Title: Squid Cooking Information
Categories: Blank
Yield: 1 Servings

From the International Squid Cookbook...

"When heated, squid protein becomes firm rapidly and then turns chewy until long cooking breaks down the muscle. Much of the squid's reputation as a tough food comes from lack of knowledge of this simple fact. Sautes should be cooked no longer than three minutes and stews no less than twenty minutes. Squid cooked for less than twenty minutes or more than about three minutes probably will be tough. If you don't believe me, just try it.

Squid absorbs water quickly from marinades and sauces. Thus it can be prepared rapidly and still acquire all the flavoring of its accompaniments. Marinades do help the flavor of squid, but only up to a point. Squid should never be marinated too long. Half an hour is probably the optimum time. After that, the meat starts to soften and may even take on a bitter taste if lemon or vinegar is used.

Squid, like any seafood, is fragile. It should be refrigerated until just before use to keep it as fresh as possible.

The dark ink of the squid is its means of defense. It shoots it at intruders who venture too close, creating an obscuring cloud behind which the squid makes a quick getaway. The ink itself is a salty, black liquid which makes an excellent flavoring for sauces. It is, not surprisingly, water soluble. Don't worry if you get ink on your hands or clothes. It washes right out."

From "The International Squid Cookbook" by Isaac Cronin, Aris Books, Berkeley, Ca. 1981 ISBN 0-915572-61-3

Posted by Stephen Ceideberg; February 22 1993

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