But who has not tried, they do not understand me))
I always cooked squid for no more than two minutes. And I always got them soft and tasty.
But one day I just forgot about them. In 10 minutes it was some kind of "rubber" carcasses. We could not eat them - we just gave them to the cat (by the way, she was glad 😊).
Recently I learned that you can cook squid for a long time. Namely - 40 minutes! I was surprised. But I decided to try. And compare.
First, of course, the squid needs to be peeled. To do this, I pour cold water into one bowl and put ice in it. And in the second bowl, pour boiling water over the squid.
After 30 seconds, I put the squid in ice water. And after a few more seconds you can clean it. The top film comes off easily. I also shoot thin films - this makes the squid softer (but you don't have to).
I dip the peeled squid in boiling water and cook for either 2 or 40 minutes. I cooked it this way and that (of course, in salted water with pepper and bay leaf). And she compared.
In the first case, the squids are soft. But those that were cooked for a long time seemed to me even more tender (in the video, by the way, see two more simple and delicious salads with squid).
And I liked the taste more those that I cooked for 40 minutes (they also smell much "tastier").
In general, I decided that I would still cook the squid for 2 minutes (because the difference in the salad, for example, is not too noticeable). But if suddenly I ever forget them on the stove, I will cook for a long time so that they become soft again. At the same time, the taste does not suffer, but, as I said, on the contrary - they will only be tastier))
A chef friend of mine said that in their dining room they have been using the second, "long" method of cooking for a long time.
How do you cook squid? Have you tried boiling for 40 minutes?