Christian Daniel E.

Batoctoy
10-D (Juan Luna)
Steaming is a gentle, fat-free cooking method that
keeps the natural moisture in foods. This method uses
the steam from a simmering liquid (usually water,
seafood broth, or wine) to transfer heat to, and cook, a
food. It is an excellent choice for preparing delicate
seafood because there is a safe distance between the
food and heat source, which helps to protect against
drying. And steaming, unlike poaching or boiling,
keeps flavorful juices and nutrients inside the seafood,
rather than letting them escape into the surrounding
cooking liquid.
Grilling gives a smoky flavor and crisped texture to
finfish and shellfish. It works best for meatier, firmer-
fleshed finfish cut in to steaks or fillets with skin.
However, flakier finfish, skinless fillets, and smaller
shellfish (that would otherwise slip through the grill
grates) can be grilled using a grill basket. Grill baskets
are non-stick wire cages with a top, bottom, and long
removable handle that hold food firmly in place so
that it can easily be flipped or removed from the grill.
Microwave ovens work by shaking up the water and
fat in food, which in turn, makes heat. Microwaving is
particularly suited to cooking thin, skinless fillets of
fish. Begin by arranging the fish in a single layer in a
microwavable dish. Be sure to tuck slim pieces under,
or overlap thin edges to ensure even thickness. This
will prevent overcooked, tough ends. Moisten the fish
with a small amount of seasoned liquid or broth, but
do not submerge it completely.
Many fish and shellfish benefit from a quick soak in a
marinade to boost flavor and help retain moisture.
Even so, use care when choosing marinade ingredients
and limit the seafood’s time in the marinade so as not
to overwhelm its natural flavor. Usually half an hour
is enough time to add flavor to a delicate piece of
seafood: less time is needed if you are using a strong
acid in the marinade, such as lemon juice, which
chemically cooks the food and alters its texture.
Seafood is extremely perishable. Quickly freezing it at
the height of freshness (usually when it’s still on the
boat or shortly thereafter) is a successful way to keep
the flavor and texture. When purchasing frozen
seafood, look for solidly frozen pieces with few ice
crystals to ensure they have not thawed and re-frozen
at some point before purchase. Keep the seafood frozen
until you are ready to use it by storing it in the coldest
section of your freezer, on a low shelf towards the
back.
Poaching is a moist heat method of cooking where food
is submerged in a bath of flavorful liquid thats kept
just below the boiling point (160 to 180 degrees).
Seafood cooked using this technique will have a more
consistent texture and milder flavor when compared
with the same type that has been grilled, broiled, or
baked.
Oven broiling adds a nutty, browned flavor and
crisp texture to foods and is a quick and
delicious way to cook many types of seafood.
Fillets or steaks of finfish, large scallops or
shrimp, and lobster tails are especially tasty
when broiled.
Pan searing is a technique that works well for cooking
fish steaks and thicker, shorter fillets of fish. If the fish
has skin, score it on the skin side with a few vertical
slashes. This will help the fillet from curling because
the skin will shrink as it cooks. Dry the fish thoroughly
and season with salt and pepper if desired.
Baking surrounds food with even, dry heat and is an
excellent method for cooking whole fish. Smaller,
delicate pieces of fish do not respond as well to baking
and require a coating of breadcrumbs, or a splash of
broth or olive oil to keep them moist.