And while your scallops are sitting comfortably in the solution, they are far from being fresh. The 'solution' holds them for days after they are caught. The other factor? You'll pay more. STP adds water weight moisture to your scallops. To add more to this great selling technique- a Wet scallop won't brown like a Dry scallop; they shrink in the pan and they are almost tasteless. Probably not the news you wanted to hear, but its the information you need to know. Fine Cooking.
Sign Up Login. Save to Recipe Box. Add Private Note. Saved Add to List Add to List. Add Recipe Note. Most Popular. Classic Tomato Soup Recipe. Potato Gnocchi Recipe. Osso Buco Recipe. Classic Bread Stuffing Recipe. Private Notes Edit Delete. Comments Leave a Comment. Leave A Comment Cancel reply Your email address will not be published. In the s, the FDA issued a labeling policy for scallops. In , the FDA abandoned this labeling policy.
However, seafood processors who treat their scallops with STPP must state that information on their labels. The U. In Canada, scallops cannot be treated with sodium tripolyphosphate. Besides its use in helping to preserve scallops and retain moisture, STPP is used in a wide variety of other food applications, including dairy products and meat processing.
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