Prawns and poo

Here’s a puzzle for you: you have a bucket of raw, unpeeled shrimp. You need to transform this bucket into cooked, peeled, deveined shrimp. What’s the order of operations?

The answer, my friends, is to first devein the shrimp, then cook them, then peel them.

I prefer cooking them in the shell because you get a more intense flavour than if you shell them first. It also affords a bit of protection from overcooking (but not much, so you still need to pay attention!).

Most importantly, if you plan on deveining them, then you need to do it before you cook them. Once you cook them, the opaque flesh makes it hard to see the vein, much less get it out.

And just so we’re clear: “vein” is a nice way of saying “poo.”

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2009, Food science, HomemadeTagsLeave a comment

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