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Questions tagged [squid]

12 questions
19
votes
2 answers

Does squid ink pasta bleed?

Will the black color from squid ink spaghetti bleed onto other ingredients? I was recently given a package of squid ink spaghetti. I haven't used it before and I want to try something creative. I was thinking of separately cooking some regular…
Sobachatina
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1 answer

How to prepare tiny salted squid for cooking?

So, I have a bag of tiny salted squid. I love squid, but I've never cooked them and have no idea what to do with this. They're whole, and the bag says that they've been steamed, but I don't know if that means they're ready to eat as is or if they…
ToxicFrog
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5
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7 answers

How to tenderize large squid?

My whole life I've been buying small squid (maybe 4-6" long bodies without the head and tentacles), which are very mildly chewy and tender. All it takes is sautee them in a little OO and they are good to eat, IOW, no additional tenderizing is…
amphibient
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1 answer

How to tenderize squid for ika nigiri?

I was at a Sushi restaurant in San Diego today and ordered some squid nigiri. Although it had been roughly scored with a knife, it was still quite chewy. I'm assuming it was yari-ika. Is there a way to prepare squid for nigiri that's less…
clone45
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3
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1 answer

How do I (better) fry fresh baby squid

I'm trying to make a baby squid fregola better. It's working well apart from one thing: I'd like the baby squid to have more of a maillard reaction and perhaps be a bit crispy. What I currently do is: Wash the fresh baby squid (the squid are really…
abligh
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How to find/properly cook fresh Baby Squids?

So, I've had some difficulties with Squid. I think my favorite style of squid is the type you can find at a Chinese Buffet - big chunks of squid, where a slice of a tentacle can be the size of your pinky. I've had some great luck finding fresh,…
Mikhail
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1
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1 answer

Why is this Surume Ika (Japanese Flying Squid) discolored? (Ingredient for Ika Somen.)

I've been very interested in making Ika Somen. I found both a recipe online, and a recipe in "Pass the recipe", by Hiroko Nomura. Today I bought a Surume Ika (squid) from the local Japanese market. When I've purchased squid in the past, I've…
clone45
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1 answer

How to prepare squid to avoid spermataphores

I was just reading about how some people, when eating squid, have ended up with squid spermataphores in their mouth. Apparently, it is painful (and not that appetizing for me). I am wondering how to prepare squid so that this part is removed. Can…
dibs
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2 answers

Minimal time to boil squid

I know that squid is often cooked for one-two minutes to make it still tender. However is one minute enough to kill possible parasites? What is the minimal time of boiling for squid? If that's important then lets say it's already cut into small…
Gherman
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1 answer

Will cooking tagliatelle in squid ink turn it black?

I am planning to make squid ink pasta, but I do not have pasta machine. Since I am lazy, I want to boil dried pasta in squid ink water. Will it turn black...or not black enough?
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Can you reheat cooked calamari without thawing?

Can you reheat cooked calamari without thawing first? If I take it from the freezer and boil it, how long will it take to reheat the calamari?
Supa Suriyawong
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1 answer

How to keep squid soft and fluffy?

For preparing squid , with traditonal masala type receipe , it was kept for 1 steam in pressure cooker. But squid got hardened after making the dish. Is there a way to keep it soft with preparation? Squid roast
Dileep Dominic
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