Glass Block For Kitchen Bars, Windows, Walls & Backsplashes

If you're looking to concentrate the benefits of light transmission, style, durability, and ease of cleaning in your new home or kitchen remodeling scheme then glass block is the material for you. This unique building stock provides the dual benefit of structural stability and ornamental beauty. Below you'll find 5 ideas to transform an lowly kitchen into an marvelous space.

Idea 1 - Kitchen Bar - The central place where company and family hangs out is around the island or kitchen bar while the meals are being prepared. Let's face it - a standard laminate top with basic wood cabinetry underneath is just not scoring high on the cool scale anymore! If you want color, interest, and functionality a glass block kitchen bar can be used in conjunction with a granite countertop. These bars are ordinarily built 40" high and the counter is set on top of the glass blocks. The bar can be built in either a rounded, angular, or rectangular originate (there are radius blocks, angled blocks, and projection blocks to perform this objective). If you no ifs ands or buts want the glass to stand out think either backlighting the bar wall or using either vibrant or muted colored glass blocks (a scheme in Minneapolis Minnesota is planning this type of scheme right now).

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Idea 2 - Half Wall Room Separator - In many split level homes like you see in the Midwestern United States there is a railing at the end of the kitchen to safely detach the kitchen from the family room that is 5 to 6 steps below. A scheme in Cleveland Ohio recently used a block separator wall to safely update this railing area. The wall was built 32" high by 10 feet long and used ended end and double ended blocks. It was safely tied in with anchors at the side wall (jamb) with panel reinforcing throughout the mortar joints - creating a modernized, safe, and approved wall in a highly visible area of the home.

Idea 3 - Operable Casement Kitchen Window - If you need privacy, air flow, and a unique style all in one kitchen window think an operable acrylic block window. A home in Columbus Ohio was built in a subdivision where the homes are only 12 feet apart and the kitchen window is on the side facing the neighbor's windows (not the best situation when you've been laboring around the house and you don't look your best). Using an operable casement acrylic block window the owner can now get air through the window and the privacy they desire. The vinyl framed block window also meets the power Star ratings required for this development as well.

Idea 4 - Block Up A Hard To Clean Area Behind the Stove -Have you ever used wall paper behind a stove only to find it splattered and stained from your meals overheating from your cook top? A clarification to add style and ease the cleaning of these hard to get to areas is with glass tiles or glass blocks. A scheme near Boston Massachusetts built a colored block wall behind a pot bellied stove to disagreement the old stove with the new modern styled block. This wall also had the benefit of transferring light through this interior wall to an adjoining bathroom as well.

Idea 5 - Kitchen backsplashes - The backsplash underneath your kitchen cabinets does not have to be boring anymore. If you'd like to move light in from the surface and add style with an easy to clean material think using a vinyl framed glass block window system either 8" or 16" ended height in your backsplash. The blocks can be provided in clear glass, colored glass or even ornamental patterned blocks (there are modern designed blocks, fruit patterns, and over 150 other standard and limitless practice blocks as well). In many cases the blocks can add light and sacrifice the cost versus using ornamental glass tiles in a backsplash.

This is a just a short list of the ways glass blocks can add style, interest, and practical benefits to your next kitchen bar, window, wall, or backsplash project.

Glass Block For Kitchen Bars, Windows, Walls & Backsplashes

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Turkey the Old-Fashioned Way

There are many yummy ways to prepare and serve turkey. It might be deep-fried, brined, poached, grilled...to mention just a few methods of preparation. This article, however, will focus strictly on tips and techniques for preparation perfect turkey the old-fashioned way - oven roasted.

Basic Technique for Roasting a Turkey...

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1. The safest method for thawing a frozen turkey is by allowing the turkey to thaw in the refrigerator. Be unavoidable to plan ahead...it will take practically 3 days for a 20 pound turkey to defrost.

2. everyone wants to prepare enough turkey for the amount of guests they serve, and ordinarily desire to have some turkey left over. To settle the strict turkey size that will be needed, see the section below entitled 'How Much Turkey is Enough?'

3. Cooking time will differ depending on either the turkey was purchased fresh or frozen. Reckon approximate cooking time in a 350F (175C) oven based on the following: 20 minutes per pound for a defrosted turkey, and 10 to 15 minutes per pound for fresh.

4. A turkey will cook more evenly if it is not densely stuffed. As an alternative, flavor may be added by loosely filling the cavity with aromatic vegetables and/or fruit -- carrots, celery, onions, apples, oranges, kumquats or garlic. Considered tucking fresh herbs underneath the breast skin will also add flavor.

5. Before roasting, coat the face of the turkey with vegetable or olive oil and season with salt and pepper.

6. For even roasting, it is best to truss the turkey, and especially so if roasting stuffed poultry. (See 'How to Truss a Turkey' below.)

7. Set the turkey on a rack in a large roasting pan to promote maximum air and heat circulation and to ensure that it cooks evenly. To yield moister, juicier white meat, place the turkey 'breast-down' on the rack. This technique will forestall the turkey breast from overcooking and becoming dry.

8. Set the roasting pan on the bottom rack of the oven to keep the turkey away from the top, which is the hottest part of the oven.

9. Once the turkey is cooking in the oven, resist the temptation to 'peek' inside by opportunity the oven door. opportunity and conclusion the oven door will cause the temperature to fluctuate, which will only growth the likelihood of a dry turkey. Avoid opportunity the oven door until practically 45 minutes before the turkey expected to be done.

10. After checking for doneness (see 'When is the Turkey Done?' guidelines below), remove roasting pan from the oven, tent the turkey with foil and let it 'rest' for practically 15 minutes before carving (see tips on 'How to Carve a Turkey' below). If supplementary time is needed to prepare gravy, heat up side dishes, etc., the turkey may be allowed to sit at room temperature (covered) for up to an hour without losing too much heat.

11. Refrigerate any leftover turkey within 2 to 3 hours of preparation. Store in airtight, shallow packaging to allow enough circulation of cool air; date and label the containers. Turkey may be safely stored refrigerated for practically 5 days and frozen for up to 4 months.

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How Much Turkey is Enough?

On average, to supply 2 servings of turkey for each guest (and allowing for leftovers), the recommend weights are as follows:

> 10 pound turkey for 6 people

> 12 pound turkey for 8 people

> 15 pound turkey for 10 people

> 18 pound turkey for 12 people

> 21 pound turkey for 14 people

> 24 pound turkey for 16 people

- If you will be serving more than 16 guests (a recommended turkey size of more than 24 pounds), buy two turkeys that equal the total recommend weights.

- If the recommended turkey size is less than 12 pounds, you may wish to buy a turkey breast to roast.

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How to Truss a Turkey...

To 'truss' means to accumulate poultry or meat into a covenant shape. Trussing will ensure even roasting. The following technique is recommended when roasting poultry, especially a stuffed turkey.

1. To truss with string, take a piece of butcher's string about three times the distance of the turkey. Place the turkey on its back, tail end nearest to you. Slide the string underneath so that it is cradling the turkey in the town of its back.

2. Slowly pull the string up the sides...then around the wings. Pull the strings toward you, close to the breast, so that the wings are held against the body.

3. Cross the strings at the base of the breast, then wrap each string around the end of a drumstick.

4. Tie the ends of the string together, cinching it tightly so that the legs cross.

5. Finally, lift the turkey so that the tail end is up and wrap the string around the tail. Tie the string, pulling tightly so that the cavity is covered by the tail.

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When is the Turkey Done?

You will want to test your instant-read or original meat thermometer a few days before preparation the turkey to ensure it is properly calibrated. Place the thermometer in a pot of boiling water. It should register 212F (100C) -- water's boiling point at sea level. If the reading does not reach the desired temperature, you will want to buy a new thermometer.

Keep a particular eye on the thermometer while the last half hour of cooking since the internal temperature may rise rapidly toward the end.

Using a meat thermometer, test for doneness in the thickest, meatiest parts of the turkey:

Test the widest section of the breast near the wing joint; the temperature should be 165F (73C).

Test the legs at the top of the thigh, near the hip joint; the temperature should be 180 (82C).

If cooking a stuffed turkey, settle the internal temperature of the stuffing as well; it should be at least 165F (73C).

If using an instant-read thermometer, insert it deep enough to reach the heat sensor (the indentation about two-inches from the tip).

Also observe the juices and oils at the bottom of the pan that are released while cooking. If they have a pinkish tinge, continue roasting; if they are clear, the turkey is probably done. (Try to insert the thermometer as infrequently as possible, to forestall the juices from escaping.)

Another way of checking for doneness is to move the leg up and down. The looser it becomes, the closer it is to being done.

================================

How to Carve a Turkey...

To carve a turkey, it is important that you use a sharp carving knife and a good, heavy-weight fork. The following instructions will make carving a turkey practically effortless.

1. Begin by cutting through the skin where the leg meets the breast. Pull the leg away from the body with the fork and continue to cut down, close to the body, to find the joint where the thigh meets the body. Pull the leg out supplementary and slice right through the joint to remove the leg and thigh.

2. Place the leg skin-side down and locate the line at the joint where the thigh and the drumstick meet. Retention your knife along this line of the thigh, you can slice actually through the joint. If you hit resistance, adjust your angle and try again. Cut down through the line and detach the thigh from the drumstick. Repeat this process with the other leg.

3. remove the wishbone (actually the collarbone) from the turkey. Removing the bone will forestall it from splintering when you carve the breast meat.

4. Next, run your knife through the skin along one side of the breastbone. Then cut down along the ribs, pulling the meat Slowly away from the bones in one large piece, leaving behind as wee meat as possible.

5. When you reach the wing joint, cut through it and continue to remove the breast from the body. Repeat with the other side.

6. Finally, remove the wings and slice the breast meat before serving. (For even, appealing slices, cut the meat against the grain.)

================================

So, there you have it...everything you need to know about successfully roasting a turkey.

As you can see, preparation a turkey by adhering to the techniques above is not at all difficult. The small amount of attempt you spend will be well rewarded when the final goods reaches the serving table and your guests rave about how actually marvelous it is. Just remember one thing - serving a juicy, flavorful roasted turkey does not have to be reserved solely for the holiday season - it's overwhelming anytime of the year.

Copyright ©2005 Janice Faulk Duplantis

Turkey the Old-Fashioned Way

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The Best Types of electric Smokers in the store

Smoking is a process of cooking food by applying steam, commonly from burning wood. Meat and fish are the two most tasteless foods being smoked. This is healthier without the need for oil.

While maintaining the basic premise, manufacturers now introduced electric smokers. Instead of burning woods, this appliance emits steam or smoke to cook foods.

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Most electric smokers have temperature controls and adjustment controls vital for cooking meat or chicken perfectly. Any electric smokers also have self-acting heat generators. Some types of smokers are charcoal, wood, electric and gas.

Listed below are some types of electric smokers that are available in the market:

The Brinkmann Gourment electric Smoker is thoroughly painted in two colors; such as black and red. It has 1500 to 1600 watt heating elements. It has a unique thermometer and front hinged door for adding water easily.

The Old Smokey electric Smoker has a drum shape. It is thoroughly made from aluminum. It also comes with two water pans and a rack. It is the cheapest electric smoker. Its produces heat the same way an electric oven does. It has a thermostat operate and a flat top. The juice emitted from the meat drips back down to keep the food flavorful.

The Char-Broil electric Water Smoker has a 1650 watt heating element duly controlled by a thermostat. It has a wooden handle. It can be converted into an electric brazier. Although the process of smoking using this appliance is rudimentary, this model can cook flavorful meats. It is one of the most affordable you can find in the market.

The Meco electric Smoker 5029 and is made from stainless steel. It is a great cheapo starter smoker. It can be truly added with chunks, chips or pellets, along with its doors on its side. It has a 1650-watt heater as well as low, medium and high setting controls (with a basic thermostat). If you want to cook with charcoal, plainly remove the heating element of this electric smoker.

The Cookshack electric Smoker has an adjustable temperature operate from 150 to 300oF. The sealed develop is exquisite for smoking meat, chicken or other foods, except for vegetables.

The electric Water Smokers has a vertical electric smoker develop that can attract the concentration of consumers. The water pan helps operate temperature and keeps the smoking process of meat or fish moist.

The Cabela's premium Vertical Smokershas all the whistles and bells you need in order to take on your turkey or meat smoking project. It has 8mm steel assembled components, powder coated for a tougher fish. The adjustable ball bearings and two door develop compression-fit door systems preclude smoke and heat loss as you add some water or chips or wood.

Cabela's premium Vertical Smoker also features cool-touch handles, 20, 000Btu burners, chrome-plated racks and a built-in sausage hook. It whistles a bell when smoking is done. This appliance is heavy-duty, resembling a refrigerator. The food is located inside "shelves" for smoking.

The Masterbuilt electric Smoker has a digital operate theory that can help make those culinary masterpieces. Its heating element can be adjusted from 100 degree to 275oF. It is exquisite for cooking or grilling. It also features 640 quadrate inches of cooking surfaces and digital controls.

The Best Types of electric Smokers in the store

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Quitting Smoking - 3 Tips to Quit Cold Turkey

That fastest way to quit smoking and the cheapest way is just to stop. Easier said than done trust me I know, I smoked for 29 years. I am not going to lie or give you a pie in the sky miracle story. Quitting cold turkey is not easy; it was one of the hardest things if not the hardest thing I ever done.

When I first heard the term cold turkey, I opinion of the poor crack addict out in the streets, and the horrifying withdrawals they go through. Well for me quitting smoking was not that much different. Nevertheless, it can be done and I'm going to give you some tips on how to do it.

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Tip #1: Admit it, Your Addicted
First thing, you have to come to grips with your addiction. Call it what it is an addiction. I am not going to get into the nightmare stories of what happens if you don't quit. That's for an additional one article. We all read the Surgeon General's warnings and saw the pictures of the black lungs and cancer patients. Probably a lot of us know habitancy who went through these horrendous side effects. So first thing settle that once and for all you're going to quit.

Tip#2: Quit or Not Do Not consolidate Nicotine
The first method I tried was tapering off, cutting back on my smokes gradually. Of policy this never worked for me. It seemed to me the process was way to slow my body constantly cried out for more. Craving that nicotine fix. Then I tried the patches and gum. This one genuinely messed me up. Of course, I combined both and had a terrible reaction. It was genuinely laughable now as I look back at it.

Tip#3: What Worked for Me
Well one day, I finally decided sufficient was sufficient and came to the conclusion I was going to quit cold turkey. Things that helped,

· I drank a lot of water to flush my system of the toxins and nicotine.
· I chewed a ton of gum.
· When the cravings hit hard, I had to divert my attention to something else, especially had to avoid the fridge. It was dangerous and I started gaining weight.

A good thing about it, after 3 days for me (it is reported 3 to 5 days) the relinquishment symptoms irritability, tiredness, and cravings lessen a whole lot. They genuinely did. In addition, Nlp techniques genuinely helped, especially the swish-pattern.

That's how I did it. It worked for me and I wish you success. Good luck!

Quitting Smoking - 3 Tips to Quit Cold Turkey

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French Door Refrigerator - Four Great Things About The Fridge

In 1915, refrigerators started to evolve. It was the time when refrigerators evolve from an lowly box to store food to a contemporary box with built-in cooling units. Since that time, refrigerator models evolved fast and in 1950 there were even more than 200 models on the market. By 1950, refrigerators were cooling units you could find in most home kitchens. The models also changed rapidly in terms of colors, shape and features to meet the most recent trend.

Today, there are hundreds of refrigerator models on the store and French door refrigerators are the ones that gain more popularity. What is French door refrigerator? You may have heard a lot about this fridge but you have not known the details. Well, it is a fridge which has double doors on the top (side by side doors) and a freezer compartment on the bottom. You may find strangeness to find these fridges on the store since they are produced in lesser quantities than the former models. However, consumer demand for this item keeps increasing so that manufacturers start to conduct greater production.

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French door refrigerators become more beloved than the former fridges for some reasons. Here are four great things about the fridge:

1. Designed for Convenience: The former model always troops you to bend over every time you need to find things in the crisper drawers. The low position of the crisper also makes you find difficulties to see into it easily. With French door refrigerator, you don't need to do this anymore. The height of the crisper drawer has been designed at a level that you can reach easily.

There are other features you will love from this item. The found and layout also offer convenience for home owners. In this model, the refrigerator is located on top at reachable height. The freezer is located on the bottom since people don't access the compartment frequently. Some models offer single or multiple freezer drawers or even a middle drawer with an adjustable temperature setting.

2. Save The Space: This model can help you save the space since the side by side doors are narrow. The doors won't swing as far as a fridge with full-width door. Thus you still have more space in front of the fridge and it makes your kitchen seem bigger. The model has narrow doors but it doesn't mean that you will get narrow storage space. This fridge is still a full-sized fridge. In addition, the doors are also not as heavy as the single doors even when you have loaded it with bottles.

3. Conserve Energy: You should thankful since this model is an energy-saving item but still functional. When you open your former fridge, it releases a gust of cold air. Then, it needs a lot of vigor to get back to the right temperature once you have ended the door. With this new item, you only need to open half of the fridge thus you can keep more cold air inside.

4. Flexible Storage: It is so frustrating when your fridge can't fit determined things you need to store. The new refrigerator model gives you a more flexible storage choice to overcome this problem. It is true that the goods has side-by-side doors but it has a linked space inside. Thus you can still have full width to store big items. The freezer compartments are also deep and they have multiple levels. This feature enables you to place most often items on top and the less often ones on the bottom.

French Door Refrigerator - Four Great Things About The Fridge

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How to select a Wine that Tastes Good - Some Tips for choosing a Wine

We'll start this record by request these two questions: "Why is wine so confusing?" and "Does choosing a wine intimidate you?" If your sass to the second query is yes, then you are not alone!

Most people have been to a liquor store or a bistro and been indubitably overwhelmed and intimidated by the sheer range and estimate of selections offered. The range of choices among wine varieties, brands, labels, and prices seem roughly infinite.

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Herein lies the problem: There are just too many choices.

So what is the clarification to too many choices?

Well, the sass in a few words is: scrutinize your own preference for wine taste.

Many people know when they like a wine. But the difficult part is comprehension why. What do you like about it, and how do you review what it is that you like about that wine? Is it light or full bodied? Is it tannic or not? What are tannins anyway? Is it fruity or sweet? Do fruity and sweet mean the same thing? And, if you try and like a Shiraz, does that mean you will like all Shiraz?

All these questions can be answered by tasting wines, and then tasting more wine! Yet tasting is not adequate as you must pay attention to what you are tasting. In my opinion, it is a good idea to learn with comparative tastings. Take for example the Chardonnay grape. It is grown in Mornington Peninsula, Victoria and also in Margaret River, Western Australia. Tasted side-by-side, you may first think that both Chardonnay's have wee in common, yet they are both made from Chardonnay grapes.

When you taste a wine of the same range side-by-side, you can indubitably begin to learn the differences in the middle of a full bodied and a light bodied wine; and a low tannin wine and a high tannin wine, etc.

Tips on how to choose a wine that is right for you

Step 1: resolve if you want a white wine or red wine
Decide whether you want a white wine, red wine, sparkling wine, dessert wine or fortified wine. This will narrow down your choices and give you some direction.

Step 2: resolve on your preferences for wine taste
Have a think about your own preferences for the taste of a wine. (Tip: Use your knowledge from your comparative wine tastings to help you.)

As a minimum, resolve whether you prefer a dry or sweet wine. (Dry is the term used to review the absence of sweetness in a wine.)

If you know your preferences for other wine characteristics, then it will also be a good idea to resolve on these. If you don't know your preferences then I have included a short record here to help you in your comparative wine tastings.

1. Low Tannins vs High Tannins: Tannins are a vital ingredient in wines, especially red wines. It comes from the stalks, skins and pips of grapes. Tannins in a young wine produce a bitter, puckering taste on the palate.

2. Short Palate vs Long Palate: The "length" of a wine is the estimate of time the sensations of taste and aroma persist after swallowing. Usually, the longer the better.

3. Low Acid vs High Acid: Acids of assorted types are gift in wine, and are important to the wine's longevity and also to your enjoyment. Too wee can affect the wine's quality and too much can spoil the wine. A higher acidity makes the wine more tart and sour tasting; whereas a low acidity results in flat tasting wine that is more susceptible to spoilage.

Acidity is that quality that makes your mouth water and your lips pucker, and without it, wines (and whatever for that matter!) taste pretty flat and one dimensional. However, when acidity is gift in the right quantities, it is the element that makes all of the other flavours in the wine stand out, along with the undertones of fruit, spice and herbs. The flavour in wine that you would review as tangy, sharp, refreshing, bracing, bright, crisp or zingy is the acidity.

4. Light Bodied vs Full Bodied: To get a photograph of the differences in the middle of a light-bodied wine and a full-bodied wine think about milk as an analogy. Light-bodied is analogous to skim milk and full-bodied wine analogous to full-cream milk, and the variations in the "body" of wne are like varying levels of fat-content in milk.

What makes it even easier, is that a wine's body is directly proportional to its alcohol content. On every wine label you'll notice a percentage of alcohol by volume. Note how it applies to body:

* 7.5% - 10.5% indicates light body

* 10.5% - 12.5% indicates medium body

* 12.5% and over indicates full body

5. No Oak vs Heavy Oak: Wines might be stored in oak barrels, normally to review extra and more involved flavours. French, American and German oak barrels are widely used in Australia. Oaky describes the aroma or taste quality imparted to a wine by the oak barrels in which it was aged. The terms toasty, vanilla, dill, cedary and smoky indicate the desirable qualities of oak; charred, burnt, green cedar, lumber and plywood review its unpleasant side.

Step 3: Buy wine that is well looked after, like at the cellar door
It is foremost to buy wine from liquor outlets that take permissible care of their wine, e.g. Buying direct from the winery's cellar door is a good option. Ultimate heat or cold, direct sunlight, and dramatic temperature fluctuations are not good for wine. Also, before you buy, make sure the wine is filled up to the neck of the bottle, the cork is not pushing out of the bottle, and there are no signs of leakage.

Step 4: Enjoy exploring the range and diversity of Australian wine
There are lots of good reasons to scrutinize all of the wines that Australia has to offer in all its diversity. Don't just stick to the familiar varieties like Chardonnay or Shiraz - experiment with other whites like Sauvignon Blanc, Riesling and Gewurztraminer or reds like Zinfandel, and Pinot Noir. Also, try examples of a particular range from dissimilar wine regions to understand how regional conditions affect the wine's character. Expose yourself to every type of wine. The more you taste the more you will understand and the easier wine option will become.

Step 5: Buy by the case
When you find a wine you indubitably like, consider buying wine by the case (12 bottles). Most wineries will offer you a 10% or 15% wine allowance when you buy a case of wine or more.

Step 6: Only rely on your own taste buds
The Ultimate goal of wine buying is to buy wines that taste good to you. Just because a merchant, friend or wine writer says a wine is good doesn't mean you'll like it. Conversely, don't shy away from a wine because person else says that it is no good. The only judge of good taste in wine is you.

And herein lies one of the biggest benefits of so much choice: you are sure to find wines that are exquisite for your own unique taste buds. All you need is just a wee knowledge as described above and the willingness to explore. If you are concerned in comparative wine tasting, www.boutiquewineries.com.au may be a good place to get started.

And most importantly, be open to the possibilities and then, make note of them and learn from them.

How to select a Wine that Tastes Good - Some Tips for choosing a Wine

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preparation Dungeness Crab

It's simple! preparation your Dungeness Crab is quick, easy & something the whole family or your guests can enjoy participating in. Dungeness Crab has come to be very beloved with many folks who are more familiar with other types of crab. preparation frosty Dungeness Crab is different: cooking them as if they were live produces less than stellar results.

(Hint: Boiling the Crab on arrival is a specific No No)

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Frozen Dungeness Crab is ready to eat when you receive them! It has already been cooked & brine frozen. You can enjoy it hot or cold! Dungeness Crab is available as Whole Cooked Crab and as Crab Sections (Clusters). What's the difference?

Whole Cooked Crab - The whole crab is cooked from live, quick chilled & brine frozen. They are then placed in poly bags. When you receive the crab, they should be re-heated in a steamer (think spaghetti pot with strainer) or oven at 400 F under tented foil. It will take 9-12 minutes to get the interior climatic characteristic of the crab to 165 F. The crab can be steamed from frosty or thawed, cleaned and steamed. Do Not Over Cook The Crab! It is already cooked so you just want to re-heat it. If you steam or bake them for too long, you are cooking them twice and the end effect will be stringy crab meat!

Directions:

Cleaning the Crab:

Hold the Crab in your left hand (claws towards the left) and place your right hand on the back of the top shell.

Put your right thumb under the shell and pull up. The whole top shell should remove in one piece. (Clean & save the shell for an oven baked side dish or ramekin for dipping sauce.)

Pull the green gill material off the inside of the opened Crab.

Next, there is a small "V" section of lower Crab shell in the back that cab be removed with your thumb as well.

Remove the loose brown material from the center of the crab.

Rinse the Crab in Cold Water for a few seconds; this will remove the remainder of the brine & internal pieces.

Heating the Crab before serving:

Take your Spaghetti Pot with Strainer inside, 2 or 3 cups of water in the bottom, bring to a boil and steam crab for about 9-12 minutes (Whole Crab) or 6-9 minutes (Cleaned Crab).

Oven or Bbq method:

Place Crab in a foil lined baking pan or Pyrex dish. Add about 3/8 inch water to the pan bottom.

Cover with an aluminum foil tent.

Place in pre-heated Oven or Bbq at 400 degrees for about 9-12 minutes (Whole Crab) or 6-9 minutes (Cleaned Crab). (165 degree internal temperature)

Dungeness Crab Sections (Clusters) - Most of the work is done for you! The crab may be butchered from live then cooked or cooked as whole crab and then cleaned. Dungeness Sections consist of all the edible portion of the crab. Since they are cleaned before freezing, you may enjoy them hot or cold! If you want to eat them cold, just thaw in the refrigerator, rinse over the sink to remove the brine and eat! The crab can be steamed from frosty or thawed and steamed. It will take 6-9 minutes to get the interior climatic characteristic of the crab to 165 F. It is already cooked so you just want to re-heat it. If you steam or bake them for too long, you are cooking them twice and the end effect will be stringy crab meat!

Directions:

Heating the Crab Sections before serving:

Take your Spaghetti Pot with Strainer inside, 2 or 3 cups of water in the bottom, bring to a boil, add crab & steam for 6-9 minutes. Depending on whether you are steaming thawed or steaming from frozen.

Oven or Bbq method:

Place Crab in a foil lined baking pan or Pyrex dish. Add about 3/8 inch water to the pan bottom.

Cover with an aluminum foil tent.

Place in pre-heated Oven or Bbq at 400 degrees for 6-9 minutes depending on whether you are steaming thawed or steaming from frozen. (about as long as a medium rare steak) (165 degree internal temperature)

Enjoy!

preparation Dungeness Crab

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