Chef Nance

Published by

rich

8 October 2006

!>http://chefnance.com/images/index_03.jpg!:http://chefnance.com We had a great dinner with Chef Nance last night. It is a great idea, to learn to cook while having a dinner party. It gives folks something to do and people like hanging out in the kitchen anyway. Nance does a wonderful job and she’s worked for the McCaws and another prominent Seattle family, so she knows how to do it right. Give her a call at 206-725-9125 or check out her web site. You can basically have a dinner party where youset hte menu and then you cook the food and learn a few things.

Here’s her tip of the day: when you are cooking shrimp, take them out just when the shrimp curl and make a “C” this is the point where they are just cooked and don’t turn to rubber. It isn’t about the color, but about the shape. Useful and she was sure right!

One response to “Chef Nance”

brett

10 October 2006

Another great tip for cooking shrimp we learned from a Thai chef (http://www.thaifoodandtravel.com) is to drop the shrimp in a bowl of water with 1 tbsp of sea-salt. It help ‘freshen’ any shrimp before using and gives them a better taste.

We use this all the time – it’s suprising how poor the quality of shrimp is from Whole Foods vs. Uwajimaya and this trick always helps recover 🙂

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