Chef John Folse How To Cook Delicious ShrimpFamous Louisiana Chef John Folse is actually a man with a deep, warm voice. And when he speaks about Louisiana food stuff, there's no doubt where his center is."Eating in Louisiana is a faith; it's not just about nutrition, " Chef Folse says. "It's an in-gathering; it's celebratory; it's a prayer of thanks for many we've been blessed with from your swamp. "John Folse grew up just east within the Atchafalaya Swamp and lost his mother as the young boy. His father raised six boys and two girls to provide a single parent. One of the things Mr. Folse felt he needed to teach his children was that they are good cooks.And their first lesson was the fact that only the freshest foods yield the true flavors. "He really taught us to refuse anything only great taste, " Chef says.To serve the freshest foods, you need to know what's on season. "When it's brown shrimp season, you eat brown shrimp. When it's white shrimp season, you eat white shrimp. When it's strawberry season, you eat strawberries, " Chef chuckles.Locals call brown shrimp season Bonne Crevette-translation, good shrimp! The season begins in May not to mention runs until fall. Even during Bonne Crevette, you need to know how to select one of the best quality.Well-taught cooks only purchase whole, in-shell, raw shrimp when they're displayed at a thick bed of fresh ice-not melting-under some cover. The shrimp meats must be firm to touch, not soft. The shells must be translucent and also moist, not dull or dry.Learning to capture the legendary taste of brown shrimp includes learning a sense of timing. "A lot of people are worried they can undercook shrimp, " Chef says, "but the real crime would become to overcook it and boil out most of the flavor and texture. "Follow these tips and your shrimp will automatically yield their true Louisiana flavors.So, celebr ...[ ]
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