Here's an excellent little YouTube video of Chef Michael Pardus from the Culinary Institute of America teaching how to properly poach shrimp. Very informative. I snagged this video from Ruhlman.com.
Sunday, January 10, 2010
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3 comments:
Holy Boiled Shrimp! As if my aged paws weren't already scruffy enough from all the housecleaning chemicals and gardening...i ain't stickin' my fingers in ouch-hot water!!!
Looks pretty good, though.
@Funny - lol, you & me both - I'll be using a thermometer!
Ouch water - I love it! I've never poached shrimp but whenever I add it to shrimp creole or whatever, I throw it in the pot and turn off the heat so I guess I've been doing it right.
I can show him a faster way to peel - pinch the tail and pull and it takes off about half the shell. Grab the legs and peel around the body and it removes the rest in one motion.
It was fun getting a peek into the Culinary Institute.
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