I’m making something for Easter tomorrow and the recipe says to use a metal skewer. I need to hold some scallops in place inside some other seafood.
I assume the recipe calls for a metal skewer because the food is going to be broiled. But I can’t find a metal skewer in stores right now. It’s as if there is someone cornering the metal skewer market.
Could I safely just take a bamboo skewer and wrap it in aluminum foil without having to worry about the skewer catching on fire?
Or would the wood skewer hold up under the heat of the broiler anyway?
In my experience (sorry, no cite), wood skewers hold up fine. You might take the extra step of soaking them in water for an hour or two before using them. Wrapping wood skewers in aluminum foil sounds like a lot of work for very little gain, and possibly introducing other problems (like aluminum shavings!).
I wonder if a couple wire hangers and some side cutters might not solve your problem. I’m not sure about that brown covering on them but it wseems pretty darn tough and not likely to come off during cooking. If you had non coated hangers you’d be set.
As an alternative, why do you need skewers? Is it for presentation only? I’d think about broiling them separately and sliding them on bamboo skewers for presentation.
I’m with N A T. Broil times, especially for seafood, are usually pretty short. Soaking should do the trick. If they do burn, it’ll only be down to the food anyway, so no harm done.
Scallops. Mmmm.
Peace,
mangeorge
I have bambook skewers. I will just soak them. I think think this is a quite simple solution.
Unfortunately when I got back I checked the salmon filets I bought. I had the guy behind the counter cut them thin. He did that. But he did it along the wrong axis. I have two long thin strips of salmon. But I wanted two wide, thin filets of salmon.
