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Shrimp sizing can seem confusing: there are all these numbers . . . and what does jumbo actually mean? Here’s the lowdown.Shrimp are sized using two numbers separated by a slash, something like 41/50 or 21/25. These numbers represent how...
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TIP:
- You can remove the vein without butterflying the shrimp. After peeling the shrimp, uncurl and press the belly against a flat surface. Pull the body straight, so the entirety of the shrimp makes a straight line. Then, using one hand to hold the shrimp in place, use the other to find the beginning of the vein at the head opening. Pinching the tip of the vein, pull ever so gently, you should be able to pull the whole thing out in one go.
- Now, your shrimp is cleaned and ready to cook! Our classic shrimp cocktail recipe is a great place to start.
Makes about 4 quarts
Ingredients
- Nonstick cooking spray or vegetable oil
- 3 Tbsp vegetable oil, such as peanut or canola
- 1/2 cup yellow popcorn kernels (3 ½ to 4 qt popped corn)
- 1 1/2 tsp baking soda
- ¾ tsp ground cayenne pepper (or chipotle powder, if you want a smoky-spicy-salty-sweet flavor) *Psst: we used chipotle powder for the process shots and cayenne pepper for the hero image, hence the difference in color.
- 3 cups granulated sugar
- 1 cup water
- 1 1/2 Tbsp Diamond Crystal kosher salt
- 1 1/2 oz (3 Tbsp) cold unsalted butter, cut into small pieces
Makes 3 (6 oz) servings
Ingredients
- ¼ cup unsweetened natural (not Dutched) cocoa powder
- 3 Tbsp granulated sugar
- 2 ¾ Tbsp cornstarch
- 1 tsp espresso powder
- 1/8 tsp fine sea salt or Diamond Crystal kosher salt
- 1 pint half-and-half
- 2 oz bittersweet chocolate, chopped (at least 72%), more for garnish
- ½ tsp pure vanilla extract
- Freshly whipped cream
TIPS:
- Not sure your pudding has thickened enough? Dip a spoon in the mixture: if the pudding base coats the back of the spoon, it's ready to come off the heat.
- Note: Experiment with different garnishes
An ice bath is simply a big bowl filled with water and ice. It is used to quickly stop the cooking process, especially when poaching, steaming, blanching, or par-boiling ingredients. The cold shock stops ingredients from continuing to cook from...
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