/ck/ - Food & Cooking

[Anonymous No.14531795]

Never cooked any kind of seafood before so I wanted to make some Honey Garlic Shrimp for the first time. Are there any tips I should know for making shrimp or seafood in general?

[Anonymous No.14531799]

>>14531795
Uhhhhh if you think you used enough garlic you didn't

[Anonymous No.14531815]

>>14531795
Don't overcook it, shrimp cooks in like 6 minutes so you can undercook it a bit and finish it when you add the sauce

[Anonymous No.14532260]

>>14531795
1. Shellfish is very delicate. Never overcook it or it'll taste like rubber. Shrimp usually only takes 2-3 minutes. Basically just when it starts to get color is when it's done. Better to undercook it that overcook it since fresh shellfish isn't dangerous like raw meat.
2. Freshness is everything in seafood. Don't ever buy frozen or freeze yourself, you'll lose all taste and texture. If you have a fish market/farmer's market/hipster organic stores then buy it there. It's more expensive but it's worth every penny. I once wasted a ton of money on a bunch of clams from a cheap supermarket most of which didn't open when I steamed them for alle vongole.

[Anonymous No.14532279]

>>14532260
>fresh shellfish isn't dangerous
That's all well and good, but the shrimp ain't gonna be fresh unless OP lives near the ocean.

[Anonymous No.14532282]

>>14531815
How To Overcook Shrimp: The Post

[Anonymous No.14532288]

>>14532279
this chimp doesn’t realize shrimp are frozen the second they are harvested; as long as they stay frozen, they’re as fresh as they can be, even if you literally buy them on the dock from the boat that caught them

[Anonymous No.14532291]

>>14532279
I mean that's true to a certain extent, but you can still get chilled seafood (not frozen) almost anywhere that is decently developed. Sure it will not be as good as on the coast, but it will be fresh. I had great oysters with my mom in Telluride, CO, and that place is in the middle of fucking nowhere. Takes 6.5 hours to drive there from Denver.

[Anonymous No.14532294]

>>14532288
>>14532291
>eating seafood when you're not on the coast, ever
Jesus christ.

[Anonymous No.14532299]

>>14532294
Listen man, I see food, I eat it.

[Anonymous No.14532306]

>>14532260
>” Don't ever buy frozen or freeze yourself”
yeah this is only true if you can’t immediately get the dish home and cook it within 24h; not relevant for fish that is frozen on the boat, like halibut, roughy, crab, shrimp, cod. etc

[Anonymous No.14532310]

>>14532306
>fish that is frozen on the boat
>fish
>crab, shrimp
>fish
>crab
>shrimp

[Anonymous No.14532311]

>>14532288
>>14532306
There is a difference between freezing those shits on the spot and freezing the at home/buying them frozen and that is defrosting. When you're thawing them at home they fucking disintegrate. There must be something different in how stores thaw them cus it ain't the same.
>>14532294
cope, coastlet

[Anonymous No.14532336]

shit, I just realized most of /ck doesn’t actually know the details of the supply chain for seafood...
folks, anything commercially caught in salt water is always frozen the second it hits the deck; you can certainly find purveyors in certain locales that have fresh seafood, but they are rare; if you want fresh from the sea, hire a guide and bring some dry ice; fresh water seafood is different as there are few commercial hatcheries/harvesting sites in the US (great lakes not counted); for fresh water seafood, gotta catch yourself or suffer the indignity of buying commercial or trout or catfish

[Anonymous No.14532345]

>>14532310
um wut

[Anonymous No.14532355]

>>14532310
are...are you a little slow? it’s ok, we have programs for folks like you

[Anonymous No.14532359]

>>14532345
>>14532355
see >>14532336

[Anonymous No.14532406]

>>14531795
Probably not the greatest starter seafood dish. Look for one that is basically a stick of salted butter plus so much garlic you want to vomit, followed by black pepper.

[Anonymous No.14532412]

>>14532406
Uhhhh

[Anonymous No.14532424]

>>14531795
WASH THEM THOROUGHLY IF COOKED SHELL-OFF
IT KEEPS THEIR POP/SPRINGY TEXTURE AFTER COOKING

[Anonymous No.14532434]

>>14532412
You want to cook shrimp, right? It pairs naturally with butter and garlic and lots of butter will keep you from inevitably overcooking the shrimp. The garlic and black pepper will ensure that after you overcook it, the results are still edible.

[Anonymous No.14532442]

>>14532434
Bleh

[Anonymous No.14532454]

>>14532442
lol, if you think you’re cooking honey garlic shrimp the first time you’ve ever cooked shrimp, I only ask you take pics of the disaster and post them. I’m trying to give you a soft landing and plausible victory, based on experience.

[Anonymous No.14532476]

>>14532454
what is the most crucial, or, the step that is the easiest to fail this particular dish? I've worked plenty with shrimps before but not butter garlic honey

[Anonymous No.14532529]

>>14532476
You have so many things coming into play. The sugar will burn, it can be too sweet, too spicy, too sour, the garlic can be too raw, the garlic can burn, quite frankly there are an infinite number of reasons this dish can be shit. There is exactly one way it works, you know exactly what the fuck you’re doing and you keep all of these factors at bay and really, working for you. Here’s the thing: you don’t know what you’re doing.

Melting a stick of salted butter with a fuckton of garlic and poaching the shrimp, followed by a handful of herbs and black pepper is literally foolproof and even if you fuck up (you will) you have something edible, unlike above.

Garlic/honey/soy/chile/seafood is not beginner material and you are going to fuck yourself. Make a great garlic bread, garlic butter shrimp, and a nice citrus salad with a crisp white wine or rose and have a nice life. Don’t choose the path of pain until it chooses you.

[Anonymous No.14532558]

>>14532529
uuuuuuh
can I make Chinese Stir Fry style with this flavour profile? A bit of wine and water after sauteeing all the other shit to avoid burning, plus, I can taste to adjust seasoning this way and thicken as I finish it
you are making it sound way harder than it should anon
btw I assume the sourness is from some lemon juice? Also garlic being a bit raw isn't really that bad, keeps its crunch and pungency

[Anonymous No.14532570]

>>14532558
How about this: make it ahead of time for a test batch and post it here. We need the laughs. There are many sources of sourness based on the exact recipe: citrus juices, typical USA vinegars, typical Asian vinegars, black vinegars, Shaoxing wine vinegars, crazy people vinegars (which are often best)l

Go for it, I’m not even trying to talk you out of it anymore.

[Anonymous No.14532601]

>>14531795
https://www.youtube.com/watch?v=DWTwUCbN1ho

[Anonymous No.14532603]

>>14532288

[Anonymous No.14533303]

>>14532299
Based

[Anonymous No.14533307]

>>14532311
>When you're thawing them at home they fucking disintegrate

[Anonymous No.14533398]

>>14532336
The abundance of fast-"food" poasts didn't clue you in?

[Anonymous No.14533551]

>>14532570
dude
I'm not OP

[Anonymous No.14533584]

>>14533307
Imagine letting yourself be interviewed by a Warner Media outlet and not realizing that’s the same goddamn thing as CNN. What a tard. He got what he deserves.

[Anonymous No.14535045]

>>14531795

A light dusting of rice flour creates a nice crust on the shrimp if you are sauteing them like I did here.

[Anonymous No.14535070]

>>14531795
Tip: de-poop the shrimp before cooking

[Anonymous No.14535615]

>>14531815
What is the consequence of overcooked shrimp?

[Anonymous No.14535655]

Is it better to season shrimp before you put it in a pan or after?