Dredge the abalone slices in the flour mixture, shake off any excess flour, and lay the abalone slices in a single layer on a baking sheet, cutting board, or platter. It takes a bit of time to pound all the slices, but it's an important step: without it, the abalone will be tough and chewy instead of meltingly tender. Serve it fresh, chilled, and with a spritz of lemon, a drizzle of extra virgin olive oil, and a dusting of sea salt or a drip of soy sauce with a tiny dollop of wasabi. This mollusk is one solid muscle and needs some help relaxing into tenderness. Use a toothbrush to dip salt water and brush the abalone to remove the black mucous membrane. Once the meat has thawed out, before shucking, wash it thoroughly in cold fresh water. Dig out the abalone with a spoon, remove the gut. Defrost abalone in the refrigerator (set at 2°C to 6°C / 35°F to 43°F) for approximately 24 hours until the abalone is completely defrosted and the abalone’s core temperature is the same temperature as the refrigerator. You now have a tenderized slice of abalone, ready to cook or eat raw—abalone sushi or crudo is delicious. Pound the slice until tender, checking the abalone's texture every once in a while. Thicken the sauce with a slurry of 1 tablespoon cornstarch and 1/3 cup water. I've since read that it's a different specie and can be quite tough if not cooked properly. When whole and raw, however, it is extremely tough. Repeat with any remaining slices. Once the butter has melted and stopped foaming, add a single layer of the floured abalone slices to the pan and cook until golden, 2 to 3 minutes
Rinse and wash until clean. An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients. Pound the slice until tender, checking the abalone's texture every once in a while. Thinly slice the cleaned abalone. The Spruce Eats uses cookies to provide you with a great user experience and for our You can either remove this before slicing by carefully cutting it away without taking off any of the meat, or you can slice the abalone first and then cut off any tough skin from each piece. Return the abalones to the wok and simmer for another minute or so. Don’t There are a few different techniques when it comes to tenderizing any type of meat (or shellfish in this case) so you just need to choose what works best for you. Before you begin pounding, touch the abalone slice with your fingers so you know how it feels before being tenderized. Repeat with remaining slices. An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients. Believe it or not, some people beat it with a baseball bat, while others stew it up and slow cook until tender.
Place frozen abalone with shell down on trays in the refrigerator. Once the butter has melted and stopped foaming, add a single layer of the floured abalone slices to the pan and cook until golden, 2 to 3 minutes. Simple, pan-fried abalone is the best way to appreciate the unique, crave-inducing flavor—something of a cross between scallops and foie gras—of abalone. The abalone flesh will feel noticeably softer when you touch it. It is also suitable for cooking. If you did not trim off the outer skin of the abalone while It is imperative that frozen abalone is thawed slowly, ideally in a normal refrigerator, at room temperature or in cold fresh water. Important counterintuitive note: Lots of gentle taps are better and more effective than hard pounds. Before you can begin slicing and tenderizing, you need to make sure the Cook over medium high heat for 10 minutes. You need to cut the abalone into thin slices. Turn the slices over and cook until golden on the other side, another 2 to 3 minutes. Never force-thaw frozen abalone in warm water or in a microwave. Repeat with remaining slices. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Stir the porridge after adding fish sauce and salt. Get daily tips and expert advice to help you take your cooking skills to the next level. Reduce the braising liquid to about one cup by heating over moderate heat. Join in the carrot and green onions into the pot and cook for another ten minutes under low heat. You can pound as is or place an abalone slice between two pieces of plastic wrap; the plastic greatly reduces the mess that pounding abalone produces and helps protect the slice of abalone from tearing or shredding as you pound it. Get daily tips and expert advice to help you take your cooking skills to the next level. How to Make Parathas (Pan-Fried Indian Flatbread) Soak abalone in salt water for 10 minutes. Abalone is famously delicious when prepared properly, considered kind of a cross between scallops and foie gras. A preferred method is to slice it thinly and gently pound the slices a little thinner to break up the muscle just a bit, yielding rich and flavorful pieces. Put in the chopped abalone along with five cups of water. Alternatively, put the flour mixture in a large resealable plastic bag, add the abalone slices, and shake to coat. In a large shallow bowl or wide plate, combine the flour, salt, and pepper. You will find some tough, outer skin on the abalone which won't tenderize the way the rest of the abalone slice will. In a large frying pan or sauté pan, melt the butter and oil over medium-high heat. Pound the slices tender: use a meat tenderizer or, even better, the back of a large metal spoon to gently tap each slice until the texture goes from stiff to limp. The abalone flesh will feel noticeably softer when you touch it. Pieces that are about 1/4-inch thick work well. Some people use a meat tenderizer but you may have success gently tapping all over the abalone slice with the back of a large spoon—this method tenderizes the flesh without tearing it. It takes a bit more time to do it this way, but it preserves more of the edible, hard-to-get and/or expensive meat. In a large frying pan or sauté pan, melt the butter and oil over medium-high heat. On an impulse, I bought frozen Chilean Abalone, thinking that it was the same as what we have along the California Coast. Remove the abalones and set aside reserving the braising liquid after straining it through a fine sieve. Continue to 5 of 5 below.
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