Andrew Strak (abstrak@accesswave.ca)
Sun, 23 Jan 2000 10:56:37 -0400
Marcie,
How do you find that 'perceptible grit'? Visually or just while eating?
Andrew Strak
----- Original Message -----
From: Marcie Ver Ploeg
To: seafood@ucdavis.edu
Sent: Wednesday, January 12, 2000 2:10 PM
Subject: Gritty Scallops
I'm mystified by my consumer experiments: Top quality, shell-off, dry (not soaked), raw sea scallops appear to have no residual sand/grit/shell particles that I can find when I totally "puree" or smear them into a smooth paste (with the flat side of a large chef's knife on cutting board) and examine them under magnification. I did not force this raw "puree" through screens, but it felt totally smooth. However, when this "puree" is cooked (not overcooked), perceptible "grit" happens!
Your scientific explanations would be appreciated. Could this be some sort of calcification or crystallization that takes place when heat is applied?
Thanks for your insights.
Marcie Ver Ploeg
VP Communications
Co-author Seafood Cooking for Dummies
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