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The clambake or clam bake, also known as the New England clambake, is a traditional method of cooking seafood, such as lobster, mussels, crabs, scallops, soft-shell clams, and quahogs. The food is traditionally cooked by steaming the ingredients over layers of seaweed in a pit oven. The shellfish can be supplemented with vegetables, such as ...
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.
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In Maryland gathering for steamed crabs is a popular tradition. Terms like "crab boil" and "seafood boil" are not used, due to a different cooking method. The cooking technique is steaming rather than boiling, but the event is similar enough. Crab pots have a raised bottom that keeps a fitted basket above the liquid.
Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American Southwest, steam pits used for cooking have been found dating back about 5,000 years.
Chwee kueh – a type of steamed rice cake, a cuisine of Singapore and Johor; Mont-sein-paung – a type of steamed rice cake, sometimes with jaggery added, served with coconut flakes and pounded sesame. Found throughout Myanmar. Puto – a type of steamed rice cake in Philippine cuisine derived from Indian puttu of [Malayalam] origin.
Frozen custard ingredients include egg yolks, heavy cream, milk and sugar. There is less milk and more egg yolks in frozen custard. Custard must contain at least 10 percent milkfat and a minimum ...
Cooked shrimp in a mixture of whole or diced tomatoes, onion, celery and bell pepper, spiced with Tabasco sauce or another hot pepper sauce and/or cayenne-based seasoning, and served over steamed or boiled white rice. [32] The shrimp may be cooked in the mixture or cooked separately and added at the end.
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