Dirt_Guy
I dig holes.
I was ambitious tonight and made chicken asiago over penne.
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chicken alfredo... thank god for shake n bake
Shrimp Scampi tonight. I almost never cook seafood so I hope I don't overcook the shrimp.
It cooks quick. High heat, as soon as it turns pink take it off. If it starts wrinkling you overcooked it.
Thanks for the tip...I am crossing my fingers I cook it properly. That's the problem I have with fish I never know when it's done and then I end up over cooking.
For regular fish if you have an instant read thermometer, I would use that to measure when it's done. I would then touch it to feel the heat as a reference for future cooking. When you cook the shrimp touch it and see how firm it is when it's cooked and as an experiment overcook a few and feel how rubbery it is. I still use an instant read but in time I started touching and on somethings I can cook without it. Eventually you will too.
With shrimp just look up the middle where the vein is. When its opaque your shrimp is done. You can also cut one in half.
Thank you! I really appreciate all the help everyone is providing. Now that we are cooking at home more I am trying to go out of my comfort zone and start cooking new things. I know JB loves fish so it's something I want to start cooking more but I just always have trouble telling when it's done. Fish is something I almost never order unless I am at the beach and then I just get a grouper sandwich so I am trying to broaden my horizons and try more seafood.
I absolutely LOVE that we are cooking at home more I wish this is something we did from the beginning.
I might be a little off and someone can correct me. If I was cooking a normal 6-8 oz filet of salmon on a skillet. I would set it over medium and generally cook it for 4 minutes a side, give or take a minute. On the grill is about the same time but I put it on high heat because my grill doesnt get that hot.
Really fish is all about trial and error, Ive been cooking it since I was a teenager. I learned with fish tacos because its easy to mask if you over cook it.
Fish tacos is a great idea we both love those and you are right it can be covered up with sauces and toppings. I wish JB liked cooked Salmon but he only likes it smoked like Lox or raw in Sushi he won't eat it cooked. But we have so many options for fresh fish being so close to the gulf that it makes sense to cook it more. We are only a few miles from the water seems silly not to take advantage.
Thanks for all the help! :smile:
You should put cooked salmon on your menu twice a week. He can only veto it once! hehehe
I might be a little off and someone can correct me. If I was cooking a normal 6-8 oz filet of salmon on a skillet. I would set it over medium and generally cook it for 4 minutes a side, give or take a minute. On the grill is about the same time but I put it on high heat because my grill doesnt get that hot.
Really fish is all about trial and error, Ive been cooking it since I was a teenager. I learned with fish tacos because its easy to mask if you over cook it.
Fish tacos is a great idea we both love those and you are right it can be covered up with sauces and toppings. I wish JB liked cooked Salmon but he only likes it smoked like Lox or raw in Sushi he won't eat it cooked. But we have so many options for fresh fish being so close to the gulf that it makes sense to cook it more. We are only a few miles from the water seems silly not to take advantage.
Thanks for all the help! :smile:
I might be a little off and someone can correct me. If I was cooking a normal 6-8 oz filet of salmon on a skillet. I would set it over medium and generally cook it for 4 minutes a side, give or take a minute. On the grill is about the same time but I put it on high heat because my grill doesnt get that hot.
Really fish is all about trial and error, Ive been cooking it since I was a teenager. I learned with fish tacos because its easy to mask if you over cook it.
That's why if I'm uncomfortable with a certain fish I use that thermometer. It takes the guessing game out of it.
I like to cook fish in parchment paper with veggies, water, citrus juice and/or wine and herbs or spices. It keeps it moist so even if you end up cooking a bit too long - it doesn't dry the fish.
Sushi is easy if you can get fresh fish.
I LOVE the Bloomin' Onion! Also the brown bread they bring out. Too bad that the ones around me can't cook meat worth eating. We quit going. At least one of them closed since our last great experience there.As long as it's not blowfish :bulgy-eyes:
going out to Outback tonight....bloomin' onion!!!
As long as it's not blowfish :bulgy-eyes:
going out to Outback tonight....bloomin' onion!!!
Sorry it didn't work out well GG. I say try again!