Cooking with Home-Tyme
Make the most of your Home-Tyme Food Services products with these handy cooking tips! Whether you’re trying something new, or looking to perfect your skills, we’ve compiled a few key tips to help you on your way to impressing your friends and family.
General Cooking Steps
- Measure fillets, stuffed seafood or steaks at the thickest part (include stuffing in the measurement, if any).
- Allow 10 minutes cooking time per 2.5 cm (1 inch) of thickness at 230ºC (450ºF). Double the cooking time if seafood is frozen.
- Seafood is cooked when the flesh is opaque and flakes easily when tested with a fork. For best results with processed seafood, follow package directions.
Cooking Methods
Understand different cooking methods to learn how to best prepare your fish, poultry, meat or shellfish from Home-Tyme Food Services. Ready to start cooking? Visit our products page for something new or a time-tested favourite!
Baking
Place seafood in a greased baking pan, brush with melted butter or margarine and season to taste with salt and pepper or other suitable seasoning. Follow the three basic cooking steps.
Barbecuing
Marinate seafood, if desired, place in a greased wire basket OR on a greased grill, baste with marinade or melted butter or margarine during cooking. Cook 7-10 cm (3-4 inches) from source of heat, turn halfway through cooking time recommended in the three Home-Tyme cooking steps.
Broiling
Brush seafood with melted butter or margarine OR marinate an place on a greased broiler pan. Broil 7-10 cm (3-4 inches) from heat, baste during cooking. Turn halfway through cooking time recommended in the three Home-Tyme cooking steps.
Microwaving
- Arrange seafood in a single layer with thickest parts or pieces towards outside of dish.
- Cover with microwave safe plastic wrap to hold in heat and moisture, turn one corner back to allow steam to escape.
- Microwave 500g (1 lb) on high, rotate seafood during cooking. Individual fillets and steaks 4-5 min thawed OR 10-12 min for frozen fillets, 6-7 min for frozen steaks. Larger pieces 6-7 min thawed or 10-12 min frozen. Let all microwaved seafood stand 2-3 min before serving.
Oven Steaming
Place seafood on a greased piece of foil, season to taste with salt, pepper, lemon juice and parsley, wrap securely; place on a baking sheet and bake at 230°C (450°F) according to three basic cooking steps. OR Place fish in a steamer rack, top with seasonings, if desired, and cook closely covered over simmering liquid for time stated in three Home-Tyme cooking steps.
Poaching
Cook seafood directly in simmering, salted water or wrap securely in foil with chopped onion, celery, salt and pepper then place in boiling water, cover pan, reduce heat to simmer and cook according to the three Home-Tyme cooking steps.
Braising
Braising, like poaching or steaming, uses a cooking liquid-white or red wine, stock or a combination of both, depending on the recipe. First cook finely cut vegetables in butter until tender, put in a baking dish and place fish on top, pour braising liquid all over, cover and cook slowly in the oven OR on top of stove to desired degree of doneness. The fish may remain in the warm liquid up to an hour before serving.
Deep-Frying
Coat small cuts of fish or shellfish with a breading or batter, submerge in oil 190°C ( 375°F) until golden and drain well OR brush prepared fish with a little oil and place on a greased baking dish and bake in a hot 230°C (450°F) oven until golden.