The Squid Ink Smells Of Truffles

Video: The Squid Ink Smells Of Truffles

Video: The Squid Ink Smells Of Truffles
Video: 3 Ways To Cook Squid Ink Pasta (Butter Crab, Squid Adobo, Malunggay Pesto) with Erwan Heussaff 2024, November
The Squid Ink Smells Of Truffles
The Squid Ink Smells Of Truffles
Anonim

Squid has been a favorite food of mankind for many centuries. Unlike shrimp, squid is eaten almost entirely. Their tentacles, bodies, fins, and even the black ink-like liquid they use to chase their enemies become food.

The only thing that is not used are the eyes and the nose, which looks like a beak. When the squid is cleaned, this is done very carefully so as not to tear the bag full of "ink" liquid. It is best if you buy pre-cleaned squid.

It does not taste like fish, and its flesh is more like lobster. It goes well with any product and is ideal for dishes and salads, as well as soups. During Lent, some people eat squid because they are neither fish nor meat.

The meat itself is very tender and must be cooked very carefully. Its protein has such a structure that if it is boiled for more than three minutes, the meat protein hardens, and if it is boiled for more than half an hour, the protein softens again. Unfortunately, during long cooking, the volume of squid is reduced by more than half.

Its ink is used for sauce. It paints the dish black and gives it a taste that is similar to that of truffles. Very tasty dried squid, which are an ideal appetizer for all kinds of drinks.

To properly cook squid for salad, boil water in a small saucepan, add salt, bay leaf and black peppercorns. Release the squid one by one. After releasing the first one, slowly count to ten and remove with a slotted spoon. Wait for the water to boil again and release the next squid.

You can not boil squid for salad at all, but process them as follows: thawed raw squid, well cleaned, pour boiling water. After a minute the water is drained and the squid is watered with vinegar. They are then ready to be added to any salad whole or sliced.

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