Grouper scales
Tonight I pan-fried skin-on grouper filets. Before doing so I tried to dry the skins on the filets as much as possible by “squeegeeing” water out of them using a knife (a method I’ve seen described in both the French Laundry Cookbook and the Faviken cookbook). The skin looked and Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude