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A talk with a fishmonger changed how I handle scallops
I was chatting with the guy at the fish counter, Leo, about why my seared scallops sometimes got rubbery. He said, 'You know, they're still alive when you get them. That muscle is tense.' He told me to let them sit out for 10 minutes, then press each one gently with the flat of my knife for about 30 seconds before cooking. It relaxes the muscle. I tried it last night and the texture was perfect, like butter. Has anyone else picked up a simple trick like that from a supplier?
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ericw935mo ago
That's a solid tip. My butcher told me once to salt my steaks way earlier than I thought, like the night before. It felt wrong but it works.
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cameron_hernandez695mo ago
My old roommate used to freak out if I salted meat more than five minutes before cooking. He'd say it draws out all the juice. Tried the overnight salt thing once just to prove him wrong, and the steak was unreal. The look on his face when he ate it was priceless. He still brings it up sometimes, but now he salts his steaks a day ahead too. Guess some kitchen rules are meant to be broken.
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colescott5mo ago
My turkey gets salted for two days now, and it's never been juicier.
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