Cooking Tips | Pittsburgh Hot Plate

Fresh Fish Tips

May 26, 2011 By Chef Chuck 2 Comments

There are plenty of family-oriented restaurants in Regent Square; all types of food can be had. Unfortunately, very seldom do we see fresh fish on local restaurants’ menus. I’m sure the patrons that live in Regent Square would enjoy a good piece of fresh salmon, tuna, or halibut. Hopefully, the chefs at Regent Square’s soon-to-open restaurants, Cibo, and Root 174, will embrace the inner-fishes, and provide residents with an adequate sampling of fresh sea fare. Until that happens, here are a few suggestions on finding and cooking fish.

Most supermarkets get their fish from the same distributors, so if you’re getting a piece of salmon at Giant Eagle, or another local supermarket, it’s most likely coming from the same source. Here are some pointers on what to look for when purchasing fresh fish:

Choosing Fresh Fish:

Appearance:

Take a look at the fish- the specimen should appear healthy. If you’re selecting a whole fish, the eyes should be clear, and the gills should be bright red, not opaque or orange. If you touch the flesh or skin, it should feel taut, not soft.

Smell:

If you’re buying fish fillets, ask your fish monger to let you smell them. This may sound odd, but believe me, they’ve done this before. They will simply place a small piece of fish on butcher paper, and let you take a sniff. The fish should smell fresh, and a bit sweet. There should be no foul, or ammonia-type smells. If the fish smells even a little fishy, choose something else. If your fish monger is reluctant to let you smell the fish, take your business elsewhere; this isn’t a good sign.

Cooking Fish:

There are several different cooking techniques you can use to cook fish:

Broil

Bake

Grill

Sauté

Poach

Smoke

Regardless of the cooking technique, and in most cases, the fish should be prepared the same way.

Place your piece of fish on a clean surface. Coat the fish with a small amount of olive oil, vegetable oil, or butter. Next, season your fish with salt and pepper.

At this point, you are ready to cook your fish. If you’re grilling, choose a firm species like salmon, tuna, or halibut- these fish are less likely to fall apart. Make sure the grill is seasoned with a small amount of oil; place the fish appearance side down on the grill. After three to four minutes, carefully flip your fish over (with a metal spatula.) Leave the fish alone! People tend to over-use their spatulas, moving the fish around until the flesh breaks. After an additional three to four minutes, remove your fish from the grill. A three to four ounce piece of fish, on a 350 degree grill will typically be done in five to six minutes.

Testing Doneness:

The easiest way to determine doneness is by cutting the fish, and looking inside. The only downside to this is that it ruins the appearance. The ideal way to tell if a fish has been cooked properly is by touch. Using your index finger, touch the center of the fillet- the flesh should be slightly firm, but soft. Determining if your fish is done by touch takes some practice, so be patient.

Worried about Mercury?

Everyone is afraid of mercury poisoning- DON’T BE! In order to actually get mercury poising, you have to consume massive quantities of certain species of fish over a long time.

Here are a few choices to consider when making cooking fish this summer:

Salmon

Sea bass

Ahi

Butterfish (delicious with miso!)

Halibut

Spots

Red Snapper

Mahi- Mahi

Shark

Flounder

Trout

Catfish

Cod

Swordfish

Take some time to ask your fish monger about species of fish that you may be unfamiliar with. Try something new; you may just experience a new taste treat!

Chef Chuck Kerber
pittsburghhotplate.com
chefchuck@pittsburghhotplate.com

Photo: villageconnector.com

Filed Under: Cooking Tips Tagged With: black sea bass, broiling fish, catfish, cooking fish, dinner fish, eating, fish, fish dinner, fish monger, flounder, grilling fish, halibut, marinating fish, pan seared fish, Pittsburgh, pittsburgh dining, Pittsburgh restaurant reviews, poaching fish, preparaing fish, purchasing fish, salmon, sea bass, trout

Getting Grill-Ready

April 16, 2011 By Chef Chuck 2 Comments

I was driving home from work – it was after 8pm, I was tired, and looking forward to relaxation. As I turned up my street, I smelled something familiar- burning charcoal briquettes. The scent made me smile, and immediately thought of my own grill at home; it was time to get it ready for barbecuing. During the spring and summer months I use my gas grill often, because I love the taste of the food that it produces, and it also helps me keep my kitchen clean. Besides being a practical alternative to cooking indoors, grilling food often becomes a social event, bringing together friends and family.

Before you start to grill, make sure that your equipment is in working order. It’s important to have clean surface to cook on. Here are a few tips to consider when preparing your grill:

If you have a gas grill:

Make sure that all of your connections are secure. The hose that connects the propane tank to the grill should be attached securely. Using your hand, make sure that the fittings are tight, eliminating any possible gas leaks.

Before throwing your first burger or steak on the grill, it’s important to have a full tank of propane. Propane tanks are sold everywhere now; most supermarkets, home improvement stores, and convenience stores carry them for around $20.00.

The bottom of the grill should be free from and debris that may have collected there during the winter months. If there are leaves, or other particles in the receptacle, they may become fire hazards. Simply clean the bottom of the grill using a metal spatula, then scoop out the excess waste placing it in the trash.

I always like to let my grill burn on high for at least 20 minutes before using it for the first time. When the grill reaches at least 500 degrees, I’ll scrape the cooking surface with a metal brush. After the grill is completely clean, dip a cloth in vegetable oil and run it across the cooking surface- seasoning the grill with an oily rag will help prevent foods from sticking, and will help enhance the flavor of the food.

If you have a charcoal grill:

Follow the cleaning steps as stated above, and remember to season your cooking surface.

Additional points:

Always remember to make sure you have enough gas or charcoal briquettes before starting your barbecue.

Your grill should reach at least 350 degrees before you place food on it.

If you’re using briquettes, they will turn gray when ready to use.

Make are you have the right tools for the job. Purchase a metal spatula, tongs, and a good wore brush. Never use a plastic utensil when using your grill.

A long-stemmed lighter is the best way to ignite your charcoal, or flame for a gas grill.

If you’re grilling meat, let it come to room temperature before exposing it to heat- doing this prevents the protein from seizing up.

If you’re cooking a piece of fish, place it on the grill and leave it alone. Remember, fish is delicate and can crumble if handled, or moved around too much.

Don’t grill your veggies to death. Place a small amount of olive oil on them then season with salt and pepper. Crunchy vegetables fresh off the grill are delicious!

Do you have any tips to add? Please let me know!

Chef Chuck
Pittsburghhotplate.com
chefchuck@pittsburghhotplate.com

Filed Under: Cooking Tips Tagged With: barbecuing, cheeseburgers, cooking, Dining, grilling, grilling steaks, grills, hamburgers, hot dogs, Pittsburgh, pittsburgh cooking, steak, steak grilling

How to Grill Fish

March 25, 2011 By Chef Chuck Leave a Comment

Cooking fish can be difficult. It’s not like meat; if you grill a strip steak, and forget about it, it’s still going to be edible- not so with fish. If seafood is overcooked, even by a few minutes, it can become dry, tasteless, and unpalatable. Here are a few suggestions for cooking fish so that it turns out succulent, flavorful, and delicious.

Before you begin cooking any type of fish you, will need to purchase a fish spatula; here’s what they look like:

Spring and summer are almost here, and it’s time to take advantage of the beautiful weather, and fire up the grill. There’s nothing better than eating a piece of freshly grilled fish; the mesquite flavor carries over, and brings out the natural sweetness of the fish.

Prior to grilling a piece of fresh fish, make sure that the grill you are using is clean from debris. The surface of the grill should also be seasoned. Simply dab a clean cloth in some vegetable or olive oil and run it across the cooking surface of your grill. Place a small amount of olive oil or butter on the fish, then season with salt and pepper. Once the grill is hot, and the charcoal is gray, or the temperature of the grill is 350 degrees, place the piece of fish on the center of the grill, presentation side down. Depending on the size and thickness of the fish, cooking times will vary- a thick cut of sea bass is clearly going to take longer to grill than a thin piece of tilapia.

Here is how to tell if your fish is getting done:

After two to three minutes of cooking, the edges of the fillet will start to look opaque; at this point it is time to turn the fish. Gently, and with finesse, place the fish spatula under the fillet, and gently flip it on the opposite side. Do not move the fish with your spatula more than once after it has started to cook! Continually moving the fish around with your spatula will cause the flesh to tear; thus ultimately affecting the presentation.

There are two ways to tell if your fish is cooked- first, by temperature. Most fish should be cooked to an internal temperature of 125 degrees. Although not all fish requires this specific temperature, it will suffice for most species. The downside to using a thermometer to test doneness, is piercing the fish will damage the flesh, and may release juices that help maintain moisture.

The best way to tell if your seafood is properly cooked is by touch. You can either touch the sides, or the top of the fish to determine doneness. If you are cooking a piece of salmon, use your middle finger, and thumb to pinch the sides of the fillet. There should be some resistance, and it should also feel soft to the touch. If you pinch the sides of the dish and it feels firm, your fish is overcooked.

Don’t expect to master this technique right away- it takes many fillets to develop the touch that is required to determine if your fish is cooked properly. In the beginning, you may need to pinch the sides of your fish, then cut it in half and look inside. The middle of the fish should look slightly underdone- once the fish is taken off the grill it will continue to cook for a few minutes.

A few key points to remember:

Buy a fish spatula.

Always make sure to season your seafood with salt and pepper. If grilling, place a small amount of oil or butter on the outside of the fish before cooking; this will help prevent sticking to the cooking surface.

Do not touch the fish with your spatula more than once; when flipping your fish.

Take your time when developing your touch to determine doneness; it won’t come right away.

Although cooking fish can be more difficult than cooking chicken, or meat, it can be mastered. Take some time to learn about your ingredients, and cooking techniques- success will surely follow!

Chef Chuck Kerber
Pittsburghhotplate.com
chefchuck@pittsburghhotplate.com

photos: amazon.com, howtotellifyourfishisdone.com

Filed Under: Cooking Tips Tagged With: cooking fish, cuisine, Dining, dining pittsburgh, dinner, fish, fish temperatures, grilling, grilling fish, how to cook fish, how to grill fish, recipes

Healthy Springtime Eating

March 25, 2011 By Chef Chuck Leave a Comment

Last week, Mother Nature played a cruel joke, and teased us with temperatures in the high 60’s. The sun was out, the humidity was low, and it was a perfect spring day. My neighborhood was buzzing with pedestrian traffic; people were walking dogs, biking, jogging, and spending time outside with their families and friends.

During the winter months, it’s easy to get into a food-rut. Foods that are high in fat and calories become an appealing choice, because we need that extra layer of insulation around our mid-section to help keep us warm right? Well, winter is officially over, and it’s time to get into shape, and shed the extra pounds that you might be carrying around. If you’ve had the opportunity to check your local grocery store’s produce section lately, you may have noticed that the veggies and fruit are just beginning to look more appealing.

Here are some friendly suggestions to help get you back on a “healthy” eating regimen:

When you grab your cart at the grocery store, skip the bread and meat section, and head to the produce aisle first. Instead of filling your cart with empty calories and junk food, try some seasonal offerings that you’re not familiar with. There’s usually a produce manager milling about- ask him/her what has recently come in. Currently, there’s a great crop of strawberries; they’re great by themselves, or served with a balsamic reduction. Grab some jicama or fresh asparagus and create a new vegetable dish!

When it comes time to choose a protein, choose fresh fish. There are many varieties available, and most seafood arrives fresh, not frozen. Fresh salmon, halibut, swordfish, trout, striped bass, tuna steaks, and crab legs are always obtainable. Are you concerned about mercury? Don’t be. The mercury issue has been over-hyped in the press, and unless you’re consuming specific high-mercury content fish species several times a week, you don’t have anything to worry about.

Before you buy your fish, tell the clerk that you would like to smell it. The fish should be odor-free, and have clear, healthy looking flesh. If you’re buying a whole fish, take a look at the gills- they should be red, and without blemishes. The eyes should be clear and bulging, not milky and sunken.

If you’re used to pasta, rice and potatoes, try some different types of starches. Are you unwilling to give up pasta? Pick up some whole wheat, or brown rice pasta instead of the regular brands made with bleached flour. White rice has virtually no nutritional value, but brown and wild rice do; try adding some chicken or vegetable stock while cooking your rice, it adds great depth-of-flavor. Sweet potatoes are full of nutrients and vitamins that are missing in regular or baking potatoes. Beans are complex carbohydrates, a great source of fiber, and can be prepared many different ways. Whole grain breads are much more satisfying (and healthier) than white breads made with refined fours. If you just can’t stay away from the white carbs, try smaller portions.

It’s always nice to have something sweet after dinner- avoid cake, cookies, and other goodies made with white sugar. Remember, fresh berries are abundant this time of year, and they’re perfect with some low-fat yogurt and nuts.

Spring is here- take some time to enjoy the sun with your loved ones, and don’t forget to put some healthy and nutritious food in your belly!

Chef Chuck Kerber
chefchuck@pittsburghhotplate.com
pittsburghhotplate.com

Filed Under: Cooking Tips Tagged With: chef chuck kerber, cooking, coooking fish, diets, Dining, fish, fish recipes, Food, legumes, pittsburgh cooking, Pittsburgh food, recipes, spring cooking, spring foods, vegetarian

Food Cost

February 28, 2011 By Chef Chuck 3 Comments

When you work in a commercial kitchen, wasting food is frowned upon. Unused or wasted product increases your food cost, making bosses and owners unhappy. Here are a few things that you can implement in your own home to help stretch the almighty dollar.

If you’re roasting a chicken, reserve the excess cooked liquid to make broths that can be used in soups and sauces. Don’t throw away those fish bones either- fish stock is easy to make, and can be stored in Ziploc bags in the freezer.

Don’t throw away that excess bacon fat. Keep it in a container (just like granny used to do) and use it to fry eggs, or add flavor to other dishes.

If you’re trimming belly-fat from a fish, don’t toss it! Reserve the flavorful meat; bake it, and make a mousse that can be served on crackers and vegetables.
Use vegetable trimmings to make terrines, or soups. These trimmings can also be put in a juicer to make a vitamin rich, and refreshing smoothies.

Keep your breads in the refrigerator; this will help give them an extended shelf-life.

Remember that expiration dates are “suggested.” Use your sense of smell rather than the printed date to determine if a food product is still viable.

Make sure to store your oils in a cool, dark place. Sunlight, as well as extreme temperatures can damage the integrity of most fats.

Use left-over juices or concentrates in sauces, and to make vinaigrettes.

Crusty bread shouldn’t be thrown away! Put it in your food processor to make bread crumbs, then store in a bag until needed.

Old bottles of honey can often become crystalized, making it look spoiled. Simply put the honey in a warm water bath, or the microwave for half a minute to bring it back to life.

Jennifer Kearns adds:

Some of my tips:
1. If fruit is on its last leg, and you know you arent going to eat it within a day or two, freeze it. Its great in smoothies.

2. Contrary to popular belief, bananas can go in the fri…dge. The skin might turn brown, but the banana itself stays fine for several days.

3. If veggies are on their last leg, and you know you arent going to eat them, make a soup stock (like you said). If you dont eat the soup right away, freeze it. Soup will generally freeze better than veggies on their own.

4. Compost, as mentioned above. Our garden loves it, not to mention the bugs, birds and possums – all good for your garden.

5. If you have small amounts of meat that you dont think you’ll use, make a funky jambalaya, which calls for chicken, sausage, steak, shrimp or anything else you can think of.

If you would like to add anything to this list, please let me know!

Chef Chuck Kerber
Pittsburghhotplate.com
chefchuck@pittsburghhotplate.com

photo: grit.com

Filed Under: Cooking Tips Tagged With: food cost, rotten, saving money, spoiled, spoiled food, wasted food