• Skip to primary navigation
  • Skip to main content

Simply Healthy Family

For the love of food, family and feeling good

  • Food
    • How to
    • FAQ
    • How long is it good for?
    • Food Substitutes
    • Tastes
  • Gear
  • About

Simply Healthy Family - Team

How to Reheat Tamales

Last Updated on July 12, 2022 by Simply Healthy Family - Team

Reheat Tamales

A tamale is a Mesoamerican dish made with masa, a dough created from nixtamalized corn. The product is steamed in a corn husk or banana leaf, which can be used as a plate or discarded.

Tamales contain a filling such as meat, cheese, vegetables, or fruit, depending on the recipe. These dishes can be sweet or savory, and they can be eaten as a main course or as a side.

Dating back as far as 8,000 to 5,000 BCE, the tamale originated in Latin America. The dish is thought to have been introduced by indigenous cultures in Mexico and Guatemala before spreading throughout the continent.

There are different ways to reheat fresh and frozen tamales for optimum results, including in a steamer or an oven.

The Best Way to Reheat Tamales

The best way to reheat leftover tamales is to steam them in a basket. Because this is the way tamales are cooked originally, using a steaming basket helps retain the original flavor and texture of the dish.

Here’s how to reheat your tamales in a steamer:

  1. Fill the steamer to just below the steamer base with water and turn the heat to medium
  2. Steam the tamales in their husks for 15 to 20 minutes by placing them in a steamer basket over the steam. If you’re using frozen tamales, increase the cooking time to 10 to 15 minutes
  3. Remove the tamales from the steamer and serve

7 Best Simple Ways To Warm Up Tamales

Here are seven alternative ways to reheat tamales if you don’t have a steamer:

How to Reheat Tamales in an Oven

Reheat Tamales in oven

Reheating frozen tamales and fresh tamales in the oven is easy and helps conserve the product’s texture, when done correctly.

  1. Preheat the oven to 325°F
  2. Squeeze the tamales to remove trapped air
  3. Cover each tamale with aluminum foil
  4. Place the tamales in an oven-proof dish, leaving space between each tamale, and then put the dish in the oven
  5. Flip the tamales onto the other side 10 minutes into the baking process
  6. Bake the tamales for 10 minutes more (20 minutes total) if fresh, or 20 minutes more (30 minutes total) if frozen
  7. Remove from the oven and enjoy

Using aluminum foil to reheat tamales in the oven is crucial because reheating the tamales without foil can damage the texture of the tamale.

How to Reheat Tamales in an Air Fryer

Reheat Tamales in an air fryer

Reheating fresh or frozen tamales in an air fryer is quick and easy.

  1. Switch on the air fryer and set it to a medium heat
  2. Moisten each tamale’s corn husk with cold water
  3. Place the tamales in the air fryer basket, and air fry them for 5 minutes. Add an extra 3 to 5 minutes for frozen tamales
  4. Remove the tamales carefully from the fryer basket and leave them to cool before serving

How to Reheat Tamales in a Microwave

Reheat Tamales in a microwave

Reheating tamales in a microwave is quick. However, reheating tamales in a microwave can cause the tamales to lose their original texture, so it’s not the ideal method. Microwaving tamales is the best method for when you’re in a rush and not concerned about the tamales drying out.

  1. Wrap each tamale in a damp paper towel
  2. Arrange each tamale on a plate or dish that’s microwave safe, making sure there’s adequate space between each tamale
  3. Reheat the tamales for 1 to 2 minutes on medium-high heat
  4. Remove the tamale from the microwave and enjoy

If you’re using frozen tamales, thaw them in the refrigerator for at least 5 hours before microwaving them.

How to Reheat Tamales on the Stove

Reheat Tamales on a stove

Reheating your tamales on the stove brings out their flavor and can give the outside a crispy texture, so it’s a great method for people who prefer their tamales crunchy.

  1. Discard the corn husks from the tamales
  2. Add a teaspoon of vegetable oil such as olive oil or rapeseed oil to a pan
  3. Heat the pan for 2 minutes until the oil is warm
  4. Put the tamales in the pan and cover the pan with a lid
  5. Remove the lid and flip the tamales every couple of minutes
  6. Remove the tamales from the pan after 10 minutes, or when the tamales look golden

How to Reheat Tamales in an Instant Pot

Reheat Tamales on a stove in an instant pot

If you’re short on time, you can reheat the tamales in a pressure cooker such as an instant pot.

  1. Put your Instant Pot on a high heat
  2. Dampen your tamales with water
  3. Place the tamales in your Instant Pot with adequate space between each tamale
  4. Let the tamales heat for 10 minutes
  5. Remove the tamales from the Instant Pot and allow them to cool before serving

How to Reheat Tamales in a Slow Cooker

Reheat Tamales in a Slow Cooker

If you’re not in a rush, you can reheat tamales in a slow cooker. This method of cooking is easy and requires minimum effort.

  1. Set the slow cooker to a high temperature
  2. Sprinkle each tamale’s husk with water
  3. Place the tamales in their husks in the pot with the open ends facing up. Make sure there’s space between each tamale
  4. Cover the pot and reheat the tamales for an hour
  5. After an hour, check the internal temperature before eating. The temperature should be at least 165°F

How to Reheat Tamales on the Grill

Reheat Tamales on the Grill

Reheating tamales on the grill gives them a crispy texture and smoky flavor. This method works best with thawed tamales and isn’t suitable for frozen tamales

  1. Heat the grill to medium
  2. Wrap the tamales in aluminum foil for extra moisture (optional)
  3. Place the tamales on the grill with adequate space between them
  4. Grill for several minutes on one side
  5. Flip the tamales and grill them on the other side for several minutes. Once the husks are blackened, the tamales are ready

FAQs About Reheating Tamales

tamales

Here are some commonly-asked questions about tamales and their answers.

How to Keep Tamales Moist When Reheating

The best way to keep your tamales moist when reheating is to use a steamer. If you don’t have a steamer and you’re reheating your tamales in the microwave, wrap each tamale in a damp paper towel before placing it on a microwave-safe plate.

When reheating tamales in the oven, cover the tamales in foil, or dampen the tamales if using an air fryer or instant pot. If you want your tamales to be moist, not crispy, avoid reheating them on the stove.

Can You Steam Tamales the Next Day?

You can steam tamales the next day. Once you’ve cooked the tamales, place them in the refrigerator for up to a week. During this week, you can reheat the tamales using any of the methods listed above.

Do You Microwave Tamales in the Corn Husk?

You should microwave tamales in the corn husk. However, you should wrap the corn husk in a damp paper towel or dampen the corn husk before microwaving the tamales.

Types of Lobster

Last Updated on November 29, 2022 by Simply Healthy Family - Team

Characteristics Common to all Lobsters

Lobsters are a type of crustacean that is enjoyed all around the world. Many people who eat lobster consider it to be a delicacy. These marine creatures have long bodies and five pairs of jointed legs. Only some species of lobster have claws, which is often the meatiest part of the lobster.

There are many different kinds of lobsters, divided into two main types: warm water lobsters and cold water lobsters. Each type includes numerous species, each with its own distinguishing features.

Specialty seafood restaurants offer lobster as a key dish on their menus, with many restaurants keeping tanks of live crustaceans onsite. Some types of lobster, like reef lobsters, aren’t edible but are popular among aquarists who keep this species in a tank.

Characteristics Common to all Lobsters

Lobsters characteristics
All lobsters are omnivores and usually eat at night. The animals feed off marine vegetation and other sea creatures, including other crustaceans. Lobsters aren’t only eaten by humans but are also often eaten by other sea creatures like hermit crabs.

As a lobster grows, it sheds its shell — a process known as molting — giving the lobster a hard-shell season and a soft-shell season. Hard-shelled and soft-shelled lobsters should be cooked in different ways because the two types of lobster flesh have different flavors.

After molting, these crustaceans puff up their flesh with water to create a bigger surface area to be covered by a new shell. This puffy flesh is considered to be the soft-shell stage, during which the lobster is more delicate and needs more careful handling, especially during shipping.

Warm-Water Lobster

The warm-water lobster, also called a spiny lobster or a rock lobster, has five sets of legs but doesn’t have claws. The front legs look like antennae. Most of the meat on this lobster is on the tail.

Warm water lobsters are found during winter in the Caribbean and off the coastline of California. This type is cheaper than cold water lobsters. Warm water lobster tails cost between $22 and $45, depending on the species and the season.

Caribbean Lobster

Caribbean Lobster

The Caribbean lobster is commonly found in the Caribbean waters of the Gulf of Mexico and along the North American coastline. Fished from late summer to the end of winter, Caribbean lobsters are available from August to March and cost $35 per pound.

Caribbean lobsters are 3–5 inches long and have a hard shell with gray and brown stripes and a spotted yellow tail. These lobsters weigh 5–12 ounces.

Caribbean lobster meat is firm with a delicate, sweet flavor and is delicious when coated with garlic butter and cooked on a grill.

South African Lobster

South African Lobster

South African lobsters are classified as warm water lobsters but come from the cold waters off the coast of South Africa. This type of lobster is popular in America, with frozen raw tails costing $45 per pound.

The South African lobster, with its succulent, tender meat, is in season from November to April. Fishing and trade of these lobsters are strictly controlled by the South African government in order to protect the lobster population.

California Lobster

California Lobster

California lobsters, as their name suggests, are found along the coast of California, and their season lasts from October to March. This spiny lobster is one of the largest lobster species, growing up to 24 inches long, and has a nutty, creamy flavor with a hint of sweetness.

Trade-in California lobsters comprise a large part of the California economy because these lobsters are highly popular in China and are fished on a large scale for export. Priced at $25 per pound when live, California lobsters are shipped and sold at three times the price in China, in frozen form.

California lobsters aren’t only popular as a food delicacy served in restaurants. These lobsters are also fished for recreation.

Australian Lobster

Australian Lobster
Australian lobsters, found along the Northwest Australian coastline, come in varying shades of green and red. These lobsters aren’t seasonal and are available all year round, costing about $25 per pound.

Australian lobsters, one of the larger species, are popular for their tails. An average tail weighs 8–10 ounces. The lobster meat is firm with a delicate, sweet flavor and goes well in a seafood paella.

Western Rock Lobster

Western Rock Lobster

Western rock lobster is similar to Australian lobster. Found along the west coast of Australia, this spiny lobster has large antennae and grows up to 15 inches in length.

The tender meat of the western rock lobster tail can be used in any seafood dish and is also wonderful when covered in garlic butter and cooked on the grill.

Usually fished from November to August, western rock lobster is sold for $25–$30 per pound.

Southern Rock Lobster

Southern Rock Lobster
Southern rock lobster is a spiny lobster found along with the New Zealand and southern Australian coastlines. With a speckled red-and-brown outer shell and reddish-orange legs, this lobster has tender meat with a sweet flavor.

Popular in China and Southeast Asia, southern rock lobster is easy to prepare by boiling in salted water and serving with a lemon-butter sauce.

Lobster season for southern rock lobsters is almost year-round and lasts from mid-November to mid-September. Fishing of these lobsters is sometimes rationed due to demand, pushing up the price. Expect to pay up to $40 per pound for southern rock lobsters.

Cape Rock Lobster

Cape Rock Lobster

Cape rock lobster, sometimes called Jasus lalandii, is a warm water lobster native to the coastline between South Africa and Namibia. This lobster is about 20 inches long, with firm lobster tail meat.

This species is a popular choice for char grilling and serving with a seafood sauce. This lobster is often canned and exported from South Africa and can be used in paellas and other seafood dishes.

The fishing season for Cape rock lobster is short, usually lasting only a few weeks from November to December. The price of this lobster is about $22 per pound.

European Spiny Lobster

European Spiny Lobster
European spiny lobster is native to the waters off the coast of England, Scotland, Ireland, and Wales. These orange and yellow lobsters have been overfished, causing a scarcity of the popular delicacy and pushing up the price to around $40 per pound.

European spiny lobster has tender meat that’s delicious when cooked in a skillet with shallots, herbs, spices, and a creamy seafood sauce.

Cold Water Lobster

Cold water lobsters, found in the ice-cold waters of the North Atlantic, are also known as clawed lobsters because of the large claws at the end of three of their five sets of legs. These lobsters are mostly eaten for their claw meat, which is often tastier and firmer than the tail meat of warm water lobsters.

With their distinct seafood flavor, cold-water lobsters have more lobster meat than warm-water lobsters, making cold-water lobsters more popular. Most seafood restaurants serve cold water lobsters.

Canadian Lobster

Canadian Lobster
Commonly fished along the east coast of Canada, Canadian lobsters are large with big claws. These lobsters are popular for their succulent claw meat, which is firm and sweet.

Because there is such a high demand for Canadian lobsters, the fishing season of these hard shell lobsters is restricted and staggered, with availability limited to October to January, and June to July.

Canadian lobsters can be bought live at $20 per pound, or bought frozen at $65 per pound.

Maine Lobster

Maine Lobster
Maine lobster, also known as American lobster or northern lobster, is one of the most popular types of lobster served in restaurants. Found in the icy waters of the northeast Atlantic, Maine lobster is mostly fished from June to December but is usually available all year round.

These lobsters vary in size from 1 to 4 pounds. With its big tail and large claws, this cold water lobster is full of sweet and tender meat that’s suitable for most seafood recipes.

Because of its popularity, Maine lobster is in high demand and sells at $20 per pound for live lobster and up to $70 per pound of frozen lobster meat.

New Zealand Lobster

New Zealand Lobster
New Zealand lobster, as its name suggests, is native to the cold waters of the New Zealand coastline and is one of the biggest species of cold-water lobster, measuring up to 26 inches. Deep red in color, these lobsters are in season from May to February.

Popular for its juicy, sweet meat and firm texture, New Zealand lobster is a favorite in Asian cuisine. It’s excellent when eaten raw in sushi or cooked on the grill with lots of garlic butter.

New Zealand lobster is exported around the world at a price of $50 per pound for whole lobster and $25 per pound for tail meat.

Norway Lobster

Norway Lobster
The Norway lobster, also called a Dublin Bay Prawn, is a small lobster similar to the American lobster. This hard shell lobster, growing a maximum length of 10 inches in length, is found in the cold waters of the northwest Atlantic Ocean and western Mediterranean sea.

Cook Norway lobsters by boiling in salted water and serving with a seafood sauce, or sear the whole lobster in a hot griddle pan and baste with olive oil, lemon juice, and garlic butter.

Norway lobster season peaks in October and November, when these lobsters cost $11–$13 per pound.

French Blue Lobster

French Blue Lobster
The French blue lobster, also called the Breton or European lobster, has an unusual black shell with distinctive blue markings. This lobster is fished on the Atlantic Ocean’s European coastline and is available from April to August, costing $30 per pound.

With its sweet and tender meat, French blue lobster is considered a delicacy that goes well in seafood salads and is also enjoyed when cooked in salted water or grilled with lots of garlic butter.

Slipper Lobster

Slipper Lobster
The slipper lobster is a rare type of cold water lobster native to the Mediterranean sea and the eastern Atlantic Ocean. Varying in size from 6–12 inches, the slipper lobster is difficult to catch because it swims away from traditional lobster traps.

The short season, from July to August, limits the availability of slipper lobster, which sells for $25 per pound.

The slipper lobster’s tender meat is white with a delicate, sweet flavor and is best cooked by steaming in a basket over a pot of boiling water.

What Type of Lobster Is the best?

Cooked Maine lobster

Maine lobster is considered to be the best type of lobster, because of its texture and taste. This species has the most succulent, tender meat, which is usually cooked with melted butter, lemon, and garlic.

Maine lobster is the most popular lobster served in restaurants and is prized for both its claw meat and its tail meat. The flavor is sweeter than most other types of lobster, because of the cold Atlantic waters of the lobster’s environment.

How to Thaw Scallops

Last Updated on July 5, 2022 by Simply Healthy Family - Team

How to Thaw Scallops

Defrosting scallops correctly is important for preserving their flavor and texture. There are numerous ways to thaw frozen scallops.

The best way to thaw sea scallops is overnight in the refrigerator.

Thawing Scallops in the Refrigerator

Defrosting Scallops in the refrigerator

Thawing scallops in the refrigerator is the best way to defrost them, though this method takes longer than other methods. When scallops are left in the refrigerator, they thaw gradually and have a low chance of spoilage.

Thawing scallops in the refrigerator takes at least 12 hours, and the only equipment needed is a bowl and some plastic wrap.

Follow these steps to thaw scallops in the refrigerator:

  1. Set the refrigerator to 37°F. This is the ideal temperature for defrosting frozen scallops
  2. Remove the scallops from the package and place them in a bowl. The bowl should be large enough to fit all the scallops with some extra space for the ice to melt
  3. Cover the bowl tightly with plastic wrap or use the bowl’s sealable lid
  4. Place the bowl on a low shelf in the fridge, where the temperature is usually the lowest. Don’t overcrowd the shelf or allow the bowl to come into contact with other foods to prevent the transfer of odors and flavors
  5. Avoid placing the scallops in a drawer. The drawers in a refrigerator are usually temperature-controlled to keep fresh fruit and vegetables at their optimum temperature and may not be suitable for thawing scallops.
  6. Leave the scallops in the fridge overnight to defrost. In the morning, check if they’ve defrosted fully by pressing one scallop gently with your finger. If the scallop still feels hard or icy, leave the bowl in the fridge for a few hours longer
  7. Use scallops fridge-thawed scallops within two days, and keep them covered and refrigerated until use

Pros:

  • Spoilage is unlikely — Chances of spoilage are reduced by defrosting the scallops gradually at a controlled temperature
  • Preserves flavor and texture — Scallops retain their natural moisture, and their delicate flavor and texture aren’t affected

Cons:

  • Takes a long time — This method can’t be used for a quick, last-minute meal. Scallops take a long time to defrost in the fridge and require that you plan ahead
  • Requires lots of fridge space — The scallops need to be put in a large bowl and placed away from other foods

Using Cool Water to Defrost

Using Cool Water to Defrost

Defrosting in cool water is a quick way to thaw scallops properly when you’re in a hurry. Using cold running water to defrost scallops quickly doesn’t affect the scallop’s flavor or texture.

You can defrost scallops in 30 minutes using a large bowl of cold tap water and a resealable plastic bag. Here’s how:

  1. Place the frozen scallops in a resealable plastic bag and seal the bag, expelling as much air as possible from the bag
  2. Place the sealed bag of scallops in a large bowl and fill the bowl with cold tap water
  3. Leave the scallops to stand in the bowl of water for 30 minutes, replacing the water with fresh cold water every 10 minutes
  4. Check the scallops after 30 minutes by pressing one gently with your finger. The scallop should feel soft. If the scallop is hard, it’s still frozen, and you should repeat this process, leaving the bowl to stand for another 10 minutes

Pros:

  • Convenient — This method doesn’t take much time or attention, making it a good option when you don’t have time to leave the scallops in the fridge overnight
  • Preserves flavor and texture — This method doesn’t affect the scallop’s delicate texture or flavor

Cons:

  • Takes a long time — This method takes lots of time and attention. You can’t leave the scallops to defrost on their own
  • Affects flavor and texture — The scallops can become soft and mushy if water gets into the bag

Defrosting Scallops in the Microwave

Defrosting Scallops in the Microwave

Defrosting scallops in the microwave is the fastest way to thaw scallops when you’re in a hurry, but it’s the most dangerous method because the scallops start to cook if left in the microwave for too long, and bacteria begin multiplying if the scallops become too warm.

To defrost scallops in the microwave, you need a large microwave-safe bowl, preferably made of glass, and some thick paper towels:

  1. Remove the scallops from their packaging and place them in a large microwave-safe bowl. A glass bowl is the best type of bowl to prevent the transfer of odors and flavors
  2. Cover the scallops with a layer of thick, 3-ply paper towel to prevent the scallops from cooking
  3. Place the scallops in the microwave for 30 seconds, using the defrost setting or on 30% power. Settings that are too hot will cook the scallops, making them tough and chewy
  4. Open the microwave after 30 seconds to check if the scallops have defrosted. If they’re still cold or hard, defrost them for another 30 seconds. Continue checking every 30 seconds until the scallops have thawed
  5. Cook the scallops immediately after defrosting them in the microwave

Pros:

  • Convenient — This method is quick
  • Easy — This method doesn’t require much attention

Cons:

  • Affects texture — Scallops defrost quickly and may start cooking if left in the microwave for too long, resulting in a tough texture
  • Prone to bacteria growth — Scallops may become too warm in the microwave and if they aren’t cooked immediately after defrosting, bacteria start to multiply and contaminate the food

Don’t Forget to Read the Defrosting Instructions

Defrosting recommendations differ for some types of scallops, and sometimes, defrosting the scallops before cooking them isn’t necessary at all.

Cook frozen scallops without thawing them first if the scallops are breaded. Sear frozen, breaded scallops in a hot pan with a few drops of vegetable oil.

Follow the defrosting and cooking instructions on the scallop’s package. Frozen scallops can be broiled in the oven or pan-seared without being defrosted first. Broil or pan-sear frozen scallops by coating them with melted butter and seasoning with salt and freshly ground black pepper.

Common Mistakes When Defrosting Scallops

Avoid these common mistakes when defrosting scallops:

  • Opening and closing the fridge door frequently — This causes the temperature inside the fridge to fluctuate as warm air enters the fridge. Open the fridge door as little as possible when defrosting scallops inside
  • Defrosting at room temperature — Leaving scallops on the counter to defrost at room temperature increases the risk of bacteria growth, which makes the seafood dangerous to eat
  • Placing scallops in the sun to defrost — Scallops left to defrost in the sun quickly become too warm and may spoil
  • Defrosting in a leaky bag — When defrosting scallops using the cold water method, make sure that the plastic bag is fully sealed and that water can’t get in. If the scallops come into direct contact with water, their texture will deteriorate

What Are Scallops?

Last Updated on July 5, 2022 by Simply Healthy Family - Team

scallops

Scallops are a type of seafood known as a bivalve mollusk and are considered a delicacy because of their high price. Like clams, mussels, and oysters, scallops have an inedible outer shell that protects the delicate creature inside the shell.

The edible part of the mollusk is the whitish-pink, fleshy interior adductor muscle that’s responsible for opening and closing the shell.

Some scallops come from the shallow waters of bays and estuaries, while others come from the sea. Most of these mollusks are available year-round, but the peak harvesting season is towards the end of fall and throughout winter.

The meat is sold as either dry-packed or wet-packed. Wet-packed scallops have been soaked in brine to plump them up and they shrivel when cooked. Dry-packed scallops have no added brine and are pure scallop meat.

What Do Scallops Look Like?

Scallops appearance

Scallops have a round, fan-shaped creamy-pink shell that opens and closes. The creatures swim rapidly by opening and closing their shells. Multiple tiny blue eyes along the rim of the shell allow the scallop to detect light and dark.

Varieties of Scallops

Varieties of Scallops

Bay scallops come from shallow bays and estuaries and are commonly found in the reeds of East Coast waters. Sea scallops are native to the cold waters of the northwest Atlantic Ocean and are also found in deep-sea waters in other parts of the world. Bay scallops measure ½ inch across — one-quarter the size of sea scallops — and are more tender than sea scallops.

Diver scallops are sea scallops that are caught by scallop divers instead of by special machinery that dredges the ocean floor. Diver scallops are more expensive because they’re hand-fished, a process that’s more environmentally friendly than machine fishing.

What Do Scallops Taste Like?

Scallops have succulent, tender flesh with a sweet-and-salty flavor and a buttery, delicate texture. This seafood has a similar taste to other seafood like crab and lobster.

In America, only the outer adductor muscle is eaten, and the roe, or interior coral, is discarded. In certain parts of the world, like Britain, the roe is considered a delicacy.

How to Cook Scallops

Scallops are delicious when cooked properly, and while both sea and bay varieties can be skewered and cooked on the grill, certain cooking methods are more specialized for each variety.

Prepare fresh scallops by removing the scallop shells and the roe, and rinsing the scallops in cold water. Dry the scallops by patting them gently with a paper towel to remove excess moisture. Handle the meat gently because scallops are soft and can easily be damaged.

The best way to cook sea scallops is by searing just a few at a time in a hot pan with minimal added fat. Searing sea scallops preserves their naturally sweet flavor, so not much seasoning or flavoring needs to be added.

Bay scallops, because of their soft texture, are best sautéed, broiled, or poached.

Scallop Recipes

There are many scrumptious ways to cook and serve scallops. This meat goes well in pasta dishes and with rice. Here are two easy recipe suggestions, both of which can be paired with rice or pasta.

Garlic-Butter and Lemon Scallops

Garlic-Butter and Lemon Scallops

Print Recipe Pin Recipe
Servings 6

Ingredients
  

  • 3/4 cup butter
  • 2 tbsp minced garlic
  • 2 lbs sea scallops
  • 3 tsp lemon juice
  • 1 tsp salt
  • A sprinkle of freshly ground black pepper

Instructions
 

  • Melt the butter in a large skillet and add the garlic
  • Cook over low heat for two minutes
  • Add the scallops and cook for 4 minutes, turning them over halfway through the cooking process
  • Using a slotted spoon, remove the scallops and place them in a serving dish
  • Add the lemon juice, salt, and pepper to the pan and whisk gently
  • Pour the sauce over the scallops and serve while still hot

Notes

Nutritional information (per serving):
  • Calories: 408
  • Protein: 38.5 grams
  • Carbohydrates: 8.9 grams
  • Fat: 24.4 grams 

Seared scallops

Seared Scallops

Print Recipe Pin Recipe
Course Main Course
Servings 3

Ingredients
  

  • 2 tbsp butter, cubed
  • 1 tbsp olive oil
  • 1 lb fresh scallops
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)
  • 2 tbsp dry white wine
  • 1 tbsp fresh rosemary
  • 1 tbsp fresh chopped parsley
  • Fresh lemon wedges (to serve)

Instructions
 

  • Melt half the butter together with the oil in a large skillet over high heat
  • Season the dry scallops with salt and pepper
  • Add scallops to the smoking hot pan
  • Lower the flame to medium and cook for 2 minutes, or until the scallops turn golden-brown
  • Turn the scallops and cook for another 2 minutes
  • Remove the scallops from the pan and place them in a serving dish
  • Add the remaining butter, the wine, the rosemary, and the chopped parsley to the pan
  • Cook the sauce for 2 minutes and drizzle it over the seared scallops
  • Serve with wedges of fresh lemon

Notes

Nutritional information (per serving):
  • Calories: 209
  • Fat: 10 grams 
  • Carbs: 6 grams
  • Protein: 23 grams

FAQs About Scallops

Here are the answers to some common questions asked about scallops:

Are Scallops Shellfish?

Yes, scallops are shellfish. The edible part of the scallop is the soft, tender flesh that’s encased within a hard, inedible shell. This hard outer shell must be opened, or shucked, to get to the edible meat within.

How to Clean Scallops

Clean scallops that are still in their shells by shucking the scallops. If you by scallops that haven’t been cleaned, pry the two sides of the shell open with a knife. Carefully separate the adductor muscle — the edible part of the scallop — from the frill and the roe, which should be discarded. Rinse the scallop in cold water to remove all traces of sand and pat the scallop dry with a paper towel.

How to Thaw Frozen Scallops

The best way to thaw frozen scallops is in the fridge overnight. Remove the scallops from the package and place them in a bowl. Cover the bowl with cling wrap and place the scallops in the fridge to thaw overnight.

Frozen scallops can also be thawed in a strainer and run under cold water. Hold the scallops under the stream of water for a few minutes until they have defrosted. Dry the scallops well after thawing them to keep them from becoming soft and mushy.

Scallops can be thawed in the microwave on 30% power, but this method isn’t ideal because the scallops start to cook if left in the microwave for too long.

Can You Eat Scallops Raw?

Yes, you can eat scallops raw, and many people consider raw scallops even more delectable than cooked scallops. However, there is always a risk of food poisoning from eating raw seafood. Raw scallops should be cleaned meticulously and eaten immediately to minimize the risk of contamination from possible bacterial growth.

Are Scallops Healthy?

Yes, scallops are considered healthy. Scallops are a low-fat source of protein and are considered healthy seafood. Rich in Omega-3 fatty acids, magnesium, potassium, and Vitamin B-12, scallops promote heart health and help to keep blood pressure under control.

What Are Chicken Oysters?

Last Updated on June 27, 2022 by Simply Healthy Family - Team

chicken oyster

Chicken oysters are two small, succulent pieces of meat found on the underside of the chicken. These pieces are continually bathed in roasting juices and protected from harsh heat during roasting, making the meat pieces the juiciest, most tender parts of the whole chicken. There are only two chicken oysters on a single chicken, so they’re highly valued amongst chefs and cooks.

Where Is the Oyster on a Chicken?

chicken oyster location

The two oysters on a chicken are located in a hollow on either side of the bird’s lower backbone. To find the oysters, lay the chicken breast-side down on a chopping board and lift the bird by the legs. You should notice a bumpy area on either side of the backbone that’s darker than the rest of the chicken. This is the oyster meat.

How to Cut Out a Chicken Oyster

chopping chicken oyster

To cut out a chicken oyster from a raw chicken, gather the following tools:

  • A chopping board
  • A long sharp knife
  • A short sharp knife

Instructions:

  1. Lay the chicken breast-side down on a chopping board
  2. Lift the left leg of the chicken and pull it away from the bird, stretching out the skin
  3. Begin to cut off the leg with the long knife angled towards the left. Once the skin is cut and the leg starts to break away from the body, stop cutting
  4. Pull up the leg until it cracks, then use the long knife to cut straight down
  5. Use the short knife to cut the oval-shaped section of meat away. You should be able to see the small oval-shaped oyster
  6. Repeat the process on the other leg to cut out the other oyster

To cut out the oysters from a cooked whole chicken, you will need:

  • A carving fork
  • A long sharp knife
  • A short sharp knife

Instructions:

  1. Roast the chicken breast-side up then leave the chicken to rest for 15 minutes
  2. Push a carving fork into the right thigh to hold the chicken steady, then cut vertically down the body to split the thigh from the rest of the bird
  3. Use a sharp knife to cut the oyster away. The circle of dark meat should be visible at the back of the split-off thigh
  4. Repeat the process on the other side of the chicken to cut out the other oyster

Chicken Oyster Meat Taste & Flavor Profile

chicken oyster meat

Chicken oysters are composed of dark, tender meat and have a sweet, juicy, succulent flavor. Many chefs and cooks regard chicken oysters as the best-tasting meat on the whole chicken. Chicken oysters have similar juiciness and tenderness to chicken thighs.

Chicken oysters have a smooth texture due to their exposure to juices and fats during cooking, but they don’t taste fatty.

Cooking Chicken Oysters

cooking chicken oyster
Chicken oysters are traditionally prepared and cooked as part of a full-roasted chicken. However, the oysters can be cut from the raw chicken and roasted alone to speed up their cooking time.

Ingredients and foods that go well with chicken oysters are lemons, rosemary, thyme, celeriac, white wine, roasted carrots and potatoes, garlic, and olive oil.

The best ways to cook chicken oysters are to roast, fry, air-fry, or grill them.

Roasting

Tools and Ingredients:

  • An oven, preheated to 425°F
  • 2 medium-sized bowls
  • 2–4 chicken oysters
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • A small roasting dish
  • Seasonings of choice, such as fresh red pepper flakes, lemon, and rosemary

Instructions:

  1. Place the chicken oysters in a bowl and season them with salt and pepper
  2. In another bowl, whisk together the olive oil and the minced garlic
  3. Place the chicken oysters in a small roasting dish and drizzle them with the garlic olive oil
  4. Roast the oysters for 15 minutes, then remove them from the oven. Check that the meat’s skin is crispy and its internal temperature is at least 165°F. If it’s not, return the oysters to the oven for another 5 minutes
  5. Serve the chicken oysters warm with your seasonings and side dishes of choice

Foods that go well with roasted chicken oysters are green beans, roast potatoes, honey-glazed carrots, and creamed spinach.

Frying

Tools and Ingredients:

  • Large non-stick frying pan
  • 1 tablespoon olive oil
  • 2–4 chicken oysters
  • 1 tablespoon butter
  • Seasonings of choice, such as fresh rosemary and thyme

Instructions:

  1. Set the frying pan on medium-high heat and add the olive oil
  2. Place the chicken oyster meat in the pan, cook for 3 minutes, then flip the oysters and cook for another 3 minutes
  3. Drain the excess fat from the pan, then add the butter and seasonings
  4. Cook the chicken oysters for one more minute, then remove from the pan and serve

Foods that go well with fried chicken oysters are steamed carrots, side salad, and garlic dipping sauce.

Air-Frying

Tools and Ingredients:

  • A medium-sized bowl
  • 2–4 chicken oysters
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • An air-fryer, preheated to 400°F
  • Seasonings of choice, such as roasted garlic, rosemary, and thyme

Instructions:

  1. In a medium-sized bowl, mix the chicken oyster meat with olive oil, and season the meat with salt, pepper, and other seasonings of your choice
  2. Place the chicken in the air-fryer basket and fry for about 10 minutes. Check that the chicken is crispy and cooked all the way through. If not, return the chicken to the air-fryer for another 5 minutes
  3. Serve the chicken with your choice of toppings and side dishes

Foods that pair well with air-fried chicken oyster meat are roasted veggies and salad.

Grilling

Tools and Ingredients:

 

  • A small bowl
  • A grill
  • 1 tbsp olive oil
  • 1/2 tbsp brown sugar
  • 1/2 tbsp balsamic vinegar
  • 1/2 tbsp soy sauce
  • 1/2 tbsp dijon mustard
  • Seasonings of choice, such as fresh rosemary and thyme
  • 2–4 chicken oysters

Instructions:

  1. Mix all the liquid ingredients together in a small bowl, then add the chicken oysters and toss to fully coat in the marinade
  2. Place the bowl in the fridge and leave the chicken oysters to marinate for at least 30 minutes, preferably 2–4  hours
  3. Preheat the grill to a medium-high heat
  4. Remove the chicken oysters from the bowl and place them on the grill. Grill the oysters for 3–5 minutes on each side, or until the chicken’s internal temperature reaches 165°F
  5. Leave the chicken to cool for five minutes before serving

Grilled chicken oysters pair well with steamed broccoli, potato wedges, and tomato salad.

Chicken Oyster vs. Turkey Oyster

Chicken oysters come from chickens, while turkey oysters come from turkeys. Turkey oysters are bigger and provide more meat. These pieces from a turkey also have a richer, meatier taste than chicken oysters. Both chicken and turkey oysters are sweeter, juicier, and more tender than the rest of the birds.

Does Balsamic Vinegar Go Bad?

Last Updated on November 29, 2022 by Simply Healthy Family - Team

Balsamic Vinegar

Balsamic vinegar is a concentrated ingredient with a powerful punch. The product is usually used in small quantities in recipes. Since a bottle of expensive balsamic vinegar can’t be used quickly, many cooks wonder whether older balsamic vinegar is still usable.

Balsamic vinegar doesn’t go bad if it’s stored correctly, and can generally be used long after its expiration date. The acetic acid in the vinegar acts as a preservative, preventing the vinegar from spoiling.

What Is Balsamic Vinegar?

Balsamic Vinegar with grapes

Balsamic vinegar is a highly concentrated vinegar with a brown color and a strong tart flavor blended with a subtle hint of sweetness. Popular for the unique taste that it lends to foods, balsamic vinegar is used in salad dressings, sauces, marinades, and cooked foods like roasted meats and stews.

This type of vinegar is made from unfermented grape juice and aged in wooden barrels. The longer the aging period, the better the quality of balsamic vinegar. Expensive, good-quality balsamic vinegar is often aged for up to 25 years.

How Long Does Balsamic Vinegar Last?

How Long Does Balsamic Vinegar Last

There are two main types of balsamic vinegar — traditional and modern commercial. Traditional balsamic vinegar has a longer shelf life than commercial.

Traditional Balsamic Vinegar

Classic traditional balsamic vinegar doesn’t go bad. This type of vinegar has been aged for many years, which purifies the ingredients. The acid in balsamic vinegar prevents bacteria from multiplying, making the vinegar safe to use for 20 years or more depending on how it’s stored.

Traditional balsamic vinegar is the best quality and best-tasting variety available. Good quality balsamic vinegar usually doesn’t have a set shelf life.

Because a bottle of good quality balsamic vinegar is expensive, store the vinegar correctly so that you can use it all.

Modern Commercial Balsamic Vinegar

Modern commercial balsamic vinegar has been aged for a few months, rather than many years, and has a lower quality and shorter shelf life than classic balsamic vinegar.

Commercial balsamic vinegar usually has a best-by date of three to four years after its production date. Provided modern commercial balsamic vinegar is stored properly, it’s safe to use for up to a year after its best-by date, giving it a five-year shelf life.

How to Store Balsamic Vinegar

Storing balsamic Vinegar

Although balsamic vinegar’s shelf life is indefinite, storing balsamic vinegar incorrectly can cause it to deteriorate and possibly spoil. Store balsamic vinegar in a cool, dark cupboard with the cap firmly secured.

These are the elements that will cause the vinegar to deteriorate:

  • Light — Exposure to light causes a reaction in the natural chemicals in the vinegar, making the vinegar lose the intensity of its flavor. When buying balsamic vinegar, choose a brand in a dark bottle rather than a clear glass bottle, and store the vinegar in a dark cupboard to minimize light exposure
  • Heat — Multiplication of bacteria is possible in vinegar stored at temperatures above 80°F. Avoid storing balsamic vinegar on the kitchen counter or in a cupboard next to the oven. Store the vinegar in a cool cupboard with a temperature between 60 and 80°F
  • Air — Exposure to air allows bacteria to enter the balsamic vinegar and possibly contaminate it. Ensure that the bottle is tightly sealed with the cap to prevent contamination. Leaving the bottle open also causes the vinegar to evaporate

While there’s no need to refrigerate balsamic vinegar to preserve it, sometimes it’s best when used cold, as when mixed with olive oil and poured over a salad. Storing balsamic vinegar in the fridge to keep it cold won’t affect its quality.

How to Tell if Balsamic Vinegar Is Bad

tasting vinegar

There are numerous ways to tell if balsamic vinegar has spoiled:

  • Smell the vinegar — Balsamic vinegar usually has a sharp, pungent, slightly sweet aroma. Spoiled balsamic vinegar has a rancid, off-putting odor
  • Examine vinegar’s color — Balsamic vinegar should be amber to light brown. If your balsamic vinegar has turned dark brown or black, it has gone bad. Dark, cloudy patches floating in the vinegar indicate that there is mold growing and you should discard the vinegar
  • Taste the vinegar — Balsamic vinegar that has lost its flavor, or that tastes unpleasantly bitter, has gone bad. While nobody should consume a product that is potentially spoiled, tasting balsamic vinegar by putting a minute drop on the tip of your finger won’t cause harm

FAQs About Balsamic Vinegar

These are common questions that people ask about balsamic vinegar:

What Does it Mean if Balsamic Vinegar Has Sediment?

A thin layer of sediment in a bottle of balsamic vinegar is caused by cellulose, a complex carbohydrate in the vinegar, and doesn’t affect the quality of the vinegar. Strain the vinegar through a piece of coffee filter paper, if you prefer, to remove the sediment.

However, if the sediment becomes thick and starts to grow, you should discard the vinegar because thick sediment is a sign that bacteria are multiplying and the vinegar is no longer safe to use.

What Are the Black or Dark Flecks in Balsamic Vinegar?

The black or dark flecks sometimes seen floating in balsamic vinegar are caused by the natural bacteria present in the vinegar and are harmless. However, if the black flecks become large, spongy masses in the liquid, the vinegar has spoiled and should be discarded.

Can I Keep Using My Expired Balsamic Vinegar?

Yes, you can use expired balsamic vinegar. The expiration date is given as a guide only and isn’t a strict determination of how long the vinegar will be safe to use.

Using balsamic vinegar long after the expiration date is safe provided the vinegar has been stored properly and doesn’t display any signs of spoiling.

Can I Freeze Balsamic Vinegar?

Yes, you can freeze balsamic vinegar. All kinds of vinegar, including apple cider vinegar, balsamic vinegar, and black vinegar, freeze at 28°F. However, there’s no need to freeze vinegar because balsamic vinegar lasts indefinitely in a dark cupboard, and freezing the vinegar doesn’t prolong its lifespan.

If you want to freeze balsamic vinegar, pour it into an airtight freezer-safe container. Leave at least 1 inch above the surface to leave space for expansion as the vinegar freezes. Avoid freezing balsamic vinegar in a glass bottle because the glass may crack in the freezer.

Conclusion

Balsamic vinegar has an indefinite shelf life and doesn’t go bad if it’s stored properly. Take full advantage of the lifespan of balsamic vinegar by closing the bottle securely and keeping the vinegar in a cool, dark place. Don’t worry about small amounts of sediment or dark spots in balsamic vinegar. The vinegar is still safe to use.

« Previous Page
Next Page »
  • Home
  • Contact Us
  • Privacy Policy & Disclaimer