Squid is a relatively inexpensive seafood product that is widely used in the preparation of salads, appetizers and a number of main dishes.
The main "complaint" against them is that they are impossible to chew.
Many housewives find seafood more like rubber. If cooked correctly, such defects should not occur.
How to properly prepare the product
Correct choice
The most delicious are fresh squids that have not been frozen. But people living far from the seas and oceans can only dream of such luxury.
Therefore, it is worth knowing that it is better to buy carcasses whole and unpeeled. In this case, it will be much easier to ensure the proper consistency and pleasant taste.
Forget about boiling water
Before you start cooking, it is important to clean the seafood thoroughly. To make the task easier, housewives often resort to boiling water.
This is a grave mistake.
It is precisely as a result of this action that the squid may turn out rubbery. Therefore, defrost the carcass and start cleaning, ignoring the difficulties that arise.
Cooking technique
It is important to observe a number of conditions to ensure that the squid is of good quality. It is worth noting the proportions right away: for half a kilo of seafood, take at least two liters of water.
The liquid is salted immediately and brought to a boil. Then we put the squid in the water and cook for exactly two minutes over active heat.
If you do everything right, you can forget about rubber squids.
