My husband says that he has never tasted calamari tastier. I immediately cook 2 kilograms, but we do not have enough for a long time. A very tasty appetizer, but easy to cook. In the store, such a squid snack is expensive, but we have a very budgetary one.
Curious fact about squid (did you know?): 🤓
Squid have blue blood, their oxygen is carried by copper, not iron. That's why the color is so :) And squids can weigh up to 500 kg.
Greetings to all readers of my channel! My name is Christina and I am very glad to see you on my culinary channel.
✅ If you love squid, be sure to cook them this way, you will be delighted with the taste and ease of preparation of this appetizer. Recently, I have been buying squid often and a lot. It's all for a snack like that, mmm ...
Another plus - such squids can be cooked for future use, they will be perfectly stored for half a year, but here, however, they are eaten in a few days.
Let's cook already!
I cook immediately 2 kilograms of squid (this is the weight after defrosting, without liquid).
I will leave the exact list of products in the first fixed comment (for your convenience). I will write how to store such squids at the end of the article.Squids can be bought the cheapest. This time I got into the action and took 220 rubles per kilogram of already peeled squid. As it turned out at home, this is a fillet of a large squid. This is the first time I've seen this, but I really liked it! Convenient and almost no waste. I have a squid with such long stripes.
Squids need to be poured with boiling water for 15 seconds (if you have ordinary small squids) and 25 seconds (if you have such a large squid like mine), and then immediately into cold water (so that the squid stops "cooking" and then does not hard).
I shoot film from one side. If you have ordinary squids, then they need to be cleaned and chord removed.
We need to salt the squids now. I make a saline solution: for 1 liter of hot water 200 grams of salt, I also add 0.5 tsp. l. nitrite salt (optional). But, I still worry, because the squids are not completely cooked, and the nitrite salt will not allow any bacteria to develop. So I add.
I stir the salt in water and let the solution cool to a lukewarm state.
In the meantime, I'll take care of the squid. I cut them thinly.
You can choose any thickness - the thickness will affect the cooking time.
I got it like this:
As the saline solution has cooled, I dip the squids into it for 3-5 minutes. No longer needed! Otherwise it will be very salty.
Then I put the squid in a colander and let the water drain. You do not need to rinse the squid.
📢 You can cook both in the oven and in the dryer. I'll be in the dryer.
I spread the squid so that the pieces do not touch each other.
I cook at a temperature of 60 degrees for about 5-6 hours. It all depends on the power of the dryer and the thickness of the squid.
📢 If you cook in the oven, then you need to do this: put baking paper on a baking sheet (only good, high-quality and tested so that nothing will stick later). I spread the squid. Turn on the oven at 60 degrees and open it slightly. We also cook for about 5 hours (take a look).
How the squid changed color and became hard. Ready.
You can try a piece and see if this state is enough or even dry it out.
Squids become amber and transparent. Hence the name "Amber" appetizer. Delicious appetizer for the movie! My husband just eats during the day, he loves it very much and there is a lot of protein here.
How do you like this idea of cooking squid? You can store these squid in a container with a closed lid or in a glass jar. I will be glad to your likes, comments! subscribe to the channel "CULINARY MIX".😘