/ck/ - Food & Cooking

>>11497994
the tail bits are left on as handles, they also add flavor. they pull off easily.

>>11497994

it's annoying but it makes it look better at least

No justification. Every time I have ever cooked shrimp, I have peeled the tails. That way, I can just fucking eat them and I don't have to fuck around.

>>11497994
Better taste and look. Also puts off the lazy and squeamish, who are no fun to eat with anyways.

>>11497996
>handles
>eating food with your hands
pleb

Shrimp tails are edible

>>11497994
The shells are full of flavor, which is why you make seafood stock out of them. And you cook shit like clams while they're still alive, and when they open up they release all their delicious liquid into the dish.

It's also fun to eat.

>>11497994
That's where all the sea toilet flavors live.

I get the reasoning, but yeh if the final dish requires you to use a fork or spoon to eat it, you should remove the shells. Like why the fuck am I sticking my fingers into a plate of pasta. Leave it to the fucking wops to think that shit is okay.

>>11497994
Like leaving the bone on beef

>>11498172
>Like leaving the bone on beef
so it does nothing?

>>11498001
>>11498028
>look

What is this autism?

>>11497994
Better texture. If you don't leave a shrimp intact it loses too much moisture and becomes rubbery. A shrimp should be fully intact head on and full shell and the meat will be tender sweet and juicy. You haven't eaten good shrimp until you've had it like this and once you do you won't go back.

>>11497994
i used to order grilled shrimp with the shells on at my local vietnamese place
ate them whole, i loved the crunch and they were always more tender
never got sick

>>11498243

I hate you

>>11497994
iberians are the laziest people after greeks, turks, arabs and africans

>>11498075
Ok good because I always eat them when they're cooked like ops pic

>>11498075
They are but they taste like shit.

In America? To not get sued because some mouthbreather is too retarded to understand slam shells are inedible.

>>11498024

>not eating shrimp tails

Never gonna make it

>>11498338
Based and shrimpilled

>>11498411
They virtually have no taste or take on the taste of the dish
Unless you've only eaten shit shrimp that haven't been washed then yes, they do taste like shit

>>11498255
its called garnish.

fuhLAVA bwai

>>11498255
It's a seafood dosh, so it looks better with obvious seafood in it. Of course the reason to think that is because you know seafood dishes taste better when cooked that way.

>>11497994
What's your opinion about meat on bone?

>>11500345
wives tales.

>>11500349
so you one of those degenerates that complain about the bone in chicken wings?

>>11498172
>Like leaving the bone on beef
Both practices are awful. It's [current year], if engineers can fit (far superior versions of) computers that used to take up 1,800 square feet, into a tiny plastic rectangle that also has the ability to make phone calls, take high resolution photographs and video recordings, emulate Sega Dreamcast, and support digital networking, then the absolute least culinary-fags can do is serve food that's ready to eat.

>>11500354
nope, it just sucks to debone a chicken wing.
Now ask me about ribeyes.

>>11500354
>Being forced to play "am I biting down on tendon, bone, or meat" is somehow a good thing
I prefer eating food personally.

>>11500362
No but I'll ask you about rib steak ecsdee

>burgers have devolved to the point where they are complaining about tails on prawn
>not even a fully shelled prawn, but one with only the tail on

societal collapse imminent

>>11500388
>>not even a fully shelled prawn, but one with only the tail on
That's just lazy. I also hate when they remove the fins of the prawn when they fully shell it. Horrible technique and low kitchen standards.

>>11500359
>the absolute least culinary-fags can do is serve food that's ready to eat.
That's bullshit.

>>11497994
YOU DON'T EAT THE SHELLS? WHAT THE FUCK BURGERS?

>>11500359
You are an absolute retard. The bone adds flavor and helps keep the meat moist. Same with seafood in it's shell. This is one of the most elementary things every cook knows.

>>11500454
from seriouseats

>>11500454
>>11500463
Also, to your second point. if you want to keep meat moist then iunnoo learn to cook properly.

>>11500463
fake news

If I make shrimp fried rice, i'll dry brine the shrimp in a little salt & baking soda to plump them up a few hours in advance
and then fry them in my wok, shell on, in quite a lot of oil to flavour the oil, that oil is what i cook the rice in
then i'll remove the shells and add them back to the dish right at the end

that way i get the flavor from the shells, can time their cooking perfectly, and can eat them hassle free

>>11500463
>bone in steak
yes, it's a dumb meme
>bone in roast
yeah that's pointless too, boneless roasts are good
>bone in braise
that's gonna give a lot of extra flavour and totally worth it

>>11500463
Oh seriouseats. Must be true then.
Also that text reads more like someone's opinion than anything factual. If most of your sentences end in question mark then it doesn't sound very convincing.
>>11500468
Yes, I cook properly using a technique known as bone-in.

>>11497994
Like i actually don't understand this dish. Do they cook the shrimp for as long as the rice? Doesn't that mean the shrimp is horribly overcooked?
And if they're just adding the shrimp at the end, why not remove the shells? The shells are only going to add flavor if they're immersed in oil or liquid.

>>11500485
>that's gonna give a lot of extra flavour and totally worth it
only if you cook in water, if you braise in a premade stock a single bone isn't going to add much.

>>11500485
>bone in steak is a dumb meme

I eat my tomahawks with my bare hands. bite me.

>>11500498
I normally do braised dishes in either white wine or shaoxiang wine and from experience I think having a bone in there does make a worthwhile difference

but if i'm buying a big piece of meat to braise and there's a better deal on a de-boned one then yeah, it's not a dealbreaker.

I mean, you can make a flavorful enough stock from 1 bone so shouldn't it follow that 1 bone will flavor a braised dish?

>>11500522
>I mean, you can make a flavorful enough stock from 1 bone
Well, what cut are you talking about? How much does this bone weigh? How much stock are talking about? Ratios are important in cooking.

I can't think of a cut that has enough bone on it to make enough braising liquid for the dish.

>>11500530
bone in lamb shoulder is normally my jam

>ratios are important in cooking
Not really lol, or atleast, being able to articulate them isn't. Adjusting to taste is important. But really, fucking up flavouring a braised meat dish if you get the technique right and use nice ingredients is quite hard.

>>11500548
>Not really lol, or atleast, being able to articulate them isn't.
Got it. Low kitchen standards. Keep using your 40g bone to make 2 liters of stock.

>>11500556
I just told you that i braise in wine.
My point is simply that from experience, I think having a bone does add flavour.

>>11500359
>emulate the Dreamcast
Lol’d but c’mon tho

Triggers picky tendies-addicted "rrrawrrr I'm a self-reliant cave man" types when they realize they're actually too squeamish to eat food that looks like it came from something that used to be alive.

They crunch nicely..

>>11500463
The only "bone-in" steak cut I know of is the T-bone, and while it's admittedly gimmicky, it's still a good cut of meat. I like to eat the tenderloin for dinner, save the strip steak, then reheat with some butter and eat with eggs for breakfast.
>>11497994
It all depends on the dish to me, and how large the shrimp are, and whether or not they have intact heads and eyeballs. I think it's presentation more than anything.
>>11498075
Way too much cholesterol.

>>11500447
Please tell me how I'm supposed to eat clam shells.

>>11503418

>>11498243
Why are you even on /ck/