Try tasting some of that Key Lime Juice straight out of the bottle, no sugar. Excellent. As a marinade it tenderizes meat. Do not use it on ground meat, will just turn it to mush if left on too long. Gene

I am not a very good cook. Impossible for me to get it cooked just right and not overcooked. I need that fat!!

Ik...fish?

I manage to get my fish either overcooked or undercooked. I don't like under so usually it's overcooked. But I don't care. I just eat it.

IMO, fish is one of the hardest things to season and/or cook right. Good for you health wise, but chicken and pork are way cheaper. Gene

gasrocks said:IMO, fish is one of the hardest things to season and/or cook right. Good for you health wise, but chicken and pork are way cheaper. Gene

I like fish.

I use parchment pockets ...no issues..cooks perfectly

MISSINGROSIE said:I use parchment pockets ...no issues..cooks perfectly

How does that work? Do you bake them?

I have problems cooking fish, too. I'm grossed out by the thought of eating under-cooked fish, so it usually ends up overdone. Very disappointing given the price of fish.

I usually end up just poaching my chicken in the oven (not dry, with liquid.) Nothing fancy, but it is easy and tastes pretty good. I usually cook it until the meat is falling apart. Beef roasts, too. One nice thing about the method is that you can pop cuts of frozen chicken (or pork, beef, etc) into the oven and cook it for an hour or two (depending on the size of the cut of meat and if it has bones or not.) With very little to no other intervention, dinner is ready. I like easy!

I really should try more meat cooking skills but I'm not usually very successful at it and handling meat grosses me out.

If anyone has easy but different methods, I'd be very happy to hear about them.

I could give you easy fool proof recipes...no mess and quick...but they involve touching.

My daughter won't touch either... oh my.....

Rita..you lay the fish on the parchment ..fold the parchment and it bakes inside.

Wait..I will show you

Rosie, bring'em on. I will touch the meat for a good recipe. I just don't like it!
I think that I grew up in the germaphobic era.

@newyorkrita
Ok..look, I had to snap the photos with the tip of my nose and juggle the heavy iPad with one hand ..so maybe not so clear photos....
so
Basically you lay the fish or whatever on the parchment..fold the parchment up til the ends/edges meet... then starting on one side you fold and seal. does not have to be neat..some folks are scrunchers.....all the way around. It does not leak..so I usually will put in the 'packet' some melted butter and garlic..I have used creamed cheese...sauce....sweet peppers and onions..garlic...salad dressing.. very THIN scalloped potatoes ..lots of stuff with the fish..the paper will brown..but it does not leak..everything cooks perfectly..a piece of salmon 1/2-3/4 inch thick ...25 min...
A thinner lighter fish less time .shrimp about the same..

My daughter wears thick rubber gloves!

She is something else..

If I stuff a turkey in front of her...she gags

I will put some together for you @danita

You try them and if the time and mess and food to your taste..will give you more...do you crockpot?

MISSINGROSIE said:@newyorkrita
Ok..look, I had to snap the photos with the tip of my nose and juggle the heavy iPad with one hand ..so maybe not so clear photos....
so
Basically you lay the fish or whatever on the parchment..fold the parchment up til the ends/edges meet... then starting on one side you fold and seal. does not have to be neat..some folks are scrunchers.....all the way around. It does not leak..so I usually will put in the 'packet' some melted butter and garlic..I have used creamed cheese...sauce....sweet peppers and onions..garlic...salad dressing.. very THIN scalloped potatoes ..lots of stuff with the fish..the paper will brown..but it does not leak..everything cooks perfectly..a piece of salmon 1/2-3/4 inch thick ...25 min...
A thinner lighter fish less time .shrimp about the same..

Wow, looks like even I could manage that! Thanks so much for the directions!

You are welcome just fold so steam does not escape ..twist the two points
Can fold as many times as you want scrunch..crunch..whatever rings your bell

Pig in a blanket!!!

(Boy, do I miss the photo scrolling feature!)

Thanks, Rosie! That is very kind!

I do have a crock-pot, though I haven't used it much.

I can empathize with your daughter. I can deal with it if needs must, but it isn't my favorite thing to do by far.

Hahahahahaha. I wondered if anybody would get it....YOU WIN THE ACORN!

The acorn showing? Let me know