Tag Archives: How to

HOW TO CHIFFONADE

Chiffonade is a french term referring to a chopping technique that results in cutting long thin confetti-like strips. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.  The technique can also be applied to crepes or thin omelets to produce strips.

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How to Chiffonade
Chiffonade is a french term referring to a chopping technique that results in cutting long thin strips.
Cuisine Italian
Servings
Cuisine Italian
Servings
Instructions
  1. Stack leaves.
  2. Roll leaves tightly.
  3. Slice leaves thinly perpendicular to the roll.
Recipe Notes

© Galley Chef All Rights Reserved

HOW TO COOK SHRIMP FOR SHRIMP COCKTAIL


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How to cook shrimp for shrimp cocktail

Sweet and firm shrimp served cold with a tangy-hot sauce.

Course Appetizers
Cuisine American

Prep Time 10 minutes
Cook Time 3 minutes

Servings
people

Course Appetizers
Cuisine American

Prep Time 10 minutes
Cook Time 3 minutes

Servings
people


Instructions
  1. Peel and devein shrimp. (see "how to" page) Bring 2 quarts of water to a vigorous boil. Drop the shrimp into the water. Bring back to a boil and shrimp will be done if they are small. cook for 1 minute for medium shrimp, 2 minutes for large shrimp and 2 1/2 minutes for colossal shrimp.

  2. Immediately plunge shrimp into an ice water bath to stop the cooking and give them the perfect texture. Drain and chill.


Recipe Notes

Recipe Notes Traditionally, these shrimp are served with a red cocktail sauce made with ketchup, horseradish and lemon, however, it is equally good with a sauce made from mayonnaise, dijon mustard and lemon. © Galley Chef All Rights Reserved