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The way fish (shelfish included) is dispatched impacts both its flavor and texture. The Japanese have a long history of this knowledge. This type of fish killing is called ike jime. Dave Arnold did some interesting research on this. You'll find it here: http://www.cookingissues.com/index.html%3Fp=5731.html Bottom line: How you kill a lobster does ...


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Assuming you can get fresh lobster, you definitely should keep it as fresh as possible prior to cooking. Generally, that will mean keeping the bug alive until it's cooked. I haven't heard of this effect myself, and if it's true, I very much doubt that it's due to the lobster "suffering". If anything, it's probably just that a vigorous boil applies too much ...


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IME, IMHO, IM Tales of Whatever...ayuh. I think this is made up. For a cooking method, it's better to steam than to boil. Small amount of water in a tightly covered pot - far less dilution of the juices/flavor. If you boil them you're making "lobster tea" all around them, and then eating the teabag. You don't see much in the way of places offering "boiled ...


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I lived in Tahiti (Moorea) for 15 years and baked as a profession. Needless to say I made vanilla extract all the time. I used 16 oz of dark rum, NO SUGAR, put in maybe 8 whole vanilla beans, the more vanilla beans the more I stuffed into my rum. wait a few months and voila vanilla extract. I would some times take a whole bean out of the jar, cut it ...


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The optimum amount of time depends on what you want to achieve: If you aim for alcohol-infused fruit, you should be fine with a short time. The taste of the fruit will start to change after only a few hours (think of soaking fruit for a punch), from then the extraction of fruit flavours into the alcohol continues. For this approach, choose a liquor that ...


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In my experience, there are many factors at play. Proof Higher-proof results in faster infusion. I once did strawberries in 150 proof vodka with sugar and it was intensely infused within weeks, and never really dramatically changed after that. However, you may need to dilute the product substantially to get something drinkable. (I almost always used the ...


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I adequate a batch today with a 5th of Smirnoff vanilla infused vodka and 3 Tbls of Meyers rum and 6 vanilla beans (I scrappedal the seeds into the bottle before adding the bean pods) as it gives better results for custards and cakes later. I added a little simple syrup for body. Now the wait of approx 4 months till I can use and gift it.



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