{"id":95,"date":"2015-01-22T15:02:16","date_gmt":"2015-01-22T15:02:16","guid":{"rendered":"http:\/\/obsiblue.camille.webu.info\/?page_id=95"},"modified":"2020-06-12T14:13:12","modified_gmt":"2020-06-12T14:13:12","slug":"in-the-kitchen","status":"publish","type":"page","link":"https:\/\/www.obsiblue.com\/en\/in-the-kitchen\/","title":{"rendered":"In the kitchen"},"content":{"rendered":"\t\t
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IN THE KITCHEN<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Preparation tips<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Defrosting and shelling:<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Immerse the Obsiblues in cold water for a few minutes, then rinse them and drain thoroughly.<\/p>

Once thawed, hold the head of the Obsiblue with one hand and the body with the other hand.<\/p>

Pull gently to detach the head.<\/p>

Flip the Obsiblue to remove the shell.<\/p>

Dry gently. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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TIp:<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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It is possible to keep the raw shelled Obsiblue in the refrigerator for 24 hours.<\/p>

To do this, arrange them on a plate and cover with cling film.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Cooking methods<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Pan frying- cooking time: 2 mn<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Melt a knob of butter or olive oil, then cover the bottom of your pan with a sheet of baking paper<\/p>

You will get a nice orangey pinky color and will avoid the sticking to the bottom of the pan.<\/p>

Sprinkle coarse salt before serving.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Tip:\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The subtlety of the Obsiblue taste stands out better when it is half-cooked, so do not overcook.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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In boiling water - cooking time: 3mn30<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Place the Obsiblue, which are still frozen, directly into simmering water.<\/p>

Stop cooking when they rise to the surface.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Tip<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Add a squeeze of lemon and a sprig of mint into the water to gently release the seafood flavors of Obsiblue.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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So chic gastronomy<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The Obsiblue is a inimitable product, an elegant crustacean with a delicate name, blue like the crystal waters of a Caledonian lagoon, perfectly sized, with a juicy and crunchy flesh, sweet and sour flavors so close to langoustines and lobsters.<\/p>

The Obsiblue is a healthy and natural food, an ecological product; its freshness is the same as when it has just been fished, marketed in its original state, without any transformation or intermediary, directly from the producer to the consumer.<\/p>

The Obsiblue is a creative product, which is both contemporary and traditional, source of culinary inspiration and complicit to unexpected preparations.<\/p>

Endless alliances with the basic ingredients of great Asian cooking, such as lemon grass and ginger, reveal exclusive flavors and offer a tasteful and visual emotion that are unique in the world.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tREAD THE RECIPES<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tWATCH THE VIDEOS<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Cooking enriched with vitamins<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Eating raw food is becoming increasingly popular: sushi, tartars and other Carpaccio\u2019s\u00a0 are all in fashion; it is a different way of looking at food, a way of discovering new flavors, in addition to being healthy.\u00a0<\/p>

Rich in Omega3, with a subtle and balanced flavor and a creamy texture, the raw Obsiblue is indeed delicious.<\/p>

Without being a top chef, it is possible to create a marvelous spread with this type of preparation.<\/p>

The Obsiblue is the only French shrimp recognized as a quality shrimp for “sashimi” in Japan, it has already conquered many chefs in the world.<\/p>

Fun, fast and easy to prepare as a tartar or a Carpaccio, the Obsiblue is also a healthy food.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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In The Kitchen<\/a><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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The Blog<\/a><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Online Shop<\/a><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Pro Space<\/a><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

IN THE KITCHEN Preparation tips Defrosting and shelling: Immerse the Obsiblues in cold water for a few minutes, then rinse them and drain thoroughly. Once thawed, hold the head of the Obsiblue with one hand and the body with the…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"ngg_post_thumbnail":0,"footnotes":""},"class_list":["post-95","page","type-page","status-publish","hentry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.obsiblue.com\/en\/wp-json\/wp\/v2\/pages\/95","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.obsiblue.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.obsiblue.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.obsiblue.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.obsiblue.com\/en\/wp-json\/wp\/v2\/comments?post=95"}],"version-history":[{"count":14,"href":"https:\/\/www.obsiblue.com\/en\/wp-json\/wp\/v2\/pages\/95\/revisions"}],"predecessor-version":[{"id":2136,"href":"https:\/\/www.obsiblue.com\/en\/wp-json\/wp\/v2\/pages\/95\/revisions\/2136"}],"wp:attachment":[{"href":"https:\/\/www.obsiblue.com\/en\/wp-json\/wp\/v2\/media?parent=95"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}