Hi all,
It's abalone season now in Australia and I am fortunate enough to get quite a few every couple of weeks. I am used to canned and dried abalones but not the fresh stuff. I am having quite a fair bit of trouble to get it tender. I have tried almost all cooking techniques that I know. As well as using doing a fair bit of research online. Also the abalones are fresh frozen then I defrost them in cold water in the fridge.
Sous vide in braising liquid @ 85 Celsius 4 hours & @ 95 degrees 6 hours - tough
Braising in liquid on range low flame 3.5 hours - tough
Braising in liquid in oven @155 Celsius 5 hours - tough
Hot smoke 60 mins then braise in liquid in oven @150 Celsius 4 hours - not as tough but still not the tender able to cut with steak knife kinda tender
Steaming @ 75 degrees 6 hours, @ 90 degrees 3 hours - tough
Brine in solution over night then braise still not tender
All the trial abalones are edible and OK after slicing them thin but I want to serve it as an abalone steak and the only time it's yummy and tender is when i ate it sashimi style...
PS. I do not want to tenderise them via pounding.
Any help or suggestion of any kind will be much appreciated.
Thanks
C
It's abalone season now in Australia and I am fortunate enough to get quite a few every couple of weeks. I am used to canned and dried abalones but not the fresh stuff. I am having quite a fair bit of trouble to get it tender. I have tried almost all cooking techniques that I know. As well as using doing a fair bit of research online. Also the abalones are fresh frozen then I defrost them in cold water in the fridge.
Sous vide in braising liquid @ 85 Celsius 4 hours & @ 95 degrees 6 hours - tough
Braising in liquid on range low flame 3.5 hours - tough
Braising in liquid in oven @155 Celsius 5 hours - tough
Hot smoke 60 mins then braise in liquid in oven @150 Celsius 4 hours - not as tough but still not the tender able to cut with steak knife kinda tender
Steaming @ 75 degrees 6 hours, @ 90 degrees 3 hours - tough
Brine in solution over night then braise still not tender
All the trial abalones are edible and OK after slicing them thin but I want to serve it as an abalone steak and the only time it's yummy and tender is when i ate it sashimi style...
PS. I do not want to tenderise them via pounding.
Any help or suggestion of any kind will be much appreciated.
Thanks
C