Oh noes! It's another blog!

Tuesday, February 07, 2006

Cooking tip!


Depending on size, the time used to steam fishes of any kind is probably the second biggest contributing factor to texture. A marginal error in cooking time of 10-20 seconds can make a big difference on how the end product will be like.

Never, EVER steam a large white pomfret (白鲳鱼) for more than 8 minutes 30 seconds. Any more than that and you waste the fish, anything less than 8 and you risk undercooking. For smaller sized pomfrets, go for 7.

Still, the determining factor of taste lies in a fish's freshness. That I will leave to another time, or you can simply consult any professional housewife or househusband for sound advice.



Damn... I told myself not to blog!

0 Comments:

Post a Comment

<< Home