Question: About Shecrab soup
February 19, 2011
I do a lot of creative cooking and am self taught. I cook the way I like food to taste. Sometimes I do the wrong things and sometimes I do them right. There's a lot I dont know but I'm always trying to get the best results. I've been making Shecrab soup for the past forty years (my way) and I've noticed that a seafood creame soup is always white. Well I always use the seasoning Old Bay and my creame soups always have a light redish color. I've always used this spice because I like to give the soup a little kick which in my opinion is great. Now what I want to know what do cooks use in a white shecrab soup to aquire the seafood taste. I know this is a simple question but I can't imagine soup without Old Bay. Any information will be greatly appreciated.
Most Recent Questions
- Serious About Sushi
- Why Write About Food?
- About US
- Mad About Mad Men
- More Than You Want to Know About Cranberry Sauce
- An All-About-Cookies Friday Fun Links
- What Is Special About Molcajete?
- What About A "Scalloped" Dish (I.E. Scalloped Potatoes) Makes It Scallped?
- How Many Teaspoons Of Thyme Are In 6 Sprigs? What About 8 Sprigs Of Rosemary?
- All About Tej Patta