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  • Red Snapper??? | Cooking Forum, Recipes Pro Chef Tips - ChefTalk
    Red snapper is a very versatile fish, that can be prepared in innumerable ways Personally, the last thing I would do is bread and deep fry it Broiling, pan frying, and grilling are better approaches, IMO But let me address your other questions Fish should always be defrosted slowly, in the fridge
  • Crimson snapper | Cooking Forum, Recipes Pro Chef Tips - ChefTalk
    Has anybody worked with crimson snapper before? I think it's known as crimson jobfish, Hawaiian pink snapper, and Opakapaka as well I put it as special this week, simply pan-fried skinless fillet with a lemon-herb vinaigrette and a baby vegetable salad However the fish becomes quite tough
  • Japanese, an entree with shrooms. . . . Please!!!
    Yamaoka smoked mushroom using various other kind of mushrooms, then he wraps them in caul (the net-like pork fat) with red snapper meat, and cooked in the oven
  • Recipes | Page 15 | Cooking Forum, Recipes Pro Chef Tips - ChefTalk
    Preserved Red Ginger in Syrup and Chinese Five Spice Powder deirdre Oct 3, 2009 12 17K Nov 23, 2014 by mtullius
  • Made Gyros from scratch, First Time Effort - cheftalk. com
    2 tbs SAF Red yeast 2 tbs olive oil 1 25 cups water Mix into smooth dough, kneading for 7 minutes Cover and let rise to double volume Remove from bowl, punch it down and form into an smooth dome Cut into 8 equal portions Roll out each portion into a thin disk, about 8 inches around Pre-heat oven to 450' F with the baking pan in the oven
  • Whole fish in a Slow Cooker - Chef Forum
    Start out with red snapper or bass Have it cleaned, gutted, and scaled Rinse and season rub with salt, pepper, and maybe a little lime juice Make a few cuts on a diagonal Leave to rest for a few minutes Prepare a tomato sauce Perhaps Veracruzana or something North African with harissa and or chermoula Pour the sauce into a slow cooker
  • Creole Cajun-style dinner ideas - Chef Forum
    Red Snapper with Pontchartrain Sauce would be fast and easy with the fish coming out of the oven nice and hot The sauce could be made on the stove top and kept hot BBQ shrimp is a great dish served with a crusty bread
  • Corn Meal Mussels?? | Cooking Forum, Recipes Pro Chef Tips - Chef Forum
    So this recipe says to soak mussels in water for an hour with a 1 4 cup of corn meal added You throw the lot out before cooking the mussels What would the corn meal do? Any ideas? Thanks Jock
  • April 2022 Challenge - A Bowl of Comfort, Soup.
    This month, I want to see soups I want bisques, chowders, pho, gazpacho, consomme, ramen, pazole - green or red, You name it, if it goes in a bowl and is eaten with a spoon it is pretty much fair game for this month's Challenge I was debating about allowing chiles, but I think they can be their own separate challenge, so I think I will shy away from them The Rules: The challenge begins on
  • Natural Food Colors | Chef Forum
    I tried my hand at decorating a cake last night, using natural food color I couldn't tell the difference between the blue and the red Anyway, does anyone have any advice about natural food coloring? I saw India Tree sells some Do they have the same problem as my other natural one? Anyone





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