carry-over heat

“Fried Fish Dabbawalla” – Ocean Perch, Curried Noodles, And Mint Yogurt

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“Fried Fish Dabbawalla” – Ocean Perch, Curried Noodles, And Mint Yogurt

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Part of the fun of creating a new dish is the right to name it 🙂
Sometimes, (often) 🙂 the name is not related to the ingredients of the dish, such as in the dish featured here. Many times, the name was given to honor a person, a profession, or an occasion, etc.
When I came up with this dish, I remembered the dabbawalla which impressed me so much when I saw them in India. Meanwhile, I also saw a number of posts on YouTube, documentaries on TV and I also read articles in books and magazines about Dabbawalla. (Check out the episode on Top Gear) 🙂 🙂 🙂
The more I know about dabbawalla, the more I respect them and the system they created. I don´t know if there is another dish which honers these people and their system, so now, at least I have tried to do my own small part to do so.  🙂
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Bon Appétit !   Life is Good !

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Click here for more  Curried  “Stuff”  on  ChefsOpinion
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Click here to read all about  “Dabbawalla”
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oh my………..

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“Fried Fish Dabbawalla” – Ocean Perch, Curried Noodles, And Mint Yogurt

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Curried Noodles

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“Fried Fish Dabbawalla” – Ocean Perch, Curried Noodles, And Mint Yogurt

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“Fried Fish Dabbawalla” – Ocean Perch, Curried Noodles, And Mint Yogurt

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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Old Fashioned Hoisin Glazed Grilled Tuna Steak

Old Fashioned Hoisin Glazed Grilled Tuna Steak

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If  you wonder why I call this dish “old fashioned”, the answer is simple: “It is fully cooked but still juicy”, which is undoubtedly one of the most difficult things to master in good cooking and unfortunately a part of our craft lost to the majority of today’s cooks/ chefs.
In order to cook any food item, especially seafood and poultry, the cook/chef has to take into consideration the carry-over heat of the food item, which will depend on the thickness, cooking temperature, texture, and the time it takes the food from the time it is removed from cooking equipment in the kitchen to being served on a plate and starting to be eaten by the customer. Get this wrong and your dish is ruined! 😦
Old fashioned, because once this was an absolute necessity for any cook to master in order to be rightfully employed in a professional kitchen, while nowadays, sadly, cooks who perfectly have mastered this most important skill are the exception. (Hence, all the undercooked or overcooked meat, seafood, and even vegetables). It is so much easier to rather just “pan sear” a piece of fish than to perfectly cook it. While there certainly is a place and time for sashimi, and one has to admire the chefs who serve it perfectly, the majority of the fish quality served in most restaurants, homes, supermarkets, etc, make this way of serving fish a ridiculous way of trying to cover-up the cooks/chefs inability to cook the fish and other food perfectly.
NO raw fish has the beautiful texture and is as juicy as a perfectly cooked fish! NONE !
And don’t even get me going on half cooked pork or chicken breast 😦
But enough of this, let’s get back to the dish at hand. Instead of the more common teriyaki glaze, I glazed the tuna with hoisin sauce, which was even better, at least for my personal taste.
If you look at the pictures, you will notice that I have not removed the “blood line” from the fillet. When preparing tuna for myself, I always cook the filet with this dark flesh attached. When I was still preparing food in restaurants, I removed this part because the flavor is very strong and some folks don’t like it. (Bella does, so no questions asked at our house 🙂  (Also see note below)
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Bon Appétit !   Life is Good !
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Click here for  Steamed Rice Recipe (Fan)  on  ChefsOpinion
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P.S.
“That dark, nearly black area on the side of your tuna or swordfish steak is nothing bad or unhealthy, although you may not like it’s strong flavor. It is a muscle that is rich in myoglobin, a blood pigment. But lest that sound creepy to you, bear in mind that myoglobin is the same iron-containing pigment that makes red meat red.You can leave it in when you cook the fish: the stronger flavor of that small area will not affect the taste of the rest of the fish.”
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Old Fashioned Hoisin Glazed Grilled Tuna Steak

Old Fashioned Hoisin Glazed Grilled Tuna Steak

Old Fashioned Hoisin Glazed Grilled Tuna Steak

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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London Broil

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While  you can use just about any flat cut of beef to prepare  London Broil,  “Teres Major” (or Faux Tender) was what I had on hand today. It was perfect for the cooking method of London Broil – VERY slowly broiled on both sides until rare, then rested for another 15 minutes, lightly covered, during which time the carry-over heat took the meat to a beautiful, even medium. (Contrary to most folks, I like to cook the tougher cuts of meat a bit more than rare, somehow the texture appeals more to me.
On the other hand, cuts of meat which are more tender, are always served med-rare or rare at my house, unless I have guests who prefer otherwise.
(My guests always play the first fiddle) 🙂
Accompanied by sauteed potatoes and green asparagus, this was a wonderful, tasty and somewhat rugged meal greatly enjoyed by Bella and myself.
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Bon Appétit !   Life is Good !
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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