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And I thought my roasts were bad

that really does look horrible...I second the youtube tutorials...look at the food network website too
 
Let's start with something a bit more tantalizing Nan...I've got a great recipe for battered, soft-shelled blue crab that's to die for. I'm ordering some online next week and I'll take pics. Trust me...you make this...it'll RAWK.

It's easy too.
 
You're trying to run before you can walk -- grilling fish is nearly an art and not forgiving. Get the hang of steaming, pan frying and covered baking, first. Reynold's Wrap can be very useful when it comes to fish.

If you'd taken that same fish, same prep, and wrapped it in aluminum foil before throwing it on the grill you would have had totally different results.
 
musclemom said:
You're trying to run before you can walk -- grilling fish is nearly an art and not forgiving. Get the hang of steaming, pan frying and covered baking, first. Reynold's Wrap can be very useful when it comes to fish.

If you'd taken that same fish, same prep, and wrapped it in aluminum foil before throwing it on the grill you would have had totally different results.
Click to expand...
Not really :(
View attachment 80353

I can pan, steam and fry fish fine, I did watch some videos and look up recipes, my problem was A. I overcooked it and B. I didnt use non stick on the foil
Recipe said 10 min each side, I did 15 because I was afeaid of undercooking, should have followed correctly.
Sent from my VM670 using EliteFitness
 
Why do you continually waste food?
There are a lot of starving Canadians out there that haven't had a decent meal since that time they went to new york.
Js
 
nangiggles said:
Not really :(
View attachment 80353

I can pan, steam and fry fish fine, I did watch some videos and look up recipes, my problem was A. I overcooked it and B. I didnt use non stick on the foil
Recipe said 10 min each side, I did 15 because I was afeaid of undercooking, should have followed correctly.
Sent from my VM670 using EliteFitness
Click to expand...
Well, yeah, that's a problem, the point to having a recipe is to follow it :whatever: And fish ... 10 minutes overcooking is about 9.75 minutes too much. Carryover heat alone while the fish rested would have sufficed (internal temp usually rises by several degrees).

Do yourself a favor, stop by the kitchen store and get a cooking thermometer. They have instant digital ones now, great tool, eliminates guess work. It's like using a food scale to weigh food. Eventually you will be able to eyeball 4 ounces of meat to within a half an ounce. Same thing with cooking. You need to learn how long to cook something on your own grill/oven/stove and adjust recipes accordingly but you need a yardstick to measure by.

BTW, if meats give you trouble, get a crockpot or dutch oven. They may seem lame but the truth is, slow cooker recipes are pretty much idiot proof (speaking as a young bride/mom who had virtually NO cooking experience, really good cooking "training wheels"). But again, trust the recipe.
 
musclemom said:
Well, yeah, that's a problem, the point to having a recipe is to follow it :whatever: And fish ... 10 minutes overcooking is about 9.75 minutes too much. Carryover heat alone while the fish rested would have sufficed (internal temp usually rises by several degrees).

Do yourself a favor, stop by the kitchen store and get a cooking thermometer. They have instant digital ones now, great tool, eliminates guess work. It's like using a food scale to weigh food. Eventually you will be able to eyeball 4 ounces of meat to within a half an ounce. Same thing with cooking. You need to learn how long to cook something on your own grill/oven/stove and adjust recipes accordingly but you need a yardstick to measure by.

BTW, if meats give you trouble, get a crockpot or dutch oven. They may seem lame but the truth is, slow cooker recipes are pretty much idiot proof (speaking as a young bride/mom who had virtually NO cooking experience, really good cooking "training wheels"). But again, trust the recipe.
Click to expand...

Uhmmmm.....
View attachment 80363

Sent from my VM670 using EliteFitness
 
nangiggles said:
Uhmmmm.....
View attachment 80363

Sent from my VM670 using EliteFitness
Click to expand...
So, you have a college degree, a cooking thermometer and cookbooks and yet you've made at least a couple threads about messed up cooking :confused:

You do realize those threads can give the impression that you're frustrated because this is habitual, right? Just saying. Or is there an ironic component because you're actually a good cook and your flops just blow your mind?

My mother was a really good cook who had achieved "successful experimentation" stage (she really could safely modify recipes). But when she flopped she did so spectacularly. One of her [few] catastrophes was truly memorable: She received a LOT of imported cheese from one of her clients, so she did what she thought was the logical thing and made a lovely cheese lasagne. That was the day at dinner we discovered one should never use blue cheese in a lasagne, high quality import or not.
 
musclemom said:
So, you have a college degree, a cooking thermometer and cookbooks and yet you've made at least a couple threads about messed up cooking :confused:

You do realize those threads can give the impression that you're frustrated because this is habitual, right? Just saying. Or is there an ironic component because you're actually a good cook and your flops just blow your mind?

My mother was a really good cook who had achieved "successful experimentation" stage (she really could safely modify recipes). But when she flopped she did so spectacularly. One of her [few] catastrophes was truly memorable: She received a LOT of imported cheese from one of her clients, so she did what she thought was the logical thing and made a lovely cheese lasagne. That was the day at dinner we discovered one should never use blue cheese in a lasagne, high quality import or not.
Click to expand...
LOL, I've never complained about anything else I cook, peeps in EF have though :D lol, my roasts arent pretty because i dont try, I'm cooking for 2 and my husband scarfs it down in minutes they are VERY delicious, this is the first time I fail in both appearance and flavor :(
 
nangiggles said:
LOL, I've never complained about anything else I cook, peeps in EF have though :D lol, my roasts arent pretty because i dont try, I'm cooking for 2 and my husband scarfs it down in minutes they are VERY delicious, this is the first time I fail in both appearance and flavor :(
Click to expand...
Oh, well nevermind, carry on then.

Cooking for two is kind of a PITA sometimes, especially when one party has a tendency to not like eating leftovers :rolleyes: He'll eat the same breakfast 365 days a year, but damned if that man will eat the same dinner two nights in a week.
 
musclemom said:
Oh, well nevermind, carry on then.

Cooking for two is kind of a PITA sometimes, especially when one party has a tendency to not like eating leftovers :rolleyes: He'll eat the same breakfast 365 days a year, but damned if that man will eat the same dinner two nights in a week.
Click to expand...
OMG are you married to my husband? lol Impossible for him to have leftovers! sometimes he doesnt even want the same thing in the same freaking day, so we'll have a ton of food leftover from lunch and wen dine something different, well he will I'll have the leftovers... lately I cook exactly what's needed that way there is no left overs and no over eating :D

I actually used to pay a whole lot more of attention to food, I was the chef in my mom's catering but he always prefers to eat fast than pretty so I just became more practical.


gatemoney said:
Ngr i just ate!
Click to expand...
prob needs NSFW tags :(
 
Nice fucking thread and I'm sure that's your friends..it's yours
 
You have to level your cooking up to lvl. 85 or higher to make anything other than fish egg soup. You didn't know this?
 
i think nans theory of cooking is buy something frozen throw the shit in a pan turn the oven on and check it in a hour
 
nangiggles said:
OMG are you married to my husband? lol Impossible for him to have leftovers! sometimes he doesnt even want the same thing in the same freaking day, so we'll have a ton of food leftover from lunch and wen dine something different, well he will I'll have the leftovers... lately I cook exactly what's needed that way there is no left overs and no over eating :D

I actually used to pay a whole lot more of attention to food, I was the chef in my mom's catering but he always prefers to eat fast than pretty so I just became more practical.



prob needs NSFW tags :(
Click to expand...

What?
 
Hell yeah, I'm serious. It was the burning love burger. Deep fried jalapenos, pepperjack cheese, salsa and a spicy mayo spread on some sort of corn meal bun. I washed it down with a couple long islands.
 
Yumm...I'm so gonna have to try one of these as a reward after my next half marathon...substituting the long islands w/ a nice hefeweizen or two.
 
I drank a couple hurricanes at the bar on top of the African loop at the SD safari park a couple hours before that. I hadn't had anythig to eat since breakfast, so a burger hit the spot after walking the park all day in 100 degree weather.
 
Wow...just went to their website. That burger looks awesome. I eat clean/healthy for the most part, but I can certainly appreciate a damn good, greasy burger from time to time. LOL!
 
nangiggles said:
Not really :(
View attachment 80353

I can pan, steam and fry fish fine, I did watch some videos and look up recipes, my problem was A. I overcooked it and B. I didnt use non stick on the foil
Recipe said 10 min each side, I did 15 because I was afeaid of undercooking, should have followed correctly.
Sent from my VM670 using EliteFitness
Click to expand...

I grill a lot of fish. If this recipe wanted you to do 10 minutes on each side did it want you to use the upper racks on your grill? Anything stuffed or really thick will need more time at lower heat (duh, I know).

People love to overcook fish for some reason. I usually go with 2-5 minutes on each side (on foil) depending on how thick the cut is. Let it rest for a little bit after to cook the middle (off the grill it will continue to cook itself). If the quality of your fish is good you really shouldn't have to worry about undercooking it too much. Remember people eat sushi, right?

It's hard to use a thermometer on the grill because there is so much ambient heat. Trial and error will give you a sense of how long stuff takes... And I'd try grilling fish that's not stuffed first. Stuffed anything is really hard to time. Remember you can always sear something on the grill and finish it in the oven (if you're wanting more control over the interior).

Just some thoughts. I heart cooking very much. Hope any of that helps at all.
 
I second the youtube suggestion. youtube is a great resource. I use it all the time and cooking turns out great.
 
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