Place a piece of plastic wrap or parchment paper on your cutting board, then place the abalone pieces on it, and top with another piece of plastic wrap or parchment. Add butter one piece at a time, whisking constantly. 2 large shallots, finely chopped When it’s bubbling, add the abalone to the pan and cook for 15-30 seconds per side. These gastropod mollusks are more or less one giant muscle clinging for life to that shell, so getting them out in one piece has a method to it: Once you've pried the abalone from its shell, slide it out. While they are perfectly edible, if a tad rough and tough, most people are going to enjoy their abalone more if you cut off and discard the curled edges (aka the "lips") and the tough, pointed end. 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. 1 lemon, cut into wedges. The abalone are professionally tenderized on-site, there is no need to tenderize further as this will cause breakage. If you’re not buying pre-tenderized abalone, you’ll have to do the “tenderizing” yourself. The 14 Best Gifts for the Health Nut of 2020. It can be kept warm in sauce pan, but it must be whisked and kept on very low heat to avoid separation. 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 on a plate with a lemon wedge and spoon the beurre blanc sauce over the abalone. The Spruce Eats uses cookies to provide you with a great user experience. In any case, you'll be happy to learn that cleaning it and preparing it to be cooked is a surprisingly easy process. Serve on a plate with a lemon wedge and spoon the beurre blanc sauce over the abalone. Whether you braise, grill or sauté your abalone, you first have to give it a lengthy soaking and scrubbing. Cover the abalone in cold water and soak it in the fridge for at least 12 hours. 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. This mollusk is one solid muscle and needs some help relaxing into tenderness. Pound the slice until tender, checking the abalone's texture every once in a while. The coating of the abalone should turn golden brown. Separating the meat of the abalone from its guts is the part of cleaning abalone that gets a little funky. To meet the demand from people who love abalone but aren't fit (and crazy) enough to dive for them, clever folks have figured out how to farm abalone. Molly Watson. If you’re not buying pre-tenderized abalone, you’ll have to do the “tenderizing” yourself. When the butter is blended in, add another piece, still stirring constantly. Believe it or not, some people beat it with a baseball bat, while others stew it up and slow cook until tender. Recreational abalone diving is tightly regulated where it is allowed. Sauté the abalone in a few tablespoons of olive oil until just heated through, about 2 minutes. When it’s bubbling, add the abalone to the pan and cook for 15-30 seconds per side. Buerre Blanc Grill whole abalone just until heated through and grill-marked, about 2 minutes on each side. Kiwi does add flavour, I normally take 80% off b4 cooking, as it takes away from the abalone flavour if anymore. You can do this work in the sink. Abalone can be prepared and served many different ways, including sautéed, grilled, steamed, and boiled. Reserve this water if you plan on braising the abalone. 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. You can also take a bit more time and scrub off the black film along the sides of the abalone. Boil the abalone for 15 minutes. Any seasoning should be used very lightly as to not over-power the delicate and sweet flavor of the abalone. abalone, how to tenderize abalone. Andrews received formal training at Le Cordon Bleu. Cut off the tough edges from the abalone. Lay the abalone in an even layer on the spare ribs and top the abalone with around 2 pounds of skin-on stewing chicken pieces. Abalone is a large mollusk that is as delicious as it is tough. An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients. Strain sauce if desired. Abalone is a large mollusk that is as delicious as it is tough. Discard the viscera. The abalone meat will become tough if it is over-cooked. 4 tablespoons butter melted Heat sauté pan over medium heat and melt the butter. Copyright © 2020 Leaf Group Ltd., all rights reserved. Chef Louis uses a rubber mallet to help tenderize the abalone. Prepare the buerre blanc sauce first, and then quickly sauté the abalone. Simmer mixture, whisking occasionally, until liquid is reduced to about 3 tablespoons. Use an oyster knife to scrape the inside walls of the abalone shell. Place the can into a pot of water so that it is fully submerged and is horizontal. Add a small piece of smashed ginger, 3 or 4 smashed garlic cloves, 1 pound of diced Chinese (or Virginia) ham, a few scallions, a few black peppercorns, a dried shiitake mushroom and about 1/4 cup of Shaoxing wine to the pot. The abalone attaches to its shell with a solid round muscle at the bottom, everything else is just clinging to the shell. Commercial fishing or diving for abalone is illegal on the West Coast, where abalone live and grow.
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