The seafood lover's kitchen - 1

1 info

Ingredients

Quantity Ingredient
The Basics
(you really should have these)

Directions

broiler pan with rack * makes broiling tidy and draws excess liquid away from food heavy-bottomed saucepan with lid * preferably two, one 2-qt or one 4-qt large lightweight pan with lid * for boiling seafood, pasta, etc. baking sheet * choose heavy, durable material for even cooking 10-inch heavy skillet * possibly non-stick; solid bottom a must for even heating fillet knife * thin, narrow, flexible blade makes delicate work of filleting fish and cutting fish pieces; standard blade length is 7 inches but other lengths are available; chef's knife * all-purpose knife with broad blade, 8-inch length is best paring knife * good small utility knife, blade usually 2 to 4 inches sharpening steel * essential for maintaining knife blades garlic press * choose sturdiest you can find; great for pressing juice from ginger slices four-sides "box" grater * sits solid on counter for easy use, offers variety of cutting surfaces pastry brush * can be round or flat with natural or nylon bristles needle-nose pliers or large tweezers * for pulling bones from raw pieces of fish fillet, eliminating need to

pick out bones when eating; a strawberry huller can also be used Simply Seafood Fall 1993

Submitted By DIANE LAZARUS On 01-13-95

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