Steak Recipe - How To Make Steak Tender You invest a lot of time and money into the steaks for a special occasion and when dinner time comes, they are tough. What happened? How can you cook steaks as tender as your favorite restaurant? The first step to cooking a good steak is to choose the right grade of steak. The top quality beef is graded USDA Prime and commands top prices. USDA Prime grade meats are sold to the restaurant industry and specialty markets and are not as likely to be found at your local grocery chain. The next grade of beef is USDA Choice. USDA Choice is tender, flavorful and only slightly lower in quality than USDA Prime. The meat is well marbled with fat and will be tender and juicy when properly prepared. USDA Choice makes up about 70% of all graded beef and is readily available in your supermarket. USDA Good graded beef is an acceptable grade of beef that has only minimal marbling of fat. It is leaner, but may not be as tender as USDA Prime or Choice. Next, ...
Fishing For Trout : Trout Fish Cooking Recipe Guide
#Trout_Fish - #Fishing_For_Trout Fish & How To Cook
Okay, so you have caught your limit. Now, how do you want them prepared for cooking? How about trying my favorite filet! No bones, no skin, just all good flesh that can be cooked any way you like. I can taste it now! Dont know how, you say? It isnt hard but it does take practice. The easy to follow instructions are coming up next.
Tools
The first step is to gather all your tools. Also have a waist high table as a work surface. The tools you will need are a very sharp knife or an electric knife. The best knife to use is a filet knife. Since a filet knife is made just for this purpose, it helps to make the job easier.
You will also need a filet board, preferable one with a strong clamp to hold the trouts head firmly. If you cant find a board with a clamp, get a pair of gloves textured for gripping.
You will need a bucket or pan of salted water to put fresh trout filets in.
Tip: soaking the filets in slightly salted water overnight helps to remove some of the fishy taste, giving them a milder, more pleasant flavor.
The last thing you will need is a bucket to put the carcasses in after you cut off the filet.
Filet: the nitty-gritty
To begin the process of cutting off the filets, you need to secure the trout so it doesnt slip around. If using a board with a clamp, firmly clamp the trouts head to the board. If using gloves, grip the trouts head firmly. Next, take your knife and cut beneath the gills to the backbone. Now turn the knife and cut down the backbone but stop before you cut through the skin at the tail. All of this cutting will be between the ribcage and the flesh. You are basically cutting off the entire side of the trout. Next, flip the filet over with the skin side down. Cut between the meat and the skin. The process is the same for the other side of the trout. After you have cut both filets off of the trout, cut off any of the ribcage that may have been cut off with the filet. This is about all you need to do as far as deboning trout when filleting them. It is okay to cut into the ribcage, but dont cut too deep and cut the guts. Remember, these fish have not been gutted!
Now that you know how to filet trout, you also know how to filet fish in general. It is the same no matter what kind of fish it is.
All the trout are now filleted and you are ready to cook them. So, how do you like them cooked, batter fried, baked, broiled or grilled? Personally, I like grilled best. If you are going to grill them, dont forget to invite me over. Ill bring the corn on the cob.
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