The many questions-not-worth-their-own-thread question thread XVII

Status
Not open for further replies.
The bones do not actual impart more flavo(u)r to the meat no. But by leaving the bones the meat keeps the right texture and thus the 'flavo(u)rsensation' is better.

If you remove the bones the fish might become more of a paste or the pieces might become to small to really taste it.
(offcourse right before you eat it it would be wise to remove the bones)

There are off course exceptions and a proper filleted fish can be just as tasty.

anyway, this is what I have learned as a amateur "chef" ;P
 
Arid air might also be an issue. Would fit to the season as the heating of rooms will cause the air to be dryer than usual.
 
One reason I hate fish (not restaurant quality fish, just breaded fish in general) is that the meat completely falls apart and I'd need a spoon to eat it all <_<
 
But I can eat chicken nuggets.

a4630.jpg


vs.

Gourmet_Chicken.jpg
 
That's a grilled and edible fish.
haddock-fillets

I'm talking about the breaded fish that falls apart.
 
Frozen fish falls apart. Fresh fish does not. Battered or breaded it is more important to have fresh fish, but all to often places fleece customers because they cant see the fish itself.

frozen breaded fish is the sweepings kept in the freezer for children who know no better.
 
I was watching on cable the other night that the breaded frozen fish is mostly Alaskan pollock that was already separated and mushed into a meat cake on the factory ship that caught it. That really not the same thing as a fresh fillet.
 
How long would it take for most (let's say about 85%) of the chlorine to evaporate from a pint of tap water?
 
Status
Not open for further replies.
Back
Top Bottom