#Geo duck fladded salt skin

Step 1: Make the Dough for the Salt Dough Maps Kids (and adults!) learn just as much in the process- or more– than from the final product, and you end up with a beautiful, handmade display item that is just perfect for an International Week at school.

This weekend we began to make some materials for our “touch tables.” You might have seen 3D Salt Dough Maps before- they are made by mounting self-hardening dough onto cardboard, forming the mountains and other physical landforms, and then allowing it to dry so you can paint it. Garnish the geoduck with the remaining ingredients, and serve immediately.Have you ever made 3D salt dough maps? We are getting ready for our school’s International Week at our house, and I have volunteered to set-up tables for Ethiopia and Mexico, and also will contribute to the China table. Drizzle with the oil, lemon zest, and lemon juice.

With a very sharp knife cut the geoduck, scallops, or fish into very thin slices.

The flesh should begin to curl up, which indicates that the geoduck is fresh.

Place each half of the siphon on a cutting board, hollow side down, and with a sharp knife, cut very thin slices on a diagonal.

Cut the siphon in half lengthwise and cut off the tip of the siphon.

Cut the siphon from the body and shell (reserve the belly meat in the shell for another use).

#Geo duck fladded salt skin

Remove it from the water and peel the skin off of the siphon in one fluid motion starting from the body and working towards the tip of the siphon.

Plunge the geoduck into the ice water to stop the cooking. Coil the geoduck and drop it into the boilng water for 10 to 15 seconds in order to loosen the skin.Have ready a large pot of boiling water and a large bowl of ice water.