@@IndapussJenkins saaame, i was like well i guess he thinks a tiny bit of contamination will just cook off! LOL I was thinking in my head, using a papertowel underneath the raw shrimp would make it contaminated, maybe im just too paranoid? haha guess not!
@audenharper3014 People who use antibacterial soaps are poorly informed. Serious scientific studies have proved that the resistance to antibiotics is caused directly by using antibacterial soaps. Your body reacts to the low dose soaps and starts to develop immunity. Those soaps should outlawed
I thaw most meats and seafoods using one method. I place the freezer package in a zip lock bag with most of the air squeezed out. My kitchen sink is stainless steel and I have an assortment of steel bowls. I put the seafood or meat in the bowl, set it in the sink and fill it with tap water. The water transfers the cold to the bowl that transfers it to the sink. At the same time the water chills in the bowl so I don't have to worry about something setting out at room temp. If I want to thaw faster I replace the water a time or so. It works far faster than those metal thawing trays and works with irregular items.
Holy crap dude can yap. Deglaze under cool water, once deglazed dry with paper towel and sit aside to thaw. Will thaw quickly. Hopefully this saved you 4 minutes of mindless chatter.
Did anyone notice that he never washed his hands between the raw sea food and the cooked seafood. That is another way to cross contaminate the seafood. It is good to thaw seafood separately if one is raw and the other is cooked. Just wash your hands between handling the 2. Shrimp and Scallops that have been left in the freezer too long can be saved somewhat. If slight freezer burn has happened, you should mix room temperature water and table salt until the salt dissolves. Place the frozen Shrimp or Scallops in the salted water until they thaw. Rinse them with clean cold water and pat them dry. Keep them refrigerated until you cook them. The salt will kill some bacteria and take some of the freezer burn taste from them. They will never taste as good as fresh shrimp or scallops after they have had freezer burn.
I love your thawing instructions for frozen shellfish products with explanations. 😊 Thank you also that you warn people to not cross contaminate cooked and raw products. However, at 5:48 you handle the cooked product after handling the raw products without washing your hands. I understand you DID wash your hands between raw and cooked products, but you edited it out to shorten your video. For beginners, they should handle cooked first, place them on ice, then handle raw making sure to wash their hands directly after.
After watching your video, bty, Great video. I saw Kroger had IQF Scallops for sale. Ingredients included Scallops, Water and Sodium Tripolyphosphate. Why?
Following the less water train of thought, wouldn't it be wiser to put those cooked shrimp on top of the ice and cover the whole thing in plastic wrap. The shrimp at the bottom of the ice would be constantly bathed in water as the ice melts. Whereas the shrimp on top of the ice stays dry. The covering of plastic wrap will prevent air flow and help keep the shrimp cold and increase the longevity of the ice.
So, I legit thought that Dermot Mulroney had made himself a RUclips cooking channel! Am I the only one who thought this was Dermot from the picture on the video?!? Pls tell me I’m not the only person. lol.
When ever we thaw prawns commercially, we always thaw in a salted brine for at least 1 to 2 hours, always keeping it cold throughout this time. We never ever let thaw out of water.
I've experienced that once seafood is unfrozen, it quickly begins to lose quality. Ice touching the shrimp will be much colder than the fridge. It's kind of like how you see them display it in the grocery store.
Thats what I suggest. Put them in a strainer, then ice cubes in the strainer, and put the strainer in a bowl. That way Shrimp are cold and crisp but not sitting in water from the ice!
ll better pay for 20% water and get product that cave shelf life 2 years (and therefore cheaper) than something without a water and with short shelf life. Fresh sea market exists for you
I followed your instructions, was thawed in half hour, dried as much as possible, quick pan sear and they came out beautifully! Thank you!
"I don't wanna cross contaminate."
Proceeds to cross contaminate everything anyway.
I came to the comments just to find and like this specific comment.
@@IndapussJenkins saaame, i was like well i guess he thinks a tiny bit of contamination will just cook off! LOL I was thinking in my head, using a papertowel underneath the raw shrimp would make it contaminated, maybe im just too paranoid? haha guess not!
I'm a fish snob. I hope he washed his hands after shaking it off
hands must have a special anti-microbial glaze on them 😆
@audenharper3014 People who use antibacterial soaps are poorly informed. Serious scientific studies have proved that the resistance to antibiotics is caused directly by using antibacterial soaps. Your body reacts to the low dose soaps and starts to develop immunity. Those soaps should outlawed
This is such an informative video, its crazy how easy it is to overlook the thawing process but it really leads to a better scallop.
Thank you for the very informative video. I just bought a bunch of Key West shrimp that was frozen and wanted to make sure I thawed correctly~
This is very informative video, that everyone should know, may be printed on the the package of the product.
This was very informative
Outstanding vid sir. Answered all my questions, and you have class and humility. Immediately subbed.
I will try this today! I'm hopeful this will help me make perfectly seared scallops🤞
I appreciate you so much!! This is a wonderful video! Learned some great things from you
GREAT! Saved me from making a mess with a new product.........THANKS.
Informative video thank you!
I thaw most meats and seafoods using one method. I place the freezer package in a zip lock bag with most of the air squeezed out. My kitchen sink is stainless steel and I have an assortment of steel bowls. I put the seafood or meat in the bowl, set it in the sink and fill it with tap water. The water transfers the cold to the bowl that transfers it to the sink. At the same time the water chills in the bowl so I don't have to worry about something setting out at room temp. If I want to thaw faster I replace the water a time or so. It works far faster than those metal thawing trays and works with irregular items.
You are my hero
“Don’t want to cross contaminate!”
*uses a paper towel from under the raw seafood*
Very informative thank you
Thank you never knew this i always thaw in water or in the fridge in a bowl or in the bag
Very educational! Ty for the detailed explanation.
Finally, I find out why the few times I tried making a shrimp dish it always tasted like crap.
Excellent! Thanks
Awesome video
Very informative. Thank you
That was simple and easy. Thank you.
Brilliant! Thanks!
Thanks
Holy crap dude can yap.
Deglaze under cool water, once deglazed dry with paper towel and sit aside to thaw. Will thaw quickly.
Hopefully this saved you 4 minutes of mindless chatter.
Yeah, should call this channel Jabber Jaws Seafood
Did anyone notice that he never washed his hands between the raw sea food and the cooked seafood. That is another way to cross contaminate the seafood. It is good to thaw seafood separately if one is raw and the other is cooked. Just wash your hands between handling the 2. Shrimp and Scallops that have been left in the freezer too long can be saved somewhat. If slight freezer burn has happened, you should mix room temperature water and table salt until the salt dissolves. Place the frozen Shrimp or Scallops in the salted water until they thaw. Rinse them with clean cold water and pat them dry. Keep them refrigerated until you cook them. The salt will kill some bacteria and take some of the freezer burn taste from them. They will never taste as good as fresh shrimp or scallops after they have had freezer burn.
Interesting information. Thanks.
Fabulous! Thanks 🙏
Very informative, thank you. So you can just defrost cooked peeled frozen shrimps and eat them cold in salad or mayo without the need to recook them ?
Yes that is correct!
@@KnowSeafood thank you:)
Glad I watched.
I watched this because I felt that my mushy shrimp might be my fault.
What about shrimp and scallops that were tightly vacuum packed before getting blast frozen?
What you came here for is at 4:40 you’re welcome …
I love your thawing instructions for frozen shellfish products with explanations. 😊 Thank you also that you warn people to not cross contaminate cooked and raw products. However, at 5:48 you handle the cooked product after handling the raw products without washing your hands. I understand you DID wash your hands between raw and cooked products, but you edited it out to shorten your video. For beginners, they should handle cooked first, place them on ice, then handle raw making sure to wash their hands directly after.
So handle the uncooked and then the cooked to avoid contamination?
There was a clip trim, the cooked never touched the raw....
Is it bad that I defrosted them over a radiator?
Why would you do that? Put them in cold water
@@meggie423 probably because I have ADHD or I just didn't know but thank you for your reply.
Bless you
After watching your video, bty, Great video. I saw Kroger had IQF Scallops for sale. Ingredients included Scallops, Water and Sodium Tripolyphosphate. Why?
Sodium tripolyphosphate is an addictive that keeps the shrimp more moist. American Test Kitchen recommendations to avoid it for flavor reasons.
Is there any but water in the “glaze”?
Can you use that same method for the cook shrimp with the ice?
Yes you can! I do it all the time
I love you sir
2:15
Following the less water train of thought, wouldn't it be wiser to put those cooked shrimp on top of the ice and cover the whole thing in plastic wrap. The shrimp at the bottom of the ice would be constantly bathed in water as the ice melts. Whereas the shrimp on top of the ice stays dry. The covering of plastic wrap will prevent air flow and help keep the shrimp cold and increase the longevity of the ice.
what happens if i keep running cold water on them?
they will absorb this water and become not so tasty
they'll start a riot
Im confused. Didn't he cross contaminate?
There was a clip trim, the cooked never touched the raw....
So, I legit thought that Dermot Mulroney had made himself a RUclips cooking channel! Am I the only one who thought this was Dermot from the picture on the video?!? Pls tell me I’m not the only person. lol.
He looks like if Jordan Peterson and Tom Hanks had a baby together.
very useful video. could have covered this in 60seconds. But hey....
I know! Sometimes i just cant help myself but im trying hard!
I checked your channel...its been 8 months and you haven't posted the 60 sec video.🤡
@@KnowSeafood great video thank you! New generation has the attention span of a tik tok....scary times ahead of us for sure.
When ever we thaw prawns commercially, we always thaw in a salted brine for at least 1 to 2 hours, always keeping it cold throughout this time.
We never ever let thaw out of water.
Oh the unctuous sincerity...please add more "glaze" because I like paying that much for water.
⭐⭐⭐⭐⭐
If my guests aren't due for a while 3-4 hrs why not put them back in the fridge?
I've experienced that once seafood is unfrozen, it quickly begins to lose quality. Ice touching the shrimp will be much colder than the fridge. It's kind of like how you see them display it in the grocery store.
Thats what I suggest. Put them in a strainer, then ice cubes in the strainer, and put the strainer in a bowl. That way Shrimp are cold and crisp but not sitting in water from the ice!
Freezing in that way also adds excess weight to the product.
How to make sure shrimp for 2-3 days without a refrigerator or freezer?
Whenever my grandma makes shrimp it has this disgusting flavor I can't put my finger on. Hopefully this will prevent that from now on.
Adds water weight to the product so you pay for that water the same price per pound as the product. Fraud.
ll better pay for 20% water and get product that cave shelf life 2 years (and therefore cheaper) than something without a water and with short shelf life.
Fresh sea market exists for you
20 mins! I don't have time for that
Absolutely no discussion regarding the scary amount of sodium they add to ALL frozen seafood including this ONE!!!
There is ALLOT of sodium in there. Now it's discussed.
Salt is Sodium Chloride, around 40% Sodium and 60% Chloride, most seafood comes from Salt Water, do you really want to start this conversation?
@@mwtriplett1 has sodium content listed on the bag if anyone actually paid attention an it's very minimal.
@c l There's minimal sodium in there. Now it's discussed. It's delicious. Let's pick this conversation up in the afterlife.