Originally posted on FineDiners.ca
This is my new favourite way to prepare fish! FineDiner Eric turned me on to it – it’s so simple but yet so incredibly delicious, and it cuts down on the mess since you cook and eat it all in the parchment vessel. I made this for the first time on Friday night and my girlfriend insisted that I cook it again on Sunday – and I’m sure we’ll be having it a lot more often from now on!
Continue reading “In The Kitchen – Fish in a Bag!”
The California Cook reminds us that while salt has its place as a seasoning, sometimes a little acidity goes a long way:
When most cooks read “season to taste,” they automatically reach for the salt shaker. That’s not a bad start: A judicious sprinkling with salt will awaken many a dull dish. But if you stop there, many times you’ll be missing a key ingredient. Because just as a little salt unlocks flavor, so can a few drops of acidity.
via [Serious Eats]