Smoked Fish Terrine Recipe

Smoked Fish Terrine Recipe - There’s a time and a place to whip out that complicated recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.

I’ll say this until the cows come home. If you’re cooking from a recipe, the best tip I can give you is to read through the whole thing all the way through before you start to cook. Not only will this help you gain a better understanding of what the final dish should look and taste like, you’ll also be able to ascertain which pots, pans, and tools you need, as well as catch important instructions like “marinate overnight.”

Mise en place is a French term that literally means “put in place.” It also refers to a way cooks in professional kitchens and restaurants set up their work stations—first by gathering all ingredients for a recipes, partially preparing them (like measuring out and chopping), and setting them all near each other. Setting up mise en place before cooking is another top tip for home cooks, as it seriously helps with organization. It’ll pretty much guarantee you never forget to add an ingredient and save you time from running back and forth from the pantry ten times.

Don’t fear sharp knives. Can they give you a nasty cut? Absolutely. But dull knives are constantly proven to be more dangerous. They’re more prone to slip when cutting, which makes the chance of cutting yourself higher. If you commit to keeping knives sharp, you should also learn how to properly hold a chef’s knife, as well as how to hold the food you’re cutting.