SC - Conch

[Wajdi]

I would hardly call seviche raw.  Isn't that a form of acid cooking?

wajdi

Christine A Seelye-King wrote:

> Phlip writes:
> > Uh, conch comes out of conch shells- they're a sea snail, very common
> > in Florida, and frequently given away by people collecting and cleaning
>
> > conch to sell the shells to tourists.
> > The meat itself is very tough- if you'd like conch chowder next
> > week, start it simmering tonight, in order to tenderize it. Beating it
> with a
> > hammer doesn't help,
> > Phlip
> >
>
>         True, beating it with a hammer doesn't help!  When I was working as a
> Garde Manger, we did a regular Friday Night Seafood Buffet for the hotel.
>  We made Conch Seviche, raw conch, some colored peppers, red onions,
> maybe some parsley, s&p, and lime juice with olive oil.  We let it sit
> for at least one day, more was better, and the lime juice helped to break
> down the conch meat.  I'm not a big fan of raw seafood, but it did help
> to tenderize what can be a very rubbery meat.
>         Christianna
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