A cutlet is a small, thin slice of meat or poultry taken from the leg or ribs. "Cutlet" derives from the French word côtelette. In French, côte means rib. (Some cutlets are "riblets" which are small cuts taken from the tip fo the ribs.)
Many classic recipes, like veal parmesan, call for cutlets, because they are particularly tender and easy to pound. Chicken tenders are sometimes labeled cutlets, as well. We like to use cutlets for impromptu stir-fries, as they're thin and easy to slice just before tossing into a hot pan.
Recipe: Seared Chicken Cutlets With Mushrooms
Recipe: Stir-Fried Chicken And Cabbage With Ginger
Recipe: Veal Cutlets Stuffed With Prosciutto And Sage
The smoke points of an oil (or butter) is precisely what it sounds like: the temperature at which it begins to release clouds of smoke. At that point, the oil is breaking down and has a very narrow window of time left until it burns and should be tossed out.
The smoke point is different for different kinds of oils. Vegetable oils are tougher and can reach a higher temperature before smoking, making tehm good for frying. (The commonly accepted temperature for frying is somewhere between 365F-375F.) Butter burns easily, and olive oil has a pretty low smoke point, so they’re better for sautéing at relatively lower heats.
Here are a few examples of oils and their smoke points (get your thermometers ready!):
Sunflower Oil -- 440F
Canola Oil -- 400F
Butter -- 350F
Extra Virgin Olive Oil -- 320F
To shuck an oyster, you'll need an oyster knife and something to protect your hand. A glove or a doubled-over towel will do, or you can be extra safe with a metal mesh glove. Be sure to take your time and use caution to avoid injuring your hand.
Start by holding the oyster flat-side-up with the glove or towel in one hand and the oyster knife in the other.
Find the narrow point on one side of the oyster that marks the fulcrum, or hinge where the oyster shell opens and closes. With all fingers out of the way, carefully wedge the pointed end of the oyster knife between the shells.
Next, twist the knife to pry open the shell, and slide the knife along the opening between the shells.
Scrape the knife underneath the oyster to detach it from the shell, taking care not to lose any of the oyster's prized briny juices.
Reference: How to choose oysters (Cookthink)
Reference: What is an oyster knife? (Cookthink)
Which fish are considered low in mercury?
Which fish are considered low in mercury?
In general, smaller fish have less mercury than larger fish. The older and larger the fish, the greater the potential for high mercury levels in their bodies. Commercially available fish lower in mercury include the folllowing:
Catfish, Cod, Cran, Flounder/Sole, Haddock, Herring, Lobster, Ocean Perch, Oysters, Rainbow Trout, Farmed Salmon, Wild Salmon, Sardines, Scallops, Shrimp, Spiny Lobster, Tilapia, Trout (farmed).
