Cooking Tips & Tricks 2

Fish and Eggs!



FISH

Canned salmon can contain bits of skin and bone that must be removed before using.

Salmon can contain as much as 20% fat; however, it's rich in iodine and phosphorus and the soluable bones in canned salmon are full of calcium.

To keep fish really fresh, immediately after purchasing (or catching), place in a double plastic bag filled with water and place near the freezer wall. Fish should never be refrozen.

To keep breading on food during frying, add 1/2 teaspoon of sugar to the batter.

Don't overcook fish, it's ready when its opaque white and easily flaked.


EGGS

To easily slice deviled eggs, dip the knife in water first. The slice will be smooth and no yolk will stick to the blade.

For light, fluffy scrambled eggs, add a little water while beating the eggs.

For long term storage, crack open the eggs and add individually to an ice cube tray. When completely frozen, put the egg cubes in a sealed freezer bag and use as needed.

Can't remember if an egg is fresh or hard boiled? Just spin the egg. If it wobbles it's raw. If it spins easily, it's hard boiled.

Add 1 Tbs. of water per egg white to increase the quantity of beaten egg white when making meringue.

Fresh eggs have a rough and chalky shell. Old eggs are smooth and shiny.

Having eggs at room temperature is an important step when using them for baking. Take the egg out of the refrigerator about 1/2 hour before using or if you have forgotten to take them out, put them in slightly warm water for about 10 minutes.

 

 

 

 

 

 

 



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