The refrigerator is one of the best places to preserve ingredients. It can be stored for a long time by sausage and meat. However, sausage is also a lesson. Using the method can retain more delicious food. According to Daily Meal, Kenny Leung, execu...
The refrigerator is one of the best places to preserve ingredients. It can be stored for a long time by sausage and meat. However, sausage is also a lesson. Using the method can retain more delicious food. According to Daily Meal, Kenny Leung, executive director of New York's food restaurant YAO, said that the best way to remove ice from fish meat is to keep it in refrigerated and slowly remove ice, which can retain the most original flavor of fish.
Liang said that a natural ice-removing method can retain the most of the original taste of fish meat, but this method is only suitable for when you have a lot of time, such as refrigerating and refrigerating the ice the day before cooking. This method requires about 10 hours of ice-removing time. The time may also be different due to the different thickness of the fish meat. The thicker it will certainly take more time, and sometimes it may even take 36 hours.
Liang said that the fish meat you want to unfurn can be placed in a plastic sealed bag, or placed in a plate and sealed with a fresh film. When cooking, pat dry with a paper towel and then use the desired cooking method.
It is suitable for people with plenty of time to remove ice in the refrigerator, but what if there is not so much time? Liang said that for those who are in the middle of the day, they can put a bowl of cold water and put the fish meat in it. This method can uncook the fish meat within 30 minutes, and the ingredients can be prepared during the wait period, and the fish can be cooked after it is uncooked.
Liang said that when lying the rinse with cold water, you should pay attention to whether the fish is installed in a plastic sealed bag. The original packaging is also OK. As long as it is not opened, you can place the bowl of cold water in the sink and put the fish in. After 10 minutes, check the decomposition situation. Use your fingers to gently press the fish through the bag, and you can feel whether the fish is unloaded. If the decomposition is unloaded for more than 10 minutes, you can change the water.
Liang said that cold water must be used to relieve the ulcer, not warm water or hot water. Especially hot water will produce bacteria. Do not just put the fish on the flow table under the room temperature environment to relieve the ulcer, which will also allow the ulcer to grow.
Responsible editor: Gu Zihuan
