There are some tasks in the kitchen that can be a real pain in the butt, like deboning fish (though fishmongers will do it for you on request), removing shells from hard-boiled eggs (vinegar makes the ...

"The 'vein' is actually the shrimp’s digestive tract," says Nick Grosenbach, regional chef for Ocean Prime restaurants. "Removing it is mostly about appearance and texture, but it can also affect ...

Most needs are actually deep wants. I don’t need Maldon salt, but my scrambled eggs aren’t the same without the crunchy flakes. I don’t need to remove every germ from every garlic clove, but doing so ...

Peeling and deveining shrimp isn’t rocket science, but far too many of us consider it a hassle and just buy cooked shrimp instead. In this video, chef David Lefevre shows us how to do is cleanly, and ...

Woody F. asked, “How can you tell if shrimp is undercooked or overcooked? Also, how do you extract the black intestinal substance after you peel the shrimp?” Let’s start with deveining. The dark line ...

QUESTION: When a recipe calls for cooking shrimp with shells on, what’s the best way to devein them? — Elizabeth Kampa, Livonia. ANSWER: There are many fancy kitchen gadgets for deveining shrimp.

Shrimp accounts for almost 25% of seafood sold in the U.S.—and with good reason. A delicious, low-calorie protein, the versatile crustacean is also rich in vitamins, minerals and antioxidants. Though ...

The black vein along the back of a shrimp is its intestinal tract, which can impart a bitter taste and gritty texture if not removed. To devein shelled shrimp, use a paring knife to make a shallow cut ...