Is it better to steam or boil lobster?

While the turkey's juices should run clear, some meat and the juices around the bones may still be pink. That doesn't mean the turkey is undercooked. ... During cooking, some of the myoglobin leaches from the bones, resulting in the pink coloration.

Scallops are thick pink disc-like animals inside two fan-like shells. Like cockles and mussels, the shell protects the animal in the middle, which is the part we like to eat..

NEVER stir your rice! Stirring activates starch and will make your rice gloppy. ... If you cook rice too quickly, the water will evaporate and the rice will be undercooked. This spice blend is primarily savory, with just a hint of brown sugar to offset the salt, herbs and spices. Alcohol, in contrast, is a volatile chemical that lowers the boiling point of water. Even a large amount dissolved in the water will usually make only small changes in the boiling point. Are Butterball turkeys injected with butter?;No, there isn't actual butter in Butterball turkeys It's okay if you've asked yourself if Butterball turkeys actually contain butter. It makes sense, because the word butter is in the name after all. And generally speaking, butter makes everything taste better. When the pan bottom becomes hot enough, H2O molecules begin to break their bonds to their fellow molecules, turning from sloshy liquid to wispy gas. The result: hot pockets of water vapor, the long-awaited, boiling-up bubbles. To be safe, be sure to cook it with a higher water-to-rice ratio (arsenic is water soluble) and avoid rice grown in Arkansas, Texas, Louisiana, and China. Does chili get better the longer it cooks?;The longer it simmers, the more the flavors will meld together. In fact, chili is just the kind of thing you want to make a day ahead: it gets better with a night in the fridge. It absorbed the usual amount of water (4 cups water for 1 cup rice) when cooked in a pressure cooker. ... The reason it is good to soak your rice overnight, is to leach the arsenic out of it. Does simmering thicken sauce?;Simmering can thicken a sauce by removing the lid on your pot or skillet to allow moisture to evaporate, instead of pouring into the sauce. This method is called reduction" and is an excellent way to thicken a sauce without changing the flavor. If your sauce is too runny, it has too much water.

The color of the swordfish meat can vary depending on what the fish has been feeding on. The orange color of our pumpkin swordfish indicates that it has been feeding off of krill and shrimp for its distinct color. The color variations are no indication of quality, however flavor may change.

When raw, as others have said it has a firm texture and tastes like tuna. Because it spends it's life in warmer water, it doesn't develop the fat content as some tuna does..and can be a little "chewy." A few days on ice will mellow it out some. We enjoyed quite a bit of marlin sashimi recently.

Serving Size 4 ozAmount Per ServingCalories: 139Calories from Fat: 45% Daily Value*Total Fat 5.0g8%Saturated Fat 2g10%7 more rows.

You want the stone to preheat for at least 15 minutes before you try to cook the pizza to ensure the stone is good and hot and will cook the crust properly.

Two portions of tiramisu supposedly contain enough alcohol to get you in trouble. Still full of juice, I wolf down two individual 90g servings of Iceland's Dolce Mamma tiramisu, which are labelled "alcohol degree 1.8%". My blood alcohol leaps up to 0.4%, but I'm still legally allowed to drive.

The brine-to-fish ratio should be 3 parts brine to 1 part fish. For example, 10 pounds of fish will require 30 pounds of brine (approximately 4 gallons.

The Role and Activity of Enzymes. Enzymes are also at work during low-temperature sous vide cooking. ... In this temperature range, enzymes in the meat work slowly to break down protein, resulting in much more tender steaks.

White shrimp: These are on the sweeter side, but tend to taste nuttier than pink shrimp. ... Brown shrimp: They have a more mineral flavor than white and pink shrimp, and they can contain more iodine. They turn pink once they're cooked and are commonly used in dishes like gumbo.

Unless you've burnt it or don't add enough butter, stuffing is the star of the show. But there is one dish that manages to taste even better than the stuffing served on Thanksgiving: stuffing you reheat the next day.

Fishermen often catch swordfish with mangled swords, so breaking one isn't fatal, but they do help their owners swim faster and feed. And they don't seem to grow back, at least not for adults.