Get 50% off your first order of CookUnity meals — go to https://www.cookunity.com/babish50 and use my code BABISH50 at checkout to try them out for yourself! Thanks to CookUnity for sponsoring this video!
Get the new Basics with Babish Cookbook on Amazon: https://www.amazon.com/Basics-Babish-Guide-Making-Mistakes/dp/198216753X
Babish Cookware on Amazon: http://bit.ly/babishstore
My playlist of preferred cooking tunes, Bangers with Babish!
https://spoti.fi/2TYXmiY
BCU TikTok: https://bit.ly/2PLtohe
Binging With Babish Website: http://bit.ly/BingingBabishWebsite
Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite
BCU Discord: https://bit.ly/3ALFRnY
Patreon: http://bit.ly/BingingPatreon
Instagram: http://bit.ly/BabishInstagram
Subreddit: https://bit.ly/3mkNpp6
Facebook: http://bit.ly/BabishFacebook
Twitter: http://bit.ly/BabishTwitter
“7 Ways to Make Shrimp | Basics with Babish” üzerine 26 yorum
Get 50% off your first order of CookUnity meals — go to https://cookunity.com/babish50 and use my code BABISH50 at checkout to try them out for yourself! Thanks to CookUnity for sponsoring this video!
You lost me at vegetable or canola oil
In Egypt, we can't eat any seafood without Cumin and lemon, I'm sorry but these are the rules, I'm curious what would be your reaction if you taste it 😊
You can peel shrimps more easily by using scissors and cutting along the back
I am by no means an eco-maniac, far from it actually, but defrosting under running water is too braindead, even for me…come on man.
Make shrimp? I was hoping for some kind of artificial shrimp… cooking shrimp.
The leaves in the middle of the celery are the best tasting part!
I've always appreciated the writing for this show, the production value has steadily increased to a comfortable sweet spot, and the cooking technique has improved greatly over the years.
Side note: Butterflying shrimp is okay for serving fried Shrimp. But if you're making a Poboy, DON'T YOU DARE BUTTERFLY THEM. The main characteristic of a poboy is that it's loaded with shrimp and more surface area just means fewer shrimp on the sandwich. You're a monster if you do this, I don't care if you're saving money, the shrimp to bread to batter ratio is sacred.
HE SAID WORCHESTERSHIRE CORRECTLY.
Yay basics:)
Yeah, gonna need a timestamp for this one
I honestly wanna know how he'd make Solyanka.
@mrnigelng Needs to review the curry from this now.
Community game – how many times is the word shrimp mentioned in this video??
Not me watching this knowing I'm so allergic to shrimp I couldn't be in the kitchen when it's being cooked
Why did the term 'dry brine' catch on? It's just salting with a combination of evaporation and osmosis. Dry Brine is an oxymoron and makes no sense. You're saying "dry salt water."
Great shrimp video.
Man it's been a minute since we've had a Basics!
1:30 As someone who works at said grocery stores specifically selling seafood, that is NOT medium shrimp. That looks like the same 16/20 count JUMBO shrimp. It actually looks exactly like the Ecuadorian farmed stuff too.
that pasta may be the best looking shrimp pasta I've ever seen. loved this episode of basics mr babby!
More Basics! Missed this.
But what about Shrimp and Grits?
Oh Bubba, noooooo
In japan we like to grill shrimps, lobsters, clams and scallops with kewpie mayo. Heated mayo gets buttery and the hint of acid gives a more complex flavour to it
Shrimps is bugs