Friday Squid Blogging: Squid Sous Vide

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We learned to cook squid sous vide at 59°C when we were at Atelier in Canada. The cooking time and temperature we picked up produce squid which is meaty, juicy and rich in texture. Here we marinated the squid with mango pickle and then cooked them for three hours at 59°C. Then we cooled them down in an ice bath. Once cooled, we were able to score them and then sear them in olive oil. When the squid was good and brown we added butter to the pan, let it foam, and basted the squid. Then we removed the squid from the pan and added cabbage leaves to saute them in the juices. When the cabbage was blistered we dressed the squid and cabbage with fresh lemon juice. To bring the dish together we added a few spoonfuls of grilled yogurt.

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Posted on May 13, 2011 at 4:54 PM • 18 Comments

Comments

tommy • May 13, 2011 10:32 PM

I’m somehow reminded of the old recipe for barracuda:

1) Preheat oven to 350F (177C)
2) Place an asphalt roofing shingle on a baking pan, then place barracuda on shingle.
3) Baste ‘cuda generously with olive oil, then season to taste with salt, pepper, and garlic.
4) Bake 45 minutes.
5) Throw out barracuda and eat the roofing shingle.

tommy • May 13, 2011 10:55 PM

@ Matt Simmons:

At least one of the authors appears to be not a native speaker of English. Probably would have been clearer had the entire paragraph been reprinted. What was left off at the end:

“(Even though this batch of grilled yogurt was lamb infused it worked quite well with the squid. Though in the future we may make grilled fennel yogurt.)”

I take that to mean that grilled lamb was mixed into the yogurt, though they might also try grilling some fennel and mixing that into the yogurt.

@ MODERATOR:

Not sure if you follow threads more than X days old, or if the word “moderator” is an auto-flag for your attention, but just to be on the safe side, a note here that someone used the technique of a three-day-old, apparently-closed topic to triple-spam it, though I left word there also:

http://www.schneier.com/blog/archives/2011/05/medieval_tally.html#comments

Moderator • May 14, 2011 2:55 AM

I review comments on the blog in chronological order, regardless of what thread they’re in. So I do see spam on old threads. If there’s a comment pointing out the spam, I don’t actually see that until after.

Moderator • May 14, 2011 8:30 PM

It’s usually not necessary. The major exception that comes to mind is an especially insidious kind of spam I’ve started to see lately: a bot — or maybe it’s an underpaid human who doesn’t speak English, who knows — will find a post on Reddit or some other site that links to Bruce, take a comment from there, follow the link and repost it. Sometimes it’s obvious that the comment comes from the middle of a conversation that’s not actually happening here, which is how I even know this happens. But if they get lucky and copy a comment that stands on its own, it would be very hard to detect. So if anyone spots a comment copied from somewhere else, I’d be grateful if you’d post a heads up.

Jason • May 14, 2011 9:35 PM

Hey, Bruce, we all have our hobbies/obsessions…just wondering…why are you so obsessed with squid?

Clive Robinson • May 15, 2011 6:40 AM

@ Matt, tommy,

With regards “grilled yogurt” the word that may be wrong is “grilled”, the author might have ment “baked”.

From Greece to the other side of India there is a basic dish of leg of lamb slow baked in a crust of yogurt which has a myriad of regional variations in spices and baking methods. However what they do have in common is the very very slow cooking time (basicaly over night) at a very low temprature.

I suspect that this squid dish was loosely based on this baking method.

Mike • May 15, 2011 3:23 PM

The thing about it is Jason, is he never even discusses the squid posts. I have read this blog for years and I don’t think I have ever even heard him acknowledged the squid posts.

Jason • May 16, 2011 12:18 AM

@Mike

I see…I’ve only been reading it for like a year or so…

I guess we all have our own little infatuations with things, I think robots (especially autonomous ones) are really cool lol

AC2 • May 16, 2011 3:16 AM

After all that processing I get the feeling the person eating it wouldn’t know if he was eating squid at all…

Which may be the point of the whole excercise!

Kiesel • May 17, 2011 3:39 AM

@ Moderator: The post by “Iris” was obviously manually written, but the URL is pure spam.

Laura • May 22, 2011 1:05 AM

I’m not surprised computer security specialists are all gaga about eating squid. Squid represents the tenacious underside of a grasping, groping many-tentacled creature which lurks in dark places. To consume such an animal may seem to impart some of these special qualities to the self-conceived warrior.

Q • August 17, 2011 9:36 PM

Thank you! We make DIY sous vides and have searched far and wide for the perfect squid sous vide recipe.

We’re firing up the deliciousness tomorrow.

Dan • September 15, 2016 6:59 AM

Actually, both authors of the paragraph are completely fluent in English, this was lifted from the Ideas in Food blog, one of the top modernist cooking blogs out there. And yes, “grilled yogurt” is exactly what they meant, and they have posts on the blog explaining how to make it – it’s basically yogurt infused to give it a grilled/charred flavor.

http://blog.ideasinfood.com/ideas_in_food/2011/04/seared-squid.html

and

http://blog.ideasinfood.com/ideas_in_food/2011/04/grilled-yogurt.html

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