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Jun. 13th, 2014 08:59 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pedantherIn the past fortnight I have twice cooked dinner for myself in the frying pan I bought months ago for the purpose and then never got around to using. The results of the first attempt were... not encouraging, but I figured the principle of getting back on the horse you fell off applied, and the second attempt was much more successful. I believe I have increased the number of cooking-related things I don't believe myself to be incapable of.
The first attempt came about because I'd received medical advice that I should be eating more fish (and less deep-fried food, which meant that my standing method of obtaining fish in the form of -and-chips wasn't going to cut it). I figured that pan-frying fish ought to be fairly easy, especially once I discovered that the supermarket sold fish ready-to-go with instructions on the wrapper and everything.
The result of the first attempt was charred, unpleasantly textured, and accompanied by remarkable amounts of smoke. Consultation of cooking authorities, on the internet and in the form of my parents, led to the conclusion that I'd used too much heat and not enough oil. (I also realised, when I went back for the second attempt, that I'd neglected to remove the barcode label from the underside of the pan. I haven't decided yet whether to tell my parents about this discovery.)
The second attempt went without a hitch, and produced a nice meal and a complete absence of unpleasant smokey haze. There may be something to this cooking lark after all...
The first attempt came about because I'd received medical advice that I should be eating more fish (and less deep-fried food, which meant that my standing method of obtaining fish in the form of -and-chips wasn't going to cut it). I figured that pan-frying fish ought to be fairly easy, especially once I discovered that the supermarket sold fish ready-to-go with instructions on the wrapper and everything.
The result of the first attempt was charred, unpleasantly textured, and accompanied by remarkable amounts of smoke. Consultation of cooking authorities, on the internet and in the form of my parents, led to the conclusion that I'd used too much heat and not enough oil. (I also realised, when I went back for the second attempt, that I'd neglected to remove the barcode label from the underside of the pan. I haven't decided yet whether to tell my parents about this discovery.)
The second attempt went without a hitch, and produced a nice meal and a complete absence of unpleasant smokey haze. There may be something to this cooking lark after all...
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Date: 2014-06-13 05:10 pm (UTC)Gentle heat with fish, some smoked paprika can be a nice addition while frying. A little butter instead of oil can be divine with this.
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Date: 2014-06-13 05:34 pm (UTC)Fish cooks really easily in a microwave, incidentally. Just a few minutes on high, covered to prevent spitting. You can experiment with adding a little milk, to poach it, or a bit of lemon or lime juice.
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Date: 2014-06-14 12:28 pm (UTC)Also, congratulations on the cookery!