SC - squid

[Diann]

I find 2 - 2.5 minutes at a boil to be ideal squid cooking time, five
minutes is too long.  I haven't tried cooking it at the long extreme in the
other direction; it may indeed start getting tender again then.

Do all the steps for cooking the squid by the recipe, just cut down on the
timing.

- -- Maegeathe Artema Leonides.

>
> Date: Mon, 21 Aug 2000 20:43:46 -0400
> From: Philip & Susan Troy <troy at asan.com>
> Subject: Re: SC - need calamari advice
>
> Robin Carroll-Mann wrote:
> >
> > I've eaten squid before, but never cooked it.  I was redacting a recipe
> > from de Nola (which I will post soon) which called for the squid to be
> > gently fried (sofrito), then cooked in an almond milk sauce.  I
> fried it on
> > medium for 5 minutes, then simmered for 30 minutes, which seemed to
> > be a time recommended by many recipes on the web.  The rings (cut
> > from the body, not tentacles, if that matters) were edible, but
> not quite
> > as tender as I would have liked.  Should I have cooked them longer?  I
> > kept testing them throughout the 30 minutes, and could not cut them
> > with the edge of my wooden spoon, so I kept simmering.  Incidently,
> > cuttlefish is an alternative fish for this recipe, and I saw
> several recipes
> > that suggested *it* be simmered for 40-45 minutes.