Bea If you have ever cooked shrimp they should always be firm! If under-cooked it would mean the are raw! If the shrimp are BAD they will be mushy no matter what! Blah! Do not eat!! Throw them away or get a credit from the store!
To fix mushy butternut squash, try roasting it at a higher temperature for a shorter time to help it retain its texture. You can also try sauting or grilling the squash to add some crispness. Additionally, avoid overcooking the squash in the future to prevent it from becoming mushy.
Nothing. Shrimp won't hurt a dog.
NO!!
Some shrimp come raw, some come cooked. -Read the package, and if raw cook lightly 1 -2 minutes.
chinese rice is cooked rice with shrimp ounion bellpepper added to it
Some good substitute options for shrimp in recipes include tofu, mushrooms, scallops, or white fish like cod or tilapia. These alternatives can provide a similar texture and flavor profile in dishes that call for shrimp.
Cooked rice with water is similar to Congee, a Chinese dish. Eaten by itself, it's probably not very nutritious. Congee is rice cooked until it is mushy and usually has some kind of meat, fish and/or vegetable added to it.
Prawns and shrimp are similar in taste but have slight differences in flavor and texture. Some people may not notice a significant difference, while others may find prawns to be slightly sweeter and meatier compared to shrimp.
Yes, shrimp shells are edible and can be safely consumed. To eat shrimp shells, they should be thoroughly cleaned, cooked, and finely chopped or ground to make them easier to digest. Some people enjoy eating shrimp shells for their added flavor and nutrients.
Common complaints about bad Brussels sprouts include a bitter taste, mushy texture, and a strong, unpleasant smell.
'You run the risk of food poisoning if it it CAUGHT FROM POLLUTED WATERS ......bacteria types that may cause food poisoning include salmonella, shigella, campylobacter, and E. coli. Viruses that may cause food poisoning include noroviruses. Parasites that may cause food poisoning include Toxoplasma gondii. '
Canned food retains its safety and nutritional value well beyond two years, but it may have some variation in quality, such as a change of color and texture.