My frustration over soggy shrimp!

Started by Kazryn, April 21, 2023, 10:25:26 PM

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Kazryn

Ok hive mind, I need your help!
I just can't, for the life of me, create a pizza with shrimp/prawns that doesn't leak all over the base!
I've tried numerous different types, sizes, variants and they all end up doing the same thing. I've tried par cooking, a quick dry fry, a quick fry with oil, I've tried blanching them, putting them in a sauce, under the cheese, on the top, all still with a soggy bottom...no one likes a soggy bottom......
My hubby is on the end of the peel and I'm usually met with a grunt of disapproval that my creation has leaked on cutting board again  :-D
The flavour is totally bangin' and customers are begging for a prawn star on the menu, but until I figure this one out, I'm just not keen to introduce it  :(

Bill/CDMX

Make sure the shrimp are not treated with phosphates (tripolyphosphates), which are used to increase the weight of shrimp by absorbing more water in the shrimp to improve profits. The added moisture is released during cooking.

Kazryn

Quote from: Bill/SFNM on April 22, 2023, 11:12:27 AM
Make sure the shrimp are not treated with phosphates (tripolyphosphates), which are used to increase the weight of shrimp by absorbing more water in the shrimp to improve profits. The added moisture is released during cooking.


That makes so much sense, I didn't even think of that.
I've just had a look at my suppliers and they're all using 451 in packaged shrimp. I guess my next challenge living at the bottom of the world will be sourcing a decent product because there's not any locally.
Thanks Bill!

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