How to store boiled crayfish
Boiled crayfish – the great snack under beer long ago recognized classical. Their meat has white color, very pleasant delicate flavor and has dietary properties. Plain boiled crayfish dishes captivate even the most strict judges of refined cuisine.
Features of crayfish
Crayfish have a firm chitinous cover and 6 pairs of extremities – 2 big claws, 8 running legs, 2 remained legs are turned at them into a caudal fin. In length these arthropods can reach 20 centimeters. The cancer is larger in sizes, the its meat is more tasty. As a rule, males gabaritny females also possess more massive claws.
Coloring at cancer is changeable. It changes depending on properties of water, a habitat and happens from greenish-brown to blue-brown. Crayfish live in fresh water – lakes and the rivers. A key condition for their existence – availability of clear water. In the polluted reservoir this arthropod just perishes. In the afternoon crayfish hide in shelters: under stones, in minks, roots of trees. At night they get out to begin hunting.
There are two genus of crayfish: European and American. Large blue crayfish are considered as the most tasty. They can be caught only in the Armenian Lake Sevan.
How to cook crayfish
The most popular way of culinary processing of crayfish – cooking. It is for this purpose better to take live copies. At the same time each cancer it is necessary to see carefully. Before cooking of an arthropod it is necessary to cut, previously having scalded in boiled water, otherwise meat will badly separate from an armor. Boiled water will condense meat and it will easily separate from a trunk. For cooking of crayfish it is better to take a big pan or a stewpan. In it it is necessary to pour water, to add fennel and salt. It is better to use dried greens and the more the better. Fennel will set excellent taste to meat. It is possible to use fennel seeds also. Crayfish quite badly absorb salt therefore it isn't necessary to save on it. The salted insufficiently crayfish are very tasteless. On liter of water it is necessary to pour not less tablespoon of salt of a coarse grinding. For improvement of taste it is possible to add to water where crayfish, bay leaf, bell pepper, a coriander will be boiled safely. With spices it is necessary to observe a measure, otherwise they can muffle taste of crayfish. Live crayfish should be thrown only into the begun to boil water. They need to be taken accurately for a back, otherwise the claw they can grasp by a finger easily. After all arthropods are placed in a pan, it should be covered with a cover. When water with crayfish begins to boil, it is necessary to lower fire a little. About readiness of crayfish will signal their color, they have to change it for orange-red. Usually on it 10 minutes are required. After that the pan with crayfish needs to be removed from a plate and to leave her alone for 5-7 minutes. During this time crayfish will manage to infuse. Now they will need only to be laid out on a suitable dish, to decorate with lemon segments, greens and to give to a table.
Boiled crayfish are good as in a cold, and hot look.
Storage of boiled crayfish
It is impossible to store boiled crayfish in aluminum capacity. In it there will be a destruction of minerals which are a part of meat of crayfish. At the same time arthropods will get dark, almost black shade and pretty fast will deteriorate. An optimum container for their storage – ceramic or glasswares. Crayfish in a boiled look have to be stored in the fridge in a compartment for vegetables or "a freshness zone" no more than 72 hours. At the same time in their freezer it is admissible to keep no more than a month. When freezing the boiled crayfish aren't subject to a defrosting. They should be lowered at once in boiled water. The same concerns also the frozen live crayfish.
Nutrition value of crayfish
Meat of crayfish possesses a delicate flavor. Generally it is in a tail part of this arthropod and occupies only 1/5 part from its weight. In claws and hodilny legs there is also a little meat. Judges with pleasure use also cancer body (the fact that under its armor) and also his calves. Meat of cancer possesses low caloric content. In 100 grams of a product no more than 76 calories contain. Crayfish abound with protein and almost don't contain fats, cholesterol and carbohydrates. In their meat there is a lot of calcium, B12 and E vitamin.
Fast preparation of omelet for breakfast when it is necessary to run for work can become a problem also. Whether often you should think of how correctly and quickly to break eggs? Usually this thought visits only during catching of the remains from a shell to fried eggs or in the test.
How to break eggs
So, here several options as it is possible to break eggs.
Way 1 (standard). That there were no splinters, it is necessary to stab strongly on the middle of egg the accurate and fast movement. As a result of this simple action the egg-shell will break up exactly into two parts, at the same time the yolk will remain whole.
Way 2 (level of the increased complexity). Professionals without effort break eggs against edge of a bowl or frying pan, but the skill and skills and also more exact calculation of force of blow are required here.
Way 3 (original). If you want to surprise members of household or guests – learn to break eggs one hand. For this purpose do the following: - squeeze egg in a palm and with a force press on its side part; - exactly in the middle make an opening a thumb; - having clamped egg, move apart the formed crack.
That the way of dissecting of egg one hand was successful, you can practise previously on balls for table tennis or golf, having clamped between them a coin.
Way 4 (the most convenient and simple). If you need to break many eggs, for convenience you can vopolzovatsya by the special device for their breakdown. For example, the EZ Cracker device which performs several various functions. It will help you not only to break crude egg, but also by means of a special strainer to separate a yolk from protein and also to shell boiled egg. It is very simple to use such device: it is enough to place in it egg and to press the lever. Such razbivatel does in egg a crack in the middle in the lower part and instantly parts these parts in the parties.
How to break quail and ostrich's eggs
Unlike eggs a shell at quail eggs very thin. It can't be broken or cut, and here it is impossible to break without splinters as under it there is a strong cover inside. Some national handymen recommend to scissor a shell of quail egg cuticle. As option, it is possible to punch with scope it a knife edge, and then to cut a cover.
If you very much love quail eggs, buy the special device for their dissecting better - the scissors invented by technological Japanese.
The shell of eggs of an ostrich reaches 3 millimeters. That to break it, you need the hammer or even drank. If you want to break such egg, having kept at the same time a shell for painting or an engraving, make 2 openings. It is desirable it is do drill. Then by means of a knitting needle or a stick for sushi stir contents then blow mix in in advance prepared capacity. Now you know various ways of dissecting of eggs.