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  2. How to Make Food Network Star Antonia Lofaso’s Crispy ... - AOL

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    Dip the lobster tails into the tempura batter and gently place into the oil. Cook for 3 to 4 minutes until golden brown. Remove from the oil onto a paper towel and season with salt.

  3. Tomalley - Wikipedia

    en.wikipedia.org/wiki/Tomalley

    Lobster bisque, lobster stock, and lobster consommé are made using lobster bodies (heads), often including tomalley. In Maryland and on the Delmarva Peninsula , the hepatopancreas of the blue crab is called the "muster" or "mustard", probably because of the yellow color, which is not the bright yellow of regular prepared yellow mustard , but ...

  4. 'Extreme Cheapskates:' Cooking instructor dumpster-dives for ...

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    Yes, you heard that right –- Ron here picked lobster tails out of the dumpster. He also used wine from beach garbage cans and greens that grow in between the sidewalks around town.

  5. Talk:Sous vide - Wikipedia

    en.wikipedia.org/wiki/Talk:Sous_vide

    (Cooking the egg at a higher temperature will see to it that both are firm.) [1] I also removed multiple plugs for Thomas Keller restaurants, including a gushing description of their sous-vide-cooked fruit dish as "small, meaty jewels" and a superfluous mention of their sous-vide cooked lobster tails:

  6. Ikizukuri - Wikipedia

    en.wikipedia.org/wiki/Ikizukuri

    Ikizukuri (生き作り), also known as ikezukuri (活け造り), (roughly translated as "prepared alive" [1]) is the preparing of sashimi (raw fish) from live seafood. In this Japanese culinary technique, the most popular sea animal used is fish , but octopus , shrimp , and lobster may also be used. [ 2 ]

  7. Learn How to Cook Prime Rib (That’s Way Better Than Any ...

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    Ingredients. 1 large shallot, coarsely chopped. 6 garlic cloves, quartered. 3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary. 2 tablespoons minced fresh oregano or 2 teaspoons ...

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  9. Butterflying - Wikipedia

    en.wikipedia.org/wiki/Butterflying

    Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. [1] Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird prepared in that way.

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