Molly Makes Classic Shrimp Cocktail From the Test Kitchen
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Date: 2019-10-25
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Comments and reviews: 10
Veritas Rex
Never put shrimp into an ice bath after cooking the delicate flavour disappears put them in a freezer for a few minutes. There is a preservative on the shells of the shrimp that should be briskly washed with water. The poaching liquid should be a simple stock of water, celery, onion, carrot, clove lemon peel and shrimp shells simmered for 20 minutes. The shrimp has two digestive veins back and front both should be removed with a damp paper towel and a small knife. The poaching should be done on a low simmer for 2 minutes then quickly placed in the freezer till cooking process has stopped. Its an old School recipes from the iconic Craig Claiborne
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Never put shrimp into an ice bath after cooking the delicate flavour disappears put them in a freezer for a few minutes. There is a preservative on the shells of the shrimp that should be briskly washed with water. The poaching liquid should be a simple stock of water, celery, onion, carrot, clove lemon peel and shrimp shells simmered for 20 minutes. The shrimp has two digestive veins back and front both should be removed with a damp paper towel and a small knife. The poaching should be done on a low simmer for 2 minutes then quickly placed in the freezer till cooking process has stopped. Its an old School recipes from the iconic Craig Claiborne
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Renato da Silveira
I did not like the ice-bath technique, because you lost the goodness of the water wherewith you cooked the prawns. It perhaps would rather be simpler to scoop the shrimps with a spider, and dip the spider in a bowl with ice and water, where they will stop to cook immediately. Saying that, the cooking will stop sooner than throwing the ice in an already boiling medium, plus the benefit of saving the cooking water for the sauce later, or to throw it in a pasta. Molly is great, BTW.
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I did not like the ice-bath technique, because you lost the goodness of the water wherewith you cooked the prawns. It perhaps would rather be simpler to scoop the shrimps with a spider, and dip the spider in a bowl with ice and water, where they will stop to cook immediately. Saying that, the cooking will stop sooner than throwing the ice in an already boiling medium, plus the benefit of saving the cooking water for the sauce later, or to throw it in a pasta. Molly is great, BTW.
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madison kirby
I went through like 20 comments without seeing one like this so I thought I'd make one - shrimp are not hard to peel. You can peel like 10 shrimp on your own. Other people in the kitchen are working and don't have time to help you peel 10 shrimp. Your tone annoyed me without being directed towards me so I can't imagine anyone even wanted to help you peel the shrimp. I would hate to work with you.
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I went through like 20 comments without seeing one like this so I thought I'd make one - shrimp are not hard to peel. You can peel like 10 shrimp on your own. Other people in the kitchen are working and don't have time to help you peel 10 shrimp. Your tone annoyed me without being directed towards me so I can't imagine anyone even wanted to help you peel the shrimp. I would hate to work with you.
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Nickie J
While she does appear to be a sweetheart and definitely a pretty young lady. I am very much disgusted by the fact that she is cooking and handling food with rings on. There's no telling what trappings are caught underneath your rings and yet you're handling food. The sanitation is not very high on this video and I would not want to eat anything that she cooked.
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While she does appear to be a sweetheart and definitely a pretty young lady. I am very much disgusted by the fact that she is cooking and handling food with rings on. There's no telling what trappings are caught underneath your rings and yet you're handling food. The sanitation is not very high on this video and I would not want to eat anything that she cooked.
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RayRay 711
I was once told that a Mirepoix should be used when boiling the shrimp to give them the flavor. I didn't have all the ingredients, so I went by your recipe. They turned out great Thanks The only thing is that I didn't have any tabasco or horseradish to spice up the cocktail sauce, so I used ground red pepper and that worked very well.
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I was once told that a Mirepoix should be used when boiling the shrimp to give them the flavor. I didn't have all the ingredients, so I went by your recipe. They turned out great Thanks The only thing is that I didn't have any tabasco or horseradish to spice up the cocktail sauce, so I used ground red pepper and that worked very well.
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Joel Strauss
Eight cups of ice? Maybe youve got eight cups of ice in your professional kitchen with enormous freezers and most likely ice makers. I have a tiny refrigerator with a tinier freezer. Eight cups of ice to me is four days of freezing and warm drinks. Or buying a ten pound bag of ice.
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Eight cups of ice? Maybe youve got eight cups of ice in your professional kitchen with enormous freezers and most likely ice makers. I have a tiny refrigerator with a tinier freezer. Eight cups of ice to me is four days of freezing and warm drinks. Or buying a ten pound bag of ice.
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Michael Cieplak
We love your personality, but the recipes you do are getting weaker. Besides the buffalo cheese episodes you did please find a better Schtick. Claire, Brad, Chris, Carla, and Andy have got it pretty well locked. We want you to find your zone, but this is not it. Good luck
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We love your personality, but the recipes you do are getting weaker. Besides the buffalo cheese episodes you did please find a better Schtick. Claire, Brad, Chris, Carla, and Andy have got it pretty well locked. We want you to find your zone, but this is not it. Good luck
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Arielle martinez
It would be the coolest to see someone on bon appetit make sopa de Fideo. or at least some version of it. Ive been struggling forever to find a Hispanic soup that beats sopa de Fideo. Or maybe even verde pollo enchiladas with quest fresco. Or Oaxaca cheese.
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It would be the coolest to see someone on bon appetit make sopa de Fideo. or at least some version of it. Ive been struggling forever to find a Hispanic soup that beats sopa de Fideo. Or maybe even verde pollo enchiladas with quest fresco. Or Oaxaca cheese.
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Beebo the mighty little bear
Molly is an 80yo grandmother trapped in a millennials body. Her sentences dont end as if theyre a question and she struggles with a smartphone. Also, shes super friendly and wants to make sure everyone gets some food in them. My logic is sound.
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Molly is an 80yo grandmother trapped in a millennials body. Her sentences dont end as if theyre a question and she struggles with a smartphone. Also, shes super friendly and wants to make sure everyone gets some food in them. My logic is sound.
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Dennyqu Quin
I agree that putting shrimp in hot water will make the outside hard by the time the inside is cooked. Peel and devein, then put shrimp in enough room temp. water to cover. Once it comes to a boil shrimp is done. Ice bath good to go.
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I agree that putting shrimp in hot water will make the outside hard by the time the inside is cooked. Peel and devein, then put shrimp in enough room temp. water to cover. Once it comes to a boil shrimp is done. Ice bath good to go.
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