Seafood-When using the microwave, rotate the dish several times to ensure even cooking. Follow recommended
standing times. After the standing time is completed, check the seafood in several spots with a meat thermometer to be sure
the product has reached the proper temperature.
If you don't have a meat thermometer, there are other ways to determine whether seafood is done:
- For fish, slip the point of a sharp knife into the flesh and pull aside. The edges should be opaque and the center
slightly translucent with flakes beginning to separate. Let the fish stand three to four minutes to finish cooking.
- For shrimp, lobster and scallops, check color. Shrimp and lobster turn red and the flesh becomes pearly opaque. Scallops
turn milky white or opaque and firm.
- For clams, mussels and oysters, watch for the point at which their shells open. Boil three to five minutes longer. Throw
out those that stay closed.
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