Dried Abalone is one of those special ingredients, such as Shark fin, to use another example, that are highly prized, especially in Chinese cuisine. These sorts of delicacies typically just served for special occasions, not only because of the sheer expense, but also, because of the time-consuming preparation required.
For those unfamiliar, the Abalone is an open-shelled marine snail that is cultivated and harvested in many places around the world. The fresh meat is considered a delicacy in many cuisines, and one can also buy it canned, but the dried variety is most particularly associated with Chinese cookery. I have yet to try the fresh article myself, and so cannot compare it to the dried , but my experience is that dried abalone, while very tasty (and with a pleasant texture), owes much of its cachet, like, say, rare wines, or long-aged single malt scotches, to the expense rather than any special quality. That being said, though, it is definitely worth trying at least once… Continue reading “Foodstuff: Dried Abalone”
