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Scallops

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Comments

  • Theophan
    Theophan Posts: 2,656
    Carolina Q said:
    @Theophan, just found this article. Look for dry packed scallops. May help with your searing....
    Wow -- those were interesting articles -- thanks for the links!  I always dry them before searing, but the the phosphate thing with extra internal moisture sure makes sense.  I don't think I've ever seen "dry" scallops in my area, but now that I know, I'll look around.
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  • Carolina Q
    Carolina Q Posts: 14,831
    You're welcome. Pretty sure I've never purchased scallops other than in a restaurant so I really have no idea what's available around here. I remembered reading somewhere that dry was good and wet was bad, or was it the other way around? =) Couldn't remember so I dug up those articles. I had never seen the snow white vs vanilla colored distinction before. Good to know.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • shtgunal3
    shtgunal3 Posts: 6,134
    Carolina Q said:
    I remembered reading somewhere that dry was good and wet was bad, or was it the other way around? =) 
    That depends on the subject matter.  ;)

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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