Ever since the cavemen discovered for the first time that the fire of flint on a rock there is a striking, form or type a roast dinner was to do - especially meat and more to the point: Fish. Like fried fish has never been more of a question asking, of course - were the cavemen did not even rocket scientists. I believe that the need for grilling came from people sick cave eating raw fish - or have just discovered the fire and I thought it would be fun to throwThe things to look at them, it happens to hurt diving into the flames were too much. I also suspect that they have found by trial and error, that the food (if, of course, not charred ash) was correct (or what they think is right) the fact that it tasted mighty fine.
Fried fish has come a long way since the days of cavemen. Although, if you are to get people to open up a little 'the grill and fries are a lot of grunting and walking around the strangeModel - but still has a long way, babies. The methodology, such as grilled fish from a hole in the ground with grids and fuel cells for coal and wood for the use of electric furnaces with the top or bottom of broiler meat and sear the back of a cow in a few seconds restaurant broilers, Koch was able to move and went to a high temperature so that cooked food in less than a minute. It 'absolutely fantastic!
Home cooks are always looking for a new and improved ways of crickets. TheMatters, not if you fry a steak dish from the main peak or the Chilean sea bass (delicious by the way) the end result is always the same - time sucks. Grilling is all right timing. Cooking at home is very different than when you are in a high-end restaurant and brasserie cuisine and cooking out on the fly is even more difficult, but if you ever fried fish hatch you will know what I'm talking about - unbridled happiness, heaven, if you dare say.
If you want toFry the fish and seafood at home, you should follow these fire grilling is cooking something very high and very near to near flame or heat source. Some broilers are both top and bottom or just above or below. This is your cross to bear, unfortunately. Fish should never, never be too close to the heat source to the grid. A good rule of thumb that if the piece is thicker than an inch is always going to six inches.
And 'what I call "How to Broil Fish equation" can. Thealgebra is similar, but has no real numerical result, but it makes tangible results, which should not be measured by the numbers: perfect. The equation is as follows:
1 + 6 = 2.10 + 1-1
Well - the equation as the fish fry is not difficult to understand. It seems that it is, I know - but if you know you live broilers after my faithful fish. The first number represents the strength, the second number is the space between the fish and the meat itself. The thirdNumber represents the turning point of the fish. The purpose of the equation is the thickness up to time. In practice this means that if the fish fillets 1 inch thick, fry it for 10 minutes and turn it in half (if you want to brown on both sides) and for each inch of thickness of the first to add a minute. See - simple. Thinner sections will be closer to the flame so less time to cook carefully - does not make sense in a real piece of fish less than an inch thick in myOpinion.
And there you have it: how to fry fish.
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