aPre-cooked lobster meat can be very gently poached for a short period of time, just to heat. For a particularly pleasing result, wrap lobster meat, lemon zest, parsley or chives, and a dash each of garlic and white wine in plastic wrap, (substitution: orange zest, dill, pepper and or...
MYRON SOLBERGJohn Wiley & Sons, Ltd.Journal of Food ScienceDaagbjartsson, B. and Solberg, M. 1973. Textural chang- es on precooked lobster (Homarus americanus) meat resulting from radurization followed by refrigerated storage. J. Food Sci. 38: 165-195....
aPreparation: Once thawed, open the package or can and thoroughly drain the lobster meat. Pre-cooked meat is ready to eat, requiring only short cooking time if it is to be served hot. To retain flavour, never rinse pre-cooked lobster meat under cold running water. 准备: 一旦解冻,打开包裹...
as well as the Crudo of Nantucket Bay Scallops with cranberry, crispy rice and Asian pear. Main courses include Free Range Turkey with chestnut stuffing, cranberry sauce and sweet potato puree; Butter Poached Maine Lobster with matsutake vinaigrette and toasted pearl pasta, as well as All Natu...
The textural changes of radurized precooked lobster meat were evaluated by the organoleptic chew count method and the Warner-Bratzler shear test. Significant texture toughening resulted from irradiation with 100 Krads whereas at 75 Krads the changes were not significant. The texture did not change ...