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beegees2
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Posted: Sat Feb 23rd, 2008 02:58 am |
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well, I hope I don't sound naive, but my hubby, and some of his fishing buddies, caught a whole mess of squid. They realized its value as bait but also were intrigued by its dense pure white meat. We were hard pressed to find any information about squid or calamari; either catching, or cleaning, or preparing for cooking and eating. I think they can be quite versatile and wonderful eating. We did serve them up quickly deepfried, coated, and dipped. We also cooked them up in a curry sauce. I think they would be delicious in a garlic, tomato sauce over pasta. Any ideas out there? I know squid is not a popular subject with you macho fishermen.
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bahiatrader
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Posted: Sat Feb 23rd, 2008 01:31 pm |
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| I like to keep things simple. Sauteed with a little garlic, ginger, salt and pepper to taste, and voila! It's pretty hard to beat that way, macho or not.
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fishinmagishin
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Posted: Sat Feb 23rd, 2008 02:19 pm |
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| You are supposed to cook it??
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Divecoz
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Posted: Sat Feb 23rd, 2008 05:34 pm |
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fishinmagishin wrote: You are supposed to cook it??
Well ya can . . .hahahahaa
I prefer mine sauteed in Dark Balsamic Vinegar. Just remember much like Conch unless you want to repair your shoe with it its in and out of the pan/fire very quickly.
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bahiatrader
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Posted: Sat Feb 23rd, 2008 07:50 pm |
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| I concur with Divecoz on cooking it quickly. I like to use a high heat with olive oil, or bacon grease if I have it (pork fat rules!). I actually stir-fry it in a wok or non-stick sauce pan. Sautee is just one of those fancy French words that I use to make it sound like I know what I'm doing, which is sometimes questionable. I like fried squid.
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repsilon
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Posted: Sat Feb 23rd, 2008 10:05 pm |
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| What is the tenderizing trick? I have heard to soak it in milk and water overnight. I have also heard to boil it with sugar in the water. There are some tricks to cleaning it correctly too.
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bahiatrader
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Posted: Sat Feb 23rd, 2008 10:59 pm |
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| Just cook it quickly with high heat in small potions so the cooking surface stays hot. I tried cooking a large amount for a group of people once, and it came out pretty chewy. Ugh! Hot and fast.
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marti gras
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Posted: Sat Feb 23rd, 2008 11:18 pm |
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| The best & quickest way is soak in milk for 1 hour then deep fry
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Catch-22
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Posted: Sun Feb 24th, 2008 12:20 am |
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Hi I hope this helps.
1) boil in Milk and water for 2 hours
2) Place the Squid on a Piece of wood and beat it with a Meat Cleaver for 2 hours
3) Return the Squid to your husband for Bait
4) Boil the wood for some great soup
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bahiatrader
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Posted: Sun Feb 24th, 2008 12:35 am |
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My wife's favorite recipe!
Regardless whether you soak 'em or tenderize 'em, be sure to cook them hot and fast. If you get a chance, go to a Japanese restaraunt, order calamari, and watch them cook it. Hot and fast. I rest my case.
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marti gras
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Posted: Sun Feb 24th, 2008 03:56 am |
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| DONT USE REDWOOD !!! The toxicity in it is poisonous & redwood doesnt tastes as good as oak
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bahiatrader
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Posted: Sun Feb 24th, 2008 09:05 pm |
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| In answer to your original question beegees2: I looked on the internet and found several recipes using calamari, garlic, and tomato sauce. Not being much of a marinara or tomato sauce fan, I haven't tried it, or my wife and Steve's calamari board soup. I don't like beer and Oreo cookies together, but some do. I like octopus and snails cooked with butter and garlic too... even better with bacon fat. I might have to call the roto-rooter man to clean out my arteries, but I like fried squid.
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beegees2
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Posted: Mon Feb 25th, 2008 01:17 am |
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yes, I agree with all of you except Catch 22, lol. We soaked ours in milk overnight. I don't know what kind of difference that made. We just did it because someone told us too. Now our deepfried ones were a hit with everyone, they were tasty and tender because we did NOT overcook them. but I read on the internet, either cook squid for a few seconds or for over an hour. I experimented and ended up simmering small strips of squid in water, small amount of milk, and butter for about an hour. I kept adding curry powder and salt. It was quite tender after an hour and I then added some thick cream. It got rave reviews and disappeared quickly. the fishing guys said the squid just kept jumping on their hooks that day.
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bahiatrader
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Posted: Mon Feb 25th, 2008 01:44 am |
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| WE GOT THE WORD! Curry cream sauce sounds delicious.
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beegees2
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Posted: Mon Feb 25th, 2008 01:47 am |
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| SORRY, SORRY....hope you try the curry sauce, lol. What do you think the purpose of the milk is?
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bahiatrader
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Posted: Mon Feb 25th, 2008 01:56 am |
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| I have degrees in Chemistry and Biology. I have no idea. There's a supposed sure fire cure for emphyzema that involves putting a drop of degraded Pacific salmon sperm under your tongue every day. I don't know how that works either. Enjoy your calamari. I've got some in the freezer, but it's for fish bait.
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beegees2
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Posted: Mon Feb 25th, 2008 02:45 am |
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| ok, bahiatrader, you're invited over for Calamari, too
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bahiatrader
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Posted: Mon Feb 25th, 2008 02:13 pm |
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| Maybe the soaking calamari in milk idea would be a good topic for TV's "Mythbusters" show, but who really cares? Certainly not Steve or my wife. Calamari, octopus or escargot, I think mollusk lovers in general are a minority. That leaves more for us epicurean connoisseurs.
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marti gras
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Posted: Mon Feb 25th, 2008 11:52 pm |
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beegees2 wrote: SORRY, SORRY....hope you try the curry sauce, lol. What do you think the purpose of the milk is?
The milk (lactose acids tenderise the meat in stead of beating the piss out of it)
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bahiatrader
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Posted: Tue Feb 26th, 2008 01:05 am |
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| Fresh milk contains about 0.002% lactic acid. That's about 2 parts per 100,000. sour milk can have 0.12% lactic acid up to 0.20% or up to two parts per 1,000 maximum. Lactic acid will degrade collagen. I think that's one for the MythBusters. I'm not about to ruin good calamari with rotten milk.
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