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Smart Solution of the Day

Smart Solutions : Episode SSL-809 -- More Projects »
Food chemist Shirley Corriher explains how to select fish and shrimp for various cooking methods.

  • Delicate fish such as sole, flounder or catfish should be poached or pan seared.

  • Firmer fleshy fish like salmon, haddock or cod can be grilled.

  • Shrimp are bought by size, and knowing the count per pound is the key factor. Extra-large shrimp have 15 to 20 per pound, while medium have 31 to 35 per pound.
Resources
Cookwise: The Hows and Whys of Successful Cooking
by Shirley Corriher (ISBN: 0688102298)
OUT OF BUSINESS--William Morrow & Company, 1997
Order this title from Amazon.com.
This very different cookbook helps readers to spot bad recipes, improve recipes and create some of their own.

Also in this Episode
Smart Solutions : Episode SSL-809
•Children's Room Dividers
•Succelent Shrimp
•Ballet Workout
•Smart Solution of the Day
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