The Atlas Gourmet

Cherished by cooks and diners alike, they are considered by many to be the most attractive of the shellfish. When cooking with scallops, the premium products among scallops are the biggest specimens, which have a fragile flavour and tender texture. Scallops are at their top flavour when fresh, but might also be frozen.Numerous members of the scallop family are found across the world. The edible portion is the adductor muscle of scallops. The muscle is bigger and more developed than most shellfish as they are active swimmers.

Scallop shells are symmetrical, tasty and highly picked up by sea shell fans. This technique of propulsion is employed as an escape methodology when threatened.

Scallops prosper off the middle and North Atlantic Coast of North America. Here scallops are found in offshore waters out to the continental slope. Ports that are crucial to the scallop industry range between Glouster, Massachusetts down to Virginia Beach, Virginia. Scallops are trawled or dredged, and quickly returned to port or shucked at sea and kept on ice for the trip ashore. The commercial scallop fishery in the United States is heavily controlled by the nation’s Oceanic and Atmospheric Administration (NOAA ).

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Do you get lumps in your white sauce? When making white sauce (béchamel) or any sauce that requires slow cooking to thicken use an egg whisk and you can increase the temperature (not too much though) to speed the process up.and you wont get any limps in it.

Turn your open barbeque into a gourmet oven. Want to try a new barbeque recipe that requires a hood on the barbeque which you may not have. Try using a wok lid or any domed lid. This works very well indeed. Great for roasted meats when camping out.

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Rice may be cooked by 3 methods, each of which requires a different proportion of water. These methods are boiling, which requires 12 times as much water as rice; the Japanese method, which requires 5 times as much; and steaming, which requires 2-1/2 times as much. Whichever of these methods is used, however, it should be remembered that the rice grains, when properly cooked, must be whole and distinct. To give them this form and prevent the rice from having a pasty appearance, this cereal should not be stirred too much in cooking nor should it be cooked too long.

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