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BellaOnline's Thai Food Editor

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August 20 2008 Thai Food Newsletter


I wanted to share a comment from one of our readers on how to refresh seafood.lthough I use cold water.
< and it results in a fresh tasting, just caught flavor. We are only able
to purchase frozen shellfish most of the year, even on Vancouver Island,
where every other form of seafood is available in abundance almost year
round.
So, as we enjoy our prawns(shrimp) and scallops particularly, we use
this method to thaw them. In a 2 cup measuring cup, I place one heaping
tablespoon of sea salt, or Kosher salt, and dissolve that in one cup
warm water. Add the seafood, fill cup with water and let sit on counter
for about an hour, or longer. I have let this sit for a maximum of 3
hours, without affecting either the flavor or texture. Then, rinse well,
let dry on paper towel, and use as fresh.
This will give you a fresh tasting product, which also holds shape
better as well. I have been using this method for over 30 years with
great success. I also use the same method for any frozen fish, and it
works just as well.
Cheers, Doug in BC>>

Crispy Scallops with Fresh Water Chestnuts recipe
The water chestnut is actually not a nut at all, but an aquatic vegetable that is sweet andf crisp. In this wonderful dish of crispy scallops the water chestnuts add a sweet and crunchy texture.

http://www.bellaonline.com/articles/art58121.asp

Please visit ThaiFood.bellaonline.com for even more great content about Thai Food.

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http://forums.bellaonline.com/ubbthreads.php?ubb=postlist&Board=214

I hope to hear from you sometime soon, either in the forum or in response to this email message. I thrive on your feedback!

Have fun passing this message along to family and friends, because we all love free knowledge!

Mary-Anne Durkee, Thai Food Editor
http://ThaiFood.bellaonline.com

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