flavor of, and best uses for, 718–19 and Roasted Bell Pepper Pesto with Chiles and Pepitas, 710 Fig(s) and Prunes, Apricot-Glazed Roast Pork Tenderloin with, 660, 662, 662 and Pumpkin Seed Vinaigrette, 799 Fine-mesh strainer, 70 Finishing salts, 81 Fish See also Anchovy(ies); Salmon arctic char, about, 379 beer-battered fried, best cooking methods, 888–91 Beer-Battered Fried Cod, 850, 892, 892–94 buying, tips for, 377 cured, preparing, for chopped salads, 836 fillets, boning, 378, 378 Fillets, Pan-Roasted, Ultra-Crisp-Skinned, 380, 381 fillets, skinning, 378–79 Fried, Sandwiches with Creamy Slaw and Tartar Sauce, 895, 896 pan-roasted, relishes and sauces for, 381, 381–83 storing, 75, 76, 378, 378 tuna, preparing, for chopped salads, 835 Flank Steak(s) about, 334 best way to cook, 330 cooking methods, 335, 335 flavor of, 330 other names for, 335 raw, appearance of, 329 Salad, Spicy Thai-Style, 344, 344 shopping for, 335 slicing against the grain, 340–41 slicing and serving, 335, 335 Steak House–Style Grilled Marinated, 343, 343 tenderness, 330 trimming, 335 where it’s cut from, 335 Flap Meat (sirloin tips) about, 338 best way to cook, 331 cooking methods, 339 Extra-Crunchy Chicken-Fried Steak with Cream Gravy, 873, 873–75 flavor of, 331 Grilled, with Honey-Mustard Marinade, 345, 345 other names for, 338 raw, appearance of, 329 shopping for, 338–39 slicing and serving, 339, 339 stewing or braising, 241 tenderness, 331 trimming, 339 where it’s cut from, 338 Flour -and-butter roux, adding liquid to, 743, 743 dredging foods in, for deep-frying, 864, 865–68 shelf life, 79 thickening soups with, 215 volume and weight conversions, 9 ... slicing against the grain, 340–41 slicing and serving, 335, 335 Steak House–Style Grilled Marinated, 343, 343 tenderness, 330 trimming, 335 where it’s cut from, 335 Flap Meat (sirloin tips) about, 338... best way to cook, 331 cooking methods, 339 Extra-Crunchy Chicken-Fried Steak with Cream Gravy, 873, 873–75 flavor of, 331 Grilled, with Honey-Mustard Marinade, 345, 345 other names for, 338 raw, appearance of, 329... trimming, 339 where it’s cut from, 338 Flour -and-butter roux, adding liquid to, 743, 743 dredging foods in, for deep-frying, 864, 865–68 shelf life, 79 thickening soups with, 215 volume and weight conversions, 9