Cooking Hints and Tips
 |
Shell Fish |  |
Abalone
Clam
Crab
Lobster
Miscellaneous
Mussle
Oyster
Scallop
Shrimp
Storage
|
Abalone: Abalone has a delicate flavor, any seasoning should be used lightly as to not over-power the abalone. Abalone cooks very quickly and should be served promptly after cooking. If many portions are to be cooked, it is advisable to have more than one skillet heated and ready for cooking or the abalone should be cooked to order. Always cook on high heat and wipe the pan clean with a towel between batches if the butter begins to scorch. Serve immediately or place on warming tray for no more than ten minutes. Clam: Like most shellish, clams are low in cholesterol. Clams contain generous amounts of iron and other minerals that help you feel good. Clams are generally sold live in the shell. One pound of hardshell clams will yield four ounces of meat. Buy at least a dozen small clams per person. Check for signs of life; tightly closed shells or siphon tubes that retract quickly. To prepare clams for cooking, scrub them under running water with a brush to remove any sand. Crab: HOW TO COOK CRAB LEGS
Soft-shells represent a brief stage in the life cycle of a blue crab; it is the time just after the crab sheds its hard winter coat. When sautéed, the edible, new, thin outer shell that encapsulates the soft, rich interior crisps, and rewards each juicy bite with a burst of the sweet sea that is incredibly delicious. Buy live crabs and clean them just before cooking. Rinse under cold running water. With a pair of sharp kitchen scissors, cut off the face of each crab 1/4-inch behind the eyes and mouth. Discard the face. Pull up the pointed flap on one side of the top shell to expose the gills. Pull out the gills and discard them. Repeat on the other side. Turn the crab over; twist off and discard the "apron," or tail flap, on the bottom. Rinse and pat the crabs dry. Now heat up that skillet, because the crabs are ready to cook. Lobster: Lobsters need no advance cleaning, but because bacteria form quickly once they die, it's important that they remain alive until it's time to cook them. Quickly pierce the brain area (vertically through the center space between the eyes) with the sharp point of a chef's knife, immediately driving it through while rocking the blade. This way, the lobster dies immediately. When cooked properly, the sweet taste and natural tenderness of a lobster are preserved. It's been found that boiling them in very little water (2 quarts for 2 lobsters in a 12-quart stockpot) is sufficient. Drop the lobsters into a stockpot of boiling water and cover tightly. A lobster needs to cook about 8 minutes per pound, less if you plan to remove the meat from the shell for cooking with other ingredients. The cooking liquid, which captures the lobster's natural juices, can become the base, or foundation, for a sauce. Basically, there are two types of lobsters: those with claws and those without. The American or Maine lobster(with claws) is the more popular. Also very highly regarded at the table, the lobster without claws is the spiny lobster. Lobsters are sold live, frozen, raw or cooked, in shell or out, whole and as picked meat. Look for lobsters that are active when handled and heavy for their size. A lobster that moves around, holds its claws up and curls its tail underneath its body. Color doesn't affect taste or texture. Lobsters come in a wide variety, fromthe more common greenish-brown through yellow or even white. Don't be put off by black marks or holes in a lobster's shell. They're just the result of wear and tear, and are not harmful. Hard shell lobsters are fuller because they've spent many months growing into their shells -- but you need utensils and a bit of patience to get at the meat. Spiny lobsters are sold as frozen tails. To be sure your lobster is alive, pick it up. The tail should curve inward. It is important to test sluggish lobsters that have been kept on ice. Lobsters should be cooked the same day they are purchased. Store in refrigerator on ice, covered with a damp cloth. HOW TO COOK A MAINE LOBSTER The easiest way to cook a Maine Lobster is to boil for 6 minutes for the first pound and 3 minutes for each additional pound in salted water.
To cook a spiny lobster tail, split it in half lengthwise. Baste with melted butter and seasonings; broil 7-10 minutes. Grilled lobster can dry out a little, so baste with aromatic butter during cooking. Cooking Lobster Tails: Frozen lobster tails tend to be tougher than fresh, so there may be a bit of rubberiness no matter how you prepare them, but they are still delicious. Thaw them in the refrigerator for 8 to 10 hours or in a microwave oven (especially if it has an auto-defrost setting). You can cook them frozen, but they tend to be more tender if thawed first. Many people would broil them, but it's hard to keep sections from overcooking. You can bake them in a 400°F (205°C) oven for 8 to 10 minutes (if they were thawed in advance; longer if frozen). Brush them with a bit of butter or olive oil before they go into the oven. Serve with lemon juice, butter, or a fancier sauce such as hollandaise or beurre blanc. You can also steam the tails for about 5 to 7 minutes. They will curl up as they steam, so for the sake of presentation, you might like to run a wooden skewer through the length of each tail. The steaming liquid (a cup is enough) can just be water, but if you use white wine, you could also use it to make a sauce when the lobster is done. Reduce the liquid in a saucepan and add a few tablespoons of tarragon, parsley or chervil and finish the sauce with a little butter or cream. You can also grill them (oil the grill surface first to keep them from sticking), but it will take a deft touch to keep them from drying out. There are other options, too, after you steam or bake them. You can make a delicious lobster stew or bisque. Or put them in the refrigerator to cool and make a huge lobster salad. Or do what the Mainers do - cool them, cut up the meat, add a little mayonnaise, plink it in store-bought hot dog buns (a slice of lettuce is optional) and feast on lobster rolls. Miscellaneous: Clams, crabs, oysters, scallops, and shrimp each has its own cooking time. One rule of thumb prevails for them all; shellfish should be cooked quickly to preserve the sweet, delicate flavors. Mussle: Inspect mussles carefully. They should be tightly closed. If open, they should close when lightly tapped. Discard any that have cracks or chips. Mussels can be eaten raw, but are usually cooked. They often are featured in Spanish paella and a variety of soups and stews, or are steamed with garlic and butter and served with a crusty bread. Oyster: Fresh oysters are marketed either shucked or live in the shell. Shucked oysters are classified by size as stewing, standard or select. Oysters sold in the shell should be alive, as indicated by a tightly closed shell. To open: Protect your hand by wearing heavy-duty rubber gloves or enclose oyster in several thickness' of a folded kitchen towel. Hold the shell in the palm of your hand with the left valve, the deeper side, down. Locate the beak (the hinged part of the oyster--the narrow end), and with a back-and-forth motion gently work the tip of the oyster knife between the shell halves. Once the knife has penetrated the shell (by 1/4 inch or so) make sure the oyster is firmly impaled on the blade by giving the shell a few shakes. It should remain firmly stuck on the end of the knife. Working very carefully, twist the knife back and forth to open the shell. Once the shell is opened, slide the knife across the top of the shell to cut the adductor muscle and run the knife under the body of the oyster. Discard the top shell. If you open an oyster and the meat is dried out, throw it away. Don’t buy oysters with broken or damaged shells. Oyster meats should be plump and have a fresh, mild, saltwater odour. Oyster meats are usually tan and creamy, but the colour can vary. Green and reddish pigmentation is harmless,the colours disappear during cooking. If the meat has a pink colour, it indicates the presence of yeast. Throw it away. Purists insist that the only way to eat oysters is raw, but they are delicious fried, baked, boiled, steamed or in soups. Persons with chronic illnesses, including liver disease, alcoholic cirrhosis, AIDS and cancer should never eat raw oysters. If you soak oysters in club soda for five minutes, they usually come out of their shells more easily. When buying fresh, unshucked, oysters remember that they must be purchased while they are alive, so they must be eaten quickly. To keep them fresh and alive until you are able to cook and eat them, wrap the oysters in a cool, damp towel and keep them in the refrigerator for up to 2 days. Store live oysters cupside down (flat side up) to keep them in their own liquor. Live oysters should be stored between 34 and 40 degrees F. At this temperature, they will stay alive for at least 7 to 10 days after they’re taken out of water. Live oysters need to breathe. Never store them in airtight bags or containers. Keep live oysters away from fresh water - it will kill them. Stored properly, fresh oyster meats will stay in good condition up to two weeks after they’re shucked. Frozen oysters on the half shell and meats should always be thawed slowly under refrigeration (24 hours is ideal). Scallop: When selecting scallops, choose ones that are translucent and shiny in appearance and have a sweetish aroma. Typically, there are between 20 and 40 scallop meats to a pound. Look for scallops with an ivory or pinkish color and firm meat. Shrimp: Types of Shrimp available:
Fresh shrimp should not have an ammonia odor. The average number of shrimp per pound depends on the size, and the larger the shrimp the more expensive. Colossal shrimp will yield about 10 to a pound, jumbo 11 to 15 a pound, extra large 16 to 20, large 21 to 30, medium 31 to 35 and small 36 to 45. Peeling shrimp: Start at the large end and pull away the legs and shell. The tail fin may be left on or removed. Deveining: Take a sharp knife and make a shallow cut down the back of the shrimp, exposing the vein. Pull out the vein while rinsing the shrimp under cold water. To devein and butterfly, cut the middle of the outer curve of the shrimp 1/3" deep with a small, sharp knife. Be careful not to cut through to the other side. Lift out the vein and rinse. Before storing, rinse shrimp in cold water. Store in the refrigerator for up to 2 days. Always thaw frozen shrimp in the refrigerator in cold water. Shrimp are easier to peel and devein before cooking. Cooked shrimp can be refrigerated in an airtight container for up to two days. Shrimp can be cooked shelled or unshelled, but either way, they should always be deveined before cooking. Score the full length of the shrimp along its backside, using a sharp paring knife. Remove the shell, if desired, and pull out the dark vein. Poach (never boil) shrimp in simmering broth until just opaque, about 2 to 4 minutes. Or, sauce them in a hot skillet with a little oil and some salt. A couple of minutes does it. The cooked shrimp will have an opaque pinkish color. If you buy frozen shrimp from your local market, they should last about 9 months if they come frozen and are kept frozen, 5 months if they come fresh and are stored frozen, and 4 days if they come thawed and are stored in the fridge. To shell shrimp, hold the fan end of the tail and give it a slight twist to release the meat but not break it off. Holding the tail by the narrow part, unwind the shell starting at the widest part and pulling when you get to the tail to remove the shell. or To shell shrimp, start at the large end and pry the shell apart with your thumbnails. Raw shrimp turn pink and firm when fully cooked. Depending on the size, it should take from 3 to 5 minutes to boil or steam 1 pound of medium size shrimp in the shell. When you're preparing a special meal that calls for cooked shrimp, you don't want the odor in your house to announce the meal. When boiling shrimp, add fresh celery leaves to the water to eliminate the fishy odor, and create, instead, a pleasant aroma. Fresh cooked shrimp is often available in seafood markets. Some markets will cook it for you while you wait. Storage: Store live oysters, clams and mussels in the refrigerator. Keep damp by placing in shallow bowl with a wet paper towel draped over them. Keep fresh shucked oysters, scallops and clams in their own container and store in the refrigerator. For best results, surround the container with ice. Store live lobster and crab in the refrigerator in moist packaging, but not in airtight containers. Just before opening and cooking scallops, mussels, clams or oysters in the shell, they should be scrubbed under cold water. Handle all seafood with care. Seafood with bruises or punctures will spoil more rapidly. |
! Disclaimer !
Return to Cooking Hints Index Page