❤Matt, thank you,this is excellent , helpful kitchen information! I have a question; my frozen shrimp has a metallic off taste, when I cook it. How can I get rid of that? It was purchased frozen from the store. Love your channel 🎉🎉
Thank you so much! As for the metallic shrimp, I’m a little stumped. Did you cook it in a non-coated aluminum pan by chance? That could do it, especially if cooked in an acidic sauce.
@@IWantToCook I cooked it in an All Clad non stick skillet. With a little oil and butter. The taste is very unpleasant. Thank you for your advice. I’ll keep trying 🍤I’m looking forward to your next video. Carolann
In that case I’m thinking (and hoping) it was that batch of shrimp. Those guys definitely need a sniff test before cooking. One other possibility is if they were not deveined, that lining in shrimp can lead to an off taste and look.
I looked up metallic taste on shrimp. There is an additive, sodium phosphates, adored to preserve color and texture. This might be your problem. Have you tried soaking the shrimp in milk (even soy milk) for about 15-20 minutes before cooking? I know this helps the 'fishy' taste.
I am very cautious about contamination when cooking. It is important to keep things clean. The trivia item is something that I have never seen in that form so I had to do some research. When I discovered what it was I realized I had seen much more elegant ones that were probably more practical. You stumped me so I will not reveal what it is since I cheated.
Fire safety hints. If you can safely turn off the fuel or heat, do that first. A small fire in a pot or pan can be smothered with a lid. Also, keep baking soda near a range top. It is another good way to stop a small fire before it gets out of control. One benefit with baking soda is a small fire starting in grease or oil outside of a pan you can put the fire out quickly and often without ruining the food. The key to this strategy is to pay close enough attention to catch a fire when it is tiny. If you can't save the food, grab the fire extinguisher and save that kitchen. Lastly, if you use vintage appliances, unplug them once you are finished using them. Some of them, like vintage toasters, can be fire hazards if left unattended. Very old sewing machines have a similar problem.
@@IWantToCook I've heard people say you can't smell when raw meat is starting to get 'old' and when it is bad. I know it is possible, because usually I can. Thank you for confirming this is possible. (and I'm not nuts)
Matt, I have a question. When I cook eggs and meat I make sure to replace the cooking utensil and spoon rest when the cooking is nearly done to avoid contamination with raw egg or meat germs. Do you think I am being over cautious?
Food safety is so important. Thanks for a great video Matt. When I grew up, in order to work in any place which served food, you had to take a class put on by the health department. I even had to take it as a home health nurse as working one on one, I made meals. It also came in handy when catering. As far as trivia goes, they look like meat presses. I have something similar for making hamburger patties but they could also be shoes for cows.......
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Thanks Matt. Also, Fire Blankets are supposed to be even better the fire extinguishers. 👍
Yes, good suggestion. Thank you!
Thanks, This one of important safety issues videos on TH-cam
Thanks for watching 🙏
❤Matt, thank you,this is excellent , helpful kitchen information! I have a question; my frozen shrimp has a metallic off taste, when I cook it. How can I get rid of that? It was purchased frozen from the store. Love your channel 🎉🎉
Thank you so much! As for the metallic shrimp, I’m a little stumped. Did you cook it in a non-coated aluminum pan by chance? That could do it, especially if cooked in an acidic sauce.
@@IWantToCook I cooked it in an All Clad non stick skillet. With a little oil and butter. The taste is very unpleasant. Thank you for your advice. I’ll keep trying 🍤I’m looking forward to your next video. Carolann
In that case I’m thinking (and hoping) it was that batch of shrimp. Those guys definitely need a sniff test before cooking. One other possibility is if they were not deveined, that lining in shrimp can lead to an off taste and look.
@@IWantToCook I’ll check them out, I would love to eat them, I have a bag full, about 2pounds. Thank you Matt.
I looked up metallic taste on shrimp. There is an additive, sodium phosphates, adored to preserve color and texture. This might be your problem. Have you tried soaking the shrimp in milk (even soy milk) for about 15-20 minutes before cooking? I know this helps the 'fishy' taste.
I am very cautious about contamination when cooking. It is important to keep things clean. The trivia item is something that I have never seen in that form so I had to do some research. When I discovered what it was I realized I had seen much more elegant ones that were probably more practical. You stumped me so I will not reveal what it is since I cheated.
I haven't been more stumped yet on the mystery item.
I believe those things are cutlery rests.
I wouldn't have guessed that. They look different than the Japanese ceramic cutlery rests I'm used to seeing.
Fire safety hints. If you can safely turn off the fuel or heat, do that first. A small fire in a pot or pan can be smothered with a lid. Also, keep baking soda near a range top. It is another good way to stop a small fire before it gets out of control. One benefit with baking soda is a small fire starting in grease or oil outside of a pan you can put the fire out quickly and often without ruining the food. The key to this strategy is to pay close enough attention to catch a fire when it is tiny.
If you can't save the food, grab the fire extinguisher and save that kitchen.
Lastly, if you use vintage appliances, unplug them once you are finished using them. Some of them, like vintage toasters, can be fire hazards if left unattended. Very old sewing machines have a similar problem.
Great advice!
@@IWantToCook Thanks!
Thanks for this video. Some people can actually smell if raw meat is going bad. If it smells wrong, please trust your nose.
Indeed. And the more you cook and learn ingredients, the better you’ll get at deciphering between good and bad food.
@@IWantToCook I've heard people say you can't smell when raw meat is starting to get 'old' and when it is bad. I know it is possible, because usually I can. Thank you for confirming this is possible. (and I'm not nuts)
Matt, I have a question. When I cook eggs and meat I make sure to replace the cooking utensil and spoon rest when the cooking is nearly done to avoid contamination with raw egg or meat germs. Do you think I am being over cautious?
No, in fact I don’t think you can be overly cautious when dealing with raw meat. Those precautions can save you from a litany of ills. Good job! 👍
@@IWantToCook Thank you. I thought it was the right way to handle things. I just never see TV cooks being this cautious.
Food safety is so important. Thanks for a great video Matt. When I grew up, in order to work in any place which served food, you had to take a class put on by the health department. I even had to take it as a home health nurse as working one on one, I made meals. It also came in handy when catering. As far as trivia goes, they look like meat presses. I have something similar for making hamburger patties but they could also be shoes for cows.......
Oh yes! Food safety Is so very, vitally so for those with compromised immune systems. ❤️🙏
Excellent excellent video. You’re a great teacher. Thanks a lot.
Thanks for the kind words and for watching 🙏
Ironically, this is the week I got food poisoning from mishandled fresh made berry juice (oops). I don't get food poisoning very often.
Oh I’m so sorry to hear. I hope you recover quickly 🙏
@@IWantToCook Thank you, I survived and didn't have to go to the DR