Subscribed! One of my secret tests for someone actually knowing what they are doing in the kitchen is if they are pretentious enough to use unsalted butter... Your quote of, "Never any reason to use unsalted butter" had my full attention!!
I struggle to get that "swampy" or "seabog" flavoring out of shrimp. I don't know the proper word for it. It's not the shrimp-flavor, it's something else and not all shrimp have it. I've tried boiling, frying, both methods from frozen and from fresh, but nothing works. Some shrimp just taste wonky, like they were wrapped in kelp that was found rotting on the beach.
Subscribed! One of my secret tests for someone actually knowing what they are doing in the kitchen is if they are pretentious enough to use unsalted butter... Your quote of, "Never any reason to use unsalted butter" had my full attention!!
Saved it to my seafood playlist. 😋🙏
Remember to add MSG and, perhaps some smoked paprika.
The MSG was in the chicken bouillon ;)
I struggle to get that "swampy" or "seabog" flavoring out of shrimp. I don't know the proper word for it. It's not the shrimp-flavor, it's something else and not all shrimp have it. I've tried boiling, frying, both methods from frozen and from fresh, but nothing works. Some shrimp just taste wonky, like they were wrapped in kelp that was found rotting on the beach.