Quote:
| Originally Posted by Janos I don't throw stuff in live, but dead and unfrozen. However I might start using this method. How long do you cook your crabs and lobbies for if they are frozen to start with.
Laters,
Janos |
Oh that sounds technical.. As a real chef I generally cooked using this scale:
Oven temp - Full Blast Chernobyl level.
Weights- Smidgens Blobs and Dollops.
Time.. When its brown turn it around when its black give it to Jack.
Or more appropriate until its cooked:-) or falling apart.
Is it cooked yet? - is it burnt? then no..
Is that mixed enough yet Chef? - depends how much time we got?
or Whys this sauce Lumpy? Thats not lumpy thats in the recipe.
Incidently I always wanted to write a cookery book. When you opened it up it was going to be blank. I was going to name it "The make it up as you go along cookery book." I am sure it would have sold like er.. Lumpy hot cakes.
And to really answer your question about 10-15 minutes I think, this was a long time ago and I didn't just cook 1 at a time. I could endanger a complete species catering for a Summer Ball.
