Do you like squid salads? But you doubt how to cook it and whether it should be done at all? I have a couple of secrets to share with you.
So, to prevent your squid from turning out like "rubber", take note of these tips. Many of them, by the way, are from the chef of a famous restaurant.
It is interesting that salads and snacks with squid are especially loved by men. But women, too, will never give up this delicious product, right? The main thing is to prepare the squid correctly.
And here many housewives often complain that boiling it is a big problem. For some reason, boiled squid turns out to be very tough, like rubber.
Yes, and the taste of such a salad with squid, to put it mildly, "for an amateur."
It is difficult to rectify the situation. But knowing the rules for preparing this delicate product, nothing will have to be corrected.
Secret # 1 - buying
You need to be able to choose the right squid in the store. The choice is the most important point. Many do not even know that small squids are very tender, in them an invisible film is boiled and remains in boiled water. You don't even need to clean them. But they have a size, yes... too small.
We often sell squids already peeled and in ice glaze.
And you try to take unpeeled! They are much tastier. And an important point: it is easy to determine whether they are fresh by the red skin.
Squids are always sold frozen with us, so you must defrost squid in a bowl of cold water, and not in the refrigerator.
Secret # 2 - cleaning
Squid, like any other product, must be washed and cleaned before cooking. This is always done before cooking.
How to clean a squid? Pour boiling water over it to remove red skin, or pour in a bowl for 2-3 minutes. And immediately transfer to another dish with ice water.
It's okay that pieces of this peel will end up in food, but for a full taste of the squid, you should get rid of the entire film.
Do not forget that the squid has a film on the outside and inside, which means that everything must be removed.
The squid is fairly easy to clean with a knife or by hand. And you shouldn't also leave the cartilage and notochord.
Secret number 3 - cooking (cooking)
In fact, squid is not boiled at all. Most squid species have thin and delicate flesh. Therefore, it only takes a few minutes to cook. And even seconds!
For a standard carcass with a length of 15-25 cm, after cleaning and immersion in water from the moment the fire is turned on, 2 or 5 minutes of boiling is sufficient.
Some people count down 1-2 minutes after boiling and take out the product. But professionals have a different opinion.
For salads in restaurants, squid is prepared in two ways:
1. Squids, peeled from the film, are dipped into boiling water. Hold for exactly 3 minutes, then remove the squid with a slotted spoon and cool. Some people advise leaving it warm in the broth to cool in it and stay juicy.
2. The second way is easier. It is just there without cooking. Pour boiling water over the peeled squid. Leave the small one for 30 seconds, and the large one for 2 minutes. Then drain the water and pour in a fresh portion of boiling water. The time is now in both cases 30 seconds.
Drain again and pour in boiling water a third time for 30 seconds. Or do not fill. The small one is definitely ready.
Remove the squid with a slotted spoon and transfer to very cold water. Delicious, delicate squid in your hands!
This is actually all the secrets. But there were some nuances.
For example, no salt! From it, the squid shrinks and, as it were, dries out. Which is bad for a salad, as it will be difficult to chew, like gum.
And further! Cold boiled squid is well cut into thin strips. But in order to preserve its juiciness, you should immediately apply the squid in a salad or appetizer, mixing them with other ingredients.
That's all. Good luck to you!
Bon Appetit!
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