Hello, dear readers! Many housewives use squid as the main ingredient dietary dishes. And this is not without reason, because squid meat not only has low calorie content, but is also capable of replenishing the deficiency of nutrients that our body so needs during a diet. However, many of us are disappointed in the taste of this product after preparing it once. The taste of squid meat deteriorates significantly if it is not cooked properly. Therefore, today I want to tell you about how to properly cook squid.
Choosing the right product
Before you start cooking a shellfish, you should choose it correctly. Otherwise, the taste of the dish will be spoiled from the very beginning. And in some cases, a low-quality product can harm your health. To prevent this from happening, you need to remember a step-by-step list consisting of only 3 tips on how to choose fresh frozen squid meat. It's not difficult at all, is it?
- Most stores offer frozen squid meat to customers. The first thing you should pay attention to is whether there is snow on the mollusk. If snow does cover some part of the meat, this product should be discarded. This recommendation is due to the fact that snow indicates that the meat has been re-frozen, which means that such a product is no longer suitable for food!
- Next we need to look at the color of the shellfish skin. It should be pinkish-brown or grey-violet. Such shades indicate the freshness of the product. The meat inside must be white! When I choose squid, I never take peeled shellfish, since without the skin it is almost impossible to determine the quality of the product. Low-quality seafood can be distinguished by yellowish or light gray skin, as well as meat that is not white.
- Last stage of selection quality product is to evaluate its aroma. If the carcass has a strong unpleasant odor, it is better to refuse to buy it.
How to clean?
Before cooking, seafood must be cleaned. This is very easy to do. We will need a deep plate and pre-defrosted squid meat. Cleaning a clam involves removing its skin and internal plates. To remove the skin, just pry it with your fingernail, after which it can be easily removed. Don't believe me? Try it yourself and see for yourself! If any parts of the skin remain, the squid must be scalded with boiling water, and then the curdled film must be removed.
To remove the plates, you need to turn the carcass inside out; the hard parts that appear on the surface must be removed with your fingers. They easily leave the mollusk.
After the shellfish has been cleaned, it should be washed under running water, and then you can start boiling it.
In this five-minute video you can find recommendations for cleaning squid:
Cooking cleaned squid carcasses
Frozen carcasses cannot be cooked, as they will acquire a bitter, unpleasant taste. Therefore, before cooking, the meat should be completely defrosted by transferring it to the refrigerator.
There are 3 recipes for cooking carcasses:
- The first recipe is to add a bay leaf, the taste and aroma of which will instantly absorb the meat. So, 1 liter of water is poured into the pan, to which a couple of bay leaves, a small amount of salt and a few peas of allspice are added. Everything is brought to a boil. The squid carcass is immersed in boiling water and the pan is closed with a lid. After 2.5 minutes, the seafood should be removed from the water. You should not cook this product for more than 3 minutes, as during this time the shellfish will become rubbery.
- 2 liters of salted water are brought to a boil, then 1 kilogram of seafood is added. After the liquid boils, the clam should be cooked for another 30 seconds. Then the fire is turned off, and the carcasses remain in hot water for another 5 minutes.
- To ensure that the squid is not tough and also has a pleasant spicy taste, you should use spices. When cooking shellfish, I recommend choosing spices suitable for cooking seafood. Water with spices dissolved in it is set on active fire. After it boils, shellfish are placed in the liquid for 1-2 minutes. The carcasses are immediately pulled out and cooled.
Cooking unpeeled squid
Sometimes you want to save time and not clean the shellfish in advance, don’t you? In these situations, you can cook unpeeled carcasses.
To cook an unpeeled shellfish, you need:
- Pre-defrost the product.
- Throw the carcass into boiling salted water for 30 minutes. Are you worried that during this time the seafood will become rubbery? Not worth it. Squid protein acquires a “rubbery” character after 10 minutes of cooking, and after 25 minutes it becomes soft again. Therefore, if you suddenly overcook the squid carcasses so that they are soft, they should be kept in boiling water for some more time.
After boiling, the film should be removed and the product can be consumed.
Cooking squid rings
Mostly, housewives buy squid rings for salads. This is very convenient, isn't it? After all, such rings are already peeled and cut. All that remains is to quickly boil them, and the main ingredient for the salad is ready!
So, how many minutes and how should you cook clam rings?
- Salted water is put on fire.
- After the liquid boils, frozen squid rings are dropped into it.
- The pan is immediately removed from the heat, closed with a lid, and the rings simmer inside for another 10 minutes.
- After this time, the seafood is placed in a colander and dried.
Food is food, but many of us think about it. After all, it happens that it’s too much delicious dishes It turns out that it’s very difficult to stop on time.)) I recommend reading about it!
What to do if the rings are overcooked?
To fix this, you need to put the shellfish back to boil. Moreover, the pan must be set on low heat so that the liquid in it barely boils. After the water boils, you need to add rubber pieces into it. They need to be cooked for 30 minutes. It is during this time that the coagulated protein becomes soft, and the seafood returns to its pleasant, delicate texture. However, I want to warn you that after cooking this way, the squid will lose 60% of its volume... but the dish will be saved!
Mini Tips for Losing Weight
Reduce your portions by a third - that's what will help you lose weight! Short and to the point :)
Add more or stop? When this question arises, it’s definitely time to stop eating. This is the body giving you a signal that you will be full soon, otherwise you would not doubt it.
Eleonora Balakireva Pro (916) 5 years ago
Cleaning squid is not a problem. you have already been advised. how to do it. but the big problem is to prepare them. Cut the cleaned squid into strips and fry in butter for no more than 5 minutes.
Otherwise they will become very hard. Bon appetit!
Olga Dubova Guru (2679) 5 years ago
boil, remove, cool and clean, they are very easy to clean.
Alla Avramova Thinker (6595) 5 years ago
To clean the squid quickly and without hassle, put the (frozen!) squid in a bowl and pour boiling water over it. Almost all of the skin-film immediately curls up, and the remaining one is removed very easily.
To do this, immediately drain the boiling water and clean the squid under running water, removing the remaining film with your hand.
Inside the squid, remove the innards and notochord (this is something like a flexible transparent spine). Rinse well.
Cleaned squid can be boiled, fried and grilled. You can marinate and even dry it. You can grind the squid meat in a meat grinder and prepare cutlets.
You can put it in the freezer, store it for more than a month, and cook it at the right time.
Cap Enlightened (46526) 5 years ago
I read like this. I turn hot water into the pan and throw the squid into it. They clean themselves under the pressure of the jet. then if there are 2 bones there, I take them out. and everything is cleaned.
Alexander Enlightened (22152) 5 years ago
Defrost. Place in acidified water. Clean the squid carcasses from the film.
Cut into strips. Place in salted boiling water.
Cook for 1.5 minutes. No more.
Ready.
Second option. Scald the thawed squid carcasses. Remove film.
Slice it. Place in a deep bowl. Scald with boiling water.
Hold for 1 minute. Drain the water and add boiling water again.
Repeat the procedure three times. All is ready.
Season the cooked squid with mayonnaise. Better spicy.
All is ready.
Descended from the moon! Sage (10373) 5 years ago
How economical you are, I’m surprised at YOU!))
Alexander Enlightened (22152) Sometimes I feel like standing at the stove. But rarely.
Usually at the son's request. And thank you for your kind words
Blooming woman Connoisseur (384) 5 years ago
Cleaning is easy under running hot water. and then cook.
Oksana Radchenko Thinker (7827) 5 years ago
Remains of entrails and chitinous plates are removed from the carcasses. The carcasses are immersed in hot water for 3-6 minutes and the skin is removed.
Then rinse, immerse in boiling salted water for 5 minutes and you’re done.
. Student (144) 2 months ago
In general, squids are cooked for no more than 2 minutes.
Squids are extremely healthy and quite cheap, but they appear on our tables quite rarely. The reason is that few of us know how to cook squid so that it is tasty and not rubbery.
Read our tips, and we are sure that squid meat will live on your table for a long time.
Preparatory work
Most often, our stores sell already peeled frozen squid. These are easy to defrost before cooking.
It is better to defrost in the air; in extreme cases, you can put the carcasses in cold water, but under no circumstances in hot water! Defrosting is considered complete when the squid meat can be safely cut.
If you bought unpeeled squid, you will have to sweat, removing the skin from the carcasses and tentacles, removing the entrails and spine. This must be done, otherwise you will ruin the taste of the meat. At the same time, remember: all sorts of “quick methods” for cleaning squid can seriously reduce taste qualities meat (due to the use of boiling water), so it is better to peel the skin “cold”, like with beef liver.
Long, but reliable.
Now you need to boil the water. The water should be salted, and if you like a more piquant taste, you can cook broth from various spices.
How long to cook squid
When figuring out how to properly cook squid, the most controversy surrounds the cooking time. The traditional advice from cookbooks - to cook the squid meat for 3-5 minutes over low heat - does not work: the meat still becomes tough.
Steaming or cooking squid in a saucepan is not so attractive: the cooking time is still too long. The squid protein is designed in such a way that when cooked for about 3 minutes it begins to harden and softens again after half an hour of cooking (while halving in weight).
Therefore, the fastest and the right way Cooking squid is done as follows: the meat is dipped into boiling water (broth), counted to 15 and taken out. Then they boil the water again and lower the next carcass - and so on until the end.
Some craftsmen can answer how long to cook squid even in the microwave - 1 minute at maximum power. It is believed that such meat also does not lose its juiciness.
And some squid lovers do not boil the meat at all, but simply pour boiling water over it, and then sprinkle it with vinegar.
How to cook squid correctly?
Today even a preschooler knows about the nutritional value of seafood. And the fact that such products must be eaten at least once a week is also no secret to anyone.
One of the most popular and affordable seafood today is squid. And the presence, both on everyday and on festive table squid dishes will surprise no one.
But not so long ago, few people had heard of such an exotic product, which means that not all housewives know how to cook them.
First of all, it should be noted that there are several ways to prepare squid. They can be boiled, fried, stuffed, dried, or eaten raw.
Today we’ll talk about how to properly cook squid.
Let's start from the very beginning. How to cook unpeeled squid?
To do this, the squid must be cleaned. This is the most difficult moment in the entire process of boiling squid. We assume that you will not be able to buy live squid, and you will buy frozen squid at the nearest supermarket.
Therefore, first you need to defrost the squid. There is no point in defrosting squid by immersing it in warm water; it is better to take it out of the freezer in advance and let it defrost in the open air.
The cleaning process should begin with the squid skin. If the squid is well thawed, then this process will not cause you any difficulties.
The skin is removed from the squid as if it were a stocking; just pry it off with your fingernail or knife and pull. After this, you clean the insides of the squid and remove the chitinous plates. Rinse the squid carcass inside and out and it is ready for cooking.
We will talk further about how to cook peeled squid.
How to cook squid fillet (carcass)?
Before you cook squid meat, you need to know that the most important task when boiling squid is to prevent overcooking. Otherwise, the meat will be very tough and resemble rubber when eaten. How long does it take to cook squid?
It all depends on the cooking method you choose. We offer you a choice of several ways to properly cook squid.
Method 1. You need to boil water with various spices and herbs. Most often used Bay leaf, salt (required), black and allspice pepper, white pepper, or any others to taste. Place one squid carcass in boiling water in a slotted spoon and remove it after 10 seconds.
Then take the next carcass and lower it into the same water again.
Method 2 or how to cook frozen squid. You can pour all the carcasses into boiling water at once and cook after boiling for 1 minute, then remove the pan from the heat and leave the squid in the water for another 3-4 minutes.
Method 3. You need to boil the water with the spices again. Place defrosted squid carcasses into boiling water. Immediately you need to close the pan with a lid and remove it from the heat.
Do not open the lid for 10 minutes. After this, the squid is ready.
How to cook squid rings?
In principle, there is no difference whether you cook the squid whole, or pre-cut it into rings. However, we note that it is much more convenient to cook a carcass, since it will be quite difficult to remove all the rings from boiling water at the same time, and it is much easier to overcook rings than carcasses. 
How to cook giant squid?
How long to cook squid in a double boiler?
In a double boiler, squids take a little longer to cook than with regular cooking. And if when boiling in water 10-15 seconds is enough, then squid should be kept in a double boiler for about 5 minutes.
HOW TO COOK SQUID
Before cooking squids, they must be properly selected and defrosted.
We decided to write an article How to cook squid based on the fact that we have extensive experience in catching these gastropods, like manually in his childhood, and industrial fishing in his youth. And how to properly cook squid.
You understand, we know firsthand. And on this occasion, our friends and acquaintances often ask us the question of how to cook squid?
This is what good quality squid should look like, properly thawed, cleaned of the insides and outer film.
Since you will never find freshly chilled squid in our stores, but only frozen ones, let’s start with how to choose the right frozen squid.
How to cook squid video from Petr de Cril’on
In most cases, in the fish department of the store you will find already peeled squid carcasses or tentacles. It would seem that all this simplifies the process of preparing these tasty cephalopods.
But the bottom line is that they were processed in the People's Republic of China using chemical fermentation, which has a very negative effect on their taste and nutritional qualities.
This is what fresh squid carcasses look like after defrosting
Squids are selected according to appearance, by smell, by expiration date.
The easiest way to determine the freshness of squid is by smell; it should smell like the fresh smell of the sea, a little reminiscent of the smell of crabs. And if there is no smell at all, this indicates that the squid has been frozen out.
You can eat them, but the taste of such squid leaves much to be desired.
We defrost the squids, as usual, from the freezer to the refrigerator at a temperature of +2-+5 degrees. For better cleaning remove the skin from the squid, defrost it partially for about 2-2.5 hours.
How to clean squid video from Petr de Cril’on
How to properly clean squid photo from Petr de Cril’on
If you bought squid with a head with tentacles, separating them is not difficult. They can be torn out along with their entrails.
And remove the remaining chitinous plates.
We remove chitinous plates and entrails from the squid carcass
If you bought a squid carcass without a head and tentacles, the process of cleaning the squid consists only of removing the insides, chitinous plates and the outer gray-pink skin.
In order to easily and quickly peel the squid, it must not be completely defrosted. With the tip of a knife, you need to pry the skin at the base (where it used to have tentacles) and pull it towards the tail.
It should separate well.
This is how we peel a squid carcass:
If the squid is completely defrosted, or the skin does not come off well, then you need to try to carefully scrape it off with a knife with a rounded tip. You won't be able to cut through a squid carcass with this knife.
Along with the skin, it is advisable to remove the transparent film that covers the squid carcass.
Then we wash the squid very thoroughly under running cold water, trying not to leave films, since during cooking they curl up and remain in the form of pellets on the squid carcass.
This is what a cleaned squid carcass should look like
Many people advise scalding squid carcasses in boiling water before cleaning, then, they say, the skin is very easy to peel. We categorically do not recommend that you do this.
The less heat treatment the squid undergoes during cooking, the more tender its meat.
How to cook squid correctly
Before preparing any squid dish, they must be boiled in a marinade. The following ingredients are required for the marinade:
- Regular cold water 2 liters per 1 kg of squid.
- Table salt 2 tbsp.
- Granulated sugar 3 tbsp.
- Apple vinegar 6% 1.5-2 tbsp.
- Allspice peas 3-5 pcs.
- Bay leaf 1-2 small leaves.
Of course, when cooking squid, you can do without any spices, using only water and salt. But according to our recipe, squid meat acquires a spicy, refined taste.
And they can be consumed as an independent dish.
When the marinade boils, let it boil for about 5 minutes. And then dip the cleaned squid carcasses into the boiling marinade for 1 minute, maximum 2. Do not increase the cooking time under any circumstances! Otherwise, you will get a hard sole instead of the most tender and flavorful squid fillet.
Cooking squid in marinade
The water may not boil. It is already hot enough for the squid to cook.
After time has passed, remove the pan with squid from the heat. And leave the squid in the hot marinade until it cools completely.
How to cook a squid carcass
If you take the squid out and let it air cool, it becomes tough. Even if you don't use all the cooked squid, add it directly to the marinade and put it in the refrigerator.
Squids boiled using the method we propose are ready to eat both as an independent dish and for further use in salads and other dishes.
Carcasses can be cut into pieces of various sizes, carcasses can be stuffed various fillings, fry in batter, and, of course, fry kebabs! And also prepare:
More
How to cook squid?
Squid is a special type of mollusk that contains many useful substances and elements. In our country, squids are classified as delicacies, as their price is quite high.
Therefore, you should know how to cook squid correctly so as not to spoil the expensive product.
Secrets of boiling squid
There are many opinions on how to cook squid fillet. For example, in our article: How to properly cook squid you will find some tips on how to do this.
In this material, we tried to collect the most popular methods that are used by professional chefs around the world.
The most important thing that causes disputes is the properties of the product after cooking. If you cook squid incorrectly, the meat will taste like rubber.
So let's look at how to make squid meat soft and tender. There are several ways to do this.
Methods for preparing squid
Of course, the cooking method will depend on the initial state of the squid. If they are frozen, then they need to be thawed, leaving the unpeeled squid for some time at room temperature.
You can read more about frozen squid in the article: How to cook frozen squid. If the product is fresh, you can immediately begin cooking.
First of all, both frozen and fresh squid should be peeled. To do this, simply pour boiling water over the carcass. Next - preparation:
- the first method is the fastest. It is practiced by Italians. They suggest not cooking the cleaned squid at all, but simply pouring boiling water over it again and holding for one minute. Then you need to drain the water, sprinkle the clams with vinegar or lemon juice and leave to cool;
- the second method is fast. It involves dipping the squid into boiling, peppered, salted water for 10 seconds. After this time, the squid carcass should be caught and washed cold water;
- the third method - a long one - is designed for the fact that you have overcooked your squids and they have become tough. In this case, everything can be corrected by boiling the shellfish for more than 30 minutes over low heat. As a result, the squid will become soft again, although the carcasses will be halved.
Also, the cooking time for squid is described in detail in our article: How long to cook squid.
And if you are wondering what can be done with boiled squid, how to use it for a salad or a hot dish, then you can study our article: How to cook squid. in which you will find several very tasty recipes for cooking squid.
How to cook unpeeled squid. How long does it take to cook a squid carcass?
No. 3. If you missed the moment when you need to remove the squid from the heat, or decided to play it safe, then you should cook the mollusk over low heat for half an hour. Ingredients for potatoes with squid, potatoes - 10 pieces, how to cook potatoes with squid, onion- 1 head, place on a plate, squid - 5 pieces, cook the squid according to the cooking rules, wait until the squid has cooled, peel off the film.
Frozen squid carcasses should be easy to separate from one another and not have a lot of ice “glaze” - this is the trade name for the layer of ice that covers frozen products in order to profit from the fact that water drains from the products during defrosting. For this purpose you should take suitable size a saucepan (depending on the volume of meat you are going to cook), fill it with water and bring it to a boil. Some people boil squid with this film and only then clean it.
After all, squid meat is not such a cheap product. Now the squid is ready for further culinary processing.
The squid salad is ready. Cooking for too long can cause it to become tough.
Cooking squid in a double boiler will take a little longer than in boiling water. Remember this.
Squid can also be stewed, and stewed squid is considered an excellent addition to a vegetable mix. If you overcook the squid, the meat will be tough and rubbery in taste. squids are cooked for 3 minutes. As we wrote above, the length of the common squid is no more than 0.5 m, the length of the mantle is about 20 cm, although in females it can be slightly longer.
If you cook squid according to this recipe, it will turn out very tender and tasty.
How long to cook squid in a double boiler? It is not right. Dip the prepared meat into salted boiling water.
Does it need to be defrosted? How to defrost squid carcasses?
Squid salad: Delicious recipes squid salads. For salads, squid can be boiled either whole or cut into rings; their cooking time depends on this, since the cooking time of the rings needs to be reduced, but special way There is no cooking specifically for salad.
I just turn on the water until the mucus comes off them; it coagulates and is removed without effort; it collects in the sink, in hot water, until then. With this method of cooking, less nutrients will be lost from the carcasses compared to simply boiling them.
Most of us love seafood very much and actively consume it, ordering pizza with seafood, pasta, various sauces, salads and other delicious dishes in cafes.
Method one. Add peppercorns, salt, bay leaf to taste per liter of water.
Tender young ears of corn can be boiled by placing them in the oven. Place the carcasses, wait for the water to boil, and after 30 seconds remove the pan from the heat.
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HOW TO COOK SQUID
Unlike most seafood sold in stores today, squid is the most affordable both in price and in terms of preparation method. At the same time, squids are very healthy, easily combined with various ingredients and quickly absorbed by the body. Squid meat can be eaten separately, or added to salads, fried in batter, or stuffed with various fillings.
The only difficulty faced by people who want to try this delicacy is the length of time it takes to cook the squid. By placing special emphasis on the process of boiling squid, we will protect you from possible failures with this product in the future.
Cooking squid
As a rule, the assortment of fish departments of most stores includes cleaned and frozen squid carcasses. Before boiling, squid purchased in this form only need to be defrosted, preferably in the open air.
If you have to work with unpeeled squid. the time for their preparation will increase slightly. The carcasses and tentacles should be cleared of thin skin, and the spine and entrails should be removed so that they do not spoil the taste of the finished dish.
When removing the skin, it is preferable to use the “cold method”: slowly but surely.
Boil water after salting it. If you want a richer, tangier flavor, use a variety of spices to make the broth.
How long to cook squid
Traditionally, cookbooks advise boiling squid from 3 to 5 minutes over low heat, but in real practice this advice doesn't justify itself. Meat boiled in this way still turns out to be tough.
Steaming squid or boiling it in a saucepan also does not bring the desired result due to high degree thermal exposure.
Based on this, the only the right way The method for boiling squid is this: the meat is immersed in boiled water/broth for 15 seconds and removed. The same steps are repeated with the remaining squid carcasses, each time bringing the water or broth to a boil.
We hope that thanks to our advice, squid will become a frequent guest on your table, and you will be able to fully appreciate their delicate and juicy taste. Prepare squid correctly, and bon appetit!
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Discussions
Tell me, or better yet, explain clearly how to cook squid correctly. I read many places that squid is cooked for exactly three minutes, but unfortunately no one writes anywhere about when exactly these three minutes need to be measured. So, Given: thawed cleaned squid, a pan of water on the stove.
Or maybe put the squid in boiling water, wait for it to boil again, and then time it for three minutes? And what volume of water is optimal for what number of squids?
Oh, I’ve always been interested in this question too))))) I usually put them in boiling water and wait a couple of minutes))))) If you cook longer, they say that the squid will become like rubber, but I haven’t tested it personally)))) I would like to hear the opinion of a specialist in boiling squid))))))
I once threw frozen peeled squid into boiling water, waited three minutes, then cut it into a salad. I had to eat a salad with raw squid. Now I cook only thawed squid, throw it into boiling water, wait for it to boil again and then cook for three minutes.
The squids are definitely not raw! but I don’t know if it’s the *generally accepted* consistency. I’ll definitely try to cook it the way Natalya wrote
How to properly boil squid for salad? First of all, throw away all those stupid books that teach you to cook squid for 3-5 minutes or more. Such advisers should be brought to justice for false information or intentional sabotage.
I am sure that most “non-fans” of squid have tried it prepared in these savage ways.
Take cleaned and defrosted squid. Boil water in a separate saucepan. Add salt, bay leaf, and peppercorns to the water.
Drop the squids into boiling water one at a time. Lower one first.
Count quickly to ten and remove the squid with a slotted spoon. Wait for the water to boil again and lower the next squid. (From Nastya’s website, from the forum that is))
Until recently, I didn’t know how to cook squid; I didn’t even know how to do it. Now I’m almost a pro in this matter))) From personal experience I realized that using already cleaned squid is money down the drain. No matter how you cook them, they will still turn out bland, rubbery and downright tasteless. so we take unpeeled frozen squid. defrost, clean the skin by simply rinsing it under running warm water (what is cleaned, we will remove the rest later), remove the insides. Add squids one at a time into boiling water, salted to taste (I also add peppercorns and bay leaves). the amount of water depends on the number of squids. I always do this by eye, but for the reason that squids should feel free in boiling water. I wait for the water to boil again (usually a couple of minutes), time it for 5-7 minutes, and stir it a couple of times during cooking, because... If you remember, we put the squids, which are not yet completely cleaned, into boiling water. Boiling water causes the remaining skin to shrink and come off easily. All. I drain the water and cool the squid. business for an average of 10 minutes. squids are soft and tender.
I defrost the squids, clean them and throw them into boiling salted water. On average, I cook for one and a half minutes until the squids become a uniform milky white color. Our family loves squid.
In 3 minutes they will become rough, and in 10 seconds they will not be cooked, but simply scalded. Well, this is my opinion)))))
10 recipes with squid
E If earlier squids were a novelty for us and were considered delicacies, now, along with canned ones, you can buy frozen and even live ones, if you try really hard.
Cephalopods are among the most interesting inhabitants of the sea. They are divided into two orders: octopuses and decapods. Decapods include squids and cuttlefish.
In our country, more common squid is caught and eaten. In many countries, other types of squid, as well as cuttlefish and octopus, are also caught in large quantities. Already in ancient Greece and Rome knew how to prepare dishes from cephalopods.
At that time, squid was called winged fish. Squids are truly amazing swimmers.
As a result of periodic contraction of the abdominal muscles, the mantle cavity contracts and water from it is thrown out with great force through the mantle siphon, forming a powerful stream of water directed backwards. Thanks to this satso, the animal (like a rocket) rapidly moves forward.
Sometimes squids jump out of the water and make long jumps in the air.
Squid meat is rich in essential amino acids; body tissues contain many extractive substances that promote the secretion of digestive juices. In terms of protein content, vitamins B6, PP, squid is superior to fish and domestic animal meat. Squid lipids (fats) are rich in essential polyunsaturated fats, which play a significant role in human nutrition.
In addition, squids are rich in valuable minerals such as phosphorus, iron, copper, and iodine. In terms of their content they surpass cow's milk, veal, fish (carp, bream, crucian carp, pike).
Canned squid meat is considered a delicacy in most countries. The squid tastes like lobster meat.
Delicious squid meat is very nutritious. In addition to protein and fat, it contains vitamins Bi, Br, Bia, PP and C, minerals and trace elements iodine, iron, phosphorus, manganese, calcium, as well as extractive substances that promote the secretion of gastric juice and give squid meat. unique taste. Properly and skillfully prepared squid dishes are appetizing, tasty and easy to digest.
And yet, in many countries, especially those located far from fishing areas, squid and other cephalopods are eaten in small quantities.
When cutting a squid, the insides are removed and the head with tentacles is cut off. The abdominal cavity is thoroughly cleaned and the chitinous plates are removed. Then the cut squids are washed in running water.
After the water has drained, the squid is ready to eat. On refrigerated ships, cleaned squid are pressed into briquettes and frozen. Drying squid is not common in our country. The squid mantle should be dried in the sun, with good air circulation.
Dried squid is sold in the form of thin strips resembling vermicelli, packaged in plastic bags or cardboard boxes.
Almost everything in squid is edible. In those countries where [squid] are constantly included in the diet (for example, in China and Japan), even suckers and eyes are eaten after drying them in a frying pan.
They are said to taste like nuts. Squids are eaten raw, dried, fried and pickled.
Squid meat contains a lot of protein, and the extractive substances it contains give culinary products peculiar taste. This dietary meat is rich in microelements, vitamins C and B. Squid meat contains a lot of water and little fat. Marinated squid is good in salads, but it must first be cut into very small pieces.
The squid tastes like lobster meat. Delicious squid meat is very nutritious. In addition to protein and fat, it contains vitamins Bi, Br, Bia, PP and C, minerals and trace elements - iodine, iron, phosphorus, manganese, calcium, as well as extractive substances that promote the secretion of gastric juice and give squid meat a unique taste.
Properly and skillfully prepared squid dishes are appetizing, tasty and easy to digest. When cutting a squid, the insides are removed and the head with tentacles is cut off. The abdominal cavity is thoroughly cleaned and the chitinous plates are removed.
Then the cut [squid] are washed in running water. After the water has drained, the squid is ready to eat.
When preparing squid dishes, you must keep in mind that squid meat resembles egg- the longer you cook or bake it, the tougher, tasteless and less nutritionally valuable it becomes. You need to cook or fry for 3.5-5 minutes.
Squid can be boiled whole or in large pieces of fillet. Place the squid meat in boiling water seasoned with salt. Many dishes are prepared from raw meat squid, i.e. from the fillet and head along with tentacles
A very interesting specimen is on display at the Natural History Museum in London. A 9-meter giant squid appeared here.
This is one of the largest and best-preserved specimens that scientists have ever had. The exact length of the cephalopod is 8 meters 62 centimeters.
He was caught by a trawler off the coast Falkland Islands months ago. Scientists note that catching a giant squid alive is a rare success, since samples of this species are usually found in the stomachs of sperm whales or half-rotten on beaches.
To preserve the sea animal in its original form, the staff had to defrost the squid in several stages, otherwise the thinner tentacle tissues could begin to decompose. To find a suitable storage tank for the exhibit, the scientists contacted the notorious conceptual artist Damien Hirst. His works represent human and animal bodies dissected and preserved with formaldehyde.
The artist's assistants advised the museum to contact a company that makes glass tanks for Hirst's installations.
Squid with rice and vegetables
- 2 squid carcasses
- 1/2 cup rice
- 1 small onion
- 1 clove of garlic
- 6 pitted olives
- 1/2 red sweet pepper
- 1/2 tbsp. spoons of breadcrumbs
- 5 champignons
- 2 tbsp. tablespoons chopped parsley
- ground white pepper
- 50 ml dry white wine
- vegetable oil
Cooking method: Place squid carcasses in boiling salted water for 2 minutes. Drain in a colander, rinse with cold water and clean.
Prepare onions, garlic, peppers and mushrooms. Finely chop and fry in vegetable oil.
Boil the rice (25 minutes). 10 minutes before the end of cooking, add fried vegetables, mushrooms and chopped parsley to the rice. Salt and pepper.
Pour in white wine and simmer for another 57 minutes. Stir in finely chopped olives and breadcrumbs.
Mix the filling. Stuff the squid and fry in vegetable oil.
You can serve the dish with shrimp sauce.
Borscht with squid
- squid 0.5 kg
- beets 500 g
- white cabbage 500 g
- carrots 250 g
- parsley root 100 g
- onion 250 g
- potatoes 400 g
- tomato paste 125 g
- lard 75 g
- sour cream 100 g
- pork lard 50 g
- vinegar 3% 25 g
- garlic 25 g
- parsley
Cooking method: Rinse the squid thoroughly in cold water and boil in salted water at low boil for 3-5 minutes. Cut the boiled squid into cubes and fry with finely chopped lard and onions. Cut the beets, carrots, parsley root, and onions into strips and simmer with the addition of lard, tomato paste and vinegar until tender.
Place shredded meat into boiling water white cabbage, after 10-15 minutes, cut the potatoes into cubes. At the end of cooking, add stewed beets and roots, squid, salt, and sugar.
Season the borscht with crushed garlic, finely chopped herbs, and add sour cream when serving.
Stuffed squids
- 200 g squid
- 2 pcs. Luke
- 50 g champignons
- 40 g rice
- parsley
- for the sauce:
- 7 g flour
- 7 g fat
- 30 ml milk
- 70 ml cream
- 7 g hard cheese
- citric acid
Cooking method: To prepare the sauce, melt the fat, mix with flour, fry lightly without browning, pour in the milk and boil. Grate the cheese on a fine grater or pass through a meat grinder, add to the sauce and stir. Pour in the cream, salt, and add citric acid dissolved in water.
Boil squid in salted water. Drain the water.
Boil the rice. Chop the onion and champignons and simmer in heated fat.
Add rice and finely chopped parsley, stir, season to taste. Stuff squid carcasses with this minced meat.
Pour the sauce over the carcasses and bake in the oven for 10-15 minutes.
Festive squids
- squid 4 carcasses
- zucchini 80 g
- carrots 70 g
- cheese 50 g and 65 g - for sauce
- garlic 35 g
- cream 50 g
- sour cream 50 g
- peeled shrimp 200 g
Cooking method: Wash raw squid carcasses and remove film. Cut the zucchini and carrots into strips, finely chop the garlic. Mix everything thoroughly, add peeled shrimp and grated cheese.
Stuff the squid carcasses with the resulting filling. When the squid is stuffed, use a separate skewer to prick the open end. Before baking, pour the sauce over the stuffed squid carcasses.
Bake in the oven at 160 degrees for no more than 10 minutes. Preparation of the sauce: mix cream with sour cream and add grated cheese. To prevent the squid from being tough, it should not be kept in the oven.
It is necessary to bake squid carcasses with excess moisture.
- 250 g squid
- 2 tbsp. l. finely chopped fresh cucumbers
- 1 onion
- 2 cloves garlic
- 1 tbsp. l. corn starch
- 1 tbsp. l. cognac
- 1/4 cup chicken broth
- 2 tbsp. l. vegetable oil
- salt, herbs to taste
Cooking method: Soak the squid in water for 1 hour, rinse, remove the chord and remove the skin. Cut into pieces 4 cm long and 2 cm wide. Dip into boiling water for 30 seconds.
Fry the squid in hot oil for 1 minute. Add chopped onion, chopped garlic, chopped cucumber, cognac, starch diluted with a small amount of water, broth and salt. Mix well and simmer until the sauce thickens.
When serving, decorate with greens.
Squid pockets
Ingredients:
- 4 whole squid
- 5 onions
- 250-300 g rice
- 6 eggs
- mayonnaise
- hard cheese (any)
- salt pepper
- vegetable oil
Cooking method: Boil the rice, boil the eggs, finely chop the onion. Carefully clean the squids without damaging their integrity.
Place them in boiling water for 3-5 minutes, then carefully remove them and let cool. Meanwhile, fry the chopped onion in vegetable oil. Add boiled rice to it, salt and pepper to taste.
When the mass of rice and onions is well fried, add 4 boiled eggs and simmer for another 5-10 minutes. Beat 2 into the prepared mass raw eggs and, finally, bring to readiness (more squid with mayonnaise and sprinkle with grated cheese, so that the layer of mayonnaise with cheese is 1-1.5 cm thick. Place in a preheated
oven for 15 minutes.
Squid with brisket
- 4 squid carcasses
- 2 onions
- 1-2 large carrots
- 300 g brisket
- tomato puree
- butter
- bouillon
- salt pepper
Cooking method: Clean the squid, onion heads, remove the giblets, legs and rinse thoroughly in cold water. Then finely chop the legs, onions, grate the carrots on a coarse grater, cut the brisket into cubes and, melt the butter in a frying pan, fry everything together.
In almost ready mixture add tomato puree, salt, pepper, mix well and simmer for a few more minutes. When the mixture is ready, fill the squid carcasses with it, place them in a deep frying pan and simmer for 15 minutes in a thick and spicy broth.
Squid kebab
- 450 g squid tentacles
- 2 tbsp. l. thinly sliced hot red chili pepper
- 2 tbsp. l. green cilantro or mint
- 1 tbsp. l. Sahara
- 3 tbsp. l. wine vinegar
- 1 tbsp. l. olive oil
- bunch of green onions
- 1 lime
Cooking method: Mix chili pepper, cilantro or mint, sugar, vinegar, olive oil. Clean the squid, cut into 15-20 cm pieces and marinate in this sauce.
Leave for 1.5 hours. Place the tentacles on 4 skewers. Grill for 3-4 minutes, turning skewers constantly.
Squids should not be overcooked, otherwise they will be tough. Lightly roast the green onions on a wire rack. Warm up the sauce in which the squid was marinated.
Serve shish kebab with baked green onions, halved lime and sauce.
Stuffed squids
- for minced meat:
- 2 tomatoes
- 150 g zucchini
- 1/2 onion
- 1 clove of garlic
- 1 hard-boiled egg
- salt, ground black pepper
- for the sauce:
- 1 large tomato
- 100 g cream 30% fat
- 50 g sour cream
- 1/2 chicken stock cube
- ground black pepper
- 1 clove of garlic
- 1/4 bunch of dill
- for the base:
- 200 g squid
- 200 g fish broth
- vegetable oil for deep frying
- flour for breading
Cooking method: For minced meat, cut tomatoes, zucchini, onions and garlic into cubes and simmer in vegetable oil. Chop the egg and add to the minced meat; salt, pepper, mix.
Boil the squid in broth (put it in boiling water), dry it with a napkin, stuff it, bread it in flour and fry on both sides in a large amount of vegetable oil. To prepare the sauce, fry the garlic in vegetable oil, add sour cream, cream, bouillon cube, ground pepper, diced tomato and simmer for 1 minute.
Place fried squid in the sauce, add dill, garlic and simmer for 2 minutes.
Squid with garlic and cheese
- 0.5 kg squid fillet
- 150 g hard cheese
- 3 boiled eggs
- 2-3 cloves of garlic
- 1/2 cup mayonnaise
- 1 tablespoon dill, parsley or green onions
- 1/4 lemon
Cooking method: Cut the boiled squid into strips. Grate the cheese on a grater with large holes.
Chop the eggs into cubes. Combine squid with cheese, eggs, finely chopped garlic, season with mayonnaise, lemon juice and salt.
When serving, sprinkle the dish with finely chopped herbs.
Reviews about the article:
Ksenia 2016-04-18
I know that eating squid can give you Giardia.
Irina 2016-01-15
By the way, I also once came across a squid riddled with a ball of helminths. The squid was not not fresh. Squids are like squids, only one... with worms.
So this happens to them too. It took a while before I dared to buy them again.
Marina 2014-09-28
I love squid very much, I often cook it. I scald frozen or already thawed squid (stockings) with a baby whale, each separately, let it sit for 1-3 minutes, then peel it off with a knife top layer, and inside, cut into shreds or ribbons, onion half rings and carrots (large grater), sauté in vegetable oil, lay out chopped squid, simmer for 3-5 minutes over low heat, you can add a little salt, add boiled rice to the finished mass, mix. When ready in a plate, you can season it with soy sauce (it contains salt), mayonnaise or ketchup. The longer the squid is cooked, the tougher it is. Bon appetit.
Natalia 2014-07-14
We prepare this salad: cut up boiled squid, crab sticks, shrimp (whole can be used) and the white of 5 boiled eggs (grate on a coarse grater), season with mayonnaise and sprinkle with green onions. Delicious and tender salad!
Anatoly 2014-01-22
Previously, squid was a novelty for us and was considered a delicacy. I was surprised by this phrase. In the USSR you can easily buy squid, crabs and shrimp.
As I remember now, shrimp cost 1 kg - 1 rub. Parents bought it very often.
Paul 2013-09-26
Linen! Where did you find the worms? I've been catching it for thirty years and I've NEVER seen anything like it.
There is simply no place for them in the squid’s body: its skin is too thin. But you can’t eat guts!
Maybe they slipped you some kind of rotten one? In my opinion, squid does not eat any carrion at all. It's not a crab or a fish.
Here he really loves anchovies. Its speed when attacking a fish reaches 70 km/h. When he chases anchovies, they almost jump out onto the shore in schools.
At such speeds, he doesn’t need carrion. This means that the chances of getting infected are low.
The wormiest fish is pollock. In my opinion, he is the record holder for worms. They also happen in perch.
I just haven’t seen it in flounder. But again.
Squid is NOT a FISH. DOES NOT SUFFER from worms.
And about the cooking time. Everything is correct.
Three to five minutes. It's enough. Vladivostok.
Elena 2013-09-19
But I came across a squid that had worms inside and I had a question: is it enough to boil squid 3-5m long? so that the worm larvae die?
Rimma 2013-05-24
The recipes are wonderful.
Pauline 2013-05-09
I decided to get creative, boiled the squid, cut them into strips, cut the crab sticks into half circles, boiled the eggs, cut them into cubes, finely chopped the onion, grated pickles, dill, parsley, salt, mayonnaise or sour cream, whatever you like, you can just use olive oil. It's finger lickin' good.
Bon appetit.
max93 2013-03-06
It’s still unclear whether to cook first and then clean the film or vice versa.?
Svetlana 2013-02-11
Throw squid, cut into strips, washed and peeled, into a frying pan with hot oil and a clove of garlic, for seconds, quickly remove and cool + coarse crab sticks, + pitted olives + green peas + finely chopped lemon (to your taste and the amount of salad) + pickled onions .Bon appetit. I came up with the salad. they do it in Crimean restaurants now)))
Margot 2012-12-30
You also need to remove the film from the squid and steam it for 2-3 minutes. Cool.
Fantasize.
Nina 2012-11-02
clean the carcasses, cut on one side so that they become a sheet, beat lightly, cut into 3 cm squares. If there are 4 carcasses, then take 2 large onions, cut the onion into small squares, heat the vegetable oil in a frying pan, fry the onion until transparent, add the squid, increase the heat to medium, stirring, add 2 large cloves of garlic passed through a press, soy sauce 2-3-4 tablespoons (as you like) as soon as everything is warmed up, turn it off. Everything should take 5-7 minutes. (Without onion frying process)
Alla 2012-10-14
I also cook for no more than 10-15 seconds, then they are soft and tender, and not like boiled galoshes
Olga 2012-06-26
SALAD WITH SQUID. Clean and cook the squid in salted water. water. Cool.
Meanwhile, cut fresh cucumber and bell pepper into strips. Chop the eggs. Combine everything with squid, also cut into strips, and season with mayonnaise.
This salad has a fresh and harmonious taste.
Oksana 2012-04-17
The best side dish for squid is boiled rice or mashed potatoes.
Christina 2012-04-17
please tell me what side dish is best for squid?
Maksim 2012-03-14
No matter how you cook squid, you'll still be left licking your fingers!
Irina 2011-10-07
And I like squid this way, I clean them raw, scald them with boiling water, then cut them into rings, fry them in sunflower oil with onions for about 5 minutes, add sour cream, mayonnaise in the same proportions, simmer for about 10 minutes and the dish is ready, it turns out very tasty
fish 2010-12-27
squid salad. 1 kg squid, 300 gr. walnuts, 0.5 kg of fried mushrooms (champignons). Sauce: 1 tablespoon of mayonnaise, 1 tablespoon of sour cream, 1 tablespoon of light cheese with mushroom flavor, 1 clove of garlic.
Boil the squid (1 min), break the nuts, fry the mushrooms. Mix everything and season with sauce. Bon appetit!
lyub@nya 2010-11-18
The recipes are so-so, rather weak. There is no need to cook the squid, just put the carcasses in boiling water for 10 seconds.
Alyona 2010-08-19
Thanks for the wonderful recipes!
Anya 2010-06-25
how to clean squid?
Olga 2010-01-25
very tasty squid with eggs and cheese
Irina 2009-12-30
Are there any other recipes about squid?
Is it possible to boil unpeeled squid?
Is it possible to cook unpeeled squid?
Hello cooks! If you wanted to find out whether it is possible to boil unpeeled squid, then we will provide you with everything that interests you!
In the list of recipes that you see below, you will no doubt be able to see exactly it. However, if the cooking method is it possible to cook unpeeled squid is not in this list, then use the built-in search of the site.
To prepare you will need:
pork (back) boneless
bay leaf 5-6 pcs
cloves 7-8 pcs
peppercorns 10 pcs
salt 1.5 tbsp
garlic 4 heads
Recipe:
1. Wash the meat, you can tie it with a strong thread, put it in a pan and cook over low heat. After removing the foam, add bay leaf, cloves, salt and peppercorns to the water.
2. Cook over low heat until it boils, after it boils, cook for another 20 minutes. Pull out.
Products:
2/3 cup low-fat sour cream
1 1/2 cups heavy cream
1/4 cup milk
a pinch of salt
frozen cherries in their juice with sugar
For waffle cups:
1 stick (113 g) butter, softened at room temperature
2/3 cup brown sugar
4 egg whites at room temperature
1 cup flour
a pinch of salt
1 tsp vanilla extract
Recipe:
1. Whip the cream. Mix whipped cream with sour cream, milk and a pinch of salt.
Place the cream mixture in a freezer container and place in a freezer.
This dish is called "Auf lauf". At least that's how it was presented to me at the time.
You will need: pasta (any kind, vermicelli can be used) 300g. trout (chilled or frozen, other red fish is also possible) 200g. broccoli (fresh or frozen, you can add other vegetables to taste) 200g. cream 100g. cheese, mayonnaise, sunflower oil, seasonings
The pasta should be boiled until partially cooked (they should be a little hard). Take a dish (everything will be baked in it later in the oven) and pour a little bit onto the bottom sunflower oil, this is necessary so that the pasta does not stick.
Let's get started:
Cakes
Mix 0.5 cups of sugar with 5-6 teaspoons of cocoa, a little vanilla (you know that if there is a lot, it will be bitter). Mix everything so that the cocoa does not spray and clump.
Add 2 eggs and beat it all.
Add 0.5 cans of condensed milk, a glass of sour cream, 0.5 teaspoon of soda, quenched acid, mix everything.
After this, add 1.5 cups of flour and beat.
We bake shortcakes.
Cream
Layer thoroughly with sour cream, whipped with sugar, vanilla and lemon, do not skimp (you can even dip the cakes in e.g.
Products:
3 cups pitted cherries
1/2 cup cherry jam (jam)
1/3-1/2 cup cherry juice
2 tsp starch
1 1/4 cups heavy cream
1/8 tsp with a heap of cinnamon
100 g dark chocolate
Recipe:
1. For the mousse, whip 1 cup of cream until soft peaks form.
2. In a small saucepan, bring the remaining cinnamon cream to a boil. Remove from heat and immediately add all the chocolate pieces into the hot cream.
Leave for 1 minute, then stir until all the chocolate melts, during which time the chocolate will cool down, now you can add it.
Dough:
Milk – 1 cup.
Drain. butter/margarine – 100 gr.
Sugar – 1 cup.
Egg – 1 pc.
Flour - 4.5 cups.
Salt – 1 tsp.
Cream:
1 liter of milk
250 ml cream
4 yolks
1 cup of sugar
2 full tablespoons flour
2 packets of vanilla sugar
70 g butter.
Recipe:
1. Dough: 1 cup. Heat milk, add 100 g. drain butter or margarine, melt, stir.
2. Beat 1 cup sugar with 1 egg. The milk-butter mixture should be slightly hotter than lukewarm (.
Products:
If necessary, you can take 2 times less.
1 kg. minced pork and beef (the fattier the better)
2 kg of medium-sized sweet peppers
1.5 cups round (Krasnodar) rice
2 eggs
2 large onions
1 bouillon cube
2 large garlic cloves
2 tablespoons dried dill
2 level teaspoons Seasonings from a mixture of Cykoria peppers (red pepper, mustard, horseradish root, coriander, cumin, marjoram)
a pinch of ground black pepper
1.5-2 liters of 1% kefir
300 gr. fresh tomatoes (or 2 tbsp.
Products:
1 kg. lamb pulp
1 kg. rice
1 kg. carrots
300 ml. vegetable oil
0.5 kg. Luke
3 full heads of garlic
spices, salt
One of the main components of pilaf is rice. There are many varieties; the taste, color and cooking time of pilaf depend on the variety.
For this we use brown rice Dev-Zira, however, you can get by with regular long-grain steamed Mistral rice.
Recipe:
1. Wash the rice thoroughly until the water becomes clear, then soak the rice in warm water and set aside.
Products:
1 pizza crust
sauce
3 slices (ham or carb)
a good handful of peeled cocktail shrimp
mayonnaise
a little bit of cheese
Recipe:
1. Before preparing the pizza, you need to remove the crust from the freezer for 10-15 minutes so that it “defrosts”. After removing the crust, light the oven (let it heat up) and prepare the filling.
2. For the filling: cut the meat into small strips, remove the shrimp (don’t do anything with them, don’t defrost them in advance, don’t cook them, as it turns out, they turn out tastier than if they’re pre-drained.
Easy and quick breakfast in 5 minutes.
Products:
1 egg (eggs should only be taken fresh)
1 slice of bread
2 table. spoons of vinegar
1 tea. spoon of salt
1 liter of water
1 table. spoon of sunflower oil for frying croutons
For decoration: tomato slice or slice pickled cucumber, or sprigs of parsley, or a circle of sausage, or a slice of cheese, mayonnaise, etc. You can also sprinkle some grated cheese and microwave for 10 seconds.
Recipe:
1. Eggs can be made in any quantity, but one at a time!
So: toast a slice of white bread.
For filling:
300g salmon fillet
1 tbsp. spoon of sour cream
100g soft cream cheese
1 tbsp. spoon of chopped dill
Bake thin pancakes. Pour salmon fillet hot water, salt, cook for 20 minutes. Cool.
As a last resort, you can take canned fish. Beat sour cream, cheese, dill and finely chopped salmon fillet in a mixer.
Stack the pancakes one on top of the other on a baking sheet, placing the filling on each. Warm the pie in the oven for a few minutes.
Dovga is pea soup with meatballs, national Azerbaijani dish.
1 liter of katyg (yogurt, curdled milk)
1 liter of water (tastier than half a liter of chicken broth, half a liter of water)
150 gr. raw rice
1 raw egg
fresh greens cilantro (keshnish), dill (shuvid), leek (kavyar); fresh green garlic, if there
A handful of boiled peas - chickpeas
Wash the greens and chop them. Set aside the leeks with the chopped stems of other greens.
Chop the rest into another plate. Rinse the rice, place it in a saucepan (you need a larger saucepan.
Zirish is barberry. Very tasty pilaf!
The combination of chicken and sweet and sour barberry is very tasty.
Products:
chicken 1 pc. (you can use 3-4 briskets)
rice
oil
barberry 150 gr.
almonds, peeled and divided into 4 parts 150 gr.
granulated sugar 1-2 tbsp.
saffron
Recipe:
1. Boil the chicken and set aside. Once the chicken has cooled, use your hands to separate it into fiber pieces.
Boil the almonds for 20-30 minutes in water with the addition of a few.
Products:
potatoes 3 large or 4 medium
2 medium carrots
fresh cucumber 1/2 large
pickles 5 medium or to taste
radishes 3-5 pieces depending on size
apple 1-1.5 pieces
chicken meat 2 briskets (you can also use beef in the same quantity)
eggs 5 pcs.
green peas 2 jars (200 g jar)
green onions 1 bunch (5 stalks)
salt, pepper to taste
sour cream 1.
Products:
600 gr. spaghetti
800 gr. sweet tomatoes
300 gr. white fish fillet (eg halibut)
zest and juice of 1 lemon
80 gr. butter
1 head of garlic
handful of finely chopped parsley
salt
pepper
Recipe:
1. Chop the tomatoes and press through a sieve to make a puree (you can put them in a blender).
2. Melt butter in a frying pan, fry garlic cloves for 1 minute. add tomatoes and simmer over low heat for 10 minutes.
3. Cut the fish fillet into strips, combine with tomato puree, season with juice and zest.
4 things. boiled potatoes in their jackets
200-250 gr. canned squid (instead of squid, you can use fresh boiled squid, chicken or crab sticks)
2 pcs. pickled cucumbers
3 pcs. boiled eggs
1 PC. apple
150-200 gr. grated cheese
mayonnaise
1 clove garlic (optional)
salt, ground pepper, corn or pomegranate grains for decoration.
Cut the cucumbers into thin strips. Grate the potatoes.
Grate the eggs. Drain canned squid.
1 kg. whole piece of pork
3 tbsp. spoons of pine (walnuts, almonds) nuts
2-3 cloves of garlic
bunch of parsley (or basil)
vegetable oil, salt, pepper
1 PC. orange
1 tbsp. spoon grated ginger root
1-2 tbsp. spoons of soy sauce
2 tbsp. spoons of honey
Wash the meat, dry it, rub it on all sides with salt and pepper. Make a cut in the side of a piece of meat, but not all the way. Open the meat like a book.
Place the filling on one half, consisting of chopped nuts, herbs, etc.
You will need:
400 gr. spaghetti
200 gr. peeled shrimp
3 cloves garlic
1 small onion
0.5 tomatoes
juice of 0.5 lemon
parsley, dill, basil
salt, pepper to taste
Cooking method:
Boil spaghetti in salted water. Cut the onion into small pieces and fry in vegetable oil, add the garlic pressed through a press, then the shrimp.
Finely chop the tomato, you can grate it, and add it to the shrimp in a frying pan. Add parsley, dill and basil, salt and pepper to taste.
At the end of cooking, sprinkle everything with lemon juice.
Peel the squid, boil after the water boils for no more than 10 minutes. Filling: crab meat (crab sticks are possible), cheese, mayonnaise, garlic.
Garnish: thinly sliced salmon fish (you can use chum salmon, you can use any sea fish) place the roses next to the squids. Bon appetit!
It will also be delicious if you do not boil the squid, but simply scald it with boiling water and keep it in hot water for 2-3 minutes. Then stuff, sprinkle grated cheese on top and place in the oven for 3-4 minutes.
Real jam.
Kurniki were baked separately for the bride and groom, decorated in different ways. Later, human figures and simply various decorative details began to appear on it, and they began to serve it not only for weddings.
Classic kurnik is made from 2 types of dough: unleavened puff pastry and unleavened liquid dough. Then cut out 2 cakes from the puff pastry for the base and for the lid.
And pancakes are made from liquid.
For puff pastry:
260g flour
200g butter
100-150g cold water
1 hour l. Sahara
1/4 tsp salt
1g citric acid
100g melange
We hope that the selection of recipes on the topic of whether it is possible to cook unpeeled squid is essentially exactly what you wanted to find. Come to us again!
Similar Caesar salad with shrimp Recipes Caesar salad with shrimp Ingredients: - lettuce 6-8 leaves - shrimp 250 g - Caesar sauce 2 tbsp. l. - soy sauce 4 tbsp. l. - baguette 4-5 pieces - parmesan 80 g - olive oil 20 g - spices to taste Preparation: 1. […]Despite the fact that few people have seen live squid, dishes made from them are very popular.
Although not every housewife will take up the preparation of this delicacy, believing that it is difficult to prepare. After all, when preparing squid, you need to carefully observe the cooking time, otherwise, instead of tender, delicious meat you can get a hard, rubbery seafood that vaguely resembles squid.
Most often, these seafood arrive on store shelves frozen.
The edible parts of the squid are the head, body and tentacles.
How to prepare squid for cooking
- Before cooking, the squid is defrosted. To do this, frozen carcasses are placed in cold water, in which they thaw.
- The remaining entrails and chitinous plates are removed from the carcasses.
- Then the squid is peeled. To do this, they are immersed one by one in hot water for a few seconds and removed with a slotted spoon into a bowl.
- After this, they easily part with thin skin, which can be easily removed with your fingers by placing the carcass under running water.
- Rinse well under running water.
How to cook squid correctly
The main rule when cooking squid is not to overcook it.
After all, it is enough to hold the carcasses in boiling water for 2-3 minutes longer than necessary, and their meat will become, firstly, tough, and secondly, they will decrease in size.
There are several ways to cook this seafood, and all of them require the presence of the housewife near the stove, almost with a stopwatch in her hands.
Method 1
- The squid is peeled and washed.
- The carcasses are immersed in boiling salted water and cooked for 2-3 minutes.
- As soon as they turn white, they are taken out and cooled.
Method 2
- Pour boiling water over the squid and let it sit for a few seconds.
- The water is drained and the carcasses are peeled.
- They are then washed in cold water.
- After this, each carcass in turn is immersed in boiling salted water for 10 seconds. Many housewives believe that this time is quite enough to prepare this seafood.
Method 3
- The squid is peeled by dousing it with boiling water.
- Remove the entrails and wash.
- Dip the prepared carcasses into boiling water and bring to a boil again.
- Remove from heat and leave for 5 minutes without opening the lid.
- Remove from water and cool.
Method 4
- The squid is peeled and washed in cold water.
- Pour water into the pan, add salt and spices and bring to a boil.
- Lower the carcasses, close the lid, wait a few seconds and remove from the heat.
- Cool for 10 minutes without removing from the water.
Method 4 (cooking in the microwave)
- Pour water into the pan, salt it and put it in the microwave.
- Bring to a boil.
- The prepared carcasses are lowered.
- Cook for 1.5 minutes at maximum power.
- Take out the squid and cool it.
Method 6 (cooking in a double boiler)
- The squid is dipped in boiling water, removed and peeled.
- Wash well and remove the entrails.
- Place in a steamer bowl.
- Cook for 10 minutes from the moment you turn it on.
- Cool.
Boiled squid are cut into strips, rings or cubes and cooked as required by the recipe.
Note to the hostess
- Squid is a valuable product. They contain up to 19% protein, up to 1.4% fat. They are rich in selenium, phosphorus, magnesium, zinc, iron, potassium, and B vitamins.
- In order not to spoil the dish with stale squid, you need to know how to choose them. A properly stored carcass should be firm and pinkish-brown or pinkish-purple in color. The inner flesh should be white.
- It is better to buy unpeeled squid, since the quality of the carcass can be determined by the skin.
- When cooking squid, you can use different spices, taking into account your taste preferences.
- Overcooked and rubbery squid can be softened by cooking for 30-40 minutes. But in this case, the carcasses will be significantly reduced in size, and their quality will be much worse.
- Frozen squid should not be re-frozen. This fact can be judged by the carcasses frozen together. It is better not to buy such products.
- If squids are cooked together with other products, then they are placed in the pan at the very last place, when the dish is almost ready.
- To improve the taste when cooking squid, add sufficient quantity salt. Lemon juice, which is sprinkled on both ready-made and fresh carcasses, also adds piquancy to the dish.
- In order for squid to reveal its unique flavor well, there should be more of it in the dish than other products. For the same reason, squids are not mixed with products that have a strong odor.
Several facts speak about the popularity of squid: these mollusks are caught in almost all seas, they are tasty, affordable and extremely healthy. However, with such advantages, only the most experienced and courageous housewives dare to cook dishes with squid. The reason is that squid meat consists of complete protein, which, when cooked, quickly coagulates and hardens. All you have to do is leave the shellfish on the fire for a little while, and the tender and juicy meat turns into a rubbery, tasteless lump. How to cook squid for a salad or other dish, preserving its benefits and taste, we suggest you find out in our review.
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What to look for when purchasing
Squid is one of the safest seafood. However, most of us live far from seas and oceans, so we buy food in stores. This is where the danger lies: not all manufacturers and sellers approach the sale of products in good faith. As a result, instead of useful and delicious squid customers often bring home a block of ice or spoiled carcasses.
Today, several types of squid are found on the shelves of shops and markets:
- fresh frozen whole carcasses;
- fresh chilled;
- frozen peeled fillets;
- frozen rings.
Like other seafood, squid is a highly perishable product. Manufacturers use proven and reliable way preservation of freshness - freezing. Of course, there is a difference between the quality of a fresh chilled product and a frozen one, but it is insignificant. Modern technologies frosting uses ice glaze. Special shock freezing on the ship helps to fully preserve the benefits of the product and its freshness, without using excess moisture. But failure to comply with storage conditions can ruin its quality.
When purchasing frozen squid, pay attention to the presence of snow in the package, separate pieces ice or frost. Their presence indicates a violation of storage technology. Whole carcasses or rings should not be stuck together into a shapeless mass; each part should be freely placed in the package. According to Russian standards, the weight of the ice coat should not exceed 10%, but foreign frozen seafood is not regulated by standards, so they contain 20% or more ice.
When choosing fresh chilled squid, look at the color of the meat: it should be white and uniform, as in the photo. Yellowness indicates a violation of the expiration date, but pink or other spots under the skin indicate the use of chemical additives.
On the left is an unpeeled carcass, on the right is a cleaned one.
When purchasing peeled squid, you need to know the production features. Two types of cleaning are used, which involve the method of separating shellfish skins:
- Thermal - squid carcasses are doused with hot water at a temperature of 70 degrees, after which cleaning is carried out manually or using drums. This is a safe method, but during heat treatment some of the weight and nutrients are lost.
- Chemical - a fast and cheap method that uses special chemical solutions. Squid carcasses are immersed in the solution and then sent for skinning. Such solutions may be toxic to humans.
How to prepare squid before cooking?
In the use of squid there is important rule: They need to be prepared on the day of purchase. This rule applies to both fresh carcasses and frozen ones. The fact is that to maintain the full quality of seafood, good refrigeration chambers. Not everyone has such refrigerators at home. And while we deliver the product from the store or market to home, it is partially defrosted. Freezing it again in the home freezer will ruin the quality.
In addition, there are certain defrosting rules. To preserve seafood maximum benefit, it must be defrosted slowly, for example, on a refrigerator shelf. But throwing frozen squid into boiling water is not advisable: there is a high risk of getting tough and tasteless meat. It is also not recommended to place the product in water to speed up defrosting: the firmness and elasticity of the fibers is lost.
Fresh and frozen unpeeled squids must be cleaned of the entrails (if any), chitinous plates and outer film before cooking. If the film is difficult to remove, pour boiling water over the carcasses and immediately place them in cold water.
Chef Ilya Lazerson will tell and show you step by step how to properly clean and deliciously cook squid.
Maximum cooking time for squid
There are two principles that determine proper preparation squid To keep them tender, they need to be cooked either very quickly or slowly and for a long time. The famous chef Ilya Lazerson uses two terms: “quick heat” and “long heat”. To prepare salads, “fast heat” is used, in this case the maximum time of contact with hot water is no more than three minutes. In order not to make a mistake, it is better to pour boiling water over the squid in two stages: pour in, hold for 1 minute, drain. Place in cold water, then pour boiling water over again and cool in cold water.
Cook the squid for about 2-3 minutes. But the exact time and how long to keep in water depends on the size and type of mollusk. They need to be thrown into boiling water and immediately after cooking immersed in cold water to slow down the process of protein coagulation.
Fresh squid
Fresh squid guarantees a pleasant taste and richness of the dish useful substances and minerals. If you are lucky enough to purchase whole fresh carcasses, you need to be able to cook them correctly.
Preparation
Before cooking squid for salad, rinse whole carcasses thoroughly in cold water. Cut the fillet sharp knife from top to bottom, remove the entrails and chitinous ridge. If the skin is difficult to remove, pour boiling water over it. If it’s easy, clean it right away.
Preparation
- Prepare a convenient pan and pour in enough water so that when cooking the squid, it only lightly covers the carcasses.
- Bring water to a boil, add salt. If you want to preserve the natural taste of fresh seafood, do not use spices. To give the squid a richer flavor, add spices to boiling water: pepper, thyme, lemon peels and even a white wine cork.
- Dip the squid carcasses into the prepared boiling broth, wait for 2.5 minutes and immediately after the end, remove the finished meat. Remember that hot meat will continue to cook under its own heat, so they must be immediately placed under cold water.
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How long to steam
More reliable and, as experts say, humane way Cooking squid involves steaming. An electric double boiler or a colander (sieve) over boiling water is suitable for this. However, remember that steam is much more insidious than boiling water, so you can get rubbery meat using this method of cooking. Strictly observe cooking times.
Preparation
- Pour water into the steamer container, add bay leaf and allspice.
- Place cleaned and thawed squid carcasses or rings in a container and add a little salt. Set the cooking mode to 10 minutes. Cool immediately after cooking.
- To cook squid over boiling water, reduce cooking time to 5 minutes. This way they will remain soft and juicy.
Frozen squid
Frozen squids need to be slowly defrosted before cooking. If the carcasses are not cleaned, they can not be fully defrosted to make it easier to remove the film. Thaw the cleaned meat until completely soft. You can cook squid either whole or by cutting it into rings in advance. The second option is more acceptable.
Preparation
- Cut the cleaned squid into rings and add salt.
- Prepare boiling water. Place the meat in a deep bowl, pour boiling water over it and stir, stirring, for one minute. Drain and cool the squid in cold water.
- Bring the water to a boil again and pour boiling water over the meat again for one minute. Repeat the Charcot shower procedure. Squids for salad are ready!
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How to properly clean shellfish carcasses, watch the video from the Kruton - loaf channel.
How to cook rings?
Today, stores offer already peeled squid in the form of rings. This simplifies the cooking process and is especially convenient if the dish needs to be prepared quickly. However, it is important to remember that rings need to be cooked for much less time than whole pieces of fillet.
Preparation
- Thaw the product in the refrigerator or at room temperature if the dish needs to be cooked quickly.
- Boil water, add salt and spices to taste.
- Place the squid rings in the boiling broth and cook, stirring, for no more than 1.5 minutes.
- Remove them with a slotted spoon or drain the water through a sieve. Pat dry and let stand at room temperature to cool. Boiled rings are used in salads or as a side dish for any dish.
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How to boil squid for salad in a saucepan
There is an opinion that when cooked in a large amount of water, squids lose a lot useful elements. This is logical, because moisture from the meat goes into the water. Seafood lovers often boil shellfish in a saucepan, which allows them to use less water. In this case, water is used at the rate of 0.5 liters per 1 kg of squid meat.
Preparation
- Thawed, cleaned squids should be cut into rings or convenient pieces for salad.
- Take a saucepan and place shellfish meat on the bottom. Add salt and spices as desired. You can add lemon slices for flavor.
- Boil water in a kettle and pour it over the squid. The water should only slightly cover the top of the meat. Cover the saucepan with a lid and simmer over low heat for 3 minutes.
- Drain the liquid and cool the squid.
How and how much to cook in a microwave oven
A microwave oven is an indispensable assistant in the kitchen of many housewives. Dishes are prepared quickly and easily. To boil squid in the microwave, you will need special dishes with thick walls and a lid.
Preparation
- Prepare the squid for cooking.
- Place the fillets on the bottom of the dish.
- Take 2-3 tablespoons of water, squeeze lemon juice into it and pour the mixture over the squid meat, mix thoroughly.
- Cover the dish with a lid and place in a 700-watt microwave for 2.5 minutes. With higher power, reduce the time to 1.5-2 minutes.
How to cook squid without first thawing
It happens that squid need to be cooked very quickly, but the carcasses are still frozen. It doesn’t matter, there is a way to prepare it. We recommend using it only in in case of emergency. Rapid defrosting degrades the quality of protein fibers. This results in unpleasant rigidity or, even worse, the fillet may lose its elasticity.
Preparation
- Cleaned squids with skin and entrails are prepared in this way.
- Boil water in a small saucepan, add salt and spices. Separately, boil a kettle of water.
- Pour boiling water from a kettle over frozen carcasses, then throw them into boiling water. Cook for no more than two minutes as usual.
- To cook whole squid carcasses, water is used at the rate of 2 liters per 1 kg of fillet. This amount will require 2 tablespoons of salt.
- After cooking, in order to instantly stop the process of protein folding, the squid meat must be immediately immersed in cold water. Remove seafood from the stove or use a slotted spoon approximately 20 seconds before the end of the cooking time.
- If you did not manage to remove the squid from the heat in time or overcooked it for more than 2-3 minutes, the meat has become tough, do not rush to throw away the product. Leave it to cook for another 30 minutes. After this time, the reverse process begins in the protein and the fibers soften. However, the meat will not return to its former volume. After 10 minutes of cooking, it is lost twice as much.
Squid, as a tasty and healthy seafood, should definitely be included in your diet, not only because it is delicious, but also because squid is an excellent base for soups and hot appetizers. The main thing is to cook the squid correctly and then the taste of your favorite dishes will be even brighter and richer. We bring to your attention instructions on how to cook fresh and frozen squid and how to make their tender meat juicy and tasty.
How to cook squid for salad
If you bought squid carcasses unpeeled, they need to be prepared before boiling. To do this, you should defrost them and thoroughly clean all the films under running hot water so that whole white carcasses remain. Cook the squid in salted water, adding bay leaf and pepper to taste. sweet pea and a piece of fresh ginger, which gives all seafood a special piquant note when cooked. How long to cook squid depends on the cooking method you choose. If you are busy with other things while cooking squid, bring the water to a boil, then lower whole squid carcasses into it, count to 30 seconds, then cover the pan with a lid and leave the squid to cook for 10 minutes, while cooking preparing other ingredients for the salad.
If you need to cook squid soft and juicy, you should arm yourself with a watch and keep an eye on the time while boiling the squid. Cleaned and prepared squids should be boiled in salted water with the addition of bay leaf, allspice and a piece of ginger for exactly 3 minutes, then remove the carcasses and place on a plate to cool.
How to cook frozen squid
As a rule, cleaned squid carcasses are sold frozen, and many housewives ask whether and how to properly cook squid without defrosting them. An important point is that you can cook frozen squid only if you bought already cleaned white carcasses, otherwise you will still have to defrost the squid, clean it and only then cook it. If you do not have time to defrost and want to quickly boil the squid, you should carefully monitor the time, since it will only take about a minute to defrost the layer of ice from the pulp, after which the squid is cooked strictly according to the time. Pour water into a saucepan, add salt to taste, add bay leaf, allspice and a piece of ginger. Place the squids in boiling water and bring them to a boil over high heat, reduce the heat, and cover the pan with a lid. You need to cook the squid for exactly 3 minutes, then remove them and cool.