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08/09/2016

Harry Bates – Chef’s Secrets Insider Techniques from Today’s Culinary Masters

Filed under: Culinar-literar — afractalus @ 20:49
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– Highlight Loc. 1077-85 : OUT TENDER SHRIMP You might not know this, but 30 minutes of brining ensures tender, succulent shrimp every time, regardless of the cooking method. I discovered this technique on my own after successfully brining other types of meat—mostly pork, chicken, and turkey. After experimenting with shrimp one day, I was blown away by how sweet and tender they were. Brining may take a little extra time, but it’s absolutely worth it. STEP ONE: Make the brining solution. For each pound of shrimp, combine 2 quarts water, ¼ cup salt, and ¼ cup sugar in a large mixing bowl. Whisk together until the salt and sugar dissolve. STEP TWO: Soak the shrimp. Place the peeled and deveined shrimp in the brine solution, and allow them to sit untouched for 30 minutes at room temperature. STEP THREE: Drain, dry, and cook. Drain the shrimp in a colander and gently pat them dry with paper towels. Proceed with your favorite recipe: pan-fry, grill, or sauté. The shrimp always turn out moist and delicious.

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