Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How to soften the fresh abalone as it get harder when cooked?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How to soften the fresh abalone as it get harder when cooked?),it will help you,my kids.
I bought some fresh abalones from the market and thinking that I will be able to make a good dish out of it but it become hard as rubber after I cooked it. Please help as I still have a lot of the stuff in the fridge..
Answers:
You are about to experience the greatest gift God has given us. Growing up in California, I was very fortunate as a child to have abalone on many special occasions. I have never seen it cooked any differently than in this recipe. Granted, there are many wonderful asian dishes that include abalone incuding raw sashimi, but if you want to experience abalone in all its splendor the below recipe is the only way to go. For a cheaper alternative, calamari steaks can be substituted for the abalone. Chicken fillets marrinaded for 48-72 hours in clam juice will fool anyone that has only had abalone a few times and is even better than the calamari.
To prepare the abalone...
I assume you bought whole abalone. Small palm sized abalone is usually farm raised. I don't think there is any legal, commercial harvesting of wild abalone. At any rate, if you have small abalone or it has already been cut into steaks proceed to tenderizing below. If you have large steaks or whole animals, you want to slice the abalone into 1/4 inch wide slices. A whole abalone has a mushroom shape. Lay it on the big, flat side and slice it like you would a mushroom. Now, place the slices between plastic wrap and pound them thin with a tenderizing mallet or heavy skillet.
To cook...
Season the abalone with salt and pepper. Dredge abalone in flour then egg. Cover abalone with bread crumbs. This is the only variable allowed. You can use panko (japanese) bread crumbs. You could also use regular or seasoned bread crumbs. I have had Ritz cracker, rice crispies, or corn flakes. It doesn't matter much, they were all good.
THIS IS IMPORTANT...
Saute the abalone fillets in butter (clarified butter is ideal). COOK FOR 20 SECONDS PER SIDE, MAXIMUM!!! I always want to cook them just a bit longer, but I regret it every time. You can eat abalone raw, so realize that it is far better to under cook than to over cook. Abalone gets tough if it is over cooked. That is it. All there is to it. Continue to cook fillets in batches. Serve with lemon wedges.
Other Answers:
Give the Abalone a good thumping with a meat tenderising hammer.Then fry it quickly in butter{ 1 minute or 2 each side) and it should be good
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How to soften the fresh abalone as it get harder when cooked?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How to soften the fresh abalone as it get harder when cooked?),it will help you,my kids.
I bought some fresh abalones from the market and thinking that I will be able to make a good dish out of it but it become hard as rubber after I cooked it. Please help as I still have a lot of the stuff in the fridge..
Answers:
You are about to experience the greatest gift God has given us. Growing up in California, I was very fortunate as a child to have abalone on many special occasions. I have never seen it cooked any differently than in this recipe. Granted, there are many wonderful asian dishes that include abalone incuding raw sashimi, but if you want to experience abalone in all its splendor the below recipe is the only way to go. For a cheaper alternative, calamari steaks can be substituted for the abalone. Chicken fillets marrinaded for 48-72 hours in clam juice will fool anyone that has only had abalone a few times and is even better than the calamari.
To prepare the abalone...
I assume you bought whole abalone. Small palm sized abalone is usually farm raised. I don't think there is any legal, commercial harvesting of wild abalone. At any rate, if you have small abalone or it has already been cut into steaks proceed to tenderizing below. If you have large steaks or whole animals, you want to slice the abalone into 1/4 inch wide slices. A whole abalone has a mushroom shape. Lay it on the big, flat side and slice it like you would a mushroom. Now, place the slices between plastic wrap and pound them thin with a tenderizing mallet or heavy skillet.
To cook...
Season the abalone with salt and pepper. Dredge abalone in flour then egg. Cover abalone with bread crumbs. This is the only variable allowed. You can use panko (japanese) bread crumbs. You could also use regular or seasoned bread crumbs. I have had Ritz cracker, rice crispies, or corn flakes. It doesn't matter much, they were all good.
THIS IS IMPORTANT...
Saute the abalone fillets in butter (clarified butter is ideal). COOK FOR 20 SECONDS PER SIDE, MAXIMUM!!! I always want to cook them just a bit longer, but I regret it every time. You can eat abalone raw, so realize that it is far better to under cook than to over cook. Abalone gets tough if it is over cooked. That is it. All there is to it. Continue to cook fillets in batches. Serve with lemon wedges.
Other Answers:
Give the Abalone a good thumping with a meat tenderising hammer.Then fry it quickly in butter{ 1 minute or 2 each side) and it should be good
Fresh abalone should be fried not more than 30 seconds per side or it will become tough and chewy.
correctness,It's Non-profit and only for informational purposes.
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