ykira
Ingredients
Blue whiting frozen
A mixture of dry herbs - ground black allspice, nutmeg, bay leaf, coriander, cumin, ginger, dried rammarine (left over from marinating the boneless shank according to the recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=405583.0)

Cooking method
We divide the fish under cold water into separate carcasses (because they are frozen).
Rinse under water.
Dry with napkins.
Sprinkle with herbs and pack in a bag (we seal - as we will do in a stand for two packages - in the second package - frozen squid with skin - without spices).
Cooking according to the table from the instructions - 90 minutes (including 30 minutes for the initial heating) at 57 degrees C.
The taste turned out - like a little salted fish at first - the taste is unexpectedly bright - I was already surprised! (this was not expected from blue whiting). But the meat was cooked normally - I used to steam the fish - so I know this taste - of undigested fish.
To the question - why bother with such a "common" fish, I will answer - blue whiting with a small amount of bones, it has few calories, it has enough proteins, phosphorus, etc., it is relatively inexpensive (although it sounds with a smile to the owner of the device) and at the end ends - in the store we have almost all the time in stock.
Conclusion - I'm happy with the experiment - I don't care what to make blue whiting for a relatively frequent meal - what's in a double boiler, what's in the Su device.
I made 1 kg - I store it in the refrigerator - I eat a little every day :)) (minimum calories).
j @ ne
ykira, or you can inquire about the taste of the squid you mentioned. Is it worth seeing them?
GuGu
ykira, interesting! I haven't cooked the fish suvid yet, I'm experimenting with meat, chicken and turkey. I'll have to buy such a fish ...
ykira
The squids turned out - as boiled (they were made for salad - chop squids + eggs, sour cream, fried onions, etc. in a blender - everyone will add something they want, they love). The meaning of boiling squid, like blue whiting in this device, is a diet food with a low amount of calories. Previously cooked in a double boiler. Squid taste almost like in a double boiler - but their taste is brighter. I specially take squids in skins - pink-light brown - they are more useful - than whitened-peeled (before cooking, I take out the cartilage inside them, and sometimes I take it out and then - in already cooked ones - it happens - if I don't defrost them to the end - and I cook right away - this does not affect the taste of squid). The point is to make squids in SuVid - in greater safety of the valuable - that they have less hassle at the end - if there is no washing of the steamer pots and if you cook for the future, you can immediately throw them into the freezer and after a couple of days - just defrost to some event them according to the instructions for the device. In addition, squid juice can be drunk or made on the basis of its mini-soup - there are many useful things. In a double boiler, it all ends up in a pan and I usually use it too.

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