Monday, June 30, 2003

Cooked to the Pink of Perfection

Have you ever noticed that it takes forever to cook chicken until it's no longer pink (an hour for the baked garlic chicken on Thursday), but mere moments to overcook the burger or fish that you want to be pink in the center.

Fortunately, this was not a problem for the tuna that Jeff grilled last night. It was marinated in Thai curry paste, lime juice, oyster sauce (substitute for the called-for fish sauce), and sugar; seared until cooked on the outside, pink on the inside; and then drizzled with a fresh ginger-soy-butter sauce. I managed to heat up my very tasty leftovers today just enough to warm it up and melt the butter, but not too much to overcook the fish. Mmm.


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