How to easily fillet your bass?

Ice fishing season in northern Maine is in full swing. Lakes and ponds throughout the region are filling with ice shacks; die hard fisherman staking their claim on the ice like the frontier land rush settlers of yore. Augers have bored access to the lunkers waiting beneath the ice. The tip ups are being set and the jigging rods are in hand.

Best Fillet Knife For Saltwater Fish
http://www.cutsliceddiced.com/best-fillet-knife-for-saltwater-fish

While pan-fried trout and smoked salmon are regarded by some as the logical menu choice for their ice fishing endeavors, don’t overlook bass that come through the ice. Garlic and lemon bass fillets over white rice will give your palate a taste of summer, even after the coldest of ice fishing trips.

Here is a quick and easy method I use to fillet fish.

What you’ll need and preparation

The basic items you will need are: two sharp knives (one for cutting, one for filleting), wood or polymer cutting board, access to water for rinsing and a discard container. If you plan on freezing your fillets for later use, a roll of paper towels and a vacuum sealer will come in handy. Regular freezer bags will work just fine if you don’t own a vacuum sealer.

Best Non Slip Shoes For Kitchen
http://www.cutsliceddiced.com/best-non-slip-shoes-for-kitchen

While it is not an absolute necessity to clean fish before filleting them, I recommend it. Best practice is to “Gut & Gill” the fish immediately after the catch. In Maine, we are required to either release the fish alive after the catch or immediately kill it and add to our daily bag.

TIP: Cleaning the fish and removing the gills after the catch keeps the fish fresher and helps avoid spoiling. It also makes for much neater work on the cutting board.

Making the cuts

Make your first cut just behind the pectoral fin vertically, using your cutting knife. The scales are very tough and will dull a knife quickly – use one knife for cutting and use the other only for the actual filleting step.

Make your cut to the backbone and stop, being careful not to cut through it. You can cut off the pelvic fins at this point if they are getting in your way. The pelvic fins are the ones on the belly near the head of the fish.

Best Sharpening Stone For Kitchen Knives
http://www.cutsliceddiced.com/best-sharpening-stone-for-kitchen-knives

Next, insert the tip of your knife at the leading edge of the first cut you made at the top of the backbone. Make a cut along the backbone about an inch deep all the way to the middle of the caudal peduncle. That’s the place where the back and the tail meet. This will act as your guide when you start to fillet.

TIP: Be careful of that dorsal fin. It’s the spiky fin on the spine and will poke you if you grab the fish the wrong way!

Start the fillet

Run the fillet knife flat on a 45 degree angle from the top of the backbone where your first two cuts meet and “swing” the tip down and in along the rib cage until the knife is perpendicular to the backbone.

Let the fillet knife glide over the ribs and along the backbone in one long slow motion. Avoid “sawing” with the fillet knife. If you find that you need to saw, your knife is too dull.

Finding Best Cookware for Electric Glass Top Stove
http://www.cutsliceddiced.com/finding-best-cookware-for-electric-glass-top-stove

Continue the cut until you reach the caudal peduncle. Use the backbone cut you made as your guide for depth and end the fillet where you stopped the backbone cut before the tail.
TIP: Use the palm of your hand to keep slight downward pressure as you glide the fillet knife. Make sure to keep your hand flat!

Flip and finish

Next, flip the fillet away and over with the skin still attached at the caudal peduncle. Use the same method as before to get the fillet knife started. Ease the knife between the fillet and the skin, bringing the knife perpendicular again.

The best tips for chopping and dicing

In general, you really want to avoid serrated knives for small dices, opting for a smooth, thin blade and a knife that is strong enough to cut through some tougher veggies, but not so large that you can’t get what you need into tiny 1/8-inch cubes.

Small Dice (Fancy name: Macedoine)

“I find that a small dice, roughly 1/4-inch cubes, are one of those knife cuts we use for many things. The size of it fits well on a spoon, and lets you get multiple things into one bite. It works for soups, salads, and raw dishes," says Ted Hopson, head chef of L.A.'s The Bellwether. For this, you start off by cutting 1/4-inch planks, then turn those on their side, and cut them into 1/4-inch strips. Gather those strips up, turn them again, and cut them into a small dice.

rival 1042w electric food slicer
http://www.cutsliceddiced.com/rival-meat-slicer-slices-your-food-but-not-your-pocket


Super-Small Dice (Fancy name: Brunoise)

This cut will allow you to cut things into 1/8-inch cubes. To do this, use the exact same method mentioned previously, just make it smaller. “I usually use this when working with strong-flavored items, like onions. People don't love huge bites of onions—so we cut them smaller, then you get the flavor but it blends nicer into whatever you're cooking,” Hopson says. “When working with raw dishes, like tartare and crudo, this works great to add lots of flavors in small bites. This knife cut is probably too small for hearty vegetables, like celery root, but perfect for shallots.”

swissmar borner v-1001 vs v7000 5
http://www.cutsliceddiced.com/5-top-mandoline-slicer-reviews-make-the-right-choice

Now go dominate your prep-work like the master chef you are (just please, don't cut yourself!).

Dicing an Onion

Start by slicing off the smallest possible amount from the stem of the onion to create a flat surface, but keep the root intact. Then, with the stem end on the counter, cut the onion in half.

Place the flat cut side of the onion down on the counter with the root end away from your knife. Slice into the onion from stem end toward the root, but don’t cut all the way through the onion. Stop before you get to the root, which will hold the onion together while you dice it.

rival meat slicer
http://www.cutsliceddiced.com/rival-meat-slicer-slices-your-food-but-not-your-pocket

Next, make more slices down the onion from root to stem, but again, don’t slice all the way through the stem and leave the root intact. Finally, make a third set of slices across the onion, and the onion will fall into perfect dice (we say "perfect" lightly).

Chopping Herbs

According to Chef Daniel Holzman, co-founder of The Meatball Shop and founder of Project Foodie, chopping herbs tends to crush them, releasing all of their subtle flavors before they get to your dish. To keep this from happening, he says it’s important to use a very sharp knife and always slice rather than rough-chop the herbs.

great american steakhouse onion machine
http://www.cutsliceddiced.com/blooming-onion-cutter-2-star-options-just-for-you

“I start by chiffonading them, which is a fancy French word for cutting them into thin strips. Start by bunching, stacking, or rolling a small pile of leaves, then slice them thinly in one direction. After that, rotate the stack 90 degrees and slice the strips into tiny squares. This gives you an even chop at whatever size you’d like with a minimal number of cuts. It saves time and keeps your herbs fresh and flavorful.”

29 simple cooking tips you don't learn before

We've compiled a list of 29 Simple Cooking Tips Everyone Should Know! to make every time in the kitchen a successful one.
Check them out, learn something new, and share your best tips for surviving in the kitchen:

rival meat slicer
http://www.cutsliceddiced.com/rival-meat-slicer-slices-your-food-but-not-your-pocket

1. Set up the perfect workspace by gathering clean tools, bowls and utensils. And make sure to keep a trashcan within arm’s reach.
2. To create an egg wash, whisk together a large egg with one tablespoon of water until smooth. Use as a glue to seal pastries, then brush on top for a glossy appearance.
3. Peel tomatoes with ease! Cut an X in the top, and then simmer in a pot of hot water for 15 to 30 seconds. Cool down and the skin will fall right off.

rival 1042w electric food slicer
http://www.cutsliceddiced.com/rival-meat-slicer-slices-your-food-but-not-your-pocket

4. Get comfortable! Wear comfy clothes and an apron when you work in the kitchen and you won’t have to worry about getting dirty.
5. Invest in a baking scale. Scales are not only an accurate way to measure your cooking ingredients, but they streamline the entire process.
6. Always read and re-read your recipes before you start cooking.
7. Clean as you go!

swissmar borner v-1001 vs v7000 5
http://www.cutsliceddiced.com/5-top-mandoline-slicer-reviews-make-the-right-choice

8. Use two skewers instead of one when grilling or roasting to prevent your food from spinning.
9. Learn and practice the rule of thumb to check the readiness of steak.
10. To prevent butter from over-browning in your pan, add a little bit of lemon juice.
11. Embrace salt. Don’t be afraid to use salt; it pulls the flavors out of your dishes. Cook with kosher salt and season with sea salt.
12. No luck finding shallots? Replace with a combination of onions and garlic.
13. After handling garlic, rub your fingers on stainless steel, like your sink, to get rid of the odor.
14. Ovens can lie. Place a second thermometer in your oven to ensure proper preheating temperatures.
15. Ignore cooking times. Check your dishes by using your own senses (smell, taste, touch) to decide when they are done.

great american steakhouse onion machine
http://www.cutsliceddiced.com/blooming-onion-cutter-2-star-options-just-for-you

16. The most versatile and important tool is a sharp chef’s knife.
17. Perfect all the different ways to cook an egg.
18. When poaching an egg, add a teaspoon of white vinegar to simmering water to help keep the yolk from breaking.
19. For a great hardboiled egg every time, bring your pot to a boil and then turn off the stove. Let your eggs sit in the heated pot for 12 minutes and then transfer to cold water.
20. Crack eggs on a paper towel on the counter —no shells and easy cleanup!
21. Make an ide al sunny-side egg by covering your pan with a lid and letting the steam cook your egg. No flipping required.
22. Always taste your food before seasoning.
23. Anchor your cutting board to the counter with a damp paper towel to keep things steady and safe.
24. Hold a knife properly: pinch the blade instead of gripping the handle.
25. Don’t rinse pasta.
26. Substitute half a lemon and half an orange as a replacement for a Meyer lemon.
27. When sautéing garlic, use sliced garlic instead of minced to prevent burning.
28. Invest in a seasoned cast iron skillet. This kitchen staple distributes heat evenly and is easy to clean.
29. Remove tough stems on leafy greens by pinching the stem and gently pulling off the leaves with your other hand.

5 biggest cooking mistakes in the kitchen

Lemon juice can rescue too-sweet dishes.

It happens—you go overboard on one ingredient, and the resulting recipe suffers. Luckily, there are ways to fix that. If it's too spicy, sugar or butter should help the situation. Too sweet? Add lemon juice. Dish tasting off? Add a touch of salt.

Finish cooking pasta in the sauce.

To make your pasta dish extra flavorful, boil pasta until it's about 90 percent cooked and remove it from the pot, reserving a cup of the water it was cooked in. Then add your pasta to a separate pan with your sauce and pour in a little of the reserved water.

Related articles : http://www.cutsliceddiced.com/kitchen-knife-lock-box-accident-proofing-your-kitchen



Do all your measuring before you start to cook.

This may seem obvious, but it's a step that's often overlooked. Chopping ingredients and measuring spices ahead of time will result in less-stressful cooking experience and better overall results.

Water will NOT put out an oil fire.

It won't work, ever. The key is to smother the fire, which you can do with baking soda or salt. If you don't have either of those items on hand, simply turn off the heat and put the lid back on.

More info : https://www.wattpad.com/story/134934412-kitchen-knife-lock-box



Always cook with a sharpened knife.

How often do you sharpen your knives? Probably not very often, right? Reddit user WArslett thinks you should change that. "A honing steel is designed to be used every time you use the knife, six strokes each side before you use it is sufficient."

These food tips will change your life

1. You can learn a lot by reading the comments other people leave about online recipes. I've made super-salty soup one too many times! Reading feedback from others who say "Be sure to reduce the salt" can really save a recipe—and reduce its sodium content!


2. Always crack an egg on a flat surface, never the edge of a bowl. Otherwise you'll risk shell shards and possible contamination of your food.



3. Don't throw out those last drips of jam in the jar; shake up a fruity vinaigrette instead. Add equal parts oil and vinegar to the jar, give it a good shake, and season with salt and pepper to taste.


4. Cooking doesn't have to be entirely from scratch every single meal. Making easy homemade sauce for store-bought pasta still counts!


5. Soak bitter greens, like arugula or kale, in a bowl of ice water in the fridge for about an hour to cut their bitterness. Run the leaves through your salad spinner several times with a paper towel to get them nice and dry and crisp.

6. When grilling flank or skirt steak, marinate it for 10 minutes after cooking instead of before. It adds amazing, full flavor in a tenth of the time.

For more tips : http://www.cutsliceddiced.com/kitchen-knife-lock-box-accident-proofing-your-kitchen


 7. When a savory dish needs a little oomph, try a squeeze of lemon instead of salt. A hit of citrus can make the whole recipe come to life.


8. Add hot sauce to your leftover pizza. It will taste great the next day, plus the chilies have antimicrobial properties that may help leftovers last longer.


9. Each time I make a batch of cookies, I bake one test cookie first. That way, if the oven is a little off that day, I can adjust the baking time accordingly and the rest of the cookies still come out perfectly.

Related content : https://www.wattpad.com/story/134934412-kitchen-knife-lock-box


 10. For a satisfyingly thick but dairy-free soup, add some cashew cream. It's delicious and easy to make: Soak one cup of raw cashews in water for six to eight hours, drain and rinse them, and blend with 3/4 cup water until smooth.

Quick Fix Tips for Cooking

    Tomato paste or sauce can be used instead of fresh tomatoes. This saves a lot of chopping time.
    Soak chik peas in boiling water if you forget to soak it ahead of time. In this way only 1 hour of soaking in needed.
    Make ginger garlic paste in bulk and put it in the fridge. Similarly, make green chilly paste and keep in the fridge. This saves a lot of cooking time.
    You can also make a big batch of chapatti dough using your grinder atta attachment or food processor. Divide into smaller portions, put in ziploc bags and freeze it. Whenever you need, take one bag, thaw it and use. This stays good for more than a month.
    While chopping vegetables, chop in a bulk, use what is needed and put the remaining in the fridge for later use. Chopping a vegetable at a stretch saves a lot of time.

Related Articles : http://www.cutsliceddiced.com/


    Have lots of peeled garlic in an air tight box in the refrigerator.
    Grate a whole coconut at a time and refrigerate/freeze it so it can be used easily whenever needed. You can use the grater attachment in the wet grinders to get it done easily. I prefer freezing as it stays fresh longer (upto 3 months). Thaw it for 5 minutes before each use.
    Fry grated coconut in bulk with curry leaves and store it in the fridge. This can be used easily whenever gravies have to be made.
    Whenever you boil potatoes or cauliflower make some extra and put it in the fridge. This can be used to make stuffed parathas, cutlets etc.
    Use the microwave to saute onions, tomatoes and to cook up the vegetables.

Top 10 General Tips for cooking

    To make softer chapattis, take the flour, add warm water and some warm milk and knead the dough. Let it rest for 15 minutes before making chapattis.
    Use heavy bottomed vessel  for boiling milk and for preparations using milk like kheer. Before adding the milk, a little water can be added to the vessel to avoid the milk from sticking to the bottom and getting burnt.
    Toasting nuts, rice, rava and dal (lentils) before cooking with it increases its flavors considerably.
    Adding few drops of oil to the rice before cooking it will prevent it from becoming sticky.
    Use the excess dal water from boiling dal to make rasam. Similarly, after boiling vegetables if you do not want the extra water, the liquid can be used in gravies or for making chapatti dough.
    Rub your hands in a stainless steel sink or vessel to remove the strong smell of onions or garlic.
    When boiling potatoes or eggs, add a pinch of salt to the water. This will help peel the skin easily later.

Related Articles : http://www.cutsliceddiced.com/

    To separate each string of noodles or any thin pasta, run it under cold water immediately after boiling and draining the water.
    Curd in winter - Set in a ceramic container and place it on the voltage stabilizer of your refrigerator. Other options are keep in a hot box, inside the oven (switched off) or keep it wrapped in a blanket. The idea is to give a warm place to speed up the fermentation.
    For making softer idlis, add some sago or cooked rice while making the batter.