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re: Question for the Board About Boiling Shrimp
Posted on 5/1/21 at 6:02 pm to BigDropper
Posted on 5/1/21 at 6:02 pm to BigDropper
Seems like 12 minutes is still too long at that water temp
Although I'm bracing myself to get severely owned for questioning you
Although I'm bracing myself to get severely owned for questioning you
Posted on 5/1/21 at 6:15 pm to Powerman
Don’t boil them!!!
Don’t boil them!!!!
Don’t boil them!!!!
Did you understand me? Don’t boil them! Shrimp are cooked at 140*! Water boils at 212*! Why cook something that hot!
The key to good well seasoned seafood cooked in water is to cook it for the appropriate time in the appropriate temperature of water.
Most people literally boil shrimp for way toooooo long when it takes like 1 minute to cook a shrimp if the water is literally boiling 212*.
Cook shrimp for a longer time on water well under boiling temp preferable like 140-160*.
Don’t boil them!!!!
Don’t boil them!!!!
Did you understand me? Don’t boil them! Shrimp are cooked at 140*! Water boils at 212*! Why cook something that hot!
The key to good well seasoned seafood cooked in water is to cook it for the appropriate time in the appropriate temperature of water.
Most people literally boil shrimp for way toooooo long when it takes like 1 minute to cook a shrimp if the water is literally boiling 212*.
Cook shrimp for a longer time on water well under boiling temp preferable like 140-160*.
This post was edited on 5/1/21 at 6:30 pm
Posted on 5/1/21 at 11:09 pm to Powerman
quote:
Seems like 12 minutes is still too long at that water temp
It depends. Even with unfrozen shrimp, the temperature of the water will drastically decrease with the addition of the shrimp and therefore the temperature will fall & equalize easily within poaching temperature (160 to 180°F) if you cut the fire off prior to adding the shrimp to your cooking liquid.
quote:
Although I'm bracing myself to get severely owned for questioning you
My intentions are never to "Own" anyone, I just like to educate & I don't know everything so i like being educated as well. With that said, boiling temperatures induce the denaturation of most proteins, which changes the physical structures and results in a reduction or loss of the water retention ability. By reducing the cooking temperature, you preserve the moisture retention property and increase the osmotic absorption ability of the protein matrix.
So, at poaching temperature the shrimp act more like sponges allowing the exchange of liquid as the proteins slowly coagulate, providing an opportunity for maximum flavor absorption.
This is true with all proteins with regards to the principles of moist heat cooking methods such as poaching, simmering, boiling, & steaming.
The higher the heat, the quicker the protein matrix reaches maximum coagulation potential which results in lower absorption coefficient.
The lower the heat, the slower the protein matrix reaches maximum coagulation potential which results in higher absorption coefficient.
The ideal circumstance is to find a conditions that reaches a temperature which optimizes protein coagulation & flavor absorption.
I got my method & I like my results.
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