Sunday, September 7, 2008

Cook's Illustrated & Tilapia Fish

My friend, Cassandra, was lucky enough to unexpectedly receive two free issues of Cook's Illustrated Magazine. And I was lucky enough to have them passed on to me.

Cook's Illustrated is about a 35-page magazine (with no ads!) that tests all sorts of favorite classic recipes (the best brownies, the best roasted chicken, etc.), cooking products, and new ideas. You probably have seen the Founder and Editor, Christopher Kimball, on our local PBS station (wonkish-looking guy with the bow tie and wire-rimmed glasses).

I love this magazine! I love when they test the best pizza cutter and it turns out to be the less expensive OXO Good Grips 4 inch pizza cutter that you can get for around $8 at Bed, Bath, and Beyond with one of the dozens of 20% coupons you have lying around the house.

But here is the latest tip I wanted to pass on. I know a lot of you prepare tilapia fish and may have noticed that sometimes it can have a muddy flavor. The test kitchen tried a few ideas and found the best thing is to soak the tilapia in buttermilk for one hour before cooking. Then rinse off the buttermilk, pat the fish dry, and proceed with your recipe. I will definitely try this the next time I cook tilapia.

Cassandra is now subscribing to the magazine and since she saves nothing (maintaining her clutter-free house) she is going to pass them on to me--yeah!

1 comment:

  1. My subscription is running out and I'm struggling to keep myself from reupping. Is it silly subscribe to a cooking magazine and then never cook any of the recipes?