When I learned to cook, I was sure that all products are the same. If it says “fish,” it makes no difference whether the fish is white or red. If it is written - meat, for example, veal, or pork, then the main thing is that it should be veal or pork, but which part does not matter.
Well, I also made many stupid mistakes.
Now I have already learned that red fish and white fish are two "ba-a-a-alshie" differences both in structure and in taste, and meat - it can be different.
But no, no, and I'm molding... disgusting. Now I will teach you this too!
The main thing that needs to be done in order to prepare an inedible brew is to forget that you are going to cook.
It's so important to forget. Remember fifteen minutes before the time is right and... In general, toss everything into pots and pans almost straight from the refrigerator. The result is something and not that.
Because oddly enough, the taste is best revealed in products that went for heat treatment, having room temperature, preferably not only on the surface.
I suspect it has something to do with "culinary chemistry", sugar caramelization, protein coagulation and other obscure processes, who make something delicious from a simple slice of meat, but since chemistry is a complete ignoramus, you cannot decompose will succeed.
However... let's take the same squid. If he is not cold (that is, not from the refrigerator) for three minutes behind the eyes and ears for cooking enough, then the squid, in the middle of the ice (or even cold), will heat up on the surface during this time, and all.
If you cook it longer, the surface will become rubbery.
If you remove it from the pan, grill, frying pan, then it will not have time to cook - there is not enough heat from the surface to warm up the middle. The protein in it will become too hard on the outside, and to restore its softness, the squid will have to be boiled (stewed) very long, until the destruction of these tightly coiled protein chains (or spirals, as is correct are called).
The same thing happens with most types of meat and fish, with those where the fibers are not so tough that initially they must be exclusively “destroyed”.
And vegetables are fried, for example, those that have room temperature are much better, and chilled vegetables stubbornly give juice flowing from somewhere inside a piece, and frying turns into hell.
Such is the observation.
Have you noticed?