Curious, if one would use the 5-10 minute stock for a recipe that requires about 20 minutes to an hour of cooking time, would the flavour diminish as well? Asking as there are a bunch of traditional recipes out there that cooks or heats shrimp stock for hours on end.
Wow thank you
Would make more sense if you tried them in different order. Not in ascending order
I like to use shrimp paste
I see, i guess it's much like garlic, the longer you cook the more mild the flavor
Seafood in an aluminum pan? Yikes!
Come on guys at least buy the real PYREX
Dan is so cute and smart 🥰
tteokbokki stock just got easier to make. Also good for simple rice dishes.
Curious, if one would use the 5-10 minute stock for a recipe that requires about 20 minutes to an hour of cooking time, would the flavour diminish as well? Asking as there are a bunch of traditional recipes out there that cooks or heats shrimp stock for hours on end.
Great tip! Can't wait to use that when making mexican shrimp cocktail.
Great Info! Thank You Dan. 🏆🍤
Definitely makes sense giving Shrimp only take 2-3 minutes to cook 👩🍳
Does freezing the stock affect the violate compounds/flavor?
Very useful time and energy saving video, I usually boil down my shrimp stock for ages
That is very good to know. But I still don't know how use it
Great video, straight to the point and very informative.