Thread: Cooking: the unsatisfactory, the dangerous, the unusual, the weird ass.

I fried some Paua last week, thought I do something different than just mincing it with bacon and onion
So I gutted and cleaned in the usual way sliced really thinly rubbing crushed garlic all over the slices thren fast fried

It was friggin terrible, rubbery, very hard to chew didn't taste that great at all

Todays Paua will be pattied in the normal way

Originally Posted by jakewire

I fried some Paua last week, thought I do something different than just mincing it with bacon and onion
So I gutted and cleaned in the usual way sliced really thinly rubbing crushed garlic all over the slices thren fast fried

It was friggin terrible, rubbery, very hard to chew didn't taste that great at all

Todays Paua will be pattied in the normal way

Either drown in cold fresh water for a day and then shuck, or throw whole live paua in boiling water for a minute then straight into cold water to stop the cooking process. Then shuck them as usual. They will be tender as, you'll be able to push your finger through them. Thinly slice and make a curry with them. Amazing.

Originally Posted by jakewire

I fried some Paua last week, thought I do something different than just mincing it with bacon and onion
So I gutted and cleaned in the usual way sliced really thinly rubbing crushed garlic all over the slices thren fast fried

It was friggin terrible, rubbery, very hard to chew didn't taste that great at all

Todays Paua will be pattied in the normal way

Many years ago Paua softening was accomplished by placing the cleaned Paua in a mutton bag and administering a few stout wacks with the back of a Tomahawk The mutton bag was to stop the Paua from flying through the air for parts unknown. Later my outgrown toy cricket bat was substituted for the Tomahawk. Later still the cleaned Paua were blanched in boiling water.
Grandpamac.