What should I look for in a crab spot?
Chef's answer
The first quality I look for in a crabbing spot is moving water. Crabs move in and out with the tides just like the fish do. Make sure the depth is no deeper than 10 feet.
Frequently asked Questions 🎓
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The outside of the bread looks firm and browned, but you can't see what state the inside is without cutting into it. If you cut a slice and realize the inside is not fully cooked, is there any way to save the loaf? Luckily, bread can be re-baked, and put back in the oven if it is underdone.
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Well-done steaks are cooked thoroughly and can even have a charred on the outside. They have a grayish-brown color throughout with no sign of pink. They are cooked on a slow heat to keep the steak from becoming tough. Meat that is well done is cooked to 165 degrees.
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If you are fortunate enough to find live scallops in the shell, they should have a clean ocean smell (not fishy), and open shells should shut when tapped, a sign that the scallops are alive. ... Bay scallops should be a light pink to light orange, and sea scallops should be cream-colored or light pink.
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A medium rare steak should be warm through the middle with most of the center pink in color with a hint of red. The sides should be well browned, the top and bottom caramelized to a dark brown color with good grill marks. This steak's firm surface should give a bit toward the middle (it will spring back quickly).
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When you look at the meat and it has a gray-brown color with no pink, and has charred blackening on the outside, then you have a well-done steak. It is a challenge to cook beef to this level without overdoing it. The key is to cook on low heat, or else your steak could end up dry and difficult to chew.
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Sea scallops have a saucer-shaped shell with scalloped or fluted edges. The upper shell is usually reddish-pink or brown in color. The lower shell is white or cream. ... Sea scallop shells are smooth and lack the prominent ribbing that is characteristic of most other scallop shells..
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Cooked salmon color inside will be an opaque pinkish white color on the outside and translucent pink on the inside. If your fillet is still dark pink on the outside, it needs to cook more. If it has turned light, opaque pink on the inside it is overcooked.
A few more cooking questions 📍