I’m always nervous around cooking proper seafood … getting the timing right so as to get something that won’t give food poisoning nor would be better used as a door jamb - is there a trick to it?
Look up the timings and set an actual timer. Make sure your cookware is up to temperature before adding anything. Have enough experience to know how long everything else needs, so that you add your seafood at the right moment.
Scallops take very little time to cook, but a lot of seafood is more forgiving.
Also the danger of undercooking seafood is parasites rather than like salmonella. Good quality seafood is safe to eat raw - the stereotype of bad seafood giving you the shits is (as far as I understand) due to the ingredient itself being tainted.
Part of the art is that things keep cooking after you remove them from the heat, so remove them from the heat before they are done, so that they completely cooked when served.
Plate onto warm plates so they don’t immediately suck all the heat out and the item goes cold.
pan-seared sea scallops over sweet corn puree with a bacon crumble. since it was our last dinner on Jeju Island, I thought seafood was fitting😌
🤤
he is going to be so heartbroken in a month
I’m always nervous around cooking proper seafood … getting the timing right so as to get something that won’t give food poisoning nor would be better used as a door jamb - is there a trick to it?
Look up the timings and set an actual timer. Make sure your cookware is up to temperature before adding anything. Have enough experience to know how long everything else needs, so that you add your seafood at the right moment.
Scallops take very little time to cook, but a lot of seafood is more forgiving.
Also the danger of undercooking seafood is parasites rather than like salmonella. Good quality seafood is safe to eat raw - the stereotype of bad seafood giving you the shits is (as far as I understand) due to the ingredient itself being tainted.
Part of the art is that things keep cooking after you remove them from the heat, so remove them from the heat before they are done, so that they completely cooked when served.
Plate onto warm plates so they don’t immediately suck all the heat out and the item goes cold.
Use a foil cover to keep heat in if needed.
Practice!
Thank you!
My partner likes seafood, so I suppose I should indulge her sometimes and build up my confidence