A penchant for seafood
Dec. 26th, 2021 12:32 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mtbcI consider Boxing Day to be another that entails a mandate to eat nice things. Having started out the day with a crab omelette, fried scallops, and smoked salmon, I can't help but notice a common theme there.
I wonder about the manufacturer's adding of water to the frozen scallops. Is there a good reason for them to do this, beside reducing the apparent cost per ounce? (Cost per ounce of scallop would be a more interesting metric.) It annoys me that the liquid comes out as I fry them, boiling it off makes it harder for me to keep the pan's heat as high as I'm targeting.
I wonder about the manufacturer's adding of water to the frozen scallops. Is there a good reason for them to do this, beside reducing the apparent cost per ounce? (Cost per ounce of scallop would be a more interesting metric.) It annoys me that the liquid comes out as I fry them, boiling it off makes it harder for me to keep the pan's heat as high as I'm targeting.
