Man, I'm going to buy some shrimp and freeze them, JUST to try this! Thanks Steve.
- Thread starter curious1
- Start date
Oh yeh, I've found shrimp defrost very quickly. What I do is...
just pull from the freezer, put them in a strainer, run briefly under some cold water, and let them sit 7 or 8 minutes until they are thawed and ready to play with. I don't let the water run constantly, just rinse the shrimp quickly to get the initial frozen stuff off. Or sometimes I sit the strainer full of frozen shrimp into a bowl of water. They thaw quickly that way as well.
just pull from the freezer, put them in a strainer, run briefly under some cold water, and let them sit 7 or 8 minutes until they are thawed and ready to play with. I don't let the water run constantly, just rinse the shrimp quickly to get the initial frozen stuff off. Or sometimes I sit the strainer full of frozen shrimp into a bowl of water. They thaw quickly that way as well.
steve2-in-la
Well-known member
The reason I brine is that freezing dehydrates shrimp (really, everything) which results >>>
in tough flesh. The brining process defrosts them without further desiccation and infuses the cell structure with fluid which keeps them moist and plump.
With shrimp costing so much around here, it seems a shame to lose even an iota of quality to the freezing process.
in tough flesh. The brining process defrosts them without further desiccation and infuses the cell structure with fluid which keeps them moist and plump.
With shrimp costing so much around here, it seems a shame to lose even an iota of quality to the freezing process.
I put it in a bag in water also. I also found by accident that items thaw really quickly if placed
on granite. I put a couple thicknesses of clingwrap down (bacteria and all that)and lay the well-wrapped item on it, move the item around once in awhile to a new spot and it thaws quickly.
on granite. I put a couple thicknesses of clingwrap down (bacteria and all that)and lay the well-wrapped item on it, move the item around once in awhile to a new spot and it thaws quickly.
Just realized I hadn't cited the source. Originally found the recipe at recipezaar.
http://www.recipezaar.com/43737
http://www.recipezaar.com/43737
amanda_pennsylvania
Well-known member
DH not fond of shrimp...has anyone tried this with chicken?
dawn_mo
Well-known member
I am still of the S.D. mindset where water is so precious and expensive...
that I could never have let water run for 5 minutes (unless for a shower, of course).
I used to put them in a large bowl of water (in a zip-loc) and turn frequently until thawed. Works for poultry and other frozen items too. My girlfriend used to thaw things on an aluminum tray. I cannot remember why it worked, but she swore by it.
that I could never have let water run for 5 minutes (unless for a shower, of course).
I used to put them in a large bowl of water (in a zip-loc) and turn frequently until thawed. Works for poultry and other frozen items too. My girlfriend used to thaw things on an aluminum tray. I cannot remember why it worked, but she swore by it.
steve2-in-la
Well-known member
A VERY successful way to not only defrost but rehydrate frozen shrimp . . .
I learned this process years ago from Fine Cooking or one of those erudite rags. . . sounds complex but is actually a walk in the park.
In a large stock pot, bring a quart of water to boil, remove from heat and stir in 3 cups of kosher salt.
When the salt dissolves, add 3 quarts of room temperature water to the pot, looking to take the pot of water's temperature to around 70 degrees F.
Then, place a 5lb block of frozen shrimp in the pot and let it sit for 45 minutes to an hour. The block will fall apart and the shrimp will separate. Drain and double-rinse the wee suckers, cook and eat as planned.
Shrimp brined in this manner (unless they're TINY)have always turn out plump and delicious.
I learned this process years ago from Fine Cooking or one of those erudite rags. . . sounds complex but is actually a walk in the park.
In a large stock pot, bring a quart of water to boil, remove from heat and stir in 3 cups of kosher salt.
When the salt dissolves, add 3 quarts of room temperature water to the pot, looking to take the pot of water's temperature to around 70 degrees F.
Then, place a 5lb block of frozen shrimp in the pot and let it sit for 45 minutes to an hour. The block will fall apart and the shrimp will separate. Drain and double-rinse the wee suckers, cook and eat as planned.
Shrimp brined in this manner (unless they're TINY)have always turn out plump and delicious.
luisa_calif
Well-known member
It's all about "heat transfer." Some substances are better than otheres, water being best.