I find it better to leave the prawns in the bag and submerge the bag in cool water. That way the lovely salty taste isn't washed down the sink. Otherwise you can defrost the prawns in a bowl of salty briny water and just move them around a bit until defrosted.
I get that. It's a matter of how much salt you want in the taste. The way this is done is just right for my taste and my family's. Of course, the best ocean fresh taste, in my view, goes to Aussie prawns purchased fresh cooked at the market in Australia!
Cookaburra Oh yes! There's nothing better than fresh if your lucky enough to live near the ocean or places with good markets. My inlaws live right on the beach and get fresh prawns, crabs, squid and fish. Living the dream!! Yes your right about taste, some seafood can be very "fishy" and put off some people, which is a shame because seafood is delicious.🦀🐟
Poke very small hole in package near top of bag; squeeze air out. Take a big bowl and place shrimp in its original package with the air removed, into bowl. Pour cold water over top of shrimp and then use a heavy object to weigh the shrimp down in the bowl, making sure the air hole you poked remains out of the water. Occasionally check and separate shrimp as they thaw through the bag, and place weight back on top. Shrimp should defrost quickly and safely, and water won't be wasted.
Just a note that there is no problem with water coming in contact with the shrimp, as long as they are shell on. The flavor is not affected. Do you have any timing on the method you describe? It takes about 5-10 minutes for shell on jumbo shrimp with my method. One other way to save water would be to use the water after thawing. Pour it into a pot, bring it to a boil and use it for cooking the shrimp.
@@geoffreyepstein It depends on the size of the shrimp and how clustered they are (less surface area = more time). You are totally right, the water can then be boiled and shrimp cooked in it, this way literally no water is wasted.
I'd fill the bowl with water and then shut the water off. It will take longer, but it will save water. You are just using the heat in the water to thaw the shrimp. I have not done this, so I don't know how long that might take. I'd experiment.
It will take longer. The running water is delivering heat to the shrimp at ~50 degrees F and the shrimp are below 32 degrees F. If you leave them there the shrimp will suck up the heat from that lot of water and then not do much more thawing. You could leave them there for a bit and then pour off the cooled water and add more tap water etc. But keeping the water running is the fastest. You can try your way and see the time difference.
Not if you use just mildly warm water and monitor it so you just get the shrimp to the thawed point. It's why I use cold water, so I don't have to keep checking.
Mine have a mild shrimp smell when frozen and when thawed. The only time the thawed shrimp had a strong smell was when they were rotten and I discarded them.
can someone tell me why this is required? i usually just take it out of the package and throw in hot water. i find a lot of guides HOW TO thaw it but cannot find anywhere WHY you need to do it?
If you do it in cold water, the thaw is just that. You get even cold, uncooked, thawed shrimp. If you use hot water, you might start cooking the outside while the inside is still frozen. It depends on how hot the water is. But for sure some bits of shrimp will have been subjected to the full heat of the water for almost the entire time it takes to do the defrost. That has to cause a degree of unevenness in the final cooking. If you don't notice it then that is fine for you.
@@Mazxlol If you thaw in cold water, it's easy to control and you end up with shrimp thawed and a bit above 32 degrees Fahrenheit. Then the time to cook them in boiling water is reliably 3 minutes. If you thaw in hot water, the final temperature of the shrimp may be much higher and some cooking may have occurred. That's the added factor, so the final cook in boiling water may lead to some of the shrimp being overcooked. The big thing for me is that with cold water I don't have to monitor the defrosting very carefully. It's very forgiving.Nothing is going to start cooking. With hot water, you have to be careful you don't start cooking the shrimp. But it sounds like you monitor the hot water defrosting enough to ensure that the shrimp just defrost and don't start cooking, so it works for you.
@@Mazxlol people don't just eat boiled shrimp. there's stir fry and pan fried shrimp in sauces. if you just throw frozen shrimp in, there'd be massive amounts of water released (from the ice) to ruin the sauce or cause the hot oil in the pan to splatter violently. if you say "boil the shrimp first, then cook it in your sauce" that will not do either because you'd then overcook your shrimp (tastes like rubber) and some people are picky about the texture
No. It is running the water into a bowl to defrost the shrimp. That is the task and the water accomplishes that. Think of it as way less water than a 10 minute shower and the water is cold.
@@clevelandbrown5709 The water delivers heat to the shrimp. If you leave them in still water, the shrimp will bring the water temperature down to towards freezing and will sit there a long time before the shrimp thaw. Not so great for thawing, as you need the water temperature to be a good way above freezing. Running tap water will deliver 50 degrees Fahrenheit water to 0 degree Fahrenheit shrimp. If you just pour water into the bowl of shrimp, if there are a lot of shrimp, the shrimp could easily cool down the water to near freezing and then you may as well just put the frozen shrimp in a bowl without water and wait for them to thaw. That would take longer then most folks would want and thaws the shrimp slowly, which is not what you want from a safety or convenience point of view anyway.
More water rains from the sky every day on planet earth. This is how most bags say to defrost the shrimp, save to run the water longer. I actually just soak the shrimp in successive bowls of water for hours until thawed, then put in the frig if I plan to use it much later. But I might start using more water now.
The water is washing the salt and the flavor down the drain! You are not defrosting a turkey! Shrimp thaw quickly without water. Just put in a plate and the air will thaw! Taste isn't washed away!
That is simply wrong. The shrimp has its shell on. None of the taste is washed away. You will wait a very long time to thaw it in air, and rapid thawing is the safest.
@@cookaburra If you look at other youtube presentations, you will see that yes, the shrimp has a shell, but the salt is washed away with some of the flavor! It is not only my idea! You are not thawing a turkey, but a small shrimp. It will defrost very quickly.
@@leoinsf First, there is theory. Then there is experiment. If you thaw shrimp as shown in the video, you will find, by experiment, that none of the flavor is washed away. Thawing without water, when the shrimp are totally frozen, will be slow. This water based approach takes 10 minutes. Also, on your theory, when people boil unshelled shrimp or lobster in water, all their flavor would wash into the boiling water, which is not the case. As Yogi Berra said: "In theory, there is no difference between theory and practice. But in practice, there is."
Further, you should avoid leaving frozen food out on the counter to air thaw. That can be very unsafe. See: ask.usda.gov/s/article/How-do-you-thaw-food-safely
That is true of many videos. But the whole idea of UA-cam is to show you, rather than just tell you. Also, I have found that insulting people is not a good way to make progress.
Thawing frozen shrimp look fresh..thank you for sharing..wish you success and be healthy always
I'm 9 and I made this shrimp
Cool!
That's rad.
Good job bro. Proud of you
Good job bro
Good skill to learn at a young age. Will help you stay healthy and avoid chemicals they put in processed foods
I find it better to leave the prawns in the bag and submerge the bag in cool water. That way the lovely salty taste isn't washed down the sink. Otherwise you can defrost the prawns in a bowl of salty briny water and just move them around a bit until defrosted.
I get that. It's a matter of how much salt you want in the taste. The way this is done is just right for my taste and my family's. Of course, the best ocean fresh taste, in my view, goes to Aussie prawns purchased fresh cooked at the market in Australia!
Cookaburra
Oh yes! There's nothing better than fresh if your lucky enough to live near the ocean or places with good markets. My inlaws live right on the beach and get fresh prawns, crabs, squid and fish. Living the dream!!
Yes your right about taste, some seafood can be very "fishy" and put off some people, which is a shame because seafood is delicious.🦀🐟
Poke very small hole in package near top of bag; squeeze air out. Take a big bowl and place shrimp in its original package with the air removed, into bowl. Pour cold water over top of shrimp and then use a heavy object to weigh the shrimp down in the bowl, making sure the air hole you poked remains out of the water. Occasionally check and separate shrimp as they thaw through the bag, and place weight back on top. Shrimp should defrost quickly and safely, and water won't be wasted.
Just a note that there is no problem with water coming in contact with the shrimp, as long as they are shell on. The flavor is not affected. Do you have any timing on the method you describe? It takes about 5-10 minutes for shell on jumbo shrimp with my method. One other way to save water would be to use the water after thawing. Pour it into a pot, bring it to a boil and use it for cooking the shrimp.
@@geoffreyepstein It depends on the size of the shrimp and how clustered they are (less surface area = more time). You are totally right, the water can then be boiled and shrimp cooked in it, this way literally no water is wasted.
I’m in a water restriction due to a flood I can’t just run my water like that🤣🤣🤦♂️
I'd fill the bowl with water and then shut the water off. It will take longer, but it will save water. You are just using the heat in the water to thaw the shrimp. I have not done this, so I don't know how long that might take. I'd experiment.
@@geoffreyepstein that’s what I’m thinking but wanted to make sure
nicee and easy
@D bandz woah
Thanks 👍
Welcome 👍
I'm sorry but why keep the water running why not just leave it them there.
It will take longer. The running water is delivering heat to the shrimp at ~50 degrees F and the shrimp are below 32 degrees F. If you leave them there the shrimp will suck up the heat from that lot of water and then not do much more thawing. You could leave them there for a bit and then pour off the cooled water and add more tap water etc. But keeping the water running is the fastest. You can try your way and see the time difference.
@@cookaburra you can keep it for about 3 minutes and replace water for another minutes.
@@marcialbaguejr5667 Sounds good!
Wouldn’t it cook the shrimp by using warm water directly on
Not if you use just mildly warm water and monitor it so you just get the shrimp to the thawed point. It's why I use cold water, so I don't have to keep checking.
@@cookaburra Using anything but cold water becomes a health hazard, as you're welcoming bacteria to grow on your shrimp.
Wow
Does frozen shrimp have any odor to it?
Mine have a mild shrimp smell when frozen and when thawed. The only time the thawed shrimp had a strong smell was when they were rotten and I discarded them.
@@cookaburra ok. Thx
can someone tell me why this is required? i usually just take it out of the package and throw in hot water. i find a lot of guides HOW TO thaw it but cannot find anywhere WHY you need to do it?
If you do it in cold water, the thaw is just that. You get even cold, uncooked, thawed shrimp. If you use hot water, you might start cooking the outside while the inside is still frozen. It depends on how hot the water is. But for sure some bits of shrimp will have been subjected to the full heat of the water for almost the entire time it takes to do the defrost. That has to cause a degree of unevenness in the final cooking. If you don't notice it then that is fine for you.
still doesnt explain why it needs to be done. im starting to think people thaw it just because its always been done so without any real benefit?
@@Mazxlol If you thaw in cold water, it's easy to control and you end up with shrimp thawed and a bit above 32 degrees Fahrenheit. Then the time to cook them in boiling water is reliably 3 minutes. If you thaw in hot water, the final temperature of the shrimp may be much higher and some cooking may have occurred. That's the added factor, so the final cook in boiling water may lead to some of the shrimp being overcooked. The big thing for me is that with cold water I don't have to monitor the defrosting very carefully. It's very forgiving.Nothing is going to start cooking. With hot water, you have to be careful you don't start cooking the shrimp. But it sounds like you monitor the hot water defrosting enough to ensure that the shrimp just defrost and don't start cooking, so it works for you.
@@Mazxlol people don't just eat boiled shrimp. there's stir fry and pan fried shrimp in sauces. if you just throw frozen shrimp in, there'd be massive amounts of water released (from the ice) to ruin the sauce or cause the hot oil in the pan to splatter violently. if you say "boil the shrimp first, then cook it in your sauce" that will not do either because you'd then overcook your shrimp (tastes like rubber) and some people are picky about the texture
How do you devein/clean them if they're are frozen???
I took mine out of the bad dammit lol
Running water into the drain for 11 minutes sure. Yeah, that's not wasteful at all, or won't cost more money. /sarc.
No. It is running the water into a bowl to defrost the shrimp. That is the task and the water accomplishes that. Think of it as way less water than a 10 minute shower and the water is cold.
@@cookaburra Not a great justification for being wasteful when you can just leave them in a bowl.
@@clevelandbrown5709 The water delivers heat to the shrimp. If you leave them in still water, the shrimp will bring the water temperature down to towards freezing and will sit there a long time before the shrimp thaw. Not so great for thawing, as you need the water temperature to be a good way above freezing. Running tap water will deliver 50 degrees Fahrenheit water to 0 degree Fahrenheit shrimp. If you just pour water into the bowl of shrimp, if there are a lot of shrimp, the shrimp could easily cool down the water to near freezing and then you may as well just put the frozen shrimp in a bowl without water and wait for them to thaw. That would take longer then most folks would want and thaws the shrimp slowly, which is not what you want from a safety or convenience point of view anyway.
Market Basket in Australia ?
No. Boston MA.
Lmao right I was confused too
So much water waste.
The water is of the order of gallons and this is the safe way to do this.
a lot of water wasted for a plate of prawns
You can use less water. It just takes longer.
More water rains from the sky every day on planet earth. This is how most bags say to defrost the shrimp, save to run the water longer. I actually just soak the shrimp in successive bowls of water for hours until thawed, then put in the frig if I plan to use it much later. But I might start using more water now.
The water is washing the salt and the flavor down the drain! You are not defrosting a turkey!
Shrimp thaw quickly without water. Just put in a plate and the air will thaw!
Taste isn't washed away!
That is simply wrong. The shrimp has its shell on. None of the taste is washed away. You will wait a very long time to thaw it in air, and rapid thawing is the safest.
@@cookaburra If you look at other youtube presentations, you will see that yes, the shrimp has a shell, but the salt is washed away with some of the flavor!
It is not only my idea!
You are not thawing a turkey, but a small shrimp. It will defrost very quickly.
@@leoinsf First, there is theory. Then there is experiment. If you thaw shrimp as shown in the video, you will find, by experiment, that none of the flavor is washed away. Thawing without water, when the shrimp are totally frozen, will be slow. This water based approach takes 10 minutes. Also, on your theory, when people boil unshelled shrimp or lobster in water, all their flavor would wash into the boiling water, which is not the case. As Yogi Berra said: "In theory, there is no difference between theory and practice. But in practice, there is."
Further, you should avoid leaving frozen food out on the counter to air thaw. That can be very unsafe. See: ask.usda.gov/s/article/How-do-you-thaw-food-safely
@@cookaburra Uncle . . . . .
You could say all of this in 30 seconds...guess you like to hear yourself talking...
That is true of many videos. But the whole idea of UA-cam is to show you, rather than just tell you. Also, I have found that insulting people is not a good way to make progress.
So we’re basically wasting water. Bye
No. It's 10 minutes of a small flow to thaw the shrimp quickly. Means to an end. Wasting water would be sending water down the sink for no purpose.