Swai fish (pangasius, basa, or traa) is a good source of lean protein, vitamins, and selenium. However, swai farming can be ...

Fillet has the great advantage of cooking really quickly and is the best cut I know of for that lovely classic porc au pruneaux. If you have never tried it let me tell you that it is one of those ...

Place the salmon fillets fairly close to each other on the baking tray so that they don’t dry out during cooking. You will know when they’re cooked, as the flesh will become a matt pink colour ...

If it's undercooked at first then that's no big disaster: You can always cook your fillets for a couple of minutes more.

Pork fillet is very quick to cook but will soon dry out if overcooked. Remove any tough white membrane or sinew from the outside of the loin before cooking. If roasting a whole loin, stuffing it ...

Use skin-on fish fillets for the dish ... When the wok is hot, add the cooking oil. Swirl the wok until coated with the oil, then add the asparagus and sprinkle lightly with salt.

I like to make this recipe with fresh sardines, but if you can't find them, use another type of oily fish, such as anchovies or mackerel (cut the latter into smaller pieces). Filleting small fish ...

I suggest checking internal temperature of meat 20 minutes into cooking time and every 6–8 minutes after that. When cooked to your liking, remove eye fillet from oven, loosely cover with foil ...

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