Cerano 1st Gear January 18, 2011 Share January 18, 2011 Hey guys i bought a packet of fresh abalone (not canned) and I tried cooking it but it felt and tasted like sea cucumber instead. How do i prevent this how do i get it to taste like from the can? ↡ Advertisement Link to post Share on other sites More sharing options...
Skunk Clutched January 18, 2011 Share January 18, 2011 If so fresh u still want to cook it for what? A waste of gd meat. Just slice thinly n eat sashimi. Link to post Share on other sites More sharing options...
Fireball0088 5th Gear January 18, 2011 Share January 18, 2011 If so fresh u still want to cook it for what? A waste of gd meat. Just slice thinly n eat sashimi. that's a good recommendation... anyway, i heard before that need to cook (i.e. boil) for a long time... before it gets soft Link to post Share on other sites More sharing options...
Wolfy3769 2nd Gear January 18, 2011 Share January 18, 2011 Hey guys i bought a packet of fresh abalone (not canned) and I tried cooking it but it felt and tasted like sea cucumber instead. How do i prevent this how do i get it to taste like from the can? for abalone... u need to cook with alot of ingrident to let the abalone absorb the ingrident taste...i think the chinese ham is one of the ingrident.. not sure abt the rest... so majority... abalone.. eat @ home are mostly cut up in slice...and eat with yu shen or during steamboat... Link to post Share on other sites More sharing options...
Skunk Clutched January 18, 2011 Share January 18, 2011 that's a good recommendation... anyway, i heard before that need to cook (i.e. boil) for a long time... before it gets soft 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. If TS wants to have the taste of canned abalone, why not just buy the canned ones in the first place? hehe. Canned ones are preserved in brine, flash-heated to kill bacteria. So in a way, they can be described as "pickled". The canned braised ones are simply with spices and soy sauce added. Aiyo, i believe cooking abalone in any way is bad....just eat "fresh"...even the canned ones. Link to post Share on other sites More sharing options...
Fireball0088 5th Gear January 18, 2011 Share January 18, 2011 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. If TS wants to have the taste of canned abalone, why not just buy the canned ones in the first place? hehe. Canned ones are preserved in brine, flash-heated to kill bacteria. So in a way, they can be described as "pickled". The canned braised ones are simply with spices and soy sauce added. Aiyo, i believe cooking abalone in any way is bad....just eat "fresh"...even the canned ones. lol Link to post Share on other sites More sharing options...
Tigershark1976 Turbocharged January 18, 2011 Share January 18, 2011 (edited) 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. If TS wants to have the taste of canned abalone, why not just buy the canned ones in the first place? hehe. Canned ones are preserved in brine, flash-heated to kill bacteria. So in a way, they can be described as "pickled". The canned braised ones are simply with spices and soy sauce added. Aiyo, i believe cooking abalone in any way is bad....just eat "fresh"...even the canned ones. you r 1/2 right... abalone will be very tough if overcook. if will shrink and become even tougher if overcook for long timeusing normal method... 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.... . For those restaurant who try to do shortcut with dry abalone, they usually use soda to soften the abalone. That will save them a lot of time cooking it. Edited January 18, 2011 by Tigershark1976 Link to post Share on other sites More sharing options...
Cerano 1st Gear January 18, 2011 Author Share January 18, 2011 mine not dried but frozen fresh. it has a sea cucumber texture and taste unlike canned abalone Link to post Share on other sites More sharing options...
Skunk Clutched January 18, 2011 Share January 18, 2011 mine not dried but frozen fresh. it has a sea cucumber texture and taste unlike canned abalone if u want the taste of canned abalone, just get the canned ones. Save u alot of trouble. Otherwise, defrost, slice thinly, blanche quickly in boiling water. Serve with soy sauce and wasabi. Mmmmm. Link to post Share on other sites More sharing options...
Cerano 1st Gear January 18, 2011 Author Share January 18, 2011 if u want the taste of canned abalone, just get the canned ones. Save u alot of trouble. Otherwise, defrost, slice thinly, blanche quickly in boiling water. Serve with soy sauce and wasabi. Mmmmm. i thought the fresh one taste better than canned at first... Link to post Share on other sites More sharing options...
Atec1267 1st Gear January 18, 2011 Share January 18, 2011 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. Remember to use slow cooker hor... Link to post Share on other sites More sharing options...
Skunk Clutched January 18, 2011 Share January 18, 2011 It does taste "better", as in, it tastes exactly how this living thing should taste like. The problem is that most ppl is so used to the canned version, their taste buds r actually accustomed to the lesser product. Like how many kids will find fast food tastier than fine-dining food. Link to post Share on other sites More sharing options...
Cerano 1st Gear January 18, 2011 Author Share January 18, 2011 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. Remember to use slow cooker hor... orh. how to prepare this chicken stock? can use maggi stock cubes Link to post Share on other sites More sharing options...
Pigkachu Neutral Newbie January 18, 2011 Share January 18, 2011 must low heat boil 24-48 hours. add all those expensive ingredients. Link to post Share on other sites More sharing options...
Ngck 3rd Gear January 18, 2011 Share January 18, 2011 (edited) Hey guys i bought a packet of fresh abalone (not canned) and I tried cooking it but it felt and tasted like sea cucumber instead. How do i prevent this how do i get it to taste like from the can? buy a canned one? lol..... seriously speaking, its not easy to cook a nice eating abalone if you are not pro.... Edited January 18, 2011 by Ngck Link to post Share on other sites More sharing options...
GLZT 6th Gear January 18, 2011 Share January 18, 2011 orh. how to prepare this chicken stock? can use maggi stock cubes Can use the packet one also Link to post Share on other sites More sharing options...
Berncsp76 6th Gear January 18, 2011 Share January 18, 2011 where's our resident chief chef MO? Chicken stock is best to use whole chicken with the bones to get the fresh taste. Those packet chicken soup taste horrible and MSG laden. Add in chicken essence like Brands if you wan extra oomph...i always do it for my steamboat. Link to post Share on other sites More sharing options...
Fresh Clutched January 18, 2011 Share January 18, 2011 usually, I cook it with instant noodles... goes well with king crab legs ↡ Advertisement Link to post Share on other sites More sharing options...
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