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Re: “Then is Now

The term "chef" is so loosely used in this country. Did the author apprentice at age 14 for four to six years? Then work her way up the system for another 10? Probably not.... Anyway...
If she were a cook of any note than the fact that the scallops not browning and shrinking was due to the fact that said scallops were "dipped" would have been obvious. Not a cold pan.
The scallops were soaked in a solution of Sodium Tripolyphosphate or STP by the packer. This foaming agent, developed by DOW chemical many years ago for laundry detergent, also prevents freezer burn on frozen seafood. Any seafood item "dipped" will also absorb quite a bit of water, which in turn makes them cheaper to buy - thus the 16 dollar price tag for six. So, when the "dipped" item is cooked it will not brown and it will shrink because the water is then leeched out. The water in the pan will also foam. If curious about this just ask the server or the seafood monger at the store. Dry pack scallops have not been "dipped".
That said, having people with industry knowledge write reviews is fine. I enjoyed this review and found it helpful. I know that if I go there to stay away from things that take some skill to serve to order, in this case commodity (no marbling due to a lean diet)pork loin and dipped scallops. The fried headcheese looks good, but don't get me started on functional and non functional garnishes...

Posted by djjd on 12/07/2011 at 7:15 PM

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