Look up the timings and set an actual timer. Make sure your cookware is up to temperature before adding anything. Have enough experience to know how long everything else needs, so that you add your seafood at the right moment.
Scallops take very little time to cook, but a lot of seafood is more forgiving.
Also the danger of undercooking seafood is parasites rather than like salmonella. Good quality seafood is safe to eat raw - the stereotype of bad seafood giving you the shits is (as far as I understand) due to the ingredient itself being tainted.
This sounds like gold advice, thank you! Most of my cooking is based off vibes rather than a timer (apart from steak, which I do very well even if I do say so myself).
Would squid or octopus be easier or harder to do? My partner really likes them, but so far I’ve only been brave enough to do ready-battered squid rings in the oven, which isn’t real cooking.
Look up the timings and set an actual timer. Make sure your cookware is up to temperature before adding anything. Have enough experience to know how long everything else needs, so that you add your seafood at the right moment.
Scallops take very little time to cook, but a lot of seafood is more forgiving.
Also the danger of undercooking seafood is parasites rather than like salmonella. Good quality seafood is safe to eat raw - the stereotype of bad seafood giving you the shits is (as far as I understand) due to the ingredient itself being tainted.
This sounds like gold advice, thank you! Most of my cooking is based off vibes rather than a timer (apart from steak, which I do very well even if I do say so myself).
Would squid or octopus be easier or harder to do? My partner really likes them, but so far I’ve only been brave enough to do ready-battered squid rings in the oven, which isn’t real cooking.
I don’t know myself. I could guess but that’s probably not valuable :D
Well, thank you for the tips, they’re great fully received!
Also, apt username