Try this Squid Cooking Information recipe, or contribute your own.
Suggest a better descriptionSquid isnt tough when correctly prepared. Here are a few basic rules to keep in mind followed by squid recipes from all over the world. From the International Squid Cookbook... "When heated, squid protein becomes firm rapidly and then turns chewy until long cooking breaks down the muscle. Much of the squids reputation as a tough food comes from lack of knowledge of this simple fact. Sautes should be cooked no longer than three minutes and stews no less than twenty minutes. Squid cooked for less than twenty minutes or more than about three minutes probably will be tough. If you dont believe me, just try it. Squid absorbs water quickly from marinades and sauces. Thus it can be prepared rapidly and still acquire all the flavoring of its accompaniments. Marinades do help the flavor of squid, but only up to a point. Squid should never be marinated too long. Half an hour is probably the optimum time. After that, the meat starts to soften and may even take on a bitter taste if lemon or vinegar is used. Squid, like any seafood, is fragile. It should be refrigerated until just before use to keep it as fresh as possible. The dark ink of the squid is its means of defense. It shoots it at intruders who venture too close, creating an obscuring cloud behind which the squid makes a quick getaway. The ink itself is a salty, black liquid which makes an excellent flavoring for sauces. It is, not surprisingly, water soluble. Dont worry if you get ink on your hands or clothes. It washes right out." From "The International Squid Cookbook" by Isaac Cronin, Aris Books, Berkeley, Ca. 1981 ISBN 0-915572-61-3 Posted by Stephen Ceideberg; February 22 1993 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
BigOven Pro required
Eat healthier with nutrition info.
Calories, carbs, protein, sodium, fiber and more - easily calculate from any recipe.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.