     |
||||||||||||||||||||||||
     |
||||||||||||||||||||||||
 |
 |
 |
 |
|||||||||||||||||||||
        
|
 Basic Seafood Cooking Methods Cooking seafood is easier than you think. Below are some steps and suggestions for ensuring your seafood turns out perfect every time. Baking Baking is one of the easiest methods for cooking seafood. Most seafood recipes baking temperatures range from 180°C to 230°C (325 – 450°F). Allow 20 to 30 minutes per kg (10 to 15 minutes per pound). Double the cooking time if seafood is frozen. When seafood is cooked, the flesh is opaque and flakes easily when tested with a fork. Broiling Broiling is one of the oldest and simplest methods of cooking seafood. The heat tends to be more direct and intense than baking. Both fresh and frozen seafood can be broiled, but frozen should be placed farther away from the heat source to allow for uniform cooking. To broil, place the seafood on a greased pan. Basting before and during cooking will keep seafood moist. It may be necessary to turn thicker cuts of seafood during broiling. Broiling times vary per recipe, but a rule of thumb for fish is to broil 13 cm from heat source allowing about 10 minutes of cook time for each 25 mm of thickness at the fish’s thickest point. Frying Probably the most popular method for cooking seafood is frying. Oil or fat is the primary cooking mode. Seafood is typically coated with batter to prevent drying out and to give it a dry, crisp outer layer. If using frozen seafood, partial thaw and allow the batter to stick. If deep frying, pre-heat the oil to 190°C (375°F). Do not over crowd the frying pan or griddle to prevent seafood from sticking together. Boiling, Steaming & Poaching Boiling is the simplest of all cooking methods. Steaming and poaching are slightly more complicated versions. Boiling is cooking a liquid at a boiling point of 100°C (212°F) ensuring that it moves and bubbles continuously. Lobster, crab and shrimp are typically boiled between 8 to 15 minutes. If you wish to boil seafood in salt water add 1 cup of table salt to 4L of water. Steaming involves placing the seafood in a rack above the boiling water without actually touching the water. Mussels and soft-shell clams are typically steamed between 8 to 15 minutes. Finfish, typically 5 to 7 minutes per centimetre of thickness. The PEI Aquaculture Alliance steams over 1800 kg (4000 lbs) of mussels annually at the PEI International Shellfish Festival, all with only 5 cm of water in each pot. Tip – mussels and clams at the Shellfish Festival are not steamed in salt water rather fresh tap water. Once opened, in the cooking process, the mussels release the liquor from inside their shells adding a distinct salty flavour to the boiling water. Poaching is similar to steaming, except that the seafood is fully or partially immersed in the cooking liquid instead of suspended above it. Finfish are typically poached but there are shellfish recipes also. Most poaching recipes recommend poaching for 30 minutes. Both steaming and poaching of seafood can be done in a variety of liquids (e.g. salt water, wine, court bouillon, milk, etc.). Poached fish is lower in fat and calories than fried fish and is easier to digest. Stir Frying Stir frying involves cooking the seafood in a small amount of oil in a wok or frying pan at high heat. Stir frying seals in the natural juices of the food while conserving the colour and essential nutrients. Typically vegetables and seafood are added together. Cook until the seafood becomes opaque and the vegetables are crispy. Microwave When done with care, microwaving can produce a equally superior product to the aforementioned methods. Microwave seafood 5 to 6 minutes per 500 g or less time if at the "high" setting. Microwaved seafood takes on a shiny, moist appearance when finished. |
|||||||||||||||||||||||