Tuesday, February 27, 2018

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Salamon Chicken and Beef Recipes to try for your Big Coock Experience


Salamon Chicken and Beef Recipes to try for your Big Coock Experience

Salamon Chicken and Beef Recipes to try for your Big Coock Experience
Salamon Chicken and Beef Recipes to try for your Big Coock Experience

Saving your sanity by preparing meals in bulk is the idea behind "The Big Cook Cookbook" and "The Big Cook 2: More Celebrated Recipes."
A week before doing the big cook, assemble two to four friends, then choose the recipes and location. Make up a detailed shopping list using the example given in the cookbook or download it from www.thebigcook.com. Phone in your meat order.
The day before, do your grocery shopping and any pre-meal preparation. On the day of the big cook, take items to where you're cooking. Spend the day cooking, then stock your freezer with your meals.
The authors have set up recipes with the ingredients in columns according to the number of meals being prepared (one, four, six or eight). In the recipes provided below, the ingredients are given for four meals.
Candace's Soy Ginger Salmon
This recipe is great with individual salmon steaks or whole fillets. The salmon will marinate in the zip-close bags, allowing the flavors to develop and mingle.
This can be cooked in the oven or on the barbecue.
2.75 kg (6 lbs) salmon fillets or steaks
750 ml (3 cups) orange juice
50 ml (1/4 cup) cornstarch
500 ml (2 cups) reduced-sodium soy sauce
125 ml (1/2 cup) olive oil
500 ml (2 cups) brown sugar
50 ml (1/4 cup) lemon-pepper seasoning
50 ml (1/4 cup) garlic powder
15 ml (1 tbsp) ground ginger
4 large zip-close bags
Label bags. Divide salmon evenly between zip-close plastic bags.
In a large bowl, combine orange juice and cornstarch and stir well. Add remaining ingredients to orange juice mixture and stir. Pour an even amount into each bag of salmon. Remove excess air, seal bags securely and freeze.
Oven: Place a layer of foil over a baking sheet. Cooking time will vary depending on the thickness of fish. Generally, it will take 4 to 6 minutes at 180 C (350 F) per 1 cm (1/2 inch) of thickness if thawed.
Barbecue: Lay salmon fillet on a piece of foil large enough to fold over and seal. Depending on the size of the fillet, grill it for 10 to 15 minutes until it is slightly flaky. You can also use "non-stick" foil with holes punctured in it and flip the fillets halfway through the cooking time if desired.
Tips:
Use salmon steaks or whole fillets. When you buy the whole fillets you will have to eyeball how many pieces you will need for each meal.
Salmon will keep cooking even after you remove it from the heat

 source, so take care to remove it at the right time to avoid

 overcooking your fish. You want it to be medium-rare and firm

 but still tender inside. It should easily flake with a fork.






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