Название: Big Book of BBQ
Автор: Pippa Cuthbert
Издательство: Ingram
Жанр: Кулинария
isbn: 9781607654483
isbn:
Put the shellfish in a large bowl or bucket of seawater. Add a large handful of oats or flour and leave overnight. The sand will be sitting in the bottom in the morning. Always leave the bucket in a cool place, preferably outside.
To remove bones from salmon
Use sterilized tweezers or pin-nosed pliers. The bones running in a line just off the centre of the spine are called pin bones. For a boneless fillet, pull the bones out at the same angle at which they lie.
To open shellfish without cooking or shucking
Simply put them in the freezer in a single layer for about 1 hour. They will pop open and you will easily be able to remove the top shell.
To deal with a live crayfish
Choose one of the following methods. Plunge the crayfish in boiling water for about 2 minutes. Be careful, as it will try to kick and water may splash. Alternatively, place the crayfish in cold fresh water and it will eventually drown. If you have a sharp knife, and a strong arm, hold the crayfish securely on a flat surface and cut between the eyes – the crayfish will die immediately. Finally, you could place the crayfish in the freezer until it no longer moves.
To cut a crayfish in half
Place it belly-side down and insert a large knife into the cross mark right behind the head, then cut through the head. Turn the crayfish around and, holding it firmly, cut it in half right through the head to the tail.
To test if fish is cooked
Press the fish using your finger or a fork. The fish should “give” and just start to flake apart in the centre.
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