I am an excitable kid. I love to eat. I love variety. I love new things. I love flavors. I love the smell of food cooking on the stove. I love entertaining. I love meeting new people and getting to know them. And I love my food. I don’t particularly like to cook. I consider it a hobby. I love cooking and so do you.
For me, cooking is a skill. A pleasant skill, although I do not feel like I can be called a “chef”. I’m not sure I feel at home in the kitchen. I can prepare some alright dishes, but it is always the diners, friends, family, or company that makes the difference. In addition, I have learned a lot of skills that I can’t quite remember.
For instance, distributing a small bowl of onion soup on a date between two pieces of paper, and then adding a few fruity syrups. Cooking a traditional roast on the rotisserie is easy and quick. I can’t remember the name for that one, but trust me, it was delicious. It doesn’t have to be complicated. All you have to know is which onion soup you want to serve, and which accompaniments you want to serve with it.
Instead of adding cream to your egg custard, why not cream the whole thing with an egg yolk and white? And then, why not add a bit of spice to it by adding chili? And then, why not to grill it? And then, the big question is, does it take all that long to make a batch of this award-winning recipe? Yes. But the answer is less than 70 seconds. And the more daring among us want to know, how do you make shrimp – like the real deal?
Well, the amount of the cooking time will vary on the type of ingredients you use. For example, it will take less time to make a batch of mire poix, when compared to cream and butter-based soups. The main thing is that you do not have to buy a lot of eggs. Otherwise, you can make mire poix with just salt, pepper, and cayenne.
A Quick Guide to Mire Poix:
You can start this recipe by preparing quick dandy shrimp.
Combine sugar, salt, white vinegar, cream of tartar, lemon juice, and some butter.
Stir, and move the mixture to the side of the pan.
Add the remaining ingredients, and continue stirring until the cream is broken up. You can see the acid reaction as the sugar turns to vinegar.
The easiest way to prepare a quick dandy shrimp:
First, find a good solid surface to work on. Thinner pieces of crabmeat work the best.
Then, break apart the shrimps in a neighboring bowl. This is depending on the consistency you like your shrimp to be. Think about how thick you want the consistency to be.
Pour the mixture into the shrimp.
Use a spoon to spread it evenly through the shrimp.
Arrange the remaining ingredients on the baking sheet in a convenient manner.
Preheat the oven to 375 degrees, with the spray bottle soaking in the oven.
Buzz, and break the shrimp into bite-size pieces.
With each piece, sprinkle with sugar and garlic salt.
Sprinkle with the remaining sugar and garlic salt.
Fold the ends of the crabmeat and tightly close the crabmeat packaging, leaving a Pocket.
iformly pat down the sides.
Sprinkle with more butter, if you like.
Fill 3 small baking dishes with the mixture.
Bake for 15 minutes.
Bon appetite!