How to cook frozen seafood?

How to cook frozen seafood?


Whether you like seafood? I am sure that love: it is difficult to find a man whodisliked would grilled Prawns, scallops or delicious mussels in fragrant sauce.But not always we have the opportunity to cook delicious fresh seafood, not infrequently, we buy them frozen.


General rules

Fresh seafood is better frozen, but not necessarily worse than frozen fresh. The paradox? Whit. Really, nothing beats with freshly harvested marine reptiles, especially if you cook and eat them straight into the sea, the waves rocking the boat. But this luxury, alas, is not available to all (or almost anyone). Chilled the same no matter how fast they were not transported and how carefully controlled temperature, begin to lose as a seafood — and those that were frozen immediately after the catch, seen not only more affordable, but sometimes better alternative. So rule number one: frozen seafood need not fear.


How to cook frozen seafood

How to cook frozen seafood



In General, there are two varieties of seafood: raw frozen and cooked frozen, how they differ, I think, clear from the title. But not all: some seek to cook something that has already been cooked, and then chew gum, which inevitably turnsmarine protein from excessive heat treatment. You do not need to do this — you can eat seafood, frozen and cooked immediately after defrosting Cook just enough to warm them up to the right temperature, and not a minute more.

All other things being equal, I always prefer to buy them frozen, unlike the already cooked, can be cooked in any manner at its sole discretion. Including andeat it raw, that is in the form of Carpaccio, Ceviche or Tartarus: deep freeze is hardly the only way guaranteed to kill all parasites, so for the defrosted seafoodin this respect be confident.


Delicate defrosting

Another general rule is that you either need to thaw frozen seafood maximumdelicately or start defrosting not cook at all. In the first case, it is worth to shiftseafood from the freezer into the refrigerator for 24 hours before cooking, so they can thaw out quietly without losing texture and juiciness. Some juices when it inevitably will emerge, but to pour them not necessarilyconcentrated flavor of seafood, so you can use these juices when cooking soup or sauce. In the second case you need maximum Preheat oil in which you are going to cook seafood, and fry them in small portions, not to cool the Pan, leaving the worst — losing seafood its juices and instant transformation into a rubberinevitably.

 How to cook ... Frozen shrimp

How to cook … Frozen shrimp


How to cook … Frozen shrimp

Shrimp is a good example of how often there are exceptions to the rule. Firstly,unlike other seafood, shrimp you can quickly thaw, cold waterjuice they losenot too much. Secondly, in the heads of shrimp contains enzymes that triggerthe process of avtoliza, destroying their meat, so frozen shrimp are often better than chilled.

So, what you need to know about frozen shrimp? They are cooked frozen (red)and raw frozen (grey, but not always), large and small, with the head and without. Most often, the shrimp are fried or boiled. For frying is better to take largedamp frozen shrimp and unfreeze them gently, cooking same suit as cooked frozen and raw frozen. In the first case, again for boiling shrimp is no longer needed, you just throw a couple of minutes in boiling water to heat. You can do this and without defrosting, but if there’s time, I advise thaw shrimp, so they are not so heavily cooled water that would cook.

frozen mussels

Like shrimp, frozen mussels occur in various configurations — cooked and raw, shelled and without. The most common is cooked frozen mussels without shells, which are codenamed «Mussel meat«. You can gently defrost, then eat rightso, used in salad or warm up quickly in any sauce. Mussels with shell is muchmore interesting: big mussels on one fold is ideal for roasting the Ruddy crust, mussels same full shell can not defrosting (or unfreeze half), add to a large pot, where is hot sauce. With fresh ice cream mussels stands to do the same, except that give them a little more time, that they not only heated up, but have cooked.
Delicate defrosting... frozen squid

Delicate defrosting… frozen squid


frozen squid

Squid — hardly the cheapest marine protein and with minimal effort is tasty and usefulTo properly thaw the squid, put it in the fridge for 24 hours before cooking, then clean the skin and remove the transparent plate on the inside of the squid, replacing him with a skeleton. After that it is possible to prepare squid defrosted on the grill (for these purposes, it is best to take smaller squid tentacles of squid amiss also), quickly FRY in oil, boil or bake. When cookingcalamari maincook it very quickly (up to 5 minutes) or long enough (more than 40 minutes), otherwise it will turn hard.


frozen scallops

Scallops — it does not matter, only meat or with sink to thaw the maximum sensitivity. For scallops there once, which they say allows you to keep a maximum of juices inside: pour the scallops cold milk and leave them there until a full defrost. Cook scallops straight from the freezer, I don’t recommend: Although thisoption too, scallops, thawed surface seems to be more susceptible to the formation of golden brown, which means it will be easier and more common to assess their willingness and finding the right moment to remove scallops from heat.


frozen seafood cocktail

Generally, seafood cocktail is a mix of different seafood, where typically include Squid, mussels and shrimp (actually the composition can be anything: this Trinity sometimes add Octopus, rarely other seafood, as this makes the cost of the cocktail)idea controversial. Assorted seafood require different time and often different cooking methods. However, frozen seafood cocktail you can prepare delicious. For this purpose it is necessary to either thaw and drain the liquid,or Sauté right in frozen form in sizzling butter, flavored with garlic. In the first case, FRY cocktail over high heat, stirring occasionally, for 23 minutes, the second focuses on the liquid, which must completely evaporate from the ingredients. Of course, you cannot pan overload, otherwise it will cool down, sea cocktail starts not Broil and stew and seafood as a result become rubber.
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