Cooking time & Textures
Автор: Abalón by GMA
Загружено: 2018-03-12
Просмотров: 168
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COOKING
The abalone is a mollusc that stands out more for its texture than its taste and this texture varies depending on how it is cooked.
If you want the abalone to be more tender in your mouth—both raw and cooked—its fibres need to be cut by scoring a grid pattern on the surface of the muscle.
QUICK COOKING
Before cooking, it is recommended to cut the abalone’s fibres. See the sashimi cut. Quick cooking is ideal for a soft, tender texture, the best way to preserve the full flavour of the sea.
Steam for between 2 and 3 minutes, depending on the size of the abalone. To pan-fry, sear quickly on both sides.
SLOW COOKING
Slow cooking at low temperatures is the perfect way to achieve the succulent, tender and juicy textures of stewed meat.
Place the abalone in a vacuum pack and submerge it in water at a temperature of between 70° and 90° for between 8 and 10 hours.
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