Communities

Writing
Writing
Codidact Meta
Codidact Meta
The Great Outdoors
The Great Outdoors
Photography & Video
Photography & Video
Scientific Speculation
Scientific Speculation
Cooking
Cooking
Electrical Engineering
Electrical Engineering
Judaism
Judaism
Languages & Linguistics
Languages & Linguistics
Software Development
Software Development
Mathematics
Mathematics
Christianity
Christianity
Code Golf
Code Golf
Music
Music
Physics
Physics
Linux Systems
Linux Systems
Power Users
Power Users
Tabletop RPGs
Tabletop RPGs
Community Proposals
Community Proposals
tag:snake search within a tag
answers:0 unanswered questions
user:xxxx search by author id
score:0.5 posts with 0.5+ score
"snake oil" exact phrase
votes:4 posts with 4+ votes
created:<1w created < 1 week ago
post_type:xxxx type of post
Search help
Notifications
Mark all as read See all your notifications »
Q&A

Why should fresh scallops range from pale beige to creamy pink, not white?

+1
−0

I'm interested to know the science behind the colors.

Scallops should not be pure white and they should never be stored in water. Pure white scallops most likely have been sitting in and absorbing water or chemicals, losing nutrients and colour. The colour of fresh scallops should range from pale beige to creamy pink, and the meat should have a clean, fresh smell with a moist sheen.

Totally Scallops: Not Just Another Cookbook (2009) by Judy Eberspraecher. p 56.

History
Why does this post require moderator attention?
You might want to add some details to your flag.
Why should this post be closed?

0 comment threads

0 answers

Sign up to answer this question »