The seafood lover's kitchen - 2

1 info

Ingredients

Quantity Ingredient
Extras
(nice, but not really necessary)
Eccentrics
(handy, good conversation pieces or gifts)

Directions

wok with steamer and utensils * great for steaming, stir-frying and deep-frying; season before use fish poacher * usually stainless steel, although copper ones exist; standard sizes are 18 inches and 24 inches long; good for fish in the 4- to 8-lb. range includes rack making it easy to maneuver fish; some have a lid which doubles as a broiling pan; larger models straddle two burners oval frying pan or saut‚ pan * oval shape easily accommodates fillets and small whole fish deep-fat fryer * many electric, counter-top varieties are available but a large heavy saucepan can also be used oyster knife * stubby, blunt blade slides between shells without puncturing meat; many have metal guards where blade meets handle to protect hand from slipping down blade lobster or crab cracker * cracker makes handy work of cracking lobster claws and crab pieces, although hinged nutcrackers also work well seafood picks * long slender handle with two short, angled tines, help in removing meat from lobster and crab shells seafood forks * short handled forks with two or three long tines for eating steamed shellfish, oysters on the halfshell, steamed crab, etc. parchment paper * use for wrapping fish and baking, but foil can also be used specialty seafood steamers * one example is a large steaming portion nested in a smaller portion which holds cooking liquids during steaming; a spigot at the bottom makes easy work of drawing off the liquid kitchen shears or scissors * choose very durable shears with comfortable hand grip; good for trimming fish (fins, gills, etc.) as well as many other kitchen uses scaler * many styles available from utilitarian to dainty; a standard table knife can also be used fish grilling basket * holds whole fish intact for grilling, whole basket can be flipped to turn the fish ginger grater * dramatically simplifies grating and mincing ginger; simply rub ginger across tiny sharp teeth lemon zester, lemon stripper * good for quick garnishes and adding a sprinkle of flavor skewers, metal or bamboo * for grilling or broiling; metal lasts a lifetime; bamboo is simple and disposable, but should be soaked in water for an hour before using wide, perforated spatula * for lifting large pieces of fish or whole fish from a pan, which can fall to pieces if not carefully handled; two standard spatulas under either end also work clam knife * similar in size to an oyster knife, but with a blunt, broad blade with rounded rather than pointed end; pries open shells crab or lobster mallet * hammer-like mallet can be made of aluminum, wood or steel; for cracking crab and lobster claws; small standard hammer can also be used shellfish shears * long, slender, with short blades, one with tiny notches to help in snipping through tough crab and lobster shells shrimp deveiner * very simple tool, aluminum tip slides along back of shrimp removing both shell and vein; very inexpensive and worth having if you cook shrimp often; paring knife can be used but sharp blade risks cutting vein fish cook timer * helps determine cooking time needed based on measurement of depth; ruler and a good eye also work, using "10 minutes per inch" rule fish or aspic mold * can be used for any kind of molded dish porcelain fish bone or sauce dish * small dishes good for any number of uses; many styles available scallop shells * actual shells make interesting serving dishes, great for seafood gratins; also available in porcelain replicas

Simply Seafood Fall 1993

Submitted By DIANE LAZARUS On 01-13-95

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