Vegetables can be steamed, boiled, grilled, and grilled, but steaming is one of the easiest ways to bring out the full flavor and bright intense color of vegetables. When vegetables are steamed, all of the nutrients remain in the vegetable, making it a healthier alternative to other cooking methods.
Tenderness
Steamed vegetables can be drizzled with a light sauce of butter or olive oil, which complements the tenderness of the steamed vegetables. They can also be drizzled with lemon juice or balsamic vinegar to add a tangy touch to steamed veggies. To really show off steamed veggies, drizzle with olive oil first, then sprinkle with freshly grated Parmesan cheese.
To steam vegetables, place about an inch of water in the bottom of a sauce pan and load into the steamer. Place a single layer of vegetables Schnelldampferzeuger in the steamer and sprinkle with salt to begin cooking. Steam the vegetables until slightly tender but not mushy or crispy.
Testing for doneness is easy. Just take a bite out of any of the veggies, if they are still crisp give the veggies a few more minutes.
When choosing vegetables to steam, look for young, tender vegetables like artichokes, asparagus, carrots, cauliflower, broccoli, Brussels sprouts , green beans, potatoes, and peas. Then follow the simple steps above and you will have delicious fresh steamed vegetables.
Grill, bake, roast, steam or poach your shrimp
When purchasing shellfish, it’s important to ensure you’re sourcing your supply from a quality, uncontaminated source – and nothing could make a person calmer in that regard than knowing they’re sourcing their shellfish from Alaska, whose pristine waters are a paradise are for quality, clean and sustainable seafood. Not only is the activity of the seafood industry highly regulated, with some of the most celebrated sustainability and environmental friendliness initiatives overseen by local, state and federal regulators, but the size and quality of Alaskan seafood is unmatched. Take shrimp, for example: Virtually no other shrimp in the world can match the impressive size — and coveted flavor — of Alaskan shrimp. In honor of this coveted specimen from the depths of the sea, let’s take a look at some shrimp recipes…
First, know that shrimp are an incredibly versatile ingredient and you can do just about anything with them. They can be served whole with heads and skins, they can be peeled and deveined, they can be butterflyed , they can be cut into tiny pieces… you get the picture. Additionally, they can be baked, fried, poached, steamed, boiled, grilled, or fried. When cooking shrimp, it is not necessarily the cooking method that is decisive (since they can be perfectly cooked with any cooking method), but rather the seasoning of the shrimp and the knowledge of the cooking time. These are the most important aspects of any shrimp recipe.
First, a classic prep: Just take whole shelled Alaskan shrimp (maybe cut off the head, no more) and cook them in a saucepan of water with a few generous sprinkles of Old Bay seasoning for about 2-3 minutes cook on medium (do not boil) and finally serve with a pot of cocktail sauce or melted (and clarified) butter with lemon wedges – a spectacular hit at any finger food event.
Marinate as many
Next idea: Marinate as many peeled and deveined shrimp as you like in a sauce made with extra virgin olive oil, garlic cloves, rosemary, chili sauce, teriyaki sauce, ginger root and a dash of bourbon (just add all of these ingredients together and mix for a few seconds). Allow the marinade to sit for a few hours, then thread the shrimp onto skewers and grill for about two minutes on each side.
sauce, ginger root and a dash of bourbon (just add all of these ingredients together and mix for a few seconds). Allow the marinade to sit for a few hours, then thread the shrimp onto skewers and grill for about two minutes on each side.
