Glossary T
If the fish you want to cook or use is unavailable, you can substitute it with another kind of fish, as there are so many fish available for human consumption. Depending on the taste and texture of the fish, here are the kinds of fishes which you can use and substitute if none of the fish you want is not available:
Taste and Texture:
If you need: Thin, lean white meat with a delicate flavor.
Fish which you can use:
Flounder
Orange Roughy
Pompano
Snapper
Sole
Taste & Texture:
If you need a fish with medium-dense, light meat with a mild to moderate flavor
Fish which you can use:
Black Drum
Black Sea Bass
Butterfish
Catfish
Cod
Croaker
Grouper
Haddock
Monkfish
Pike
Pollack
Rainbow Trout
Redfish
Sablefish
Salmon
Scup
Sea Trout
Spot
Striped Bass
Tautog
Tilefish
White Perch
Whitefish
Whiting
Taste and Texture: If you need a medium-dense, fish with darker meat with a more pronounced flavor.
Fish whihc you can use:
Amberjack
Atlantic Mackerel
Bluefish
Bonita
Mullet
Ocean Pout
Shad
Tuna
Taste and Texture: If you need a thick, meat-like texture with a distinct yet moderate flavor.
Fish which you can use:
Halibut
Mahi Mahi
Marlin
Shark
Sturgeon
Swordfish
source: Virginia Seafood
Tips & Hints: Tips for using cake pans
There are a few special considerations to take into account when using your cake pans. The following is a helpful check list that you can use
There are a few special considerations to take into account when using your cake pans. The following is a helpful check list that you can use
Tips and Hints: How to cook rice the Malaysian way
Weigh the amount of rice needed. Allow 50-75 gms rice per serving. Wash the rice well to remove husk and stones, then drain well. Put the rice in a pot and cover with double the amount of water and a pinch of salt.
Bring to the boil then reduce heat and cook gently covered until all the water has been absorbed. Stir with a fork or chopsticks just before serving so that the rice will not be lumpy.
When storing potatoes, remember 3 things: dark, dry, and cool. Here are some important storage tips.
Store potatoes in a dark area.
Place potatoes in a dark paper bag which allows air to reach the potatoes. Do not use plastic bags.
Store potatoes in a dry place. Humidity and moisture promotes rotting and mold formation.
Store potatoes away from fruits.
Store potatoes in a cool, but not freezing, area.
Don't drop potatoes. Dropping them causes bruises.
Tips: How to reheat focaccia: To reheat the focaccia, wrap it tightly in aluminum foil to enclose, and slip into a preheated 350 degree oven for 10 minutes, then unwrap and enjoy.