SC - Calamari, squid, cuttlefish

[Alderton, Philippa]

: Admantius said:
: >... The pieces are fried in a
: >dry, ungreased frying pan without water, but with a generous coating of
: >salt in the pan (anyone who's pan-broiled a steak knows what that's all
: >about, I suspect). 
: 
: I’ve never tried this. I don’t know that I’ve eaten meat done this way,
: either. More details, please. What is the result? Is this a coating of
: just salt? Or salt and other seasonings? How generous a coating?
 
Stefan,

The salt in the pan needs to be enough to prevent the meat of whatever
variety from sticking, which means that you need two or three good hard
shakes from the shaker. It's not a technique I use as I feel it dries the
meat too much abd I don't like salt anyway, but it is one technique in the
arsenal of tech niques which have been developed to prevent things from
sticking.

phlip at morganco.net

Never a horse that cain't be rode,
And never a rider that cain't be throwed.



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