home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
Current Shareware 1994 January
/
SHAR194.ISO
/
homecook
/
seafoods.zip
/
SHELCOOK
< prev
next >
Wrap
Text File
|
1993-01-04
|
3KB
|
62 lines
Cooking Shellfish
Since overcooking toughens the meat, shellfish should
not be overcooked. Mollusks, including oysters and clams,
are done when the shells open or the meat begins to curl on
the edges. Crustaceans, including lobster and shrimp, are
done when they turn red or bright pink.
Like finfish, the shellfish can be cooked in a variety
of manners. In addition some may be eaten raw.
Oysters, clams, and scallops may be eaten raw. They
are truly gourmet fare since the flavor is delicate and the
meat tender. You can remove the meat of shellfish by
slipping a knife between the shells and prying them open.
To serve, place half of the shell and muscles on cracked
ice. This keeps the raw meat cold and is attractive and
appetizing as well.
The boiling or steaming methods vary from mollusks to
crustaceans. Both should be alive when placed in boiling
water. Lobsters and crabs should be boiled in salted water
for about twenty minutes. Clams, oysters and scallops
should be placed on a rack in a deep pot or kettle so the
water does not touch them. After five minutes the shells
should open which indicates they are done. Discard any
shells that do not open, for this indicates the shellfish
was dead prior to cooking. You may serve the shellfish in
the shell or you may remove the meat prior to cooking.
Broiling -- Shucked mollusks, lobster tails, crab
legs, shelled shrimp, and whole shellfish are often
broiled. Due to the direct heat the meat is quickly cooked
and as such is moist. Broiling may not be limited to the
kitchen. Grills, hibachis, and rotisseries employ the same
cooking techniques. Whole shellfish must be killed prior
to broiling. Plunge the shellfish into boiling water or
sever the spinal cord. Then split the shellfish and remove
the inedible organs. Baste with melted butter during
broiling. The shellfish may be seasoned with salt and
pepper.
Baking -- Raw shellfish and cooked shellfish are used
in baking. Raw shellfish bakes in the same fashion as it
broils. Shellfish such as oysters, clams, and scallops
which are eaten raw may be included in a baking dish
without previous preparation. Cooked meat is often
combined with other ingredients and baked in a casserole or
as an appetizer.
Frying -- Most shellfish except lobster may be fried.
Deep- fat frying takes from two to five minutes and
panfrying takes five to ten minutes. Shuck or remove any
portions of shell and inedible parts. Use an egg batter to
dip whole shellfish or chunks of meat. Then bread with a
mixture of crumbs and flour or a packaged mix.