Mike Nolan
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Butter poaching is a very common cooking technique for fish and shellfish.
These were fairly small lobster tails, probably 4 ounce. First take the tails out of the shell. There are lots of videos on YouTube on this, some better than others. Using kitchen shears, cut down the middle of the shell, pull it apart, and pull the lobster meat off the membrane. I also took out the intestine string and rinsed them off. (Not all the instructions have you do these steps.)
You can save the shells to make lobster stock. (Throw them back in the freezer until you have enough of them to make a couple quarts of stock.)
For the poaching liquid, use 1 1/2 to 2 sticks of butter for 4 tails, depending on the size of your pan. Put 2-3 tablespoons of water in your pan and heat it to boiling. Whisk in 2 tablespoons of butter, then start adding the rest of the butter a few tablespoons at a time. You should get a milky yellow-white poaching liquid. Heat it to a simmer but not to a full boil.
The poaching liquid should cover the lobster tails about half way. More than that uses too much butter, IMHO.
Some people throw a little lemon juice in the poaching liquid. (When I poach orange roughy, I use a lemon-butter poaching liquid,, but I don't use it for lobster.)
Add your lobster tails. Spoon the poaching liquid over the tails as they cook, turning them once or twice. It will take 7-8 minutes to cook them. (Larger tails take a bit longer.)
Serve with some drawn unsalted butter.
I've never found anything useful to do with the poaching liquid afterwards.
May 19, 2018 at 9:37 pm in reply to: Has anyone found a good picture of the royal wedding cake? #12415I think it's a combination of a lack of contrast between the cake and the background and that ornate holder.
I found 3 small lobster tails in the freezer the other day so I defrosted them and butter poached them for supper. They had been in the freezer for a while and I think they weren't quite as big as the ones we had on Sunday, but they still tasted like lobster.
The broccoli was too far gone.
I'm making stuffed bell peppers for supper tonight.
Today I roasted two turkey breast tenders that I've had marinating in honey and Worcestershire sauce since Saturday. (These are for my lunches, so I don't need to worry about the small amount of garlic in the sauce.)
May 14, 2018 at 1:27 pm in reply to: Imprecise quantities — or “how much is two bunches of spinach” #12383I did some quick searching and this issue has come up on other forums. It appears that a 'bunch' is the amount that can be comfortably held in one hand. 250 grams seems to be a good upper bounds.
Both the king crab and the lobster were excellent, I think my wife preferred the lobster, I like them both, but crab is a lot more work to eat. I did the crab in the microwave, I butter poached the lobster tails after removing them from the shell.
Commercial bakeries used to keep 2 kind of flour on hand, bread flour and cake flour, so blends of the two were not unusual. I would think a 50-50 blend of bread flour and cake flour would wind up with a protein content at the low end if not a bit below that of AP flour. (13+8)/2 = 10.5
Personally, for cookies I use bleached AP flour. (That's about the only reason to keep bleached flour on hand.)
Skirt steak is often used for fajitas, I've seen packages of meat labeled as 'fajita meat', though whether or not it was skirt steak was not indicated.
You're supposed to cut it cross-grain.
There's outside skirt (IMPS cut 121C) and inside skirt (cut 121D), I believe inside skirt is considered the better cut.
It is supposed to have the membrane removed.
See Skirt Steak Cuts
This article suggests that what you will find in stores in the USA is usually inside skirt.
There are sites that have meat identification flash cards, but I don't know how detailed they are.
Tonight is baked skinned bone-in chicken breasts on a bed of mirepoix and red pepper, with some white wine, a little parsley and fresh thyme.
Pancakes for supper here tonight.
There's something wrong with your link.
I remember when stores had trouble selling skirt steak even though it was one of the cheapest cuts on the shelf, now it's one of the higher priced cuts.
And yes, it can be very tough, but that's true of more than a few cuts of beef if not cooked correctly. Part of the science of cooking is knowing what cooking methods to use with each type of food. Making it taste and look good is where the art comes in.
The cookbook awards for 2018 are also out. One of the nominees in the 'single subject' category looks interesting, it's a 300 page treatise on Stocks and Broths.
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