Look up the timings and set an actual timer. Make sure your cookware is up to temperature before adding anything. Have enough experience to know how long everything else needs, so that you add your seafood at the right moment.
Scallops take very little time to cook, but a lot of seafood is more forgiving.
Also the danger of undercooking seafood is parasites rather than like salmonella. Good quality seafood is safe to eat raw - the stereotype of bad seafood giving you the shits is (as far as I understand) due to the ingredient itself being tainted.
This sounds like gold advice, thank you! Most of my cooking is based off vibes rather than a timer (apart from steak, which I do very well even if I do say so myself).
Would squid or octopus be easier or harder to do? My partner really likes them, but so far I’ve only been brave enough to do ready-battered squid rings in the oven, which isn’t real cooking.
Hmm, my cooker is quite variable. It’s old, and runs off a butane bottle. I’m not sure I have the bandwidth while cooking to add thermometering into the mix
One trick is that ocean fish is safe to eat raw (assuming it has been kept refrigerated/frozen). If you have a cut of salmon or tuna, you can just sear it on the outside and serve it, no need to cook it all the way through (which will make it dry and tough). With saltwater fish, it’s better to err on the side of less cooking.
Shellfish are more tricky, they need to either be raised and handled very carefully to keep them clean, or else cooked correctly. Oysters can be served raw, but you want to really trust the source and the handling.
While so many are out there shitposting corn shitposts, a select few are walking the talk and living that corn life AKA “let go and let cob” and furthermore scallops can be tricky so a tip o the hat is in order
did_you_find_violets@lemmy.world 3 months ago
lemonhead2@lemmy.world 3 months ago
he is going to be so heartbroken in a month
AcidBurn@retrofed.com 3 months ago
FishFace@piefed.social 3 months ago
Look up the timings and set an actual timer. Make sure your cookware is up to temperature before adding anything. Have enough experience to know how long everything else needs, so that you add your seafood at the right moment.
Scallops take very little time to cook, but a lot of seafood is more forgiving.
Also the danger of undercooking seafood is parasites rather than like salmonella. Good quality seafood is safe to eat raw - the stereotype of bad seafood giving you the shits is (as far as I understand) due to the ingredient itself being tainted.
AcidBurn@retrofed.com 3 months ago
This sounds like gold advice, thank you! Most of my cooking is based off vibes rather than a timer (apart from steak, which I do very well even if I do say so myself).
Would squid or octopus be easier or harder to do? My partner really likes them, but so far I’ve only been brave enough to do ready-battered squid rings in the oven, which isn’t real cooking.
Brkdncr@lemmy.world 3 months ago
Any seafood that’s been previously frozen will be just as safe as any other food.
Get an instant read thermometer and your food will not only be safe but will taste great.
AcidBurn@retrofed.com 3 months ago
Hmm, my cooker is quite variable. It’s old, and runs off a butane bottle. I’m not sure I have the bandwidth while cooking to add thermometering into the mix
NaibofTabr@infosec.pub 3 months ago
One trick is that ocean fish is safe to eat raw (assuming it has been kept refrigerated/frozen). If you have a cut of salmon or tuna, you can just sear it on the outside and serve it, no need to cook it all the way through (which will make it dry and tough). With saltwater fish, it’s better to err on the side of less cooking.
Shellfish are more tricky, they need to either be raised and handled very carefully to keep them clean, or else cooked correctly. Oysters can be served raw, but you want to really trust the source and the handling.
AcidBurn@retrofed.com 3 months ago
Danarchy@lemmy.nz 3 months ago
While so many are out there shitposting corn shitposts, a select few are walking the talk and living that corn life AKA “let go and let cob” and furthermore scallops can be tricky so a tip o the hat is in order
FishFace@piefed.social 3 months ago
🤤