08-28-2007, 04:23 PM
tubeN2 said this was worth posting, I'm not a cook but if he says so----------- [
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[size 1] This is just a post from a non cook who was given big yellow tail, frozen, and didn't have any idea what to do with it. Looked at the forum and saw a lot of tuna caseroles and sushi and was discouraged. Tried cutting off a steak and frying and it was bad. Tried sushi with salsa and it was much better. Had decided that was the way to go. [/size]
[size 1] Last week I took about a 1 1/4 in. sawed off steak and thawed it out. Took about half of it and pan fried it in some Japenese Bread crumbs, the rest was raw (sushi). What I did with the steak was make the griddle hot and singed the chunks on both sides no more than a 1/16 in., leaving most raw, and served it up with soy sauce. Now there are all sorts of alternatives for coating or not, with sauces, or not but all I have to way is that it was great. Any comments?
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] ? [size 1] This is just a post from a non cook who was given big yellow tail, frozen, and didn't have any idea what to do with it. Looked at the forum and saw a lot of tuna caseroles and sushi and was discouraged. Tried cutting off a steak and frying and it was bad. Tried sushi with salsa and it was much better. Had decided that was the way to go. [/size]
[size 1] Last week I took about a 1 1/4 in. sawed off steak and thawed it out. Took about half of it and pan fried it in some Japenese Bread crumbs, the rest was raw (sushi). What I did with the steak was make the griddle hot and singed the chunks on both sides no more than a 1/16 in., leaving most raw, and served it up with soy sauce. Now there are all sorts of alternatives for coating or not, with sauces, or not but all I have to way is that it was great. Any comments?
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