How To make Crusty Crustacean Bread
1/2 cup water
lukewarm (105?F to
:
115?F) 2 packages active dry yeast
3/4 cup milk lukewarm (105?F to
:
115?F) 1/4 cup sugar
3 tablespoons melted butter
2 teaspoons salt
4 3/4 cups flour to 5 1/4
3 eggs
2 strips lemon :
about 2 inches long
2 raisins
Place warm water in a large warm bowl. Sprinkle in yeast and stir until dissolved. Add milk, sugar, butter salt, and 2 cups of the flour. Mix with a wooden spoon to mix well. Beat 2 of the eggs well and add with enough of the remaining flour to make a soft dough. Turn dough out onto a lightly floured board and knead until smooth and elastic, about 4 to 6 minutes. Place in a lightly greased bowl, turning dough to coat all sides. Cover with a towel and let rise in a warm, draft free spot until doubled in size, about 30 to 45 minutes.
Punch down dough and remove to lightly floured board for the final assembly.
Divide dough in half and set one half aside to be used as the body of the crab. Divide the remaining half into 12 pieces of equal size. Use eight of the dough pieces to form crab legs. Combine 2 pieces to make one crab claw and the two remaining pieces to form the other claw.
Place the large piece of reserved dough onto a greased baking sheet and form dough into the shape of a crab body. Complete assembly by pinching legs and claws onto the body. Use the raisins for eyes and the lemon peel as antenna. Cover crab with a towel and let rise in a warm spot until doubled in size, about 20 to 40 minutes. Preheat oven to 400?F.
Lightly beat the remaining egg and lightly brush the surface of the crab bread. Bake for 10 to 15 minutes or until done. After 10 minutes check the color of the crab. If too dark cover with a tent of aluminum foil while bread continues to bake. When done remove from baking sheet and allow to cool on a wire rack.
Makes 1 large loaf of bread, suitable for a centerpiece
"Chesapeake Bay Cooking with John Shields" tv recipes, www.johnshields.com
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The Frozen Shrimp Tricks You'll Wish You Knew Sooner
How do you get gourmet cooking from a bag of frozen seafood? And what's the best way to defrost these ice-crusted crustaceans? There's nothing fishy about these frozen shrimp tricks.
#Shrimp #Frozen #CookingTips
Rinse shrimp without thawing | 0:00
Get rid of excess water | 0:57
Air fry seasoned shrimp | 2:02
Sous vide with baking soda | 3:21
Make bang bang shrimp | 4:25
Broil on a baking tray | 5:29
Poach shrimp for a juicer taste | 6:30
Break up frozen shrimp blocks | 7:36
Thaw frozen shrimp in cold water | 8:12
Defrost shrimp in a colander | 9:15
Voiceover By: Chrissy Baker
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How To Eat Every Insect | Method Mastery | Epicurious
Please be advised that like certain shellfish, some people may be unable to safely consume insects due to dietary allergies.
Take a deep breath and come prepared with an open mind because today Joseph Yoon from Brooklyn Bugs is teaching us how to eat (almost) every edible insect there is. Now, we know what you're thinking - aren't tarantulas and scorpions arachnids, not insects? Also, why are you doing this Epicurious? First, yes but come on. And second - trust us. A vital and ecologically important world of food can be yours to enjoy with just a little guidance.
--
0:00 Introduction
1:06 Crickets
2:16 Black Ants
3:06 Scorpions
4:12 Bamboo Worms
5:04 June Bugs
5:49 Locusts
6:53 Palm Weevils
7:36 Tarantula
8:58 Cicadas
10:28 Mealworms
11:19 Termites
12:24 Silkworms
13:13 Japanese Wasps
14:36 Weaver Ants
15:24 Tobacco Hornworm
16:16 Mopane Worms
17:06 Black Soldier Fly
18:05 Water Bugs
19:20 Gusano Worm
20:28 Cricket Whiskey Hopper Cocktail
--
Director: Rusty Ward
Editors: Eric Bigman, Boris Khaykin, Justin Symonds
Director of Photography: Brad Wickham
Producer: Tommy Werner
Assistant Producer: Dimitri Lazarashvili
Culinary Producer: Mallary Santucci, Kelly Janke
Culinary Assistant: Jessica Do, Kim Klatzkin, Leslie Raney,
Camera Operator: Lauren Pruitt
Audio: Mike Guggino
PA: Brandon Guillebeaux
Post Production Supervisor: Stephanie Cardone
Associate Director, Post Production: Nicole Berg
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Maria Paz Mendez Hodes
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How To Eat Every Insect | Method Mastery | Epicurious
The Most Expensive Christmas Dinner for $1850 / Caviar / Snails / King Crab / Marbled Beef by VANZAI
Hi all. Today we prepared the most expensive Christmas dinner for $1850 / Caviar / Snails / King Crab / Marbled Beef
Make sure that you have the bell turned on, so you will definitely not miss any of our videos!
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How to Make Coral/ Lace Tuiles
These coral or lace tuiles are a really great way to add height or interest to dishes. This garnish is stunningly beautiful but surprisingly simple to make.
Lace Tuile Recipe:
90g water
10 g all purpose flour
Food colour
Method:
Whisk all of the ingredients together until smooth. In a pan (size depending on your needs) coat the pan with about a mm or two of neutral oil with a high smoke point. I used canola. Wait for the oil to heat up then pour some of the tuile batter into the pan. Watch out as the batter splatters as the water leaves the oil. Cook for a few minutes until the bubbles subside and the surface of the tuile starts to look matte. The edges should also start to lift away from the pan. At this point take an offset or small pair of tongs or tweezers and gently removed the tuile. Place it on parchment paper to absorb excess liquid. You can colour these however you like, one popular method is using squid ink in these tuiles instead of food colour but they can be dyed essentially any colour you'd like.
I found that they take a bit of practice knowing how much batter to put in the pan and for how long each one needs to be cooked but I eventually got the hang of it. While these are being used quite commonly in high end restaurants doing quite fancy molecular, modern cuisine, these tuiles are anything but complicated.
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Grilled Shrimp Scampi | Chef Eric Recipe
When it comes to shrimp, hot and fast is the way to go. Today we break out the Kettle Joe for some summertime fun under the sun with one of my favorite quick-fire dishes!
Enjoy!
- Chef E
Grilled Shrimp Scampi
1 Lb. Shrimp (21-25 Peeled, Deveined, Tail Removed, Save Shells)
3 Tbsp Butter, Unsalted
2 Tbsp Extra-Virgin Olive Oil
2 Tbsp Garlic, Minced
½ Cup Dry White Wine
¾ Tsp Kosher Salt
½ Tsp Crushed Red Pepper Flakes
¼ Tsp Black Pepper, Freshly Ground
½ Cup Parsley, Chopped
2 Tbsp Lemon, Juiced
2 Chunks Hand Torn Bread
1. Stabilize your grill at 475F - 550F and set up for direct grilling.
2. Prepare the shrimp and skewer 7 shrimp per skewer.
3. In a saucepan or skillet, melt butter with olive oil; heat until melted. Stir in garlic until fragrant (roughly 30 seconds) then add wine, shrimp shells, salt, red pepper flakes, black pepper, and lemon juice and bring to a simmer. Let wine reduce by half, then remove the shells. Squeeze all the liquid out of them and allow to simmer for another 2 minutes.
4. While the sauce is reducing, season the shrimp skewers with salt and place the shrimp skewers directly on the grill. Cook for 1-2 minutes and flip, then cook for another minute. They should be slightly pink after cooking 2-4 minutes total, depending on their size.
5. While the shrimp are cooking, tear apart tennis ball-sized pieces of bread. Slightly dip the bread in the sauce and toast on the grill (Don’t let the bread drink up too much of the sauce). Close the dome and cook bread until toasted. Allow shrimp and sauce to finish up.
6. Transfer the grilled bread to the presentation plate, then lean the cooked shrimp skewers against the bread. Stab the skewer into a lemon wedge and rest it on the plate. Swirl the chopped parsley into the sauce and pour the hot Scampi Sauce over the shrimp. Enjoy!
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