Comment on my background and appearance don’t define me🤭

• lemonhead2@lemmy.world ⁨9⁩ ⁨hours⁩ ago

  he is going to be so heartbroken in a month

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• Danarchy@lemmy.nz ⁨7⁩ ⁨hours⁩ 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

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• AcidBurn@retrofed.com ⁨9⁩ ⁨hours⁩ ago

  I’m always nervous around cooking proper seafood … getting the timing right so as to get something that won’t give food poisoning nor would be better used as a door jamb - is there a trick to it?

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  • Brkdncr@lemmy.world ⁨4⁩ ⁨hours⁩ 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.

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    • AcidBurn@retrofed.com ⁨3⁩ ⁨hours⁩ 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

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  • FishFace@piefed.social ⁨8⁩ ⁨hours⁩ 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.

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    • AcidBurn@retrofed.com ⁨3⁩ ⁨hours⁩ 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.

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      • FishFace@piefed.social ⁨3⁩ ⁨hours⁩ ago

        I don’t know myself. I could guess but that’s probably not valuable :D

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  • NaibofTabr@infosec.pub ⁨4⁩ ⁨hours⁩ 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.

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    • AcidBurn@retrofed.com ⁨3⁩ ⁨hours⁩ ago

      I might start out with some fish, and work my way up to doing shellfish.

      It’s odd, I don’t get this anxiety over cooking land-based meat

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      • NaibofTabr@infosec.pub ⁨1⁩ ⁨hour⁩ ago

        Steak and chicken are more forgiving. There’s a wider range in which they can be fully cooked and still edible. Even if a bit dry, they can still be OK with a good sauce. Fish isn’t really like that, once it’s overcooked it’s just unpleasant to eat.

        Pork chops I think are more difficult, they really have to be cooked far enough to be safe (pork can carry some pretty nasty parasites), but the range between that point and dry/tough is pretty small.

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• FishFace@piefed.social ⁨8⁩ ⁨hours⁩ ago

  🤤

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