The black and gag groupers have a mild flavor with a high oil and moisture content that tastes similar to a blend of bass and halibut. Red grouper has a milder flavor and a firmer texture.
The red grouper is the most preferred by chefs due to its sweeter taste, and it is often grilled or fried. Groupers as a whole are also baked, broiled, sautéed, poached and steamed, and their mild taste works very well with chowders and soups. Grouper sandwiches and blackened grouper are favorites of the southern region of the United States. When grouper is cooked, only a fork is needed to easily cut through the meat, and it becomes opaque.Learn More
One of the major differences between clams and oysters is that clams are motile all their lives, pulling themselves through the sand with a foot that extends well outside their shells. After a brief larval stage at the beginning of life, oysters attach themselves to other oysters or rocks and live out their lives in one place.Full Answer >
Pepperoni comes from pork trimmings, which is mostly fat with small amounts of meat still attached. Pepperoni also contains beef trimmings, blended with salt, paprika, white pepper, cayenne pepper, anise seed and allspice through grinding, chopping, and mixing and cased in artificial casing.Full Answer >
According to a 2007 article in Woman's Day, the biggest turkey ever was a male named Tyson that weighed 86 pounds. The turkey was entered into an annual Heaviest Turkey Competition in 1989 by Philip Cook of Leacroft Turkeys, Ltd.Full Answer >
Chicken stock is good for around four days in the refrigerator after being opened or made. Homemade chicken stock does not last as long as store-bought stock. Chicken stock keeps between six months and one year when frozen.Full Answer >