Food science questions...

[DJ...]

How to...

1.) Prawns in a pan or any other way?
2.) Calamari steak.

The prawns I am getting sort of right, Calamari steak is a tough disaster every time.

Calamari steak - read from here - http://mybroadband.co.za/vb/showthr...-fish-recipe?p=8763959&viewfull=1#post8763959

Prawns - depends, do you want them drowning in sauce like cheap seafood restaurants sell? I'm not knocking it here, I sometimes don't mind that sort of thing as I love getting my hands messy with them, or are you after a more restrained prawn cooking method?

Personally, I like to fry them in butter with loads of garlic, then chuck in peri-peri sauce, salt and lemon zest. Gotta fry them at a really high temperature and do so until they just turn pink. Best thing to do thereafter is to remove the prawns and cook the sauce down a little before serving over the prawns. Don't forget to season with salt.

That is how the likes of Jimmys and other prawn places make theirs, except instead of salt they use catering Aromat. I prefer salt...

 

[Gielie Geelmielie]

Calamari steak - read from here - http://mybroadband.co.za/vb/showthr...-fish-recipe?p=8763959&viewfull=1#post8763959

Prawns - depends, do you want them drowning in sauce like cheap seafood restaurants sell?

No, not drowned in sauce, just plain, mine tend to become "soggy", not "bursting" when you bite them.

 

[DJ...]

No, not drowned in sauce, just plain, mine tend to become "soggy", not "bursting" when you bite them.

You're overcooking them - they get a "mealy" texture then because of the enzyme reaction that takes place in prawn when you overcook them.

Tip: high heat, plenty of cooking oil, otherwise they steam - do not overfill the pan or they steam - eat immediately or keep warm in a lightly warm oven, or they will cook more. Oven should be at about 40C...

 

[Gielie Geelmielie]

You're overcooking them - they get a "mealy" texture then because of the enzyme reaction that takes place in prawn when you overcook them.

Mealy is exactly the word to describe them. I will see, maybe try again this weekend. Thanks.

 

[DJ...]

I quite enjoyed this thread. Any updates on the f0kken prawns?

 

[Grant]

I read a cookbook from over 100 years ago . . .

Mrs Beetons Book of Household Management ??

How to cook hare:
First, catch your hare .....

 

[APoc184]

Is the Kook en Geniet range not like a thousand years old?

 

[Chicken Boo]

At what temperature does the lycopene in tomatoes undergo the transformation that makes it easier for the body to digest? Does the amount of time at this temp matter?

 

[handyman007]

Does braaiing steaks on a salt block work?

 

[Readsalot]

Does braaiing steaks on a salt block work?

My sister is a chef and she swear by it. Haven't tried it myself yet, though.

 

[handyman007]

My sister is a chef and she swear by it. Haven't tried it myself yet, though.

Thanks. Looking at buying one from Yuppiechef.

 

[CamiKaze]

Reading through this thread again, it's sad that such a valuable member of MyBB has been banned over some stupid sh**.

 

[I.am.Sam]

Reading through this thread again, it's sad that such a valuable member of MyBB has been banned over some stupid sh**.

or that he didnt know he can create a new account and post again