When cooking squid, one problem often occurs: the meat becomes tough.
This state is called "rubber". But the most important thing about squid is its tenderness and ability to melt in your mouth. But how can you achieve this when cooking at home? Fortunately, you won't have to learn the science of cooking squid from a chef.
It is enough to learn how to cook it correctly.
Why does meat turn out tough? This happens when it is overcooked. When preparing this product, it is not even a matter of minutes, but seconds. Therefore, it is important to stop the heat treatment in time.
There are two ways to get delicious, tender squid.
Method one: on the stove
In this method, the squid is boiled in salted hot water. The water needs to be salted and brought to a boil. Reduce the heat to medium and put the squid in it. Keep it in the hot water for 20-25 seconds. It is important that it does not boil. Therefore, not much water is taken. If one squid is thrown into a liter of boiling water, the boiling will not stop. The meat should fit in the water, but not float in it.
Note: the meat is considered ready when it turns white.
When 20 seconds have passed, the squid should be removed from the hot water, placed in a colander and doused with cold water.
The water for cooking should be well salted so that the meat has time to absorb enough salt in a short time. Take about 0.5 tbsp. per 1 liter of water. Or 1 tsp. per 0.5 liters of water.
You can also add spices – garlic, black pepper, bay leaf.
Method two: pouring boiling water
If you can't cook it properly over a fire, you can try pouring boiling water over it. You need to place the squid in a deep bowl and pour boiling water over it three times. Pour it over, hold it for 40-60 seconds, drain the water. Repeat 3 times.
What else do you need to know?
1. Choose uncleaned squid, as chemical methods are often used for cleaning.
2. Far Eastern squid is considered the most delicious and tender.
3. Defrost the product in the refrigerator. If there is absolutely no time, you can defrost it in cold water. But under no circumstances should you defrost it in a warm place, as this will negatively affect the taste.
4. Before cooking, make sure that there is no film or chitinous plate left on the meat.
5. To make the film easier to remove, pour boiling water over the squid and immediately place it in ice water.
If you buy unpeeled squid, remember two things: the skin can be any color (depending on where it lives), and the meat underneath should be a light cream color. If it's yellowish or purple, it means the squid has been frozen and defrosted multiple times.
