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Jennifer Brizzi

U.S.
Available
Expertise

I can answer any questions on finding and choosing good seafood, as well as how to prep and cook it once you get it home.

Experience in the area

I've been cooking for 35 years, some of it for restaurants and caterers, and seafood is a particular passion of mine. I am a culinary demonstrator, teacher, and food writer. I am currently researching and writing a seafood cookbook and can access all kinds of information on the subject.

Organizations

International Association of Culinary Professionals International Food, Wine, and Travel Writers Association

Publications

FACES, Ulster Publishing Newspapers

Education/Credentials

Several cooking courses at the New School and Peter Kump in New York City.

Awards and Honors

Honorable Mention for Apicius Scholarship for the 2007 Greenbrier Food Writers Conference

Average Ratings

  • Knowledgeability 9.88
  • Clarity of Response 9.88
  • Timeliness 8.75
  • Politeness 9.75
  • Number of Questions (in Past 24 Hours) 0
  • Max Questions to be Asked (in 24 Hour Period) 5
  • Total Questions (since joining AllExperts) 25
  • Volunteer Since 2007-10-10
  • Prestige Points 260

Recent Reviews from Users

Read More Comments

    K = Knowledgeability    C = Clarity of Response    T = Timeliness    P = Politeness
UserDateKCTPComments
m.dukes10/23/0910101010 
Ben08/21/0910101010Thank you so much for taking the .....
Vickie06/02/0910101010 
Rochelle Denise05/23/0910101 9  
Florence07/15/0810101010Thanks. The answer was clear, concise and .....

Recent Answers from Jennifer Brizzi

2009-11-16 Freezing seafood:

Hi Brenda, Thanks for your question. Generally cooked seafood can't be frozen for longer than one month without losing a lot in terms of flavor and quality. Wrap well in several layers of plastic or

2009-10-20 tilapia:

Hi m.dukes, Thanks for your question. Cooked fish can be frozen but not for too long. Frozen food continues to decay but much slower than fresh, of course. If you freeze your tilapia, don't wait more

2009-10-05 shrimp:

Hi Gladys, Thanks for your question! Raw frozen shrimp can be safely frozen for up to six months, but after three months the quality may deteriorate and they may get tougher. As for cooked shrimp

2009-08-20 Fish:

Hi Ben, thanks for your question. I have never cooked fish eyes as a separate menu item, only as part of a whole fish, grilled, broiled, steamed or pan-fried. I can't honestly tell you which is better

2009-07-22 shrimp:

Dear "new to cooking," Shrimp usually turns a vivid pink when cooked, pink or white all the way through with no grayness or translucency. It doesn't take very long to get to that point, maybe 3-5

 

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