Boquerones are small, fresh anchovies. Accompanied by crisp, fresh Spanish bread, a glass of ruby-red wine or refreshing Asturian cider, they are a delight to eat. Methods for preparing boquerones tend to vary slightly. However, the basic principles are always the same. You first have to clean and fillet the fish, which is simple enough, but rather tedious until you get the hang of it. Next, you soak the fillets, either in white wine vinegar or a mixture of half vinegar and half water. The vinegar will clean and bleach the fish and also soften any remaining little bones. Some people sprinkle the fish with salt; others feel that the fish is salty enough already. The fish has to be left for a…
Cooking Tips
-
Cooking with Oils
Everyone knows the foods to eat that improve health, although how we cook the food can be just as....
-
Braising 101
The results of braising are comforting, healthy dishes that retain the nutrients of the ingredients and require little fat.....
-
Tips for Selecting the Right Beef Cuts
When we stand at the butchers counter, most of us may wonder what is the difference between a top....
Popular articles
Dessert Recipes
-
New York Style Cheesecake
Ingredients: 1 1/4 cups graham cracker crumbs 2 tablespoons sugar 3 tablespoons butter ir margarine melted 2 pounds cream....
-
Chocolate Cheesecake Recipe
Ingredients: 1 1/4 cups graham cracker crumbs 2 tablespoons sugar 3 tablespoons butter or margarine melted 2 pounds cream....
-
Classic Chocolate Chip Cookie
Cake flour gives the cookie a little more body than the regular unbleached flour. You may use any of....