Posts by redvan

I recently found a new fish monger about 10-11 miles from my house (yeah, you read that correct) that finally meets the requirements that I heard cooks talk about so often... - doesn't smell like a fish store - fish eyes are...

petalsandcoco, Very interesting... what would soaking them in milk do for them, and would you use whole milk?   Red

Wow, had a bad day in the kitchen I guess, but thanks anyway for the solution to my issue.   Red

Ok, What turns ordinary peanut oil into a sticky, brown gooey substance and how do I get rid of it? Scrubbing with a dobie and dawn does nothing.   In my youth, when I was a cook in a steak house, we sent everything; grease...

Koukouvagia, I live in Queens but work out in Hauppauge and there is a Costco nearby that I frequent. Yes... I know, ewe Costco!!!   Needless to say, they have what I consider to be fairly good seafood from time to time....

Wow,   Learned a lot with this one....   As for the milky liquid; A friend told me to dump it as it wasn't anything worth keeping. I thought it was their juice and was going to keep it for future use as suggested by...

IceMan, Thank you for answering my question about the goop.   So I learned scallops get seared in very little oil/butter over heat based on their size and do get rinsed but must be dry going in.   Thank you very...

joey, No dreging. When I got them home, they were swimming in their own juices (or some sort of milky liquid) so I gave them a quick rinse and then into the pan - when using butter, it wasn't too hot, low medium to medium heat at...

IceMan, The scallops were fine and mighty tasty. The problem was the brown, sticky, gooey glop that formed in the bottom of the pan.   For searing, I always preheat a pan over medium high heat until I see heat waves coming...

siduri, You seem tense. I assumed that anyone who had tried to cook scallops in butter would know what I meant. My mistake.   What happened was during cooking a brown layer, the consistency of chocolate cake batter, formed...