"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 09-17-2006, 11:11 AM   #11
Cook
 
Join Date: Sep 2006
Location: Belgium
Posts: 89
Thanks a lot everyone for your swift replies.
I'll put my CC in a safe place take a few euro in the wallet and go visit some kitchen appliances stores. I like your gadget fryboy, but the shipping prices of the site are a bit hefty for a 5$ tool.
__________________

__________________
Tonight let us eat, drink and be merry for tomorrow we die.
Hades is offline   Reply With Quote
Old 09-17-2006, 11:15 AM   #12
Cook
 
Join Date: Sep 2006
Location: Belgium
Posts: 89
@ halfbaked:



(taken from http://www.bblackandsons.com/store/product4.html)

A seam ripper. You stick it inbetween two stitched pieces of fabric, and the sharp bit between the teeth cuts the yarns without damaging the fabrics.
Not that i'm into sewing, but my mom was a seemstress in her young and innocent years
__________________

__________________
Tonight let us eat, drink and be merry for tomorrow we die.
Hades is offline   Reply With Quote
Old 09-17-2006, 12:00 PM   #13
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
You all would be very surprised at how many restaurants don't devein shrimp -- especially if they aren't peeling them.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 09-17-2006, 12:50 PM   #14
Sous Chef
 
attie's Avatar
 
Join Date: Jul 2006
Location: Mackay Queensland Australia
Posts: 719
You could get me in a lot of trouble with my good wife Hades.

You're right June, I peel my shrimp green [raw] for cutlets. Pinch the top part of the head upwards, then pinch the legs downwards and the stomach ball usually remains on the body, pull that and the poop track usually comes with it. If not, I don't bother unless it's full. The realy dark soft heavy vein in some shrimp means it's a female and that's the row which will go pink when cooked. I don't butterfly our shrimp.
__________________
attie is offline   Reply With Quote
Old 09-17-2006, 04:47 PM   #15
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Here is a trick that I saw once for removing the sand vein and leaving the shell intact. Work a toothpick, or some other small pointed skewer type object, between a couple of the rings of shell just below the vein and about in the middle of the length of the shrimp ... gently lift up until it pulls through the back of the shrimp - this should pull the sand vein up where you grab it with your fingers and pull it out in one piece. I tried it on a few shrimp and it worked just like on TV!
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 09-17-2006, 08:31 PM   #16
Senior Cook
 
Join Date: Apr 2006
Location: japan
Posts: 462
toothpicks work well. thanks mifwt, i was just pondering how to decribe doing it, but i see you've done the job succinctly.
__________________
let me make sure that wine's ok before i use it.
philso is offline   Reply With Quote
Old 09-17-2006, 08:35 PM   #17
Executive Chef
 
Half Baked's Avatar
 
Join Date: Jul 2006
Posts: 2,927
The seam ripper looks like it would really work well, too. Thanks Hades.
__________________
Jan
Please spay and neuter your pets. The Animal Rescue Site
Half Baked is offline   Reply With Quote
Old 09-17-2006, 08:41 PM   #18
Sous Chef
 
cliveb's Avatar
 
Join Date: Jul 2006
Location: Caracas, Venezuela
Posts: 655
Quote:
Originally Posted by FryBoy
Holy mackerel, Clive! That's over 1/4 pound each! You sure those aren't lobsters?
Yep. I didn't believe it either, but it's a Wholesaler I use from time to time.
I bought a kilo just to see.

Bloody things growled at me when I took them out of the packet...
__________________

__________________
cliveb is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:00 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.