Hate bony fishes? Here’s how to debone it right

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fish-fillet

When it comes to healthy eating fish simply stand out. It’s got all the healthy oils, proteins etc. the body needs but one of the things I hate about cooking fish is the deboning part. While most of the frozen stuff does come without bones there’s always a chance of some troublesome tiny ones being leftover. These are often known as pin bones.

In case you have an entire fillet you need to debone and not just the pin bones well then you could be in the kitchen for quite some time today. But it need to not always be as tough as it seems. Here are few tips to get you started right.

  • The first and foremost thing that you need to do is get the right set of  tweezers. Look for stainless steel material that has broader and rectangular tips since these provide a better grip for even the most tedious of bones.
  • You can use other tools as well such as a nose plier or your cosmetic tweezers which often are equally effective but for long term basis a culinary tweezer works best.
  • Firstly you need to find exactly where the bones are placed. For that gently run your hands over the fish from one end to the other. You’ll find most of the bones located in the middle of the fillet where it’s the thickest. While these bones tend to be quite long finding them can be tough as they are buried deep with only the end of it available at the surface.
  • In case you’re in a hurry here’s another tip you’ll find really helpful. Grab onto a mixing bowl and place it upside down on the kitchen counter. Now place the fillet bent over it with the flesh side upwards. The bend makes the bones easily visible and this can be pulled right out using your hands or tweezers.
  • Also always keep a bowl of water alongside while doing this as some of the bones tend to stick to the tweezer itself. Once you think it’s all done all you need to do is run your hand over the fillet one final time. Once that’s done the fillet is ready to be put on the grill, fried etc.

Learn to fillet a salmon and debone it from the experts themselves. Here’s how Gordon Ramsay does it.


5 easy to make yet yummy desserts using oats

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It’s a proven fact that oats are one of the best and healthiest foods available. Whether you dieting or looking to get ripped it’s often the go to breakfast but that’s not all.

There’s a lot more to oats than that. Adding their crisp yummy goodness to desserts can give it a whole new dimension and a healthy twist. So here are a few oat desserts I would recommend for your next dinner party.

Oatmeal Raisin skillet cookie

If you love both oats and cookie then this is one cookie you’d love munching on every time hunger strikes. Here oats are kneaded into the dough and once the cookies are baked you can you can top them off with another dash of oats goodiness.

If baked right the cookie will have crunchy outside and a softer center. I would recommend you eat it warm and add a scoop of vanilla ice cream and dig in directly into the pan.

skillet-cookie

Peanut Butter Truffles

Those looking for an on the go snack that is easy to make this is the ideal recipe. The golden sprinkle add-on on top of each truffle gives them a classy and traditional finish.

You can make both smaller and bigger rounds thus making it easier to carry even in your lunch boxes etc. or simply serve them as individual dessert starters at the next evening party. They also make the perfect birthday presents for kids.

peanut-butter-balls

Cocoa Puffs Ice cream sandwiches

This isn’t your everyday cookie. Here the cocoa puffs and other ingredients combine to give the cookie effect. Add a layer of Nutella and your favorite ice cream in the middle and freeze it overnight to help it set better.

After each layer has firmed up simply slice it into smaller pieces for serving with a small scoop of ice cream on top.

cocoa-puffs

Fruit loops cookies

The only issue with these cookies is that they don’t seem as interesting as the rest but when it comes to taste they definitely pack a punch. Once you’ve given the dough the desired shape refrigerate it for 2-3 hours as it holds it in place when baked and also keeps them soft and bloated and once it’s baked you can add in some fruity cereals etc. to make it more interesting.

fruit-loop

Almond butter cups with a twist

Does hunger strike you well past bedtime or is it chocolate craving you’re finding hard to quell? Well irrespective of that these yummy chocolate and almond cups are exactly what you need. Use some leftover cheerios as topping.

Make sure you let the almond and butter base set properly before you add the chocolate and cheerios layer. Once done let the layers firm up further in the freezer for 4-5 hours.

almond-cups


5 Things you are doing wrong when cooking ribs but shouldn’t

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ribs

One of the most favorite summer foods remains the ribs. No foodie’s summer can really be complete without some tender ribs with barbecue sauce.

Now you can have it grilled or straight out of oven but the thing that remains key here is to cook it right. There’s nothing worse for a meat lover than uncooked, dried out or charred pieces of meat. So here’s what you shouldn’t be doing with ribs next time you’re cooking.

Not cooking it right

The first and foremost problem with ribs is not cooking it right. Both undercooked and overcooked ribs can kill the mood but getting it right is easier said than done. I usually recommend newbies to use a thermometer but it isn’t always accurate.

Let the meat speak for itself. When the meat starts to pull away from the bones or it tends to curl at the center it’s cooked perfectly.

Leaving the back membrane on

Wondering why the ribs aren’t coming out as tender as you’d like? That’s mostly because of the presence of a thin membrane layer on the bottom part of the ribs which though edible tends to stiffen when cooked.

Once you’ve run the knife through the membrane you can get the rest out using hands. It can be slippery and thus I would recommend you do it using a hand or paper towel to get a stronger grip. Here’s how it should be done.

 

Leaving it directly on the heat

Cooking on high heat directly is awesome if you’re in a hurry and cooking stuff like burgers; kebabs etc. but for ribs patience is virtue. High heat can not only result in uncooked portions but also leave the meat dry.

Make sure you place the meat correctly on the rack and only take the heat up a notch towards the end of the cook for a charry look.

Putting it directly on the grill

We love the ribs to have that charred look and the smoky flavour but for that the ribs need not be on the grill from the very beginning. For them to be well cooked and to keep them tender the ribs need to be on low heat for long but controlling heat on a grill is tough.

This is why most recipes ask you to pre-cook the ribs. The heat can be controlled plus the meat remains tender. I recommend you always bake the meat. Cooking it in a slow cooker is a good alternative too.

Using the sauce too early

While the sweetness of the barbecue or any sauce you plan to use adds to the yumminess of the ribs adding it too soon to it can result in instant burning and excessive charring. Keep in mind that the sauce isn’t a must.

But if you’re really in the mood for some I would suggest you only add it towards the end of the cook in order for it to heat up sufficiently and yet not char the edges.


5 Things I did to make my baked items tastier

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While most of us are perfectly comfortable cooking up a bowl of noodles, fried rice or some grilled chicken with a tad bit of our own creativity when it comes to baking stuff we prefer to stick to the recipe books and at times rightly so.

Baking is all about accurate timing and precision and thus leaves little room for creativity so today I am going to share with you with a few secrets out of my cookbook to help you bake better.

I use ingredients at room temperature

I am sure you’ve come across plenty of recipes that specify you to use the baking ingredients cream etc. at room temperature. Ever wondered why that is? This is because at a moderate temperature these ingredients are simpler to mix irrespective of whether you use a stand mixer, beater or do it by hand.

Also adding ingredients of varied temperature to each other can often results in splits or fat separation. Temper hot ingredients into colder ones for better results.

I always weigh each ingredient

Like I mentioned above baking is all about precision and thus it is important to eliminate any guesswork involved and measuring every ingredient is the best way to do so. All recipes mention exact weight of every ingredient.

Always have a top notch digital scale for accurate reading. It costs less than $50. Apart from that also make sure you have a set of measuring spoons and cups.

 

baking-scale

 

Never forget to grease your pans well

To grease your pans you can use a number of agents such as butter, flour, or even some olive oil but when doing it make sure it’s not just a few strokes. A well-greased pan stops the batter or dough from sticking to the edges once the cake, bread etc. are cooked.

In case you have used flour make sure you get rid of the excess and also do not let your fingerprints leave vacant room for the dough or batter to stick. Here’s how to do it the right way

 

I got the right equipments

Having a top end oven isn’t a necessity. An average oven can work equally well, even a cooker can help you bake well but what really matters are your bakeware and equipments. For mixing only a KitchenAid stand mixer is my recommendation. Its attachments and metallic or glass bowl etc. are exactly what’s needed.

Apart from that you’ll also need thick, heat resistant metal pans, some parchment sheet, a separate whisk etc. Avoid cheap bakeware for best results.

tips-bakingequip

I avoid substitutes unless a necessity

Most people will tell you maple syrup etc. are perfect replacements for sugar but that’s not true. Yes it’s lovely but won’t have the same impact as powdered sugar would. Sugar reacts differently when heated. It adds better texture, moisture etc. and no avoiding sugar completely will not make it a healthy cake and in fact can lead to flatter and oddly shaped cakes.