Thus, when I tried to cook fish last night and the oil started boiling and then blowing up all over the place and on my arms I decided to turn down the temperature.
I realized then that at the lower temperature the fish was not cooking enough. Thus I had a quandary and a health risk.
Then a stroke of genius occurred. I grabbed by motorcycle goggles and a rag, resulting in enough armor to safely cook fish.
I then received guff, mockery and ridicule, but I WAS able to cook my fish to perfection, not to mention protect my vision and Cary Grantish looks from boiling oil.
A friend of mine has been known to don a gas mask while chopping onions. What you did is not unheard of.
ReplyDeleteI bought one of these and it totally changed my kitchen game (not to mention my cast iron cooking is now through the roof).
ReplyDeletehttp://www.amazon.com/Mastercool-MSC52224A-Non-Contact-Infrared-Thermometer/dp/B000TM7HXC/ref=sr_1_1?ie=UTF8&qid=1363094720&sr=8-1&keywords=mastercool+infrared+thermometer
Best $50 I ever spent for my cooking!
Try poaching it delicately in a wine sauce.
ReplyDeleteToast some almond slices seperately
Way less drama.
On the other hand I think we can officially call out homeland security on you now. Terrorist fish cooker!
That's a nonstick pan. You shouldn't be using enough oil to splatter.
ReplyDeleteGood humor, though. LOL
You look like something out of Aurini's book.
ReplyDeleteUse the broiler under your oven. Easier and less oil.
ReplyDeleteAt least you havent tried hot dogs with an arc welder (yet) :)
ReplyDeleteSplatter usually comes from the water on the surface turning quickly to steam when it hits the hot oil.
ReplyDeleteTry patting the fish dry beforehand or coating with flour. This doesn't change the moistness of the meat, but greatly reduces the splatter.
HOWARD JOHNSON IS RIGHT!
ReplyDeleteCongrats! With a little experience, and the good tips given by other readers, you'll soon be a decent cook.
ReplyDeleteWell, given that Fish Fridays are the norm for Lent, you've just given me my next post. How To Pan-Fry Fish. But I'll try to make the title a bit catchier.
ReplyDeleteYou do look good in that get-up, though.
What's wrong with using a splatter screen?
ReplyDeleteAnother tip: welding gloves. Thicker and more heat-resistant than common oven mitts, with individual fingers for more articulated, precise control over what you're handling.
ReplyDeleteAlso, any man worth his salt should already have a pair.
When, oh WHEN will WWE bring us a Fish COooking Extravaganza?
ReplyDeleteThe World waits with 'bated breath.
:)
I do the same.
ReplyDelete