Food Questions

We do our best to answer all questions our foodies may have.

• What is the best way to fillet a fish?

  First remove the head by making a diagonal cut behind the pectoral fin on each side. Next, remove the tail by making a straight cut where the tail fin joins the body. Then, cutting from front to back, run the knife along the backbone, removing the filet. Cut away the thin belly portion, as it will cook faster than the other meat. Finally, place the filet skin-down, and run the knife between the skin and meat, starting from the tail end. Grip the skin firmly as you cut.

• How can I keep herbs fresh for longer?

  Leafy herbs like cilantro and parsley don't last as long as non-leafy herbs such as rosemary or dill. To preserve leafy herbs, keep them in a moist, cool environment. Dry the leaves, then wrap the herbs in paper towels. You might also stick the stems into a glass of water.

• How long should I infuse protein with a marinade?

  Seafood should marinate for an hour or less. Chicken should marinate for two hours. Pork loin can remain in the marinade for up to four hours, while lamb should marinate between four and eight hours. Beef can remain in the marinade for up to 24 hours.

• What is the best way to cold smoke cured meats?

  Lorem ipsum dolor sit amet, consectetur adipiscing elit. Maecenas sed diam eget risus varius blandit sit amet non magna. Curabitur blandit tempus porttitor. Nullam id dolor id nibh ultricies vehicula ut id elit. Sed posuere consectetur est at lobortis. Fusce dapibus, tellus ac cursus commodo, tortor mauris condimentum nibh, ut fermentum massa justo sit amet risus. Donec id elit non mi porta gravida at eget metus.

• Is there a difference between organic and non-organic cheese?

  The animals that provide the milk to produce organic cheese are fed organic feed and raised without growth hormones or antibiotics.

• What is a natural rising agent for baking?

  Yeast, eggs, and steam are all natural rising agents.

• Whats the best way to make Jamaican Jerk Chicken

  Download Chef Selwyn's easy Jerk Chicken recipe at https://chefselwyn.com/recipe-downloads/

• When resting meat, how long is best?

  Five to ten minutes for steak or chicken pieces. Ten to fifteen minutes for small roasts and medium-sized poultry. Up to thirty minutes for large roasts and large poultry (such as turkey).