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NaibofTabr@infosec.pub 7 hours agoOne trick is that ocean fish is safe to eat raw (assuming it has been kept refrigerated/frozen). If you have a cut of salmon or tuna, you can just sear it on the outside and serve it, no need to cook it all the way through (which will make it dry and tough). With saltwater fish, it’s better to err on the side of less cooking.
Shellfish are more tricky, they need to either be raised and handled very carefully to keep them clean, or else cooked correctly. Oysters can be served raw, but you want to really trust the source and the handling.
AcidBurn@retrofed.com 6 hours ago
I might start out with some fish, and work my way up to doing shellfish.
It’s odd, I don’t get this anxiety over cooking land-based meat
NaibofTabr@infosec.pub 4 hours ago
Steak and chicken are more forgiving. There’s a wider range in which they can be fully cooked and still edible. Even if a bit dry, they can still be OK with a good sauce. Fish isn’t really like that, once it’s overcooked it’s just unpleasant to eat.
Pork chops I think are more difficult, they really have to be cooked far enough to be safe (pork can carry some pretty nasty parasites), but the range between that point and dry/tough is pretty small.
AcidBurn@retrofed.com 3 hours ago
Mmm, shrimp would be good!
I’ve managed to do pork well in the past, but have to admit about 90% of what I cook is vegetarian, lol
Thanks again, next time I do the food shopping I’ll pick up some fish to practice with, then on to shrimp