Which is hardest to cook right.
Hardest food to cook correctly
Voting for this poll has ended.
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To be honest. It's not the type of meat the overall judges the difficulty of cooking it, but the quality and how you prepare your meat.
Don't know about you guys. But over here in New Zealand, I've got all the access for fresh fish and premium meats.
Right. Better get started in preparing those salmons i just caught down at the river :D
Don't know about you guys. But over here in New Zealand, I've got all the access for fresh fish and premium meats.
Right. Better get started in preparing those salmons i just caught down at the river :D
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Frankblack wrote...
Longevity wrote...
Frankblack wrote...
Cain666 wrote...
Kind of Important wrote...
Pork.Stays (roughly) the same color regardless of if it is cooked correctly or not.
This. And in addition, if you're too careful and overcook it it gets so dry, I swear.
If you undercook it?
Trichinosis.
Yes, I know that the pork industry is getting much better about this and that ALL pork has to pass an official inspection before being slaughtered, but still. Can you imagine that? A huge friggin' worm attaching itself to your stomach and eating your food?
Ugh. Dry pork please.
Trichinosis is very rare to find in pork nowadays. Also you can cook pork to 145 deg F which should give u a nice Very light pink. Everyone is used to cooking their pork until its dry and nasty.
I would have to say Fish is the hardest to cook since you can make it dry very easily.
145 on pork doesn't kill all the bacteria that can be in it. If you tried to serve pork at 145 degrees at any restaurant you'd be closed down immediately
You can serve pork at 145. Im servsafe certified which you need to have in most kitchens. Also Trichinosis isnt bacteria, its a parasite.
I really can't stand pork anyways so it's all the same. I hate the taste of it so I never cook it or eat it.
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pork is sooo tasty. right now im curing my own bacon. I got one that is spicy with red pepper flakes pink pepper corns thyme bayleaf and garlic, and another with brown sugar. mmmmm yummy
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Frankblack wrote...
pork is sooo tasty. right now im curing my own bacon. I got one that is spicy with red pepper flakes pink pepper corns thyme bayleaf and garlic, and another with brown sugar. mmmmm yummyMen who cure their own bacon = ❤❤❤
Fish is hardest for me, too easy to overcook, so I always freak out and probably undercook it. Hasn't killed me yet...
Although, the flipping thing is solved for me by a George Foreman.
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From my experiece, fish and chicken aren´t hard to cook, just leave chicken in boiling water and fish in fire some time.
Is harder to cook meat and pork, ´cause with the pork you have the problem that it stays almost of the same color, and with the meat, that if you do it wrong, it turns hard, so you can´t eat it.
......I had nothing to say so I wrote this last sentence.
Is harder to cook meat and pork, ´cause with the pork you have the problem that it stays almost of the same color, and with the meat, that if you do it wrong, it turns hard, so you can´t eat it.
......I had nothing to say so I wrote this last sentence.
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Umm pork just like chicken changes color as you cook it from pink to white.
I saw that there is a overwhelming vote for pork being hard to cook. It really isn't. A massive tip I would suggest would be to brine the pork before cooking it. This will help with the 'dryness' issue I am sure most used to vote pork hardest.
Also not surprised fish is coming in as hardest to cook. Depending on the texture/firmness of the fish different cooking methods create different issues. Although if I may suggest wrap your choice of fish in parchment paper with a lemon and your white wine and herbs of choice and bake it in your oven. The french call it en papillote. It's almost foolproof and I am sure there are tons of options.
I saw that there is a overwhelming vote for pork being hard to cook. It really isn't. A massive tip I would suggest would be to brine the pork before cooking it. This will help with the 'dryness' issue I am sure most used to vote pork hardest.
Also not surprised fish is coming in as hardest to cook. Depending on the texture/firmness of the fish different cooking methods create different issues. Although if I may suggest wrap your choice of fish in parchment paper with a lemon and your white wine and herbs of choice and bake it in your oven. The french call it en papillote. It's almost foolproof and I am sure there are tons of options.
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Masterwolf wrote...
Umm pork just like chicken changes color as you cook it from pink to white. I saw that there is a overwhelming vote for pork being hard to cook. It really isn't. A massive tip I would suggest would be to brine the pork before cooking it. This will help with the 'dryness' issue I am sure most used to vote pork hardest.
Also not surprised fish is coming in as hardest to cook. Depending on the texture/firmness of the fish different cooking methods create different issues. Although if I may suggest wrap your choice of fish in parchment paper with a lemon and your white wine and herbs of choice and bake it in your oven. The french call it en papillote. It's almost foolproof and I am sure there are tons of options.
YES!!! these are two great ways to cook pork and fish. cooking with the parchment paper is a great way to keep the fish moist from the steam that is created in the pocket. also putting the fish in aluminum with butter herbs white win etc. etc. on the grill is a great way to cook the fish.
Also the french like to baste the fish in the saute pan with melted butter. Get a nice pan (If your worried about the fish sticking to your pan use a non stick pan) put the stove on med-high heat and put just enough veg oil in the pan to coat it. (When cooking this way please make sure your fish is patted dry, any extra water screws with the fish and you dont want the oil to pop and get on your skin. It hurts) Say we are using Halibut as our fish, season both sides with salt and white pepper and place in the hot pan skin side down.
Let it cook for a couple of mins, look at the fish and you will notice the sides of it changing color. When it get around half way up the fish throw in a half side of butter diced up and 2-4 pieces of thyme of another herb you want to use. The butter is going to melt fast so what you want to do is tilt the pan a little towards you and with a spoon spoon the butter over the fish. While doing this watch your butter and make sure you dont brown it. If need be just move the pan away from the fire and go back if you need to. For fish 145 deg internal temp is what you want to look for. If you want you can always cook it longer but there is a chance you will dry the fish out.
Also when you take the fish out you can put more butter in and let it brown and make a tasty sauce for your yummy fish. If some people havnt browned butter before the finished product you are looking for is to have the browned butter have a nutty smell to it. some simple sides for this would be any sauted green and just some simple small potatoes tossed in oil, seasoned with salt and pepper and roasted off. Enjoy
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Damn. Fish the hardest really? =/ Well...Unless you mean like fresh with the scales and bones then I'd agree but I'd say meat it tougher~<.<.
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I've always had trouble with fish sometimes, especially when I have to use a pan I am always afraid that I over cook it or I try to flip it too early.
What I usually end up doing is steaming the fish, well it depends what kind. Tilapia is my favorite.
What I usually end up doing is steaming the fish, well it depends what kind. Tilapia is my favorite.
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Niiiiyah wrote...
I've always had trouble with fish sometimes, especially when I have to use a pan I am always afraid that I over cook it or I try to flip it too early. What I usually end up doing is steaming the fish, well it depends what kind. Tilapia is my favorite.
Fish is very simple and doesn't try to fight with you. Usually you cook it on each side for about 2-3 minutes. When you put it in the pan if you try to shake the pan and the fish stays still it isn't ready to be flipped. It should just slide when the side is done.
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Longevity wrote...
Niiiiyah wrote...
I've always had trouble with fish sometimes, especially when I have to use a pan I am always afraid that I over cook it or I try to flip it too early. What I usually end up doing is steaming the fish, well it depends what kind. Tilapia is my favorite.
Fish is very simple and doesn't try to fight with you. Usually you cook it on each side for about 2-3 minutes. When you put it in the pan if you try to shake the pan and the fish stays still it isn't ready to be flipped. It should just slide when the side is done.
Meat is easier for me though I don't know why, but fish doesn't seem to like me unless they are steamed. I know you are suppose to leave it on there until it slides but I have a real bad tendency to freak out, so I end up either ruining the fish from trying to flip it or overcooking it.
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ok im a chef so im "like" a pro on cocking.
If you do the fish i the owen its almost imposibol to fail just put som lemon salt peper and other things that go god with fish and its grate!
If you do the fish i the owen its almost imposibol to fail just put som lemon salt peper and other things that go god with fish and its grate!
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Masterwolf hit the nail on the head
parchment paper is awesome.
I bake on it, I cook fish and chicken on it.
If your making cookies you can reuse it. (Not recommended for anything that was alive once.)
Nothing sticks.
I also get wild salmon which I love and barbecue it.
Fish is flaky. (No Pun intended)
For fish to be tasty, it must still be moist and the best gauge for "doneness" is that it flakes with a fork. Its a very narrow line. You will ruin a lot of fish till you learn the turning point.
On the grill I use aluminum foil flat for fillets and hit it with a little Pam to make turning easier.
If I have a whole salmon, slice lemon, cover the fish with it. Wrap the whole thing in aluminum foil, making sure it is sealed. Put it on the grill.
Turning becomes a non issue.
parchment paper is awesome.
I bake on it, I cook fish and chicken on it.
If your making cookies you can reuse it. (Not recommended for anything that was alive once.)
Nothing sticks.
I also get wild salmon which I love and barbecue it.
Fish is flaky. (No Pun intended)
For fish to be tasty, it must still be moist and the best gauge for "doneness" is that it flakes with a fork. Its a very narrow line. You will ruin a lot of fish till you learn the turning point.
On the grill I use aluminum foil flat for fillets and hit it with a little Pam to make turning easier.
If I have a whole salmon, slice lemon, cover the fish with it. Wrap the whole thing in aluminum foil, making sure it is sealed. Put it on the grill.
Turning becomes a non issue.
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Pony wrote...
Masterwolf hit the nail on the head parchment paper is awesome.
I bake on it, I cook fish and chicken on it.
If your making cookies you can reuse it. (Not recommended for anything that was alive once.)
Nothing sticks.
I also get wild salmon which I love and barbecue it.
Fish is flaky. (No Pun intended)
For fish to be tasty, it must still be moist and the best gauge for "doneness" is that it flakes with a fork. Its a very narrow line. You will ruin a lot of fish till you learn the turning point.
On the grill I use aluminum foil flat for fillets and hit it with a little Pam to make turning easier.
If I have a whole salmon, slice lemon, cover the fish with it. Wrap the whole thing in aluminum foil, making sure it is sealed. Put it on the grill.
Turning becomes a non issue.
Heh yeah love me parchment paper, it is awesome. Foil is great as well for certain things. Definitely agree with you about using foil when doing fish on the grill, unless you are smoking. Which btw is another AWESOME way to do fish. (Except salmon for some reason I cannot eat salmon now matter how it's prepared)
