Anyone has worked in Japanese restaurants before or has an idea of how to best prepare frozen sashimi grade scallops?
I've bought frozen ones from the shop and is wondering whether I could just defrost it in the microwave?
What do Japanese sushi masters or sushi shops which sells them do?
Surely when they advertise in sushi shops that the sashimi scallops are Hokkaido scallops it has been frozen?
Is there anything wrong with defrosting food in the microwave? If I have time, I'll let the meat sit out over a few hours after bringing it out of the freezer before cooking it, but if I'm short on time, I'll chuck it in the microwave for 5-10 mins and it does just fine.
Not for most stuff, but for sashimi it'd be horrible if you end up part cooking it….
Would be interested to hear reviews of anyone who has one of those rapid defrost mats
It imparts a disgusting taste into the meat.
Can't imagine how sashimi would taste after 5-10 mintues in the microwave blergh
i only have one rule…
don't defrost anything in the microwave,
if i forgot to take it out the day before.. i would choose something else to eat.
if it's sealed in zip lock or similar, i'd immerse it in cold water, much better transfer of temperature to bring it to room temp …
but i wouldn't opt for raw seafood that's been frozen
Most sashimi grade salmon and tuna have been frozen.
If you've gone to the expense of purchasing sashimi grade scallops, do the right thing, get organised and defrost them in the fridge. Assuming you can separate the scallops while frozen without damaging them, it would be done within 24 hours, possibly less due to the high surface area to volume ratio.
I wouldn't even let sashimi grade scallops see the microwave, let alone be defrosted/cooked in one.
don't defrost anything in the microwave.
defrost them on paper towels in the fridge in a box