Wolffish fillet / oven?
How long and at what temperature should you cook wolffish fillet in the oven?
(3 votes)
Loading...
(3 votes)Loading...
(3 votes)Loading...Similar Posts
Is snack the same as dessert?
Hello, Is snack the same as dessert and just another word or is snack something completely different? Thanks
Goulash with or without paprika, fry meat or not?
I recently tried a so-called "juicy goulash," meaning I didn't sear the meat and added it directly to the lightly fried onions. It was incredibly tender and delicious (in a pressure cooker)…even without Maillard… I usually let it simmer in a pan for a few hours, but the pressure cooker makes it even more tender…at…
Shop for Asian/American food?
Hello, Which online shops do you know where you can buy cheap American or Asian sweets and general groceries? Thanks in advance Kind regards
Can you gain weight with it?
I was planning on gaining a few pounds, but I'm having a hard time reaching my calorie needs. I'm a 16-year-old boy who's 5'2" tall and weighs 98 pounds, which would qualify me as malnourished. For example, my plan is to weigh myself 4-6 times a day and work my way up to 98 pounds.
What do chip shops always season their fries with?
I like fried foods and do a lot of frying myself. As a passionate cook, I'd like to find out what spices chip shops use to season their fries. The only thing I know is that they use paprika and salt. And if you make the fries yourself or spend a little money on luxury…
Why does red meat contain particularly high levels of iron?
Why does red meat, especially offal, contain a lot of iron? How does the iron get into meat? Well, plants don't have blood, so plant-based foods naturally contain less iron than animal-based foods, which is why vegans and vegetarians are more likely to have iron deficiencies than meat eaters. But how does iron get into…
Das Problem bei Fischfilets ist dass sie sehr leicht trocken werden, wenn sie zu lange gegart werden. Am besten wäre es daher die Kerntemperatur zu überwachen oder in kurzen Abständen zu prüfen.
Wenn Du Den Fisch noch leicht glasig haben möchtest, dann sollte die Temperatur ein paar Grad unter 60° C bleiben (ca. 56°). Wenn Du den Fisch richtig Durch haben möchtest, dann solltest Du 60° Kerntemperatur nicht überschreiten.
Laut Internet wohl ca. 10 Minuten bei 160 Grad 😉
https://fischausnorwegen.de/recipes/steinbeiber/steinbeiber-al-limone/
Fisch sollte man nicht zu sehr/lange austrocknen!
Schau doch bei Chefkoch, essenundtrinken oder anderen nützlichen Ratgeber-Plattformen nach, variieren kannst Du immer noch, wie Du Lustig bist!
Gutes Gelingen!