2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Crayfish and beer is the same classic of the genre as Romeo and Juliet. Forgive me, admirers of Shakespeare, but this comparison is quite appropriate. We do not imagine Romeo without Juliet, and Othello without Desdemona. So you definitely need to cook crayfish with beer. Although, if minors are present when eating these arthropods, then they can also pour lemonade. Do not deprive children of the pleasure of disassembling the shell of cancer and fishing for a tender cancerous neck. Do not confuse it with the name of the once popular candy variety. Because in fact it has nothing to do with the neck, and arthropods don’t have it at all. They don't even have a head. Instead, there is a cephalothorax, smoothly turning into the abdomen.
But that's all the lyrics, let's leave the zoology alone and move on to the most important thing. We decided to find out how to cook crayfish. But before you start cooking, you need to purchase them. If you are not eager to follow them into the lake or into the river, then you can safely "catch" the mentioned arthropods in the market or in the store. Previously, crayfish were sold by the dozen. The seller put them into piles according to size and assigned a price corresponding to the quality of the goods. Naturally, the larger the cancer, the more expensive it was. Over time, when crayfish became scarce due to poor ecology (after all, they live exclusively in clean water), they began to be sold not in dozens, but in pieces. And today the bill goes to kilograms. Seasoned cancer eaters can’t come to terms with the fact that they are now forced to buy their favorite snack by weight, and habitually ask for five or six dozen. But we again digress from the topic.
Crayfish must be cooked alive. This is the most important postulate. And you need to lower them only in boiling water. Yes, this is real sadism, and animal advocates should not be allowed to come close to this procedure. The water in which you are going to boil the crayfish must certainly be heavily s alted. The proportion is approximately 2 tablespoons per liter of liquid. And water must be taken in such a way that all crayfish are covered with it with a margin. Of the mandatory components, dry dill inflorescences should be noted. A bunch of fresh herbs will not fit under any circumstances - the aroma is not the same. We need it dry, and certainly with inflorescences!
The rest of the ingredients are selected based on their own tastes. You can put bay leaves, peppercorns in water, some originals even like to add garlic. Yes, and water is not a prerequisite. You have probably heard that crayfish are often boiled in beer, white wine, milk and even cucumber pickle.
Before cooking, they must be washed in running water. If necessary, if cancer has accumulated on the abdomentoo much dirt, you can go over it with a brush, and only after that put it in boiling water.
How long does it take to cook crayfish? It depends on their size. The main condition here is this: crayfish must acquire a rich red color without the slightest shade of green. As soon as the water with our arthropods boiled again, begin to monitor the change in color of the shell. It is difficult to say exactly how much to cook crayfish after boiling. Approximately 10-15 minutes. Maximum - 20. In no case should they be digested, otherwise the crustacean meat will resemble rubber. After you are sure that the dish is ready, turn off the stove and get ready for tantalum flour. You will have to endure them for about half an hour, since the crayfish should cool down a bit in the same water in which they were boiled in order to be saturated with juice and s alt well. Yes, it's insanely hard. The whole apartment smelled of a divine aroma, and you walk around the pan and lick your lips. But the wait is worth the pleasure of eating homemade and deliciously cooked crayfish later.
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