{"id":62,"date":"2013-09-29T02:41:40","date_gmt":"2013-09-29T09:41:40","guid":{"rendered":"https:\/\/dwaynejeng.com\/blog\/?p=62"},"modified":"2014-11-10T21:53:19","modified_gmt":"2014-11-11T05:53:19","slug":"writeup-crab-bisque","status":"publish","type":"post","link":"https:\/\/dwaynejeng.com\/blog\/2013\/09\/29\/writeup-crab-bisque\/","title":{"rendered":"Writeup: Crab Bisque"},"content":{"rendered":"

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Saturday, September 21, 2013 – This is not so much a “cooking experiment” as much as it is practice for cooking class. This week in cooking class: soups and stocks. So I made a crab bisque.<\/p>\n

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I picked up a crab from Pike Place Market. Because I figure it’s better than Safeway crabs. Plus, Pike Place Market is awesome. (Note: A 2 lb crab yields about 5 oz of meat.)<\/p>\n

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I also learned cracking crabs by hand is potentially dangerous. (Or to put it differently, I fought against a dead crab and have the battle scars to prove it.)<\/p>\n

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Cast photo: The seafood stock, and the stuff I added to it to make it more awesome.<\/p>\n

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I simmered the seafood stock with the crab shells and the bay leaf for about 20 minutes. Because crab shells contain frequently over-looked flavor. (20 minutes later, it smelled like liquid awesome.) Don’t forget to strain out the shells when you’re done!<\/p>\n

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Cast photo: The ingredients for the actual soup. The recipe called for Old Bay Seasoning, but I couldn’t find any. So I grabbed an old spice mix I had, a recipe I borrowed from Emeril. (It’s paprika heavy.)<\/p>\n

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Not pictured: Making a roux. Last time I made a roux, I burned it. This time, I started at low heat and made sure I had enough liquid in the pan before putting in the flour. But since I had a half recipe, I had like 2 Tbsp butter and 2 Tbsp flour, so it was quickly burning up, so I kind a freaked out a little. And poured the stock into the stock pot as soon as the butter and flour came together.<\/p>\n

Speaking of rouxs, the recipe says roux, stock, then cream. My friend Bram tells me it’s roux, cream, then stock. The difference is if I put the cream last, it’s used as a finishing ingredient. If I put the cream first, it can help fluff up the roux. Clearly I need to try it both ways.<\/p>\n

The soup came out a little sour. Not sure if it’s the stock, the wine, or the lemon juice. Probably the lemon juice, since that’s a classically sour ingredient. (Prolly not the wine, since Madeira doesn’t go bad.) Other than that, amazing soup. A little extra pepper for a little extra flavor.<\/p>\n","protected":false},"excerpt":{"rendered":"

Saturday, September 21, 2013 – This is not so much a “cooking experiment” as much as it is practice for cooking class. This week in cooking class: soups and stocks. So I made a crab bisque.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[47,18],"class_list":["post-62","post","type-post","status-publish","format-standard","hentry","category-cooking","tag-seafood","tag-soup"],"_links":{"self":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts\/62","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/comments?post=62"}],"version-history":[{"count":3,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts\/62\/revisions"}],"predecessor-version":[{"id":65,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts\/62\/revisions\/65"}],"wp:attachment":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/media?parent=62"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/categories?post=62"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/tags?post=62"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}