How long can abalone and conch be cooked together?

Generally, abalone and conch can be cooked together, with a recommended total cooking time of 8–12 minutes. The exact duration should be adjusted based on the size of the ingredients and the cooking method, ensuring both are fully cooked while maintaining a tender and flavorful texture. Detailed analysis is as follows:

Abalone and conch both have firm textures and must be thoroughly cooked to eliminate parasites and bacteria, although they differ slightly in cooking speed. Conch has thicker, tougher flesh and should be added to the pot first, boiled for 3–5 minutes before adding the prepared abalone. Then continue cooking both together for another 5–7 minutes. If the seafood pieces are particularly large, extend the time by 2–3 minutes to ensure they are fully cooked through; for smaller pieces, reduce the time slightly to prevent the meat from becoming tough and dry.

The cooking method also affects the required time. For clear soups or stews, after bringing the broth to a boil, reduce the heat and simmer gently for a total of 10–12 minutes to allow flavors to infuse into the soup. For stir-frying or quick boiling (poaching), cook over high heat for about 8 minutes, which better preserves the tenderness and freshness of the ingredients. Avoid excessive stirring during cooking to prevent damaging the meat, which could affect the eating experience.

Before cooking, proper preparation is essential: remove the internal organs and impurities from the abalone, and clean the conch thoroughly, soaking it in water to expel any sand.