![]() Steam kettles are still the gold standard. The technique is a throwback to the seafood shacks that popped up a century ago along the East Coast, when steam provided heat for the living quarters and the cooking equipment. A good chef can run eight or more kettles at once, working his or her way down the line from one end to the other. ![]() The kettles are bolted to the counter top and pivot forward to pour their contents directly into serving bowls. It’s been compared with lobster bisque, “but even a good pan roast is better than a great lobster bisque,” said Steve Hayworth, a server for nearly a decade at Palace Station’s oyster bar.Ĭooked in a steam-powered, steel-jacketed kettle rather than in a sauté pan, as the name suggests, a pan roast comes together in minutes and tastes both simple and complex. A well-made pan roast transports you to the ocean every time. A proper seafood pan roast can contain any combination of proteins, including shrimp, clams, mussels, blue crab, lobster, even oysters.
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