Cooking with Squid....

[-Slim-]

Folks several questions for ya...Perhaps this a squid expert amongst us....If so, tis time for the real squid expert to stand up..to stand up..to stand up...

1. How do you clean a squid and what parts do you use?

2. When you cook the legs, they squirm around like worms, why is this? Are the nerves still somehow alive or is it because the muscles firm up with the heat?

3. Squid is not to be cooked much cause it hardens but this one was hardly on the heat and got hard as hell......why?

4. Clean squid at the supermarket is white. After I cleaned mine it remained pinkish purplish.....why?

Thanks alot

Slimbo.

 

[jeffksu]

slim...am no squid expert for sure but it sounds like you better throw that shit out and run for the hills...i don't think the color is right and the damn stuff may be still alive and then you'll have squid all over the freaking house...do it now...jeffksu

 

[sandmanfromlv]

Cleaning Squid</FONT> Pull gently on the tentacles to separate them from the hood; most of the intestines will pull out as well. Cut off the tentacles below the eyes and reserve. Pull out long plastic like "quill" and discard it and the intestines. Rinse out the hoods and, if desired, pull off the purple skin with your fingers or a paper towel. Slice body into 1/4-inch rings. Set rings aside with the tentacles until needed

 

[sandmanfromlv]

HAMADA, Shimane -- Three crewmembers found dead on a South Korean freighter that washed ashore in Shimane Prefecture on Sunday may have died after inhaling toxic gas generated from rotten squid organs, local Japan Coast Guard (JCG) officials said.

The Hamada Coast Guard Office is questioning the captain of the freighter who survived.

The vessel left a South Korean port last Saturday on a trial operation and ended up running into a breakwater in a fishing port in Ota, Shimane Prefecture, on Sunday, after apparently drifting into the Sea of Japan, according to JCG officials.

 

[sandmanfromlv]

Squid or Calamari
How to buy, to store, to prepare...

​

<HR width=500 SIZE=1>

To Buy
Sold whole, in tubes or ring form. Some rings are already breadcrumbed and are usually purchased frozen in kilo portions. For whole squid and calamari, look for firm flesh, head and tentacles intact, and a pleasant fresh smell. If skin is difficult to remove, this indicates that the squid is not fresh. Fresh tubes or rings should be white and without any brown markings.

To Store
Clean and gut before storing. Wrap in plastic wrap or store in an airtight container. Keeps up to 3 days in the refrigerator or you can freeze for up to 3 months providing your freezer operates at -18°C.

To Prepare
Firmly but gently grasp the squid with one hand and with the other reach inside the body and pull the head and tentacles away.

Draw out the 'quill' (transparent cartilage) inside the body. Discard.

Grasp the body with one hand and with the other (fingers dipped in salt to aid gripping) pull flaps away and remove skin. Wash thoroughly..

Flaps trimmed and cut into strips or left whole. Tentacles left whole or cut.

Edible parts of squid: Body - may be left whole, for stuffing, or cut into rings or slices.

To Cook

• As with Octopus, Squid/Calamari should be cooked quickly over high heat, otherwise slowly simmered.
• The ink is used for darkening sauces and colouring pasta.
• The most common and popular method of serving squid/calamari is deep fried in rings. They are best served with tartare sauce, herb mayonnaise or even chilli jam.
• Squid or calamari can also be cut into flat pieces and scored on the inside, coated in sea salt and cracked black pepper then seared very quickly over high heat on a barbecue or chargrill. It can also be marinated beforehand.
• Whole tubes are also a very versatile and presentable method of preparing squid and calamari. They can be filled with a mixture of rice, breadcrumbs, fresh herbs and seasonings, or even other seafood, then either poached or baked in a court bouillon or tomato-based sauce.

 

[wilheim]

Moved to Rubber Room - sorry Slim, I have to draw the off topic line somewhere. Cooking squid, however honorable, is a bit to far off topic. Hopefully the RR denizens will have some postive squid cooking feedback for you....




wil.:toast:

 

[kidslick]

slim...am no squid expert for sure but it sounds like you better throw that shit out and run for the hills...i don't think the color is right and the damn stuff may be still alive and then you'll have squid all over the freaking house...do it now...jeffksu

lol lmfao too funny

 

[Dawoofdaddy]

Bucsfan and Slim are the most valuable posters at this site.

I know nothing about squid to help ya, but I often eat it at the local Chinese buffet.

:drink:

 

[-Slim-]

hmmmm.....

I ended up throwing away the squid.....it sucked.

I got rubber roomed LOL

 

[johnskelington]

I hate cooking with squid................far too many hands........sours the dough.

 

[Tulsa]

I hate cooking with squid................far too many hands........sours the dough.

LOL! Those damn squid...they're pretty pushy, too. tulsa

 

[DimeBag]

Where did this thread start?


Dime

 

[Tulsa]

offshore forum