SC - Conch
LrdRas at aol.com
LrdRas at aol.com
Fri Mar 3 20:13:52 PST 2000
In a message dated 3/3/00 3:13:16 PM Eastern Standard Time, mermayde at juno.com
writes:
<< 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 >>
The acid in the lime juice cooked the seafood. At that time it would not have
been raw any longer. So in reality you may still not be a fan of raw seafood
because at least in this dish you did not eat raw seafood.
Ras
More information about the Sca-cooks
mailing list