Q&A
As I receive questions from you, either on this site or via my email inbox, I'll answer them here as best I can.
Q: Hi Bill, what’s the best way to thaw frozen fish fillets? Running cool water over them seems like a good way to get waterlogged fish filets. Marty, Denver.
A: Well, Marty, the bestest best way is to thaw frozen fish of any kind (shellfish, whole seafood, freshwater fish, etc.) is wrapped in its original packaging or securely in plastic wrap for a couple of days in the coldest place in the refrigerator. (Back of lowest shelf or, if the settings are set so, a lower bin.)
If you don’t have time for that, place the frozen fish in a thick-skinned, zippered food storage bag, eliminate as much air as you on closing it, and place the bag with the frozen fish in the kitchen sink and in a bowl of cold water.
Allow the tap to run, slowly, with cold water only, into the bowl; This should defrost the fish (depending on its size and thickness) in anywhere from a few minutes to about half an hour.
That also will keep the water off the fish’s flesh and not water it down.
Do NOT thaw any food at room temperature on the kitchen counter or similar space. You will risk the development of harmful bacteria by doing that. (Microwaving defrost has its plusses and minuses. Check your microwave owner’s manual or go online for direction.)
Q:
Maryann from Denver asks: "Where do we go to find good bread? Not looking for a dense one; instead, a light, airy one with a tough crust, like a good Italian or French bread for dipping. . . . The breads in your photos look wonderful."
A: Have you tried a bolillo from a Mexican bakery? Or the small "baguettes" from a Vietnamese grocery or bánh mi shop?
Q: Darcie B. asks, "What are a couple of fairly simple gluten-free savory dishes to try?"
A: Some GF yums on the way in two Carpaccio recipes and in an ancient recipe for Chicken Under a Brick.
Q: Dave F. asks, when braising, “I can’t seem to achieve fall-apart tender beef. . . . [Is my problem] not cooking long enough, or cooking too long?”
A: Use the gnarliest cuts, Dave, with lots of connective tissue, bones, even fat.
Q: Giuliana B. asks "Do you have a recipe using lamb necks?"
A: Sure do: Braised Lamb Neck with White Beans.
Q: “I'm a fan and really miss your columns in The Denver Post. I'm supposed to bring a dish to share for six. . . .Any suggestions? Main dish, salad or dessert. Room temp or heat there. Gluten-free or vegetarian . . . [N]o culture or ethnic preferences. . . . Gosh, if you can help me out, greatly appreciate it.” Gwenn
A: Dear Gwenn, ever since I published this recipe in The Denver Post a few years back, I've received nothing but accolades for it. It remains one of my own favored recipes for myself, too. It is Subji, an Indian dish, and can be served hot, warm or at room temperature (hence, good for cooking at home and bringing-to).
This is another all-veg dish (here from Italy) and delicious warm or at room temp. It tastes better if made the day before & left to sit overnight in the refrigerator.
As with those first two recipes, the orzo recipe in this post also benefits from being made a few hours ahead and is also delicious at room temp.
This recipe for Fossolia is simple & straightforward and, again, very OK at room temp. For greater authenticity, you could go to an Ethiopian grocer and buy some injera flatbread to go with it.
As a portable appetizer, you could make the hummus from this posting & accompany it with some very well-made pita. And another appetizer would be this surprisingly good vegetable “carpaccio.” You will need a good mandoline in order to slice the root vegetables see-thru thin.