15 Jul '11, 2am

And I made Abalone Pasta

And I made Abalone Pasta

Periodically check the water temperature in the claypot with the immersion thermometer, it should be around 81-83° C . Adjust oven temperature accordingly. When tossing the pasta, add the jus and oil bit by bit to control the balance of the taste. I like to serve the Abalone Pasta as a cold starter because it is very refreshing. If the Abalone jus is insufficient, you may add the jus to about 150g of soft unsalted butter to “stretch” the liquid without sacrificing flavor; simply toss the mixture with the pasta and Truffle oil. Alternatively, you can add 3-4 tbsp of water into the zipper storage bag along with the Abalone. Regarding the Abalone jus and Truffle oil: season to taste but the Abalone is the star of this dish, so less is more. The flavor should have an ethereal quality to it. And Ghetto Jus would be a great name for a rock band.

Full article: http://food.recentrunes.com/?p=9061

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