Tuesday, November 8, 2011


I've always liked making abalone.  Dried abalone has never been a challenge as a good abalone is always easy to cook.  However, fresh, live or frozen abalone is a different story.  Abalone has a very bland taste and a chewy texture.  It's very hard infuse flavour into abalone.  A friend gave me this simple recipe where the abalone was soaked in a rich sauce for 3 days, only to bring the abalone to a slight boil for 10 minutes a day.  It was good but the abalone shrinkage was extremely high.  So I got hold of a bunch of fresh abalone, seasoned it with scallop sauce, oyster sauce, sesame oil and vacuumed sealed and threw them in the thermo circulator.   After cooking for 24 hours, took them out and they were spectacular. 

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