Shrimps, prawns and large cuts of salmon freeze excellently because they have a high fat content, which means less water crystals are able to form during freezing to interfere with cell structure and ruin taste over time. Shop-bought frozen prawns also come glazed. This is when manufacturers dip them in water, then repeatedly freeze, to produce a protective ice coating, which minimises the chance of freezer burn. Prawns and shrimps last very well for three months and frozen fish is typically cheaper by 25 per cent as it is easier to transport.
Tina K: I just made this recipe after several failed attempts at scones and this was ah-mazing!
Only changes I made – I mixed the wet ingredients, sans pumpkin, in a seperate bowl then poured into the dry mix in the food processor. Then I added the cold pumpkin and mixed the whole thing in the food processor. I didn’t over mix it. I only mixed it until it was blended and balled up. Also, I didn’t have cloves, so I left that out. I used slightly more cinnamon because I love cinnamon. And I used 2 tsp of vanilla in the glaze instead of 1, because I like the extra vanilla flavor. Run, don’t walk, to making these scones. September 17, 2017 at 4:50pm Reply
CHICAGO—Claiming its new offering “takes blandness to a whole new level,” Quaker on Friday announced the release of new, plain-flavor-blasted rice cakes. “Our Plain-Blasted Rice Cakes have an extra kick of unflavored seasoning for maximum tastelessness in every bite,” said spokesperson Michelle Wade, adding that the product had three times less flavor than regular rice cakes. “If you thought our original variety was completely devoid of any flavor, get ready for your taste buds to be put completely to sleep.” Wade went on to say that Quaker would also be rolling out X-Treme Dry Rice Cakes that will be sold as a plastic bag filled with flour.