Is the crab served on cold water or hot water?This is a common culinary issue and a controversial topic. Some people think that a pot on cold water can make the crab more tender and retain its original flavor;Some people think that hot water in the pot can make the crabs cook faster and sterilize them more. So, which approach is better?Is the crab more delicious?This article will analyze the pros and cons of both methods from a scientific and gastronomic perspective to help you make the best choice.
First of all, we need to understand the physiological structure of crabs. The crab is an arthropod whose body consists of a cephalothorax and abdomen. The cephalothorax includes the eyes, antennae, mouthparts, and thorax and feet, which are often referred to as the "gates".The abdomen includes the tail fan and ***, which is what we often call "yellow". The surface of the crab's body is covered with a hard exoskeleton, which is often referred to as the "shell". The exoskeleton is a combination of geometry and biology that forms a perfect protection system to protect the crab from the outside world.
So, what are the different effects of a cold water pot and a hot water pot on such a complex creature?
Let's take a look at the cold water pot first. The principle of the cold water pot is to use the temperature difference to make the crab adapt to the environment as the water temperature gradually increases, thus reducing pain and fright. This has the advantage of allowing the crab to relax its muscles before it dies, making the meat more tender and less prone to breaking. At the same time, the cold water pot can also avoid the damage caused by the high temperature to the pigment in the crab shell, so as to maintain the bright color of the crab.
The disadvantage of a cold water pot is that it takes longer and has a lot of heat, which can lead to water loss and nutrient loss. In addition, boiling in cold water may also give some bacteria and parasites a chance to survive, thus affecting food safety.
Let's take a look at the hot water on the pot. The principle of hot water is to use the high temperature to make the crab die quickly, so as to reduce its resistance and struggle. The advantage of this is that it allows the crab to ripen thoroughly in a short time, thus killing bacteria and parasites, and ensuring that it is safe to eat. At the same time, hot water can also avoid water loss and nutrient loss, so as to maintain the delicious taste of the crab. The disadvantage of hot water in the pan is that it may make the crab tense its muscles before it dies, making the meat older and more prone to crumbling. In addition, hot water may also damage the pigment in the crab shell due to the high temperature, which may affect the color of the crab.
To sum up, there are pros and cons to cold water potting and hot water potting, and there is no absolute good or bad. Which method you choose depends on your personal preferences and eating habits. If you like crabs with tender flesh and bright colors, you can choose a pot with cold waterIf you like crabs that are delicious and safe to eat, you can choose hot water to serve in the pot. Either way, pay attention to the heat and time, and avoid overripe or undercooked. Finally, I wish you a delicious crab feast!
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