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Abalone cookery

Lennard__34626

has anyone had experience dealing with raw abalone? Ie how much should you tenderize, how to cook. I tried sous vide at 82C for about 20 hours, pretty decent results. Wondering if anyone has found any other combinations.

I'm also thinking about jaccarding the abalone, thoughts?

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Amos_Schorr_168815

I have no experience cooking it myself. I've mostly seen it in italian restaurants, pounded thin, breaded, and fried.

brian_martin2001

This older post may be of use: https://www.chefsteps.com/forum/posts/sous-vide-abalone

Good luck!

Lennard__34626

Cheers brian!

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