Fresh Abalone and other unusual prep (ingredient, mild, crunchy, recipe)

[momtothree]

I see a lot that abalone porridge/congee is really good. And they make it look so good on tv. I saw some for sale the other day at the Korean market but was intimidated by the shells that are still attached to them.

Anyone buy abalone in the shell and prepped them?

I have cooked snails in their shells and scooped them out. Kids were grossed out at first and then they tasted it and now I have to battle them for one. So there's no prep before hand but do have to get them out afterwards.

Anyone else do some unusual prep on an ingredient?

[jambo101]

Originally Posted by momtothree

I see a lot that abalone porridge/congee is really good. And they make it look so good on tv. I saw some for sale the other day at the Korean market but was intimidated by the shells that are still attached to them.

Anyone buy abalone in the shell and prepped them?

I've tried to cook Abalone a couple of times and both times the result was tough and rubbery.
This topic got me to wondering how its supposed to be cooked,here it is.
https://answers.yahoo.com/question/i...=1006033010728
Might pick up some Abalone at the fish market and have another go at it..

[Dirt Grinder]

I only like it raw - it's very crunchy with a fresh, briny flavor.

[momtothree]

I might be brave enough to try it too but my recipe calls for pounding and slicing thin and then braising it. I guess it gets tender through all that? I am waiting for hubby's next day off so he can wrestle them out of their shells. I just can't do that!

[oregonwoodsmoke]

You pull the abalone out of the shell, and remove the guts. The foot is the only part that you eat.

Slice the meat thin and pound the bejebbers out of it with a meat tenderizing hammer. Lightly coat in flour, or don't. Cook very quickly in a very lightly oiled pan (maybe use an oil sprayer). Use more oil if the abalone is coated in flour.

It cooks really fast. Don't try to brown it. It will be white and slightly translucent when it is done.

Flavor is very mild, so don't use a lot of seasoning or you won't be able to taste the abalone.