Thinly slice the cleaned abalone. 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. 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. Continue to 5 of 5 below. The abalone flesh will feel noticeably softer when you touch it.
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. Use a toothbrush to dip salt water and brush the abalone to remove the black mucous membrane. 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. Dig out the abalone with a spoon, remove the gut.
In a large shallow bowl or wide plate, combine the flour, salt, and pepper.
On an impulse, I bought frozen Chilean Abalone, thinking that it was the same as what we have along the California Coast. This mollusk is one solid muscle and needs some help relaxing into tenderness. An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients.
Turn the slices over and cook until golden on the other side, another 2 to 3 minutes. Stir the porridge after adding fish sauce and salt.
You need to cut the abalone into thin slices.
Before you begin pounding, touch the abalone slice with your fingers so you know how it feels before being tenderized. It is imperative that frozen abalone is thawed slowly, ideally in a normal refrigerator, at room temperature or in cold fresh water.
Pound the slice until tender, checking the abalone's texture every once in a while. 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. Repeat with any remaining slices. 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.
Pound the slice until tender, checking the abalone's texture every once in a while. Remove the abalones and set aside reserving the braising liquid after straining it through a fine sieve. Get daily tips and expert advice to help you take your cooking skills to the next level. Thicken the sauce with a slurry of 1 tablespoon cornstarch and 1/3 cup water. 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. 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. Before you can begin slicing and tenderizing, you need to make sure the I've since read that it's a different specie and can be quite tough if not cooked properly. 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. 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.
If you did not trim off the outer skin of the abalone while You now have a tenderized slice of abalone, ready to cook or eat raw—abalone sushi or crudo is delicious. Rinse and wash until clean. Repeat with remaining slices.
It is also suitable for cooking. Cook over medium high heat for 10 minutes. Important counterintuitive note: Lots of gentle taps are better and more effective than hard pounds.
When whole and raw, however, it is extremely tough.
Put in the chopped abalone along with five cups of water.
Once the meat has thawed out, before shucking, wash it thoroughly in cold fresh water. Get daily tips and expert advice to help you take your cooking skills to the next level. The abalone flesh will feel noticeably softer when you touch 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.