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November 28, 2008
Friday Squid Blogging: Cooking a Humboldt Squid
I thought that large squid were too chewy and not very tasty, but this person cooked a 30-pound Humboldt squid.
Posted on November 28, 2008 at 4:09 PM
• 9 Comments
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Large octopuses present the same challenge, and are a speciality in Galicia, Spain. The key to their not being excessively chewy is a lot of cooking time: at the very least 2-3 hours.
What interested me what that this guy didn't cut the squid into smallish pieces; I tend to chop them up into max. 5cm bits.
Besides the tomatoes, some potatoes done slowly in the sauce with the beast itself can be delicious.
Well, the guy's site title indicates he specializes in, umm, "non-mainstream" recipes.
(Though not so nasty as the "grosstroll" who posted above me -- I hope you'll nuke that comment, and the "embryu[sic] soup", too).
I agree with David.
On that track, what can be done for the security of blog comment sections? (What may "security" mean in this context?)
Oops, sorry. I forgot we were taking friday off security. Professional deformation. :-p
"Too chewy and not very tasty" -- a description of any squid, including various Chinese dishes and calamari, as far as I'm concerned.
Sorry, but to me squid (as food) has always seemed to be a product of Goodyear et al.
CAVEAT EMPTOR! NOT KOSHER!!! ;)
Actually, tough cephalopods can be rendered soft and tasty. Check out Rick Bayless' amazing series of (mexican) cook books. He has an awesome recipe from Veracruz that involves boiling squid into a stock, the leftover squid parts are nice and soft. I don't have the book handy and its been years since I made the dish, otherwise i would provide the recipe here.
You might want to also check out this recipe:
Note that the squid should be "scored", which will make it easier to eat.
"Offal Good" is a fantastic name for a website. Best evar.
No matter what size the squid is, the secret is not to exceed temperatures of about 80 degrees celsius. Keep a healthy distance to the boiling point of water and make sure the proteins denaturate but the water stays in the meat. This makes sure that the result does not taste like rubber afterwards.
Good read on kitchen chemistry:
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