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It’s not the fact that the bacteria will just leave and not multiply after opening the packaging, it’s preventing the harmful bacterias such as botulism from living due to them loving air tight environments. Allowing it to air out will likely kill the harmful bacteria.
So, I legit thought that Dermot Mulroney had made himself a RU-vid cooking channel! Am I the only one who thought this was Dermot from the picture on the video?!? Pls tell me I’m not the only person. lol.
ll better pay for 20% water and get product that cave shelf life 2 years (and therefore cheaper) than something without a water and with short shelf life. Fresh sea market exists for you
Following the less water train of thought, wouldn't it be wiser to put those cooked shrimp on top of the ice and cover the whole thing in plastic wrap. The shrimp at the bottom of the ice would be constantly bathed in water as the ice melts. Whereas the shrimp on top of the ice stays dry. The covering of plastic wrap will prevent air flow and help keep the shrimp cold and increase the longevity of the ice.
Holy crap dude can yap. Deglaze under cool water, once deglazed dry with paper towel and sit aside to thaw. Will thaw quickly. Hopefully this saved you 4 minutes of mindless chatter.
Most do that, and that isn't how it should be done. But hey most people like you pointed out are in a hurry...me, I love seafood, when it's done right, but unfortunately seen the ugly side of this industry! You really should deglaze the shrimp and scallops, then thaw.
Yes the water method works great. but put it in a bowl weigh it down with another bowl with cold water so that way you're not wasting 200 gallons of water in the process.
After watching your video, bty, Great video. I saw Kroger had IQF Scallops for sale. Ingredients included Scallops, Water and Sodium Tripolyphosphate. Why?
