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Cooking Fish Pan Fried Troutcannedsalmonrecipes

Wed, 22 Jul 2009 04:46:06 GMT2009-07-22T04:46:06Z

When cooking fish, it’s easy to see the degree of doneness. The meat turns white and loses transparency. Just as with a steak, when the fish appears done on one side, you just flip it over until the fish is done, right through to the center. Test with a fork. If you can cut the […](image)


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Cooking and preping your fishcannedsalmonrecipes

Wed, 22 Jul 2009 04:45:38 GMT2009-07-22T04:45:38Z

Fish is almost translucent when raw and looses its translucence and becomes opaque the instant that it is done. This is the exact moment to serve, as fish becomes rubbery very easily when over-cooked. Serve fish on a warm plate. You can serve fish with olive oil and also with freshly squeezed lemon or with […](image)


Media Files:
http://1.gravatar.com/avatar/171bd96a91e4444194371179d6edd9e1?s=96&d=identicon&r=G




Learning the different methods of cooking fishcannedsalmonrecipes

Wed, 22 Jul 2009 04:45:09 GMT2009-07-22T04:45:09Z

Whether you are grilling, frying, baking, poaching, steaming of broiling your fish, the basic rule is that it will take 8-10 minutes of cooking time for every inch of thickness. The biggest mistake most people make in cooking fish is to over cook it. Now if the fish is frozen, count on 20 minutes per […](image)


Media Files:
http://1.gravatar.com/avatar/171bd96a91e4444194371179d6edd9e1?s=96&d=identicon&r=G




Learning the different methods of cooking fishcannedsalmonrecipes

Wed, 22 Jul 2009 04:15:43 GMT2009-07-22T04:15:43Z

Whether you are grilling, frying, baking, poaching, steaming of broiling your fish, the basic rule is that it will take 8-10 minutes of cooking time for every inch of thickness. The biggest mistake most people make in cooking fish is to over cook it. Now if the fish is frozen, count on 20 minutes per […](image)


Media Files:
http://1.gravatar.com/avatar/171bd96a91e4444194371179d6edd9e1?s=96&d=identicon&r=G




Cooking Fish Pan Fried Troutcannedsalmonrecipes

Wed, 22 Jul 2009 04:15:02 GMT2009-07-22T04:15:02Z

When cooking fish, it’s easy to see the degree of doneness. The meat turns white and loses transparency. Just as with a steak, when the fish appears done on one side, you just flip it over until the fish is done, right through to the center. Test with a fork. If you can cut the […](image)


Media Files:
http://1.gravatar.com/avatar/171bd96a91e4444194371179d6edd9e1?s=96&d=identicon&r=G




Cooking and preping your fishcannedsalmonrecipes

Wed, 22 Jul 2009 04:14:23 GMT2009-07-22T04:14:23Z

Fish is almost translucent when raw and looses its translucence and becomes opaque the instant that it is done. This is the exact moment to serve, as fish becomes rubbery very easily when over-cooked. Serve fish on a warm plate. You can serve fish with olive oil and also with freshly squeezed lemon or with […](image)


Media Files:
http://1.gravatar.com/avatar/171bd96a91e4444194371179d6edd9e1?s=96&d=identicon&r=G




Cooking Fish Pan Fried Troutcannedsalmonrecipes

Thu, 07 May 2009 18:48:50 GMT2009-05-07T18:48:50Z

When cooking fish, it’s easy to see the degree of doneness. The meat turns white and loses transparency. Just as with a steak, when the fish appears done on one side, you just flip it over until the fish is done, right through to the center. Test with a fork. If you can cut the […](image)


Media Files:
http://1.gravatar.com/avatar/171bd96a91e4444194371179d6edd9e1?s=96&d=identicon&r=G




Cooking and preping your fishcannedsalmonrecipes

Thu, 07 May 2009 18:48:07 GMT2009-05-07T18:48:07Z

Fish is almost translucent when raw and looses its translucence and becomes opaque the instant that it is done. This is the exact moment to serve, as fish becomes rubbery very easily when over-cooked. Serve fish on a warm plate. You can serve fish with olive oil and also with freshly squeezed lemon or with […](image)


Media Files:
http://1.gravatar.com/avatar/171bd96a91e4444194371179d6edd9e1?s=96&d=identicon&r=G




Learning the different methods of cooking fishcannedsalmonrecipes

Thu, 07 May 2009 18:47:25 GMT2009-05-07T18:47:25Z

Whether you are grilling, frying, baking, poaching, steaming of broiling your fish, the basic rule is that it will take 8-10 minutes of cooking time for every inch of thickness. The biggest mistake most people make in cooking fish is to over cook it. Now if the fish is frozen, count on 20 minutes per […](image)


Media Files:
http://1.gravatar.com/avatar/171bd96a91e4444194371179d6edd9e1?s=96&d=identicon&r=G




Hello world!cannedsalmonrecipes

Thu, 07 May 2009 18:06:21 GMT2009-05-07T18:06:21Z

Welcome to WordPress.com. This is your first post. Edit or delete it and start blogging!(image)


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