Kitchen Tricks and Tips From Our Expert Cooks
Choosing Shrimp—Fresh vs. Frozen
Here’s a fishmonger’s secret: The shiny, plump shrimp on ice at the seafood counter are actually less fresh than those in bags in the freezer case. The reason? To preserve them during shipping, almost all shrimp are frozen soon after they’re harvested. With the exception of most American Gulf and Georgia varieties, the majority of “fresh” shrimp are actually frozen shrimp that have been thawed. Once defrosted, shrimp are good for only 2 days. The smarter option? Buy frozen shrimp and thaw them yourself just before cooking. Running them under cold water for several minutes in a colander or a strainer will do the trick.
A thing of beauty should be a joy forever—or at least until five o’clock. Here’s how to stretch the life of your makeup, hair, manicure, perfume—and more.