Chef's Tips: How to Cook Seafood
3 min read
Chef's Tips: How to Cook Seafood
How to Cook Seafood Like a Chef – with Borjomi Tips
Seafood may seem tricky at home, but with a few restaurant-proven tips, it becomes easy and delicious.
Shrimp
For the juiciest result, grill or sauté shrimp with the shell on. If peeled, cook quickly — no more than 1.5–2 minutes on high heat. As soon as the tail curls, remove them. This rule never fails.
Mussels & Clams
Soak them in salted water for 20–30 minutes before cooking to remove sand. Discard any that don’t open after cooking — they were likely dead and unsafe to eat.
Seafood may seem tricky at home, but with a few restaurant-proven tips, it becomes easy and delicious.
Shrimp
For the juiciest result, grill or sauté shrimp with the shell on. If peeled, cook quickly — no more than 1.5–2 minutes on high heat. As soon as the tail curls, remove them. This rule never fails.
Mussels & Clams
Soak them in salted water for 20–30 minutes before cooking to remove sand. Discard any that don’t open after cooking — they were likely dead and unsafe to eat.
Squid
To avoid rubbery texture, soak squid in Borjomi mineral water for 7 minutes, then cook immediately on high heat. It turns tender and flavorful.
Why Borjomi Works with Seafood
Softens fibers in frozen shrimp, mussels, squid Neutralizes seafood smell without heavy spices Acts as an alkaline tenderizer — reducing cooking time Makes meat more delicate and springy — especially for squid and octopus
author:
Aigul
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