Your probably know that the rule of thumb for cooking tender squid is to flash fry under 2 minutes or you would end up with a texture that is tough and rubbery.
Today, I learned something new that is game changing!
I was stir-frying squid when suddenly, I had to answer nature's call!
Dang! I knew I should have gone easy on the hot chili oil in my ramen yesterday!
So back to what I was saying ......by the time I returned to my squid, it had been cooking for more than 2 minutes and no surprise, it tasted like rubber band!
What a waste of good squid!
Surely, there must be a way of salvaging the lunch blunder?
Upon googling, I learned that the secret to cooking tender squid is either to cook it under 2 mins or at least 45 minutes! Anything in between turns it tough and chewy.
I never knew about the second option.
Armed with the new knowledge, I dumped the lunch mishap into my claypot, added coconut milk and curry powder and braised it for 45 minutes.
Fork-tender squid in a rich and flavorsome curry!
I learned that slow cooking breaks down the squid's collagen so you're left with a soft texture and a stew that's infused with a robust, briny flavour.
|From lunch mishap to winner dinner|
Interestingly, while I was googling for an answer to my squid conundrum, I also discovered that squid and calamari are not the same!
|image credit - http://www.ralphobenauf.com/blog/?p=427|