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Gary Gary is offline
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Default slow cooker/pressure cooker? Difference?

sf wrote:
>
> On Mon, 17 Sep 2012 12:37:25 -1000, dsi1
> > wrote:
>
> >
> > My favorite way to prepare tuna is to dredge it in black pepper and salt
> > and fry it at high temperatures until it's rare. Oddly enough, it's
> > tastes like beef, not fish.

>
> I wish I could afford to buy sushi grade tuna steaks more often. They
> are too expensive to consider most of the time


And really good sushi grade tuna costs a fortune. I've only had fresh tuna
steaks once. My daughter when out fishing offshore with friends one day and
they caught some. She brought me some fresh-caught steaks and showed me how
to cook them. (Her boyfriend was a head chef at a good local restaurant).
It was basically press cracked pepper and kosher salt into both sides, pan
sear both sides, then cook very briefly....medium rare at the most.

And you mentioned crabs being "fresh-frozen" .... remember most sensitive
seafood is frozen right on the boats. Crab legs are always frozen
immediately at the factory (and only from live crabs). Tuna is always frozen
right on the boat immediately after being caught (and that includes the
highest quality of tuna for sushi grade).

G.