|
|
|
Chinese Cooking: Sauces & Spices
Sauces and spices are the key in any cooking. No dishes would taste good without them. The only exception is that some sea animals can be simply steamed or boiled before serve. Well, that is because they are salty already in their body. Imagine...
Choosing mail order gourmet meat cuts
Buying meat is one of the finest delicacies left in gourmet
food. There are so many cuts, tastes, and styles of preparation,
filets, and seasoning to delight and tingle all senses. Saving
money on gourmet meat can be easy, just follow the few...
Create a Family Heirloom Cookbook
(ARA) - Almost every family has a treasured recipe, handed down through generations, that is not only beloved because it’s delicious, but because it evokes memories of favorite family get-togethers.
A family heirloom recipe book is a wonderful...
Roast Rack Of Pork With Grain Mustard Sauce
(NC)—An economical and spectacular alternative to racks of lamb or veal. Ask your butcher to leave the rib bones a decent length for an arresting presentation. This cut has the optimum combination of taste, texture and fat content.
Serves 6...
The Greatness Of Gumbo
Perhaps nothing is better known as a staple of Cajun cuisine than gumbo, a spicy, hearty stew or soup whose name literally means "okra". Called one of the greatest contributions of Louisiana Cajun kitchens to American cuisine, it came to that state...
|
|
| |
|
|
|
|
|
|
How To Select And Prepare Shrimp
Among the many varieties of seafood, shrimp ranks as one of America's most favorite. Even people who dislike fish seem to enjoy shrimp and there is an endless number of ways in which shrimp may be prepared. The dense white meat of shrimp has a fresh, mild flavor that combines well with many ingredients. Shrimp is great for dieters as they are very low in fat and calories; however, they contain a greater level of cholesterol than most seafood so that must be taken into consideration if anyone has been advised by their physician to limit their cholesterol intake.
Of the numerous species of shrimp sold worldwide, saltwater shrimp are generally designated as 'cold water' or 'warm water' species. Cold water shrimp are caught in the North Atlantic and northern Pacific waters while warm water shrimp are caught in tropical waters. The majority of warm water shrimp available in the United States are harvested from the waters of the Gulf of Mexico and the South Atlantic. These shrimp are generally classified by the color of the shells (i.e., pink, brown and white shrimp). The differences in appearance and flavor are difficult to distinguish but it is thought that the Gulf white shrimp (although the most expensive) are the most desirable.
Shrimp come in a wide range of sizes; naturally, the larger the shrimp, the higher the price. Size classifications range from Tiny (150 to 180 shrimp per pound) to Colossal (10 shrimp or less per pound). Although larger shrimp may cost more per pound and be easier to prepare (because you will have less of them), they don't necessarily taste any better than the smaller ones.
BUYING AND STORING SHRIMP...
Shrimp are not inexpensive, so you will want to be certain that the shrimp you buy are the best quality. Follow the guidelines below when purchasing and storing shrimp:
When buying shrimp:
- Purchase frozen shrimp with their shells on if possible. Most all shrimp are frozen as soon as they're processed, and the longer they stay frozen, the fresher they will be.
- Look for shrimp with firm white meat and a full shell. Avoid frozen shrimp that has already been peeled and deveined, as the shrimp will be less protected against freezer burn without its shell.
- Do not buy shrimp with black spots or rings (unless it's black tiger shrimp) as this indicates the meat is starting to break down. Also avoid pink meat.
- Make sure the shell is not yellow - this indicates that the shrimp has been bleached.
- Avoid shrimp that smells of anything other than salt water. It should have a clean smell with no trace of ammonia or bleach.
- Be cautious of labels such as "Large" or "Jumbo" as there are no firm guidelines for such terms. For each shrimp variety (size), the market or grocery should display the number of shrimp that make up a pound - use this as a guideline instead.
- Cooked shrimp should be purchased the same day they were cooked. If cooked in the shell, shrimp should be pinkish-orange with opaque rather than translucent flesh. Avoid fresh-cooked seafood that is displayed alongside raw fish or shellfish, as bacteria can migrate from the raw meat to the cooked.
When storing shrimp:
- Uncooked shrimp should be stored like fish and used the same day they are purchased.
- When buying frozen shrimp, make sure they are still solidly frozen when they reach the home freezer.
- Cook raw shrimp before freezing...since 'fresh' shrimp are most often previously frozen and then thawed at the market.
- Cooked, shelled, and deveined shrimp may be frozen in airtight packaging. Most types of raw or cooked shrimp can be safely kept frozen for up to two months at a temperature.
- Always thaw frozen shellfish in the refrigerator rather than at room temperature.
PREPARING SHRIMP...
It is much easier to eat shrimp that have been shelled prior to cooking, but the shells do add flavor to the dish. Of course, shrimp may be purchased that have already been shelled, deveined and are ready to be cooked, but this makes the shrimp far more expensive. Shrimp will cost less if you buy them in the shell and learn to shell and devein them yourself. Once you know how, it's really not difficult.
How to shell shrimp:
To remove the shell from uncooked shrimp, use a small sharp knife to make a shallow cut down the back (outer curved side) of each shrimp. Use your fingers to pull off the shell and legs, leaving the tail portion attached to the meat.
How to devein shrimp:
The black "vein" that runs along the back of the shrimp is actually its digestive tract. It isn't necessary to remove the vein, but the shrimp certainly look better and some say they taste better when deveined. You can devein shrimp while leaving the shell on (the shell adds flavor and can protect the meat if you're grilling the shrimp.)
To make it easier to access the vein of unshelled shrimp, cut down the back (outer curved side) of the shell with a knife or kitchen scissors. Use a small pick ('shrimp pick'), a skewer or your fingers to find the vein, and pull it out. Pull out as much of the vein as possible (working under cold running water will help free the
vein.) Repeat in several other areas until the vein has been fully removed.
How to butterfly shrimp:
Many recipes will call for 'butterfly' shrimp. The raw shelled shrimp are split and flatten to give them a pretty appearance or aid in preparation, such as battering and frying.
First shell the shrimp leaving the tail attached. Next insert a knife or kitchen shears about 3/4 of the way into the shrimp at the head region. Cut almost all the way through the flesh, down the center of the shrimp's back and to the tail. Use your hands to open the flesh of the shrimp until it lies flat. Remove the vein with your fingers or the tip of a knife. Hold the shrimp under cold running water to rinse thoroughly.
Methods of Cooking Shrimp:
When cooking shrimp, it is important to heat them sufficiently to destroy harmful organisms, but not so long that the flesh becomes tough and looses flavor. This can happen with only seconds of overcooking. Cooking must be closely monitored and times will vary depending on size. Shrimp will undergo a characteristic change when cooked that indicates doneness. The flesh of adequately cooked shrimp will turn opaque and the color will change from a grayish-green to pink or orange.
BAKED: Peeled shrimp turn out moist when baked in foil packets. To bake in foil, place the shrimp on a large square of heavy-duty foil and add lemon slices and butter (herbs and spices may also be added, if desired). Fold the foil over the shrimp and seal by crimping the edges together. Bake in an oven that has been preheated to 375°F until just done (approximately 5 minutes).
BOILED: Shelled or unshelled shrimp that are cooked ahead to be served cold or used in a recipe are usually boiled. Add raw shrimp to water that has been brought to a rolling boil. For extra flavor, add a few lemon wedges and crab-boil to the water. Avoid overcooking or the shrimp will toughen and loose flavor. Medium shrimp (2 to 3 inches long) take only about 2 minutes to cook; larger shrimp take 3 to 5 minutes.
BROILED or GRILLED: Shrimp, in or out of the shell, can be grilled on skewers or broiled in the oven; however, leaving the shells on will protect the delicate meat as it cooks and add flavor. A marinade or baste will keep the shrimp moist as it cooks.
MICROWAVED: This is a quick method for cooking shrimp. Place shrimp (preferably unshelled) around the edge of a microwave-safe casserole dish with the tails pointing toward the center. Drizzle with lemon juice and cook on high for 2 to 3 minutes. Be careful not to overcook.
POACHED: This cooking method works well for shrimp in or out of the shell. Poach shrimp in a mixture of water and lemon juice or wine. Flavor the poaching liquid with herbs, if desired. To poach 2 pounds of shrimp, bring 2 quarts of liquid to a gentle simmer, add the shrimp and bring to a boil. Once the liquid boils, cook shrimp for 60 seconds, then remove immediately.
SAUTEED: This method for cooking shrimp traditionally requires quite a bit of butter or oil, both for flavor and to keep the shrimp from sticking to the pan. Remove the shrimp from the pan promptly when done, or they will continue cooking (and may overcook) from the pan's heat retention.
STEAMED: Steaming shrimp provides a gentle, fat-free and flavorful method of cooking. Steam unshelled shrimp in a collapsible steamer or steaming rack over boiling water. Seasonings may be added to the water in the steamer for additional flavoring. Cook just until the shell on the back of the shrimp "lifts" away from the meat.
STIR-FRIED: Stir-frying is a quick-cooking method that is well suited for preparing shrimp. Cook and remove the peeled shrimp from the wok as soon as they are done then stir-fry the remaining ingredients in the dish. Return the shrimp to the cooked ingredients in the pan to briefly reheat immediately prior to serving.
According to Bubba and Forrest Gump...
Shrimp is perhaps the most versatile shellfish on the market. The number of ingredients shrimp compliment is limitless as it adapts well to both spicy and plain recipes. Not only does shrimp make an excellent gumbo, it can also turn a plain pasta and sauce recipe into an elegant dish.
Although the ingredients may vary, there are only a few basic methods of preparing shrimp. Once you know how to select good shrimp and have a basic knowledge of how to prepare them, you will find endless ways to enjoy this delicate, succulent tasting crustacean.
Copyright ©2005 Janice Faulk Duplantis
About the Author: Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit http://www.bedrockpress.com to see all that Bedrock Press has to offer. Janice also publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.
Source: www.isnare.com
|
|
|
|
|
| Cooking Tips - @ CDKitchen.com :: it's what's cooking online! |
| Cooking Tips - - Easy recipes to gourmet meals - 200000 recipes online in CDKitchen's archives. Copy cat restaurant clone recipes, crockpot recipes, ... |
| www.cdkitchen.com |
|
| Cooking Tips and Resources |
| Get some cooking basics in this article, including tips on making mouth-watering meals and where to find recipes. |
| www.kidshealth.org |
|
| All recipes – complete resource for recipes and cooking tips |
| Looking for recipes? You’ve come to the right place. Allrecipes has more than 40000 free recipes - all created, tested, reviewed and approved by home cooks ... |
| allrecipes.com |
|
| Cooking Tips - food cooking tips, kitchen tips |
| Foodreference.com - Cooking Tips Section Cooking and Kitchen Tips & Hints Measurements, Cooks Tips, Shopping Hints, Serving Recommendations ... |
| www.foodreference.com |
|
| foodies.com, Cooking Tips, Advice and How Tos |
| Need cooking assistance? Visit foodies for tips and advice, recipes, inspiration. From eggs to olive oil, cookies to nuts, click here for help in the ... |
| www.foodies.com |
|
| Holiday Cooking Tips |
| Thanksgiving and Holiday Cooking Tips. The holiday season can be a busy time in the kitchen. We hope these links help you in your preparation of the perfect ... |
| www.eatturkey.com |
|
| Cooking Tips - Free Recipes - Baking - Low Fat Cooking |
| Get cooking tips and get baking advice from Chef Jean-Pierre. LifeTips offers recipes for beef, poultry, seafood and more and can provide great ideas for ... |
| cooking.lifetips.com |
|
| Cooking Tips For the Average Home Cook |
| A collection of cooking tips including grilling tips, general cooking tips and turkey tips for the holidays. |
| www.reluctantgourmet.com |
|
| Low Fat Cooking Tips and Recipes |
| Try some of the following low fat cooking recipes for fruits, vegetables, lean meats and fish. Lower the fat in your foods, get in your Omega 3 fatty acids, ... |
| www.healthchecksystems.com |
|
| Cooking Tips, Tricks and Techniques |
| CookingCache.com is in the process of collecting a variety of cooking tips and cooking related articles together. These tips, tricks and techniques will be ... |
| cookingtips.cookingcache.com |
|
| Barefoot Lass's Cooking Tips |
| A page filled with cooking tips and helpful hints to make your time in the kitchen more enjoyable. |
| members.tripod.com |
|
| Diabetic-Lifestyle: Recipes and Practical Information for Managing ... |
| Diabetic-Lifestyle Cooking Tips features useful ways to cook with more flavor, using less fat, salt, and sugar. Diabetic-Lifestyle offers recipes, menus, ... |
| www.diabetic-lifestyle.com |
|
| The Global Gourmet ® |
| The Global Gourmet features weekly updates, international recipes, cookbook profiles, regular columnists, food news, cooking tips, wine and product reviews. |
| www.globalgourmet.com |
|
| Healthy cooking tips - Better Health Channel. |
| Healthy cooking is easy. In many cases, your favourite recipes can be modified so they offer a healthier alternative. Non-stick cookware can be used to ... |
| www.betterhealth.vic.gov.au |
|
| Zee News- |
| Cooking tips. 1. Avoid sticky rice Wash the rice a few times until the water runs clear. Remove all the water until no water remains. ... |
| www.zeenews.com |
|
| Canadian Living : Food : Cooking Tips |
| Menus • Recipes • Recipe Box • Make It Tonight • Step by Step • Cooking Tips • Eat Smart - Feel Great! ... Cooking Tips ... |
| www.canadianliving.com |
|
| Texas Beef Council |
| Welcome to txbeef.org the website from Texas Beef Council. txbeef.org is your one stop site for recipes, nutrition, food safety, cooking tips and more! ... |
| www.txbeef.org |
|
| Cooking Tips |
| Cooking Tips Barbecue/Brisket Barbecuing Brisket: Commentary from Texans · Beef Brisket How-To's · Braising Brisket: Moist-Heat Cookery Hints ... |
| www.heb.com |
|
| Cooking Tips | Tips For Cooking |
| Discover hundreds of cooking tips to make life easier in the kitchen! |
| www.e-cookbooks.net |
|
| Cooking Tips |
| Read Articles:. After the latest help relating to coo... Converting a Stovetop Recipe to a Cro... Cooking Lesson: Seasoning Cast Iron L... ... |
| www.dtguide.com |
|
|