| How to Cook Frozen Salmon Posted: 29 Jun 2021 05:00 PM PDT Having a bag of salmon fillets in the freezer guarantees that you can throw together a fast meal. Since most fillets are thin, you can safely cook them without defrosting them first. Just decide if you want to make them on the stove, in the oven, or on the grill. While the salmon is cooking, you can prep flavorful sides. Dinner will be on the table before you know it! [Edit]Ingredients - 2 frozen salmon fillets, about each
- of melted butter or olive oil
- 2 to 3 teaspoons (4 to 6 g) of your favorite spice mix
Makes 2 servings [Edit]Roasting Frozen Salmon in the Oven - Preheat the oven to and rinse 2 salmon fillets under cold water. Remove 2 frozen salmon fillets from their packaging and rinse them under the tap just until pieces of ice melt off.[1]
- Pat the salmon dry and brush each side with melted butter. Use a paper towel to pat the moisture off of the fillets. Then, melt of butter into a small dish and dip a pastry brush into it. Brush each side of the salmon with the butter.[2]
- If you prefer to use a different cooking fat, you could use regular olive (also called light), canola, or coconut oil.
- Put the fillets skin-side down into a pan and season the fish. You can use any herbs or spices you like. For a simple seasoning, sprinkle 1 teaspoon (5 g) of kosher salt, 1/4 teaspoon (0.5 g) of ground black pepper, 1/2 teaspoon (1 g) of garlic powder, and 1/2 teaspoon (1 g) of dried thyme over the fillets.[3]
- Cover the baking dish and cook the salmon for 10 minutes. Cover the baking dish tightly so no steam can escape as the fish cooks. Put the dish in the preheated oven and cook the salmon until it releases liquid.[4]
- Covering the pan as the fish starts to cook will help it stay tender and prevent it from drying out.
- Uncover the salmon and bake it for another 20 to 25 minutes. Wear oven mitts to peel the sheet of aluminum foil off of the dish and ensure that the escaping steam doesn't burn you. Roast the uncovered salmon until it reaches with an instant-read thermometer.[5]
- If your fillets are thin [under ], check them after 20 minutes. Wait until closer to 25 minutes if the fillets are over thick.
- Remove the salmon and rest it for 3 minutes before serving. Set the baking dish on a rack and leave the fish to rest. The fillets will finish cooking and will reabsorb some of the liquid. Then, transfer the fillets to plates and serve the fish with your favorite sides, such as roasted vegetables, steamed rice, or a garden salad.[6]
- Refrigerate leftover salmon in an airtight container for up to 3 to 4 days.
[Edit]Pan-Searing Frozen Salmon - Heat a skillet over medium-high and rinse 2 salmon fillets under cold water. Set a heavy skillet on the stove and turn the burner on while you get the salmon out of the freezer. Remove it from the packaging. Run cold water in the sink and hold the fillets under the tap until pieces of ice melt off of the fish.[7]
- You can use a nonstick or cast-iron skillet.
- Pat the salmon fillets with a paper towel and brush them with oil. Dry each side of the salmon with the paper towel and set them on a plate. Then, brush each side with olive oil. This will season the salmon and prevent it from sticking to the skillet.[8]
- Drying the salmon will help the skin crisp in the skillet.
- Place the fillets in the skillet and cook them for 3 to 4 minutes. Lay the salmon into the hot skillet so they're flesh-side down. Keep the lid off of the skillet and cook the salmon over medium-high heat until the flesh has browned.[9]
- You can carefully shake the pan a few times as the salmon cooks to loosen the salmon and keep it from sticking.
- Flip the fillets and season them. Use a spatula to carefully flip each fillet over in the skillet. Then, sprinkle the fish with 2 teaspoons (4 g) of equal amounts of onion powder, paprika, and cayenne pepper if you'd like a smoky, spicy flavor.[10]
- Alternatively, you could use your favorite spice blend, such as Old Bay, cajun seasoning, or dry barbecue rub.
- Cover the skillet and cook the salmon for 5 to 8 minutes over medium heat. Set the lid on the skillet so it traps moisture and prevents the fish from drying out. Then, turn the burner down to medium and cook the fish until it's flaky in the center. To ensure the fish is done, you can insert an instant-read thermometer to see if the fish reaches .[11]
- Rest the salmon for 3 minutes before you serve it. Move the fillets to serving plates and get out side dishes while the fish rests. Try serving the pan-seared salmon with stir-fried vegetables, roasted potatoes, or wild rice.
- Refrigerate leftover salmon in an airtight container. You can store the fish for up to 3 to 4 days.
[Edit]Grilling Frozen Salmon - Heat a gas or charcoal grill to high. If you're using a gas grill, turn the burners to high. If you're using a charcoal grill, fill a chimney with briquettes and light them. Dump the briquettes onto the grill once they're hot and lightly covered with ash.[12]
- If you'd like your salmon to have a smoked flavor, add a handful of soaked woodchips to the grill.
- Rinse 2 frozen salmon fillets under cold water. Get out 2 fillets that are about each and remove them from their packaging. Run cold tap water and hold the fillets under the water so ice on the surface of the fish melts.[13]
- You can also use salmon steaks that are around the same size.
- Pat the salmon dry and brush it with olive oil. Take a paper towel and pat each side of the salmon with it to remove moisture. Pour of olive oil into a small dish and dip a pastry brush into it. Brush each side of the salmon with the oil.[14]
- If you don't have olive oil, use vegetable, canola, or coconut oil, since these can withstand the high heat of the grill.
- The oil will prevent the salmon from sticking to the grill grate.
- Season your salmon with 1 tablespoon (6 g) of a dry rub. You can use your favorite seasoning rub or mix up a barbecue dry rub. Combine 1 teaspoon (4 g) of brown sugar with 1 teaspoon (2 g) of paprika, 1/2 teaspoon (1 g) of onion powder, 1/2 teaspoon (1 g) of garlic powder, and a pinch of ground black pepper.[15]
- Lay the salmon on the grill and cook it for 3 to 4 minutes. Place the fish skin-side down on the grate and put the lid on the grill. Leave the salmon to cook without turning it or lifting the lid.[16]
- The skin shouldn't stick to the grill because you oiled it.
- Flip the salmon and grill it for another 3 to 4 minutes. Wear oven mitts to lift off the lid and use a spatula to carefully flip each fillet over. Put the lid back on the grill and let the fish finish cooking.[17]
- You should see definite grill marks on the salmon skin once you flip it over.
- Remove the salmon once it reaches and rest it for 3 minutes. Insert an instant-read thermometer into the thickest part of a salmon fillet. You can transfer the fish to a serving platter once the fish reaches and let it rest a few minutes while you get side dishes ready.[18]
- Store leftover grilled salmon in an airtight container in the refrigerator for up to 3 to 4 days.
- If you'd like to cook a long salmon fillet instead of individual fillets, increase the cooking time by at least 5 minutes before you check the fish.
[Edit]Things You'll Need [Edit]Pan-Seared Salmon - Heavy skillet
- Paper towels
- Measuring spoons
- Spatula
- Serving plate
[Edit]Oven-Roasted Salmon - Paper towels
- Baking dish
- Aluminum foil
- Pastry brush
- Measuring spoons
- Spatula
- Instant-read thermometer
- Serving plate
[Edit]Grilled Salmon - Paper towels
- Measuring spoons
- Pastry brush
- Grill
- Spatula
- Instant-read thermometer
- Serving plate
[Edit]References [Edit]Quick Summary |
| How to Cook Quinoa in a Rice Cooker Posted: 29 Jun 2021 09:00 AM PDT Quinoa is delicious and nutritious. Even better, it's easy to cook, especially if you steam it in a rice cooker. Not only is this method fast, but the result will be light, fluffy quinoa every time. You can even add other ingredients to flavor your quinoa as it cooks. For more cooking options based on the type of quinoa you're cooking, check out How to Cook Black Quinoa and How to Cook White Quinoa. [Edit]Ingredients - 1 cup (170 g) of quinoa
- of water
- 1/2 teaspoon (2.5 g) of salt
Makes 4 servings [Edit]Making Basic Quinoa - Rinse the quinoa in cold water. Put 1 cup (170 g) of quinoa into a fine mesh strainer or sieve and hold it under cold running water. Use your hands to swish the quinoa around as you rinse it.[1]
- It's important to rinse quinoa before cooking it since this will remove the seed's bitter covering.
- If you don't have a sieve fine enough to rinse the quinoa, try lining a colander with cheesecloth or coffee filters instead.
- Put the quinoa, cold water, and salt into the rice cooker. Scoop the rinsed quinoa into your rice cooker and add of cool or cold water. Then, stir in 1/2 teaspoon (2.5 g) of salt to flavor your quinoa as it cooks.[2]
- Avoid using hot water, which can give the quinoa a gummy texture.
- Cover the rice cooker and turn it on. Put the lid on your rice cooker and turn it on. If your rice cooker has separate settings for white and brown rice, choose the white rice option. Both white rice and quinoa need about 15 minutes to cook.
- Avoid lifting the lid as the quinoa cooks since it won't steam properly if moisture escapes.
- You may need to read the manufacturer's instructions for your rice cooker if you're not sure exactly how to operate it.
- Let the quinoa sit for 3 to 5 minutes before you fluff it with a fork. Keep the lid on the rice cooker and unplug the machine. The quinoa will finish steaming as it rests for a few minutes. After about 5 minutes, lift the lid and fluff the quinoa gently with a fork.[3]
- Fluffing the quinoa will loosen any grains that are compacted or stuck together, helping your quinoa have a lighter texture.
- Serve the quinoa. You can serve your quinoa plain, in place of rice or other elements of your meal. However, you can also incorporate quinoa into dishes and other sides. For instance, you can chill your quinoa and mix it with vinaigrette and shredded vegetables to make a cold quinoa salad.[4]
- To store leftover quinoa, put it into an airtight container and refrigerate it for up to 5 days.
- You can also freeze the quinoa for up to 2 months. To defrost it, put the container in the refrigerator overnight.
[Edit]Trying Variations - Substitute a flavorful liquid for the water. One of the simplest ways to add flavor to your quinoa is to substitute the water with vegetable stock or chicken broth. Just replace the water with an equal amount of the stock or broth.[5]
- If you're concerned that stock will make your quinoa too salty, try using low-sodium broth or stock instead.
- Try adding a squirt of lemon juice to the liquid for a bright burst of color.
- Add spices to give the quinoa a unique flavor. Stir up to 2 tablespoons (12 g) of your favorite dried seasonings into the cooking liquid. The quinoa will absorb the flavors as it cooks. Try to pair the seasonings you use in the quinoa with the rest of the meal you're making. For example, you might try adding:[6]
- Cumin, lime juice, and cilantro if you're adding your quinoa to tacos or burritos.
- Curry powder if you're making an Indian or Caribbean-inspired dish.
- Chinese five-spice powder to complement an Asian meal.
- Cajun seasoning mix for a Southern kick.
- Stir in aromatics or oil for another way to flavor the quinoa. Toss in a clove of crushed garlic, a piece of lemon peel, or a sprig of fresh rosemary to add an instant flavor boost to your quinoa. You can also pour in of a flavored oil, such as walnut, toasted sesame, or hazelnut.[7]
- Remove the garlic, peel, or herbs just before serving the quinoa.
- Try using oils that are infused with different flavors, such as herbs or chilis. You can even make your own infused oils, if you'd like!
- Use coconut milk and add fruit for breakfast quinoa. For a nice change from your morning oatmeal, cook a batch of quinoa in the rice cooker, but use coconut milk instead of water. Stir in your favorite toppings, like fresh fruit, honey, or ground cinnamon just before serving.[8]
- If you prefer, you can use regular milk or whichever milk alternative you prefer, such as almond, hemp, or soy milk.
- If you want to use dried fruit, add it to the rice cooker when you add the quinoa. This will allow the fruit to plump up as it cooks.
- Always read your rice cooker's instruction manual. Some manuals will even include instructions for cooking quinoa.
[Edit]Things You'll Need - Fine mesh strainer or sieve
- Coffee filters or cheesecloth (optional)
- Rice cooker
- Spoon
- Measuring cups and spoons
[Edit]References [Edit]Quick Summary |
| How to Check a Tachometer Posted: 29 Jun 2021 01:00 AM PDT If you've noticed that something seems off with the gauges on your car, motorcycle, or boat recently, you might be wondering if something is wrong. A simple way to start troubleshooting is by checking the tachometer, which measures how fast the engine is spinning in revolutions per minute (RPM). This number has typically been shown with an analog dial, but newer displays are digital. Cars, motorcycles, and boats all have tachometers. They function and can be read in the same way, and you can even use similar methods to troubleshoot and fix tachometers, no matter what type of engine you have. You might have lots of questions about checking this instrument if it's your first time. Don't worry, we've got you covered! Keep reading for answers to your common questions. [Edit]How do you read a tachometer? - Note which number the needle on the gauge points to. An analog tachometer looks like a semicircle with the numbers 1-8 on it. Simply multiply by 1,000 to get the actual number of RPM. For example, if the needle points at 2, that is 2,000 RPM. As the engine revs, the needle moves between the numbers.[1]
- A digital tachometer is more precise and shows the engine speed in actual numbers rather than looking at the needle. It looks like a digital clock. You might see a number like 2,000 or 2,147 on the display.
[Edit]How do I know if my tachometer is bad? - Check to see if the tachometer moves before looking for other problems. One obvious issue is if your tachometer is stuck on zero or any other number. If it doesn't give any other rating even when your engine is running, it's not working.[2]
- Monitor whether the needle seems to be moving erratically. If you're moving at a steady speed, the needle shouldn't be jumping around (or the digital display shouldn't be changing rapidly). If it is, it's a sign the tachometer is bad.[3]
- Notice if the RPMs seem to be consistently off when you are driving. For example, if you are moving at a fast speed in your boat, but the tachometer is showing a 1, it's probably not working.[4]
- A low number like a 1 or 1.3 on an analog or digital display can indicate a problem with the tachometer.
[Edit]What makes a tachometer stop working? - Most tachometers stop working simply because of age. Sometimes newer models will stop working properly if there is a problem with the LED display (if they have one).[5] If you suspect you have a problem with your tachometer, start by checking your owner's manual. It can help you troubleshoot the problem if your display isn't working or if your readings seem off.
- The manual will probably tell you to start by checking the fuse for the tachometer. If it's blown, that's likely what's wrong with the tachometer. If you feel comfortable doing so, you can change the fuse yourself. Pick up a new one at an auto parts store or order one online.
- If you are handy, you can use the manual to find the tachometer and check it out for yourself. Take a look at the wires on it. If they look frayed, damaged, melted, or burnt, the tachometer probably needs to be rewired.
- Call a mechanic if you need a new tachometer or wires. It's always best to get an expert's help. If you have some experience with automotive, you can try replacing the wires yourself first. Check an auto parts store to get the parts you need.
[Edit]How do you test to confirm a good signal? - Use a handheld tachometer to test your engine's tachometer. You can purchase one of these at an automotive or boat parts store, or find one online.[6]
- Follow the directions in the manual for the handheld tachometer to it attach to your engine. Turn on your motor and rev your engine so that it reads 1,000 RPM on the handheld device.
- If your engine tachometer is within 10% of the same reading as the handheld device, your tachometer works fine. If it's outside of that range, you need to call a mechanic or try to troubleshoot the problem yourself.
- Test the tachometer using a multimeter. Make sure you have a basic multimeter (available online and at auto parts stores) and your car/boat manual available. Use the manual to help you find the wire that connects the engine to the tachometer.[7]
- Locate the tachometer probe (again, consult your manual) and insert it into the multimeter. Rev your engine. If the tachometer reading and the multimeter reading match (or are within 10% of one another), it's working properly. If not, it's time to troubleshoot.
- If you have absolutely no idea what you're doing, call a friend for help or contact a mechanic. It's okay to not know!
- It's also possible that the tachometer isn't the problem. If it tests okay, let the mechanic know you've already checked out that possibility. Describe the problem to them so that they can check your car or boat for other issues.
[Edit]What is a normal tachometer reading? - A good tachometer reading is one that is steady and doesn't fluctuate too quickly. When your engine is idling, your RPM should be between 1,000 and 1,500. When you accelerate, the needle will go up. But as you reach a cruising speed, the RPM should become steady and your tachometer should settle in between 1,500 and 2,000.[8]
- Don't worry if the needle or digital reading goes up dramatically if you speed up quickly. It will adjust as your speed adjusts.
- Most tachometers show a "red zone" that indicates you've revved your engine too much. This typically happens when your RPM is 7,000-8,000. If you hit that area of the gauge, slow down.
- Keep your owner's manual handy. It's always helpful to refer to if you think there's an issue.
- Don't panic if you have a problem with your tachometer. A lot of them are really easy to fix. That typically means they won't break the bank!
[Edit]References |
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