How to cook scallops like a professional
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Beef and Snow Pea Stir-Fry | Everyday Food with Sarah Carey
This week is dedicated to 20-minute dinners -- those awesome, dependable dishes that let you get a meal on the table when time is tight (or when you just don't feel like spending it in the kitchen). First up: a stir-fry of course!
Sarah's Tip of the Day:
You know stir-frying is one of my favorite techniques because it's so easy and so flavorful. Done the right way, it can also be super fast! The secret to making a high-speed stir-fry is keeping it simple. This recipe requires only vegetable oil, skirt steak, and snow peas, plus a sauce made of garlic, ginger, hoisin sauce, and lime juice. Serve it with some cooked rice and fresh cilantro, and you'll never look back!
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Recipe Ingredients:
4 teaspoons vegetable oil, divided
3/4 pound skirt steak, thinly sliced
Salt
2 tablespoons minced peeled fresh ginger
3 cloves garlic, minced
3/4 pound snow peas
3 tablespoons hoisin sauce
2 tablespoons fresh lime juice
Cooked rice and fresh cilantro, for serving
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Nutritional Info: Per serv, without rice (serves 4): 278 cal; 16 g fat; 20 g protein; 15 g carb; 2 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Beef and Snow Pea Stir-Fry
???? How my dad cooks the JUICIEST Shrimp Stir Fry! (蝦仁炒雪豆)
Watch Daddy Lau teach us how to make shrimp & snow pea stir-fry. This is a super simple but delicious stir-fry dish that can be adapted for any ingredients you have!
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???? RECIPE + INGREDIENTS????
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- 8 Quart Pot:
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If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
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⏲ CHAPTERS ⏲
00:00 - Peel & slice shrimp
00:59 - Shrimp sizes
01:18 - Leave shrimp tails on?
02:16 - On shrimp & sustainability
02:52 - Marinate shrimp
03:17 - Prepare the snow peas
04:22 - On snow peas
05:37 - Prepare aromatics
06:16 - Create sauce
06:44 - Blnach vegetables
08:51 - Stir-fry shrimp
09:34 - Stir-fry everything
10:41 - Stir-fry 101
11:12 - Does Cam approve?
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???? OTHER CREDITS ????
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
The Biggest Mistakes Everyone Makes When Cooking Scallops
If you’re a seafood lover, chances are you enjoy a perfectly prepared scallop. With its smooth texture and mild flavor, a scallop can be quite a delicacy. Perhaps you’ve had this delectable seafood treat at one of your favorite restaurants and have decided to try your hand at preparing a dish yourself. You may have learned the hard way that it’s not as easy as it seems.
Are you struggling to do a scallop recipe justice? If so, you’ve come to the right place. These are the biggest mistakes everyone makes when cooking scallops.
#Scallops #Seafood #Cooking
Buying them 'wet' | 0:00
Forgetting to dry them | 1:06
Buying frozen ones | 2:01
Using regular butter | 2:55
Overcooking them | 3:46
Using powdered spices | 4:38
Strong sauces or flavors | 5:28
Moving the pan around | 6:16
Assuming you can only sear | 6:56
Read Full Article:
How to Cook Perfect Scallops (Part 2) | Gordon Ramsay
Gordon Ramsay shows Chris Moyles how to finish cooking the perfect scallops. From Cookalong Live show.
#GordonRamsay #Cooking
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Veal scallops with lemon sauce - italian recipe
Hello everybody from Sonia and welcome to Cucinaconnoi. Today I will propose you a simple and very popular dish: the veal scallops with lemon sauce. The ingredients we need for 4 portions are: 8 veal slices (preferably from first class meat cuts), the juice of a lemon, half glass of broth, 2 spoonfuls of flour, 40 grams of clarified butter, 2 spoonfuls of minced parsley, salt and pepper. Let's start cutting the scallops in order to make them oval-shaped, then we slightly tenderize them. Every meat slice must weigh between 60 and 70 grams. We add salt and pepper on both sides, then we slightly cover them in flour, also on both sides. Now we warm up some butter in a pan and we dip the first scallops, letting them cook on both sides for a couple of minutes. Once they're cooked, we go on cooking the remaining scallops this way. Once all the meat is cooked, we prepare the sauce. If the cooking grease is too much, we remove a part of it, then we add the lemon juice./ We bring the mixture to a boil, adding some broth, we let it warm up and then we place again the meat in the pan. /We let it cook a few minutes, till the sauce has got consistency; if necessary, we add some salt. Now the course is ready to be served. After placing the scallops on a serving dish and we pour the hot sauce over it, filtering it with a chinese strainer. / We finish spreading the meat with some minced parsley or with lemon slices previously dipped in parsley. For further information, I suggest you to visit our website cucinaconnoi.it. Bye from Sonia and see you to the next video-recipe. Welcome to CucinaConoi English, the YouTube channel of cucinaconoi.it, the popular Italian recipes website. Are you looking for a way to surprise your guests with a tasty original Italian recipe? Than you are on the right channel! Subscribe not to miss any new recipe clicking on this link Have fun preparing our recipes!
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