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How to make unstinky fish?
Steaming your fish is a great way to cook with less stink. My mom makes a great traditional Cantonese dish that works well with any white fish - tilapia, flounder, etc. You basically just steam the fish with a fermented black bean / soy paste (just mash the beans in a cup with soy sauce with a muddler or a thick knife handle), salt, pepper, garlic, and julienned fresh ginger. When it's almost done, heat a tablespoon or so of vegetable oil in a saucepan, then remove the fish from the steamer. Place it on a plate, top with julienned green onions and cilantro, and drizzle the hot oil over the fish. This sears the herbs and fish a bit and gives it a bit more flavor. Fantastic.
I imagine that this hot oil technique could be used in ways other than just chinese cooking, it gives you more of a pan fried flavor with a lot less stink. A chili or basil infused oil sounds pretty good over a delicately seasoned steamed fish.
Am I the only one on the planet who dislikes ___, or loves ___?
Love: raw tofu (medium to soft). I cut it in cubes and eat it cold out of the box. mmm :)
What did you end up eating or serving for the Super Bowl?
I was invited to a potluck party, so I made a pot of homemade chili, red velvet mini-cupcakes and the blue-cheese bacon dip featured on SE a couple days ago - all came out fantastic.
But, I was SO disappointed, cause I loooove seven layer dip, and I kept thinking "well, I won't waste my time/money making that, surely someone will bring a seven layer dip. it's practically super bowl religion." Well... no seven layer dip. :( Like most of the people here, I don't eat stuff like that very often, so I was really looking forward to a one-day indulgence. Bummer.
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Recent Comments | Response to Comments
To Sear or Not to Sear
Yes, please sear. Otherwise it will just taste like boring boiled meat.
How to make unstinky fish?
Steaming your fish is a great way to cook with less stink. My mom makes a great traditional Cantonese dish that works well with any white fish - tilapia, flounder, etc. You basically just steam the fish with a fermented black bean / soy paste (just mash the beans in a cup with soy sauce with a muddler or a thick knife handle), salt, pepper, garlic, and julienned fresh ginger. When it's almost done, heat a tablespoon or so of vegetable oil in a saucepan, then remove the fish from the steamer. Place it on a plate, top with julienned green onions and cilantro, and drizzle the hot oil over the fish. This sears the herbs and fish a bit and gives it a bit more flavor. Fantastic.
I imagine that this hot oil technique could be used in ways other than just chinese cooking, it gives you more of a pan fried flavor with a lot less stink. A chili or basil infused oil sounds pretty good over a delicately seasoned steamed fish.
Am I the only one on the planet who dislikes ___, or loves ___?
Love: raw tofu (medium to soft). I cut it in cubes and eat it cold out of the box. mmm :)
What did you end up eating or serving for the Super Bowl?
I was invited to a potluck party, so I made a pot of homemade chili, red velvet mini-cupcakes and the blue-cheese bacon dip featured on SE a couple days ago - all came out fantastic.
But, I was SO disappointed, cause I loooove seven layer dip, and I kept thinking "well, I won't waste my time/money making that, surely someone will bring a seven layer dip. it's practically super bowl religion." Well... no seven layer dip. :( Like most of the people here, I don't eat stuff like that very often, so I was really looking forward to a one-day indulgence. Bummer.
Snow crab and mixed salad greens in search of dressing!
I like all of the above, plus a touch of fresh minced ginger.
My Shocking Food Confession: What's Yours?
I understand how it can be annoying to have extraneous cilantro and parsley everywhere if you are not a cilantro / parsley lover, but just a note in defense of these lovely herbs - I LOVE cilantro on just about everything. Salmon, chicken, noodles, guac, chinese, mexican, you name it - cilantro is AWESOME.
Oh and also, my mom used to make us cream cheese and black olive sandwiches on white bread for lunch quite often when we were kids
And bacon and avocado sandwiches too. Both of these are still quite yummy as an adult, although as you can imagine we got some pretty weird looks at these sandwiches as elementary school kids.
San Antonio Restaurant Recommendations?
Sorry, but I have to disagree on Rudy's. It's a chain with locations in the San Antonio / Austin area - fun atmosphere (antique gas station decor, cute food presentation, etc) but the barbecue is boring - no real hickory smoke flavor in any of the meats, ribs are mediocre, etc.
I'm not saying I never go to Rudy's, cause God knows there's nothing better than a trip there after a long day of floating the river with a beer in hand, but surely there's got to be a better bbq joint in San Antonio than Rudy's.
If you want the best bbq hands down in the area, I'd almost say it's worth a drive to The Salt Lick (~an hour-ish?) in Driftwood TX, just outside of Austin. I think there would be very few people who would disagree that Salt Lick has the best bbq.
Restaurant Recommendations: Hungry in Houston
Actually, I'll correct myself- I just googled it and McDonald's divested their stake in Chipotle in October 2006. Chipotle for everyone again! (haha.)
Restaurant Recommendations: Hungry in Houston
The Hobbit Cafe is a good vegetarian option; they have some menu items that I would really call more cali-mex than tex-mex, but there's tacos, enchiladas, etc.
I'd also check out Ruggles Green, also on West Alabama - it's brand new and I haven't been, but the other Ruggles restaurants (Ruggles and Ruggles Cafe) are great. Ruggles Green is supposed to be their organic, green menu - has some meat, but probably also a lot of vegetarian options.
For regular non-vegetarian specific Tex Mex, I second Pappasito's; also El Tiempo and Ninfa's (on Navigation, not any other Ninfa's location). As hungryinhouston mentioned though, non-meat dishes at these places still may likely have lard or other animal products.
no offense to psychsarah, but I personally would not do Chipotle - it's about as chain-Mexican as you can get, they are owned by McDonalds and they're all over the U.S., including NYC and other places in the north.
Apple Cider Donuts from Atkins Farm in Amherst, Massachusetts
It's Atkins Farms, not Atkin's Farms. The farms do not belong to one Atkin, they belong to the Atkins family. (In fact it should be Atkins' Farms, but if they've chosen to name it Atkins Farms then so be it, that's the name of the business.) But under no circumstances should it be Atkin's Farms.
In any case, the donuts look good.
I'm talking TOFU throwdown here people - help me out!
I'd go with a good ol' Cantonese ma po tofu dish. I actually don't have a good recipe, but I'm sure you can find one by googling or they even have pre-made packet mixes on the Asian aisle at most groceries for the less cooking-inclined. It's a nice spicy bean-paste and soy-based sauce which soaks in nicely to the tofu, and non-vegetarian recipes usually incorporate ground pork as well, which makes it easier for tofu newbies.
I put ____ in my yogurt
oh - and also, Fage plus a packet of ranch dressing mix is a great veggie dip.
I put ____ in my yogurt
0% Fage, whole foods trail mix with plenty of almonds and a packet of splenda.
Greek Yogurt - Recommendations?
@ Chef Jo (and anyone else in the Houston area, for that matter), my local Fiesta carries Fage as well, cheaper than Whole Foods. I'm usually not a brand snob but even if it's cheaper, Oikos just isn't as good.
Oikos Yogurt
Oh well yeah, then for a $2 difference I'd buy Oikos and just make the occasional splurge for Fage. My Whole Foods carries Fage for $2.25, but I can find them at Fiesta for $1.80 (don't know how widespread Fiestas are - probably not very. It's a relatively large specialty Hispanic foods store in Houston.)
Speaking of manners!
I worked my way through college as a server at a casual dining steakhouse chain. I saw some pretty outrageous stuff...here are two of the most notable.
1. A couple who brought their toddler's porta-potty in and set it down next to the table for him to use because "he wouldn't be able to make it all the way to the back where the restroom is." Needless to say we did not allow this.
2. I walked up to a table mid-way through their meal to check in. As I walked up, the mom held out a wad of damp napkins, which I took, figuring their 3-ish year old daughter had spilled her juice or something. Big mistake - the daughter had puked in the booth and they used to napkins to wipe it up and just handed them to me without any warning. Disgusting.
Oikos Yogurt
I have to disagree. I'm normally all for the cheaper / generic variety of things, but oikos for me does not make the cut. Not as thick or creamy, plus it has 110 calories vs. Fage's 80 cals for the same size cup.
Tuna. In a Can. Love it or Hate it?
Love it. dab of mayonnaise, salt, pepper, garlic, and I like to toss in some fresh cilantro leaves. yum.
Dinner Tonight: Steamed Artichokes with Light Balsamic Vinaigrette
we always dip our artichoke in mayonnaise (not much, just a little). I guess that's a little like the aioli, although admittedly it sounds a whole lot more gross. Sure is yummy though...and easy.
Greek Yogurt - Recommendations?
Chobani! Love it, but it must be on sale for me to buy it. Great texture, not insane on the sugar content.
Greek Yogurt - Recommendations?
Mmm...Fage. I figure the price is worth it, if only because trading my morning routine of a giant bowl of cereal and a banana for Fage Total 2% with Honey and blueberries has definitely made a difference in my weight. Ed, take note!
To Sear or Not to Sear
Time dictates whether or not I sear meat before a crock pot stew. Searing always improves the flavor but sometimes I lack time and just fling everything into the crock for a long slow simmer.
They have a new crock pot out that lets you sear the meat right in the crock pot liner on the stove, then transfer the whole liner back to the crock. If I ever need another crock, I'll be looking into this type.
To Sear or Not to Sear
Check out any of Harold McGee's books. He speaks very eloquently about searing and the fact that though it doesn't "seal in the juices", it does contribute a depth of flavor and a fond (that brown stuff at the bottom of the pan) that should be deglazed with wine, stock or even water and added to your stew. There is a lot of natural flavor in the fond and to not utilize it would be a real waste of flavor.
To Sear or Not to Sear
Thanks everyone. I figured the consensus would be to Sear - ALWAYS SEAR... Yup, I know - DARN. I may still go the lazy route (not to say you non-searers are lazy!) and if I do I guess I will find out the difference as I always do sear sooo.
I love this site!
To Sear or Not to Sear
Your stew should still be tasty if you stick with the lazy no-sear method. If it's a recipe you've made before, it could taste a little different than you're used to if you always seared it before. The only thing I never put in raw is any sort of ground meat. You could always sear it the night before, pop it in the fridge and then toss it all in in the morning too.
To Sear or Not to Sear
I like the carmelized depth of flavor that searing brings to a dish. Sear away!
To Sear or Not to Sear
i don't sear for the crock pot. and it never ever tastes like boiled meat. i like it much better this way.
Greek Yogurt - Recommendations?
My local just got a new brand - "The Greek Gods" Greek Yogurt. The consistency isn't really there. I'll wait for the other local to get more Oikos in.
How to make unstinky fish?
I do modified packet meals/en papillote/parchment packets (choose your favorite term) - I put assorted veggies in the bottom of a very small baking dish, set a fillet (or shrimp) on top, add my liquid of choice (usually soy, rice vinegar or broth) and some herbs (cilantro is my favorite), wrap well with foil and pop it in the oven. I don't notice any smell and I am in an apartment as well. It's so easy and clean up is a breeze. It's one of my favorite meals on nights that I don't feel like going to a lot of trouble. If I plan to eat rice or noodles with it, I'll add more liquid so it's a little soupy, but if I'm just eating the veggies then I only use enough for steam and flavor.
How to make unstinky fish?
I also live in a tiny apartment, and my kitchen isn't even remotely near a window. Take the recommendations to use the freshest fish possible, don't use whole fish and not to fry seriously - they are right. Stick to baking or broiling, and to recipes that cook fish quickly at a highish temperature - fillets or steaks seem to be the least stinky - the longer the fish is over heat, the more smell it it seems to create.
How to make unstinky fish?
Start by getting really good fresh fish from a fish monger you trust.
Tonight we had a small fillet of haddock that I seasoned with Chesapeake bay seasoning and Smoked Paprika, cooked in an NS skillet with a bit of EVOO & butter on the stove top. Pan fried would not be the correct description. It was a little more steamed, with a cover over the splatter screen. Tender and sweet, with a rice pilaf, and home frozen lima beans from last summer.
Light the candles at the dinner table, and you are home free if you use good quality tapers! I hate a lot of drips.
DH, likes to have fish 2 or 3 times a week. We like clams, mussels, oysters, shrimp, crab, lobsters, mostly salt water, but a few fresh water fishies. It's ever inventive to find recipes, or recreate old faves with a new twist -- on the grill, or in the pan.
Like I said, a good fish monger helps!
How to make unstinky fish?
Agreed:
1- Fresh fish definitely! Either the Korean fishmongers or better quality stores like Fairways and Wholefoods will guarantee this. Avoid oily fish, like sardines and bluefish, they have to be really superfresh in order not to 'smell'. Fresh fish doesnt have any fishy odor..
2- forget about frying, that *will* stink up any place for sure
3- My technique is to pan sear over dry herbs, then finish cooking at low temperature. That produces a minimal amount of fumes, and if you partly cover the non stick pan with a cool glass cover, this will catch / condense most of it.
4- Or cook in a little water for a near-poaching effect. Using a little water with some celery seeds or fresh celery and salt - instead of a whole quart or more of water works great, you can then either reduce the juices or thicken it with starch, or just save for soup stock (frozen).
How to make unstinky fish?
fish stinks no matter how you cook it. if you think it doesn't if bet ya everyone who can smell you does. try the lemon.
How to make unstinky fish?
Another idea: soups and stews. Some firm-fleshed fish and a saffron-scented tomato broth or whatever, and you've got something going.
How to make unstinky fish?
If the goal is simply to incorporate more into your dinner repertoire, how about eating it raw as sashimi, sushi, tartare, "carpaccio," etc., or semi-raw as in ceviche? Fresh fish with no cooking = no odor. I eat most of my fish raw.
How to make unstinky fish?
Buy really fresh fish!
One of the few useful things I learned in organic chemistry:
A dead fish produces two stinky substances putresine and cadaverene. this happens once the fish dies and starts decaying. Supposedly, the head produces the majority of these smelly compounds.
There are two solutions: cut off the head, or cook it with lemon. I believe the acidity (?) of the lemon juice degrades the compound or something.
Also: these means if a fish is cooked and presented at the table whole with the head on, it must be REALLY fresh in order to not be stinky.
Another option is to find some high quality frozen fish fillets. Our family has had mixed success with different packs of tilapia, flounder and salmon.
How to make unstinky fish?
Ooh misskris,I am definitely trying that.
How to make unstinky fish?
The best way to not stink up your house when cooking fish is to not overcook the fish. Doesn't matter what cooking method you choose. Just don't over cook it. Keep an eye on the fish. When it's just beginning to flake (or even rarer in the case of something like tuna), it's done.
Also, keep in mind that the smell of cooking fish may be more noticable to you in a home setting (particularly a tiny apartment) than in a restaurant just due to the proximity of the kitchen to where to you plan to eat.
Re: pan frying - Use a nonstick skillet and Pam. A piece of tilapia (3-4 oz. and about 1/2inch thick) will cook over medium high heat at about 3 minutes per side.
How to make unstinky fish?
try burning a candle in the apartment afterwards.... and make sure you take the garbage out that night.... (sometimes the wrapping the fish comes in can get pretty funky!)
hey, food has an aroma and should not STINK unless it's a little old.
learn to love the smell of your own cooking.....
How to make unstinky fish?
it really works. the lemons can be thrown into the garbage disposal, don't have one but i hear they smell to.
How to make unstinky fish?
@dearrie--I'm going to have to try that! As much as I love the aromas of what I'm cooking before I eat, I really don't like smelling dinner after we've eaten.
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Yes, please sear. Otherwise it will just taste like boring boiled meat.