Seafood’s got a reputation for being intimidating to cook and difficult to prepare. And although there are millions of free recipes online and the internet can be a great resource (hello youtube!) you can never really beat a good book. They provide a definitive source of information and a collection of tried, trusted, and mouthwatering recipes written by someone who …
The middle part of the tail shell is connected to the vein, and sometimes if you twist and pull it, the vein will slide out too…if you’re lucky. The most common way is to remove the head and shell around the tail. Run a knife along the back and poke around for a vein that may or may not be …
Before we go and look at some knives it helps to know a little bit about their design and what to look out for if you plan on splashing the cash. So, here’s just some of coming up in this article. what you’ll learn How having the best sashimi knife in your hand improves taste and flavour, making sushi and …
Some designs like the Boston stabber and the Frenchman are really pointy and can leave you with a very deep stab wound if the knife slips. Even the pros wear some sort of shucking glove, guys who have been doing it all their lives, and who shuck at intense speeds. But not for the reason you might think…… For the …
Have you ever eaten a shrimp head? Personally, they’re not my thing, though I have been known to knock up a shrimp head stock now and again. In fact I don’t just use shrimp heads but the heads and shells of any crustaceans. Lobster, crab, prawns, and crayfish shells all make flavoursome, umami-packed stocks. In some Asian countries, the humble …
In fact, if you’ve got the wrong knife in your hand, then opening oysters can seem like pulling teeth. Shucking and eating oysters at home can save you a small fortune on the prices restaurants charge. But if you want an easy life and a pain-free shucking experience, then you’ll need a sturdy oyster knife. There’s plenty to choose from, …
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