When cooked ideally, what texture should one aim for in the limpet meat, contrasting the negative result of overcooking?
Answer
Firm yet yielding, not hard or chewy
The goal in cooking limpets is to achieve a specific textural balance that maximizes enjoyment. The ideal texture is described as firm enough to provide substance—a result of cooking them quickly over high heat—but still yielding enough to be tender when bitten into. This contrasts sharply with the undesirable outcome of overcooking, where the muscle fibers seize up, resulting in a texture that is unpleasantly hard or chewy. Selective removal based on visual cues is sometimes required to ensure every piece meets this standard of firm tenderness.
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