Frozen lobsters should be thawed at least overnight or up to 24 hours in the refrigerator so the meat doesn’t stick to the shell. … Never thaw lobster in warm water or room temperature. A good way to thaw the lobster faster is to put it in a plastic bag.
“Sardine” and “pilchard” are common names used to refer to various small, oily fish in the herring family Clupeidae. The term “sardine” was first used in English during the early 15th century and may come from the Mediterranean island of Sardinia, around which sardines were once abundant.
Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacture of cheese or casein and has several commercial uses. Sweet whey is a byproduct produced during the manufacture of rennet types of hard cheese, like Cheddar or Swiss cheese.
Octopus might be the quintessential restaurant dish. A total crowd-pleaser with impressive presentation, but somehow so daunting that it seems unreasonable to make it at home (all those legs!). Well, it’s time to get over your fears. “Octopus is easier to prepare at home than you’d think,” says Adam Evans, executive chef at The Optimist in Atlanta and the brains behind our Spicy Charred Octopus recipe. He and associate Test Kitchen editor Claire Saffitz are here to show you how.