This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary". The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". Set by the GDPR Cookie Consent plugin, this cookie is used to record the user consent for the cookies in the "Advertisement" category. These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. The siphon base can be sliced thin and served raw. The narrower part of the siphon is best cut into lengthwise strips, perhaps for chowder. The breast is best for chopping up into small pieces, perhaps as a tartare. Step 4: Fresh geoduck is often eaten raw. ![]() Slice the tip open lengthwise and rinse out any sand or pebbles. Cut the thick base meat away from the narrower tip of the siphon. We do this just to make the siphon meat look better it’s not necessary to do so. Trim the end of the siphon until you have a clean edge. Step 3: Cut the breast of the geoduck away from the siphon. (You will want to watch the video included in the link at this point to get a good idea how to remove the innards of the geoduck.) Pry open the shell, and pull all the geoduck meat out. ![]() Step 2: Slice along the shell on one side. Step 1: Submerge the geoduck in boiling water for 30 seconds to blister and loosen the tough outer skin.
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