1 If using fresh abalone, use a sharp paring knife to cut the muscle attached to the shell. you r 1/2 right... abalone will be very tough if overcook. Larger ones will be too tough. Canned ones are preserved in brine, flash-heated to kill bacteria. fresh abalone if overcooked, will become tough, then after that need to boil a long time to break down the muscle tissues before it becomes soft again....applicable for many types of food actually. boil) for a long time... before it gets soft The canned braised ones are simply with spices and soy sauce added. Frozen abalone is much larger than the fresh ones in seafood markets, so you will need just two or three for this recipe.As with most good Cantonese dishes, this one is very pure – it’s seasoned with salt and a little oyster sauce. For those restaurant who try to do shortcut with dry abalone, they usually use soda to soften the abalone. While they are perfectly edible, if a tad rough and tough, most people are going to If so fresh u still want to cook it for what? https://giant.sg/10-easy-abalone-recipes-that-you-need-for-chinese-new-year The cook will usually use pressure cooker to cook the abalone for a few hours (those dried abalone), for canned abalone, they usually put in the sliced abalone after the rest of the ingredient is cooked, with fire turned off.... .

You will find some tough, outer skin on the abalone which won't tenderize the way the rest of the abalone slice will. Boil chicken soup, then pour the chicken soup into a slow cooker, then put in the abalone and let it slow boil for 24hours, then u will get the soft abalone and taste like can type. About 30ml (2 tbsp) cooking oil. I always want to cook them just a bit longer, but I regret it every time. You now have a tenderized slice of abalone, ready to cook or eat raw—abalone sushi or crudo is delicious.

If TS wants to have the taste of canned abalone, why not just buy the canned ones in the first place? Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article. Save u alot of trouble. usually, I cook it with instant noodles... goes well with king crab legsYou need to be a member in order to leave a commentSign up for a new account in our community. 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. The abalone needs to be taken out of its shell. Save u alot of trouble. Please don’t use canned bamboo shoot for this (or any) dish – it has an odd flavour, and the texture isn’t nearly as good as the fresh vegetable. Work open a section between the abalone and the shell, and then firmly but gently work the spatula around and along the shell until the abalone detaches. You can eat abalone raw, so realize that it is far better to under cook than to over cook. But I do cook a fair amount of fresh abalone, which is readily available at reasonable prices from seafood vendors.If you can’t find fresh abalone, buy frozen – taken out of the shell and cleaned – usually from South Africa or Australia. dried abalones need 24 to 36 hours of soaking in water to reconstitute. Excessive cooking time and temperature can lead to meat shrinkage, especially when cooking our smaller abalone (less than 71 g / 2.5 oz). You can sometimes find frozen bamboo shoots in supermarkets.Put the palm of your hand flat on the abalone to hold it firmly, and use a sharp knife to slice it horizontally into thin pieces. How do i prevent this how do i get it to taste like from the can?If so fresh u still want to cook it for what? Chicken stock is best to use whole chicken with the bones to get the fresh taste. Aiyo, i believe cooking abalone in any way is bad....just eat "fresh"...even the canned ones. So in a way, they can be described as "pickled".

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