On Saturday, February 25, 2017 at 2:30:03 PM UTC-10,
bung...@gmail.com wrote:
The method I utilize is with salt...
I clean the abalone ...
Using a meatloaf glass container ...
Cover the bottom with large rock salt...
Place the abalone on top of the salt bed.
Then cover the abalone with more rock salt
( a lot of salt ( small salt crystals will
Make it too salty )
Put it in the microwave and select sensor
reheat...
Let cool down...
Repeat the reheat process at lest 4 to 5
times till desired texture is reached...
I use an electric slicer, but I freeze the abalone first...
Are you talking about the regular pkg of Hawaiian Salt?,you buy in the store, or is there another type that's "LARGE", or the kind fisherman use to store their fresh caught fish?
--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)