oil
5. Lightly salt steak
6. Remove pan from oven
7. Turn burner on high and heat for 5 minutes
8. Place steak in pan and sear for 30 seconds
9. Flip steak and sear for 30 seconds
10. Transfer pan and steak back to oven
11. *Cook steaks for 3 to 4 minutes and flip
12. *Cook another 2 to 3 minutes
13. Check for desired temperature with instant read thermometer through side of steak.
14. Place steak on plate and cover lightly with foil.
15. Allow steak to rest for 3 minutes.
16. Eat and enjoy.

* Step 11 and 12 times are dependant on type and thickness of steak as well as desired temperature.

How to prevent over browning a Turkey

If your Turkey is getting too brown and it's still has a long time to cook. Simply cover it loosely with a sheet of aluminum foil and continue to roast the turkey according to schedule. An alternative is to start cooking the turkey covered and remove the foil or cover half way through the cooking time.

Equipment

How to season a pan

Take a paper towel and completely rub the entire pan surface with any type of oil. Sprinkle salt till all of the sides and bottom are totally covered with salt. Put on stove on high heat until the bottom turns black. Take pan off of heat and rub inside with a rough cloth (the best cloth to use is a potato sack). The next time you use the pan it will be stick-free.

How to keep your knives sharp

Everyone wants to sell you steel, but they are difficult to use. The easiest and best thing to do is to use a dual-edged sharpening stone. Put a little oil on the stone and start with the course side. Run it across at a 45 degree angle 3 times on each side of knife blade then switch to the fine side and repeat the process.

Choosing Pans

Everyone should own a cast iron skillet as it is probably your most versatile pan for sauteing and blackening. Cast iron conducts heat very well - nice and even. Be sure to season the pan as it will be non-stick. This pan will last forever and can be seasoned over and over again to maintain the non-stick qualities. Never seasoned a pan before? Check out my tip on "How to season a Pan".

Food sticking to your grill?

If you are having trouble with food sticking to your grill, cut a potato lengthwise and slowly rub the grill. The starch from the potato creates a natural non stick surface

Food Preparation

Preparing Crab Legs

All crab legs are fully cooked immediately after harvesting; you do not need to boil crab legs. After they are cooked, a saltwater glaze is applied to the legs to protect the meat. You will want to remove that glaze.

To keep a Lobster Tail from curling when it's cooking

Place a wood or bamboo skewer the length of the tail. Place it as close to the upper shell as possible. Then cook the lobster tail. Before serving, remove the skewer and the tail will be straight.

Marinate a Turkey

To marinate a turkey use a fork to make random holes over the entire bird. Place the turkey in a large, plastic cooking bag or foodservice grade plastic bag, pour in the marinade, Eliminate the air, close the bag securely and let it marinate overnight in the refrigerator. Before cooking, be sure to scrape off excess marinade and discard. Do NOT re-use marinade to baste the turkey. The National Turkey Federation

Food Storage

How long can fish be kept in the fridge?

Fresh fish can be kept in the fridge for 2-3 days

How long can fish be kept in the freezer?

Frozen fish can be kept in the freezer for 3-6 months

Saving Stock

Freeze leftover stock in ice cube trays and then place in zip lock bags for handy portions to use when making sauces, or gravies.

Health

Tips on Heart-Healthy Fish

Look for fish that are high in natural Omega oils and avoid farm-raised fish. Crawfish, trout, salmon, mackerel is very high, as well as arctic char and tuna.

Miscellaneous

Eliminate fish odors

Many people do not like to cook seafood indoors as they do not have an adequate exhaust system in their home. This can be easily solved by using a little white vermouth in the pan for either sautéing or baking; the oils from the fish bond with the vermouth preventing the oils from turning to steam - eliminating or greatly reducing any odor problems

Tear Free Onion Chopping

Chew on a cracker while chopping onions. Light a votive candle near your chopping board and the irritating fumes will be burned off.

Fight Fried Odors

No one likes the “fried” food odor that is left in your house after frying foods. Next time you fry foods, try placing a small cup of bleach nearby. Most of the odor will be absorbed by the bleach, eliminating the lingering odor. Be sure to toss the bleach out after you have finished frying.

Selecting Seafood

Tip on Selecting Seafood

When you are looking at whole fish, the eyes should be clear and should not be clouded over. In fillets, the fish should have an odor of water - you should never smell an odor of fish or ammonia. Fish should be firm.

Healthy Seafood Tips

What to Look For When Purchasing Fish

• Use your nose. Fish should smell fresh and mild. Seafood with a strong, fishy or ammonia-like smell should be avoided.
• Use your eyes. Fish should have shiny flesh; bright red gills; and clear eyes that bulge slightly. Avoid fish that have dull flesh; are darkening around the edges; have brown or yellowish discoloration; and cloudy eyes.
• Use your finger. Fish should have firm flesh and spring back when pressed.

What to Do With It at Home

• Keep fish cold. Store in the refrigerator and keep the fish wrapped and away from ready-to-eat foods.
• Use it quickly. Cook and serve it within a day or two after you bring it home
  

Serving

The Best Way to Serve Smoked Fish

Let fish sit out at room temperature for 30-45 minutes before serving; this brings the flavor out.

Time-Savers

Easy Way to Thaw Your Turkey

If you have forgotten to take your turkey out of the freezer the day before Thanksgiving or you simply do not have room in your fridge, do not fret; turkeys can be thawed easily and safely. First make sure that there are no tears in the packaging, then place in a large cooler and fill with water. The cooler will prevent the turkey from rising to critical temperatures. Leave overnight and your turkey will be ready the next day.