Our family loves squid very much, we often prepare salads with this delicacy and sometimes stuff them with rice and vegetables for the holiday.
But in order to cook juicy squid, and not rubbery, you need to know some of the nuances of its preparation.
For them we will go to the chef of a well-known restaurant in Russia. We will not name the names, but we will write down the advice and save it.
Secret number 1 - choose the right one
The most important and very serious point is to choose a quality squid. Often they are already frozen in our country and it can be extremely difficult to examine it. But...
Remember that small squids are very tender, in them the invisible film will either boil down completely or remain in the broth.
Peeled in ice glaze - this is how the squid appears on our counters.
And you try to find and buy unpeeled squid. They are much tastier and if they are with red skin, then you have come across the freshest.
And further! Defrost squid only in a bowl of cold water, not in the refrigerator.
Secret # 2 - cleaning
Squid is always cleaned before boiling. Remember this rule!
For this thawed squid must be doused with boiling water in order to remove the red skin and immediately transfer it to a bowl of very cold water.
Not all and not always the red skin is completely removed, so there is no need to peel the poor squid to meat.
It's okay if pieces of this peel get caught in your food.
However, experts and chefs advise to try to get rid of all the skin and film to fully experience the taste of the squid.
Important! Do not forget that the squid has a film from the outside and from the inside, and all this must be removed.
Squids are easy to peel with a long knife or with your fingers. And remember about cartilage and notochord.
Secret number 3 - cooking
And now the most important secret is how to cook?
Squid is a product with very thin and delicate flesh. From here it is very difficult and obvious that it is necessary to be careful, it must be cooked so as not to make it like the sole of a rubber boot without taste and smell.
Remember that we cook the squid for only a few minutes.
A standard carcass 15-25 cm long after cleaning and immersion in water from the moment the fire is turned on, it is enough to cook for exactly 2 or 5 minutes.
Some housewives are sure that it is necessary to cook even less and count down 1-2 minutes after boiling the squid and immediately take it out of the boiling water.
Professional chefs have a different opinion. For salads, squid in restaurant kitchens is cooked in two ways.
Method one:
1. Dip the squid, peeled from the film, into boiling water for exactly 3 minutes, then remove the squid with a slotted spoon and cool. You can leave the squid in the broth to cool and keep it juicy.
Method two:
2. Pour boiling water over the peeled squid for 2 minutes, then drain the water and pour in a fresh portion of boiling water. Drain again and pour in boiling water for the third time, but only for 30 seconds.
Remove the finished squid from the water with a slotted spoon and immediately transfer it to very cold water.
That's all! The squid is ready!
Rules:
No salt, the squid shrinks from it and seems to dry out. Which is bad for a salad, as it will be difficult to chew and not tasty.
Chilled boiled squid is perfectly cut into thin strips, but in order to preserve its juiciness, squid is immediately used in dishes. For example, in salads, mixed with other ingredients or mayonnaise.
That's all!
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