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Frozen Shrimp: To Use or Not to Use?
With any frozen product, such as shrimp, two issues are paramount: how they are frozen, and how they are thawed. You don't really have much control over the first, but for reasons I will not go into, "flash" freezing is superior and the sooner after caught the better. But you do control the thawing. Common advice is to place the shrimp (or other product) under a stream of cold water. Don't do it, except in a pinch----because it degrades quality. The ideal way to thaw is slowly under refrigeration---like overnight, or pulled out of the freezer in the morning, if you are using that night. This slow thaw allows for a minimum loss of internal moisture-- the biggest threat from thawing. Have you ever thawed something at room temperature and found the product in a pool of water? Did you ever wonder where that water came from? Well, basically, if came from inside the product due to cellular breakdown in the freeze/thaw process,and you need to do everthing you can to minimize this effect. You can't eliminate it, but you can certainly reduce it. "Flash" freeze, slow thaw.
Mixed Review: Bisquick Shake 'n' Pour Pancakes
I thought this was such a nifty item when I ran into it a couple of years ago, that I immediately bought it, showed my friends, and then made some p-cakes. To my tooth, the p-cakes weren't very good---so that was quite a disappointment. I don't think I bought the Bisquick brand though, so maybe I'll have to give it a try. Still love the idea of it--- no mixing bowls or clean up of any kind---my kind of breakfast.
Sunday Brunch: Cheese Strata
This is an ideal breakfast/brunch dish particularly when you have guests---you can make it up the night before, refrigerate it, then just pop it in the oven in the morning. Voila--- scrumptious hot breakfast ready to serve.
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The recipe says to use "leaves only" on the chard. I would dice the stems and add to the saute' with the onions. They taste great and add a nice crunch to the mix.