How to cook squid with vinegar. The use of clam meat in home cooking

Delicious and healthy delicacy, rich in protein, vitamins, minerals and trace elements, was served at the table in Ancient Greece, calling this mollusk a winged fish. Low calorie content (86 calories per 100 g), high nutritional value and the ability to have a beneficial effect on the body turned the squid into popular dish for those who want to lose weight and improve their health. How to cook squid deliciously so that they decorate festive table? There are many ways and recipes for preparing this seafood, but they are all based on some general points that every housewife should be aware of. Many people believe that cooking is very difficult, but this is an erroneous opinion, which you will have to debunk in practice.

How to quickly clean squids?

Unpeeled squids are considered to be of higher quality, because after factory cleaning, the clams are cooked and become tough. The inhabitants of the Mediterranean know how to properly clean squid, frozen or fresh: first, they should be thawed at room temperature or in the refrigerator, then pour boiling water for one minute (during this time the skin will curl up), drain the boiling water and place the squids in cold water. After that, you can easily remove the curdled skin, remove the chord, the insides - and the squid can be cooked. This The best way make the squids soft, tender and juicy.

How to cook peeled and unpeeled squid

Add salt, peppercorns and Bay leaf, wait for the water to boil, lower the squid carcass into it and pull it out after 10 seconds. As soon as the water boils again, do the same with the second carcass, with the third and with all subsequent squids. To understand how to cook squid fillet correctly, you just need to try this method, and then you will understand why all the previous methods were unsuccessful. It appears to be long heat treatment(within 3-5 minutes) deprives taste and nutritional properties and turns them into gum that cannot be chewed.

There is another way to properly cook frozen squid (it should, of course, be thawed beforehand) - you need to boil water with salt and spices, put the clams in it and immediately remove it from the heat. You need to insist this yummy for 10 minutes.

And now we will tell you how to boil frozen squid without defrosting: you just need to put them in boiling water for one minute, turn off the heat, and then hold them in water for another 3-4 minutes.

How to fry squid

Before frying, squids should be boiled in one of the above ways, cut into rings or strips, dip in lezon (beaten eggs with sour cream, salt and spices), roll in breadcrumbs and fry in vegetable or butter for no more than five minutes.

Some novice cooks are interested in how to properly cook squid fried in batter. This very simple dish is made in exactly the same way - boiled and chopped clams are lightly marinated, dipped in batter and fried in a large amount of oil.

Very delicious squid are obtained in the oven or on the grill, but they must first be marinated for several hours in lemon juice with garlic, pepper and paprika. Then the squids should be put on the grill and baked, pouring over the remaining marinade.

How to properly stuff squid

First, the squids are washed, doused with boiling water, then they are cleaned and lightly beaten off each carcass. Next, you need to fill the carcass by two-thirds with the filling, which is suitable for mushrooms with eggs, vegetables with rice, shrimp with cheese, green beans and onions, apples and cottage cheese. The edges of the carcasses are fastened with skewers, after which the squids are stewed in the oven with no big amount water, and five minutes before they are ready, they are sprinkled with cheese and put back in the oven until golden brown. Ready meal poured with walnut, tomato, creamy, sour cream, wine, soy or onion sauce.

In many recipes for cooking squid, you can find unexpected combinations - squid with minced meat, with bread and sprat, with crab sticks and corn, with nuts and dried fruits.

In each national cuisine there are secrets to cooking squid, but there is one main rule. Do not overload squids with spices and spices, as they intensively absorb the aroma of surrounding foods, and the dish may turn out to be too rich. How to properly cook squid is just the beginning. It is important to choose the right side dish (rice, vegetables, pasta) and properly serve the dish, decorating it fresh vegetables, lemon, herbs and olives. IN South-East Asia squids are eaten raw, watering them spicy sauces, but this extreme is not for those who like to cook and enjoy delicious food!

Do you know that including seafood in your weekly diet helps to avoid many dangerous diseases? And to do this is very simple and it is not at all necessary to buy exotic crabs or mussels. enough to cook delicious salad with squids. Of course, there are subtleties here too, and it is very important to know how to cook seafood correctly. However, there is no such trick in cooking that cannot be mastered. We will tell you how to boil squid for salad so that they are tender, not hard and not tasteless, how long to keep tentacles, rings and carcasses in water after boiling so that they are soft, as well as how to select and prepare unpeeled and frozen fillets.

How to cook squid for salad so that they are soft

The main trick in cooking squid is to follow the right amount time during heat treatment. Delicate seafood afraid of high temperatures and quickly becomes hard if acted upon aggressively. You need to know how to cook squid for salad so that they are soft.

Ingredients

• Squid - 0.5 kg
• Water-0.25 l

Cooking

1. To begin with, seafood must be cleaned. It's not very convenient to do in the usual way. To remove the skin was easy, you need to pour boiling water over them, then they are cleaned with little or no participation. Then they are cut lengthwise and the chord and the remains of the entrails are pulled out.
2. Now marine reptile you can start cooking right. It is practically not necessary to cook it for a salad, it is enough to pour boiling water over it 2 times for 10 minutes.
3. Pour out the water and cut in half lengthwise, separating the tail fin. On the outside of the squid pieces there is the thinnest diaper. To make the squid soft, this diaper must be removed. We cut the product of the standard lettuce cutting- straws about 1 cm wide.

How and how long to cook frozen squid so that they are soft and tasty

To begin with, let's figure out how frozen squid should look like in a store so that we are pleased with the taste. The carcasses should be white on the inside and pinkish on the outside, as in the photo.

If frozen seafood has yellow It was obviously mishandled. It will begin to disintegrate into fibers, will have an unpleasant taste and smell. It's better not to buy it. Let's figure out how and how long to cook frozen squids so that they are soft.

Ingredients

• Squid - 0.5 kg
• Water-0.25 l

Cooking

1. Leave for 2-3 hours at room temperature or in cold running water.
2. We clean, removing the skin from the inside and outside, rinse. Best of all, the product is cleaned at the moment when it has not had time to completely defrost. If there is a hard plate left inside, it must be removed.
3. Then we put the peeled carcasses in boiling salted water and cook for 2-3 minutes to be soft.

How many minutes to cook squids after boiling water so that they are not hard

Cooking seafood is very simple if you know a few subtleties. The main thing is how many minutes to cook squids after boiling water so that they are not hard.

Ingredients

• Squid - 0.5 kg
• Water-0.25 l

Cooking

1. We throw the carcasses into the boiling salt water
2. We are waiting for the water to boil again. Then they need to be quickly pulled out. The time of heat treatment of squid with this method will be no more than 3 minutes, until the water has time to boil again.

You can throw squid into cold water, but you will need to pull them out immediately after boiling.

How to cook unpeeled squid so that they are not tough

Of course, to save time, it is more convenient to buy squid already peeled. But such a fact is known that the diaper covering the seafood contains a large number of trace elements. It is more useful to load marine reptiles in unpeeled boiling water for 2-3 minutes so that they are not hard, and then simply peel off the skin under running water. Be sure to pull out the chord. How to cook unpeeled squid so that they are not tough, we will tell below.

Ingredients

• Squid - 0.5 kg
• Water-0.25 l

Cooking

1. At unpeeled squid first of all, we cut off the tentacles, remove the head along with the insides.
2. Then we take out the chitinous plate and the remains of the insides. We peel the skin with a knife, like a potato. The skin must be removed very carefully.
3. After the marine reptiles have been cleaned from the outside, they need to be cleaned from the inside.
4. We throw carcasses into salty boiling water. Cook covered until boiling. Boiling time cannot be skipped.
5. Drain the water, shake the squids slightly.

How to cook frozen squid rings

The squid rings are great snack, which can be an independent dish. The rings are sold frozen in the store, but you can cook them yourself. You need to know how to properly cook frozen squid rings. They are very easy to prepare.

Ingredients

• Squid rings - 1 kg
• Water-0.5 l

Cooking

1. First, the rings are properly thawed at room temperature.
2. Then they are washed in running water and poured with boiling water for 3 minutes. You can use another method - put them in boiling water and cook for no more than 30 seconds until tender.

Cooking squid rings at home

You can cook the rings yourself at home to be sure of the quality of the product. It is done in this way.

1. We clean the carcasses. The easiest way to do this is to simply fill them with boiling water, then the pink skin is removed by itself.
2. It is also necessary to find a thin diaper on the inside of the fillet, then the seafood will turn out even softer.
3. Dip in boiling salted water for 30 seconds. The result is the same as in the photo.

How to cook squid carcasses for salad

There is a huge amount gourmet salads cooked with this tender and delicious seafood. It is important to know how to cook squid carcasses for salad so that they are not rubber.

Ingredients

• Squid - 0.5 kg
• Water-0.25 l

Cooking

1. We lower the carcasses into a bowl with hot water. The temperature should be around 70 degrees.
2. Then they need to be quickly transferred to ice water and remove the skin with your hands without removing it from the bowl. Due to a sharp temperature drop, the upper layers heat up quickly, the inner layers do not have time to warm up, and the skin comes off the squid very easily.
3. Then it is enough just to pour 2 more times the carcasses with boiling water.

How to cook squid tentacles

In stores you can find not only squid fillets, but also tentacles. It is important to know how to properly cook squid tentacles.

Ingredients

• Tentacles - 0.5 kg
• Water-0.25 l

Cooking

1. First, the tentacles are properly cleaned, after being placed in boiling water for several minutes. To make the skin peel even easier, they can be placed after hot water in cold water.
2. Then dipped in salted water and boiled for 5 minutes.
3. If the tentacles are still overexposed, and they have become stiff, the situation can be corrected by boiling them for about an hour.

How much time and how to properly cook squid to be tender

As you know, the fillet cannot be digested - the dish will become tasteless and tough. However, there are various options how much time and how to cook squids so that they are tender.

Ingredients

• Squid - 0.5 kg
• Water-0.25 l

Ways to cook tender squid

Method number 1 Pour boiling water over squids, wash, clean from the inside. Dip in cold water and add salt. As soon as the water boils, you need to quickly remove the pan from the heat, and pull out the squids.

Method number 2 We lower the peeled carcasses into boiling salt water and cook until the water starts to boil again. Then quickly remove from heat and take out the squid. Suitable if there are a lot of squids, since this method is the easiest. Squids need to be lowered into the water not all together, but 2-3 carcasses at a time.

Method number 3. Pour boiling water over squids, salt and leave for 5 minutes. Then again pour boiling water for 5 minutes in time, drain the water and pour boiling water for the third time.

How long and how to cook squid for salad so that they are not tasteless

Usually squids do not have a pronounced taste of their own. To give them sophistication, they can be cooked with spices. Below it is written how much time and how to cook squid for salad so that they are not tasteless.

Ingredients

• Squid - 0.5 kg
• Water - 0.25 l
• Spices
• Lemon juice - 2 tbsp. spoons

Cooking

1. First, put salt, bay leaf, red pepper in the water.
2. The water is brought to a boil, the peeled carcasses are quickly lowered there, and after 30 seconds they are taken out. Pleasant taste will surprise you.

Another way to cook squid for salad: so that they are not tasteless, they are marinated in lemon juice.

How many minutes to cook squid fillet

To cook squid correctly, you need to know how many minutes to cook sea reptile fillets. And cook it for no more than 2-3 minutes at a temperature of less than 100 degrees. This means that the dish should not boil. As soon as the water in the pan with squid begins to boil, they must be quickly pulled out.

Ingredients

• Squid - 0.5 kg
• Water - 0.25 l

How to cook squid

There are 3 ways to cook squid.

1. In the first case, they are placed in cold water, which is brought to a boil and the pan is quickly removed from the heat. Cooking time - 5 minutes.
2. In the second case, the carcasses are placed in already boiling water, wait until it boils again, and then the carcasses are quickly removed. Cooking time - 3 minutes.
3. The third method generally excludes cooking, since squids are simply poured with boiling water three times, each time allowing them to cool slightly. This method is the longest, cooking time is about half an hour.

There is one trick to remedy the situation if the squid is still digested. It is necessary to cook the fillet for about an hour. Then it will become soft again, but will noticeably decrease in size.

Thus, knowing the secrets of how to cook squid, you can easily cook wonderful fillets for salad and other dishes. It is enough just to properly process unpeeled and frozen squids, navigate by time and understand how and how much to cook tentacles, rings, carcasses of a sea reptile after boiling, so as not to overcook and cook it tender, soft, not tasteless.

Squids (lat. Teuthida) - a detachment of ten-armed cephalopods. Usually they measure 0.25-0.5 m, but the giant squid of the genus Architeuthis can reach 16.5 meters (including tentacles) and are the largest invertebrates.

Squids live in almost all climatic zones, including the Arctic, but are most often found in temperate and subtropical waters.

Squid living in northern seas, have a small size compared to their southern relatives and are predominantly colorless. Squids have five pairs of tentacles. The fourth pair has lengthened in the process of evolution.

The location of the suckers on the tentacles varies. The respiratory organs of squids are crested gills. The sense organs are two statocysts, eyes and papillae.

Squids have a streamlined torpedo-shaped body, which allows them to move forward with a high speed "tail", the main method of movement is jet. A cartilaginous “arrow” runs along the body of the squid, supporting the body. It is called the gladius and is a vestige of the inner shell.

The color of squids is diverse, in most species the color changes under the influence of electrical discharges.

All squids are predators, they have suction cups on their tentacles to catch prey and save them from enemies. Most squids have three hearts, each of which is connected to one of the three pairs of main tentacles. Due to this, the ability to regenerate prevails in squids.

Many species of squid are edible, they are used in cooking and are the object of fishing. The carcass of the squid and tentacles are eaten. The skin is cleansed. The main methods of cooking squid: boiling, canning, frying, stewing, drying. They are used in salads along with other seafood and as an independent snack.

Squid meat is very nutritious and healthy. Many are prepared from it. variety of dishes but mostly salads. So that squid meat does not turn out to be “rubber”, it must be boiled correctly.

Useful properties of squid

Squid meat is different delicate taste, it contains a lot of protein and polyunsaturated fats valuable for the body. Squid meat contains B vitamins, it contains a lot of potassium, which is necessary for the normal functioning of the heart.

In addition, these inhabitants of the seas are rich in phosphorus, iodine and iron, so their meat is recommended to be included in the menu for all adherents of a healthy lifestyle and rational nutrition.

Squid meat contains taurine, which is involved in the processes of fat metabolism, helps to reduce cholesterol in human blood, regulates blood pressure. Vitamin E, as well as selenium, protect the body from aging, help older people maintain a good memory longer.

The price of squid is cheaper than many other seafood, which makes them affordable for almost everyone.

How to choose fresh squid?

Squid meat is usually sold in the form of frozen carcasses. Sometimes with tentacles. Like any frozen product, squid meat should not be thawed during storage and then cooled again.

Improper storage spoils its taste, a bitter taste appears in it and bad smell old fish. During cooking, such a product spreads under the hands and foams during cooking.

The squid carcass should be dense. The color of its upper skin is pinkish brown or grayish purple. Squid meat inside is white.

Important! When choosing squid in a store, it is better not to take peeled carcasses. At first glance, it seems that peeled ones are more convenient, you don’t need to peel off the skin from them, you can cook faster.

But the squid skin is the most important sign by which you can determine its freshness! If the skin is yellow or white-gray, if it is noticeable that the meat is not white inside, but has some shade - such a squid is most likely not fresh.

How to clean squid?

You can clean the squid very quickly if you pour the carcasses with boiling water or dip them (literally for a second) in boiling water.

Almost the entire film covering the carcass is immediately rolled up, and the remnants are removed by hand under a stream of cold water. You also need to remove the chitinous plates inside and peel the wings.

How to cook squid?

Squid fillets are thawed in the air or in cold water with a little salt, after which the skin is removed from the fillet. So that during frying or cooking, the fillet of a large squid does not shrink and does not become hard, it is beaten off on both sides.

How long to cook squid?

The main thing to remember is to cook squid meat for no more than 2 minutes!

If you keep on fire longer, then it becomes "rubber". Squid meat is considered ready after its carcass turns completely white in boiling water.

Second important point- cook in small portions, take one or two squid carcasses at a time, dip in boiling water, remove, then the next portion.

When cooking squid, you can use different spices: black and white pepper, cloves, dill (fresh and dried), basil, parsley. The determining factor is the taste and for which dish the squid is cooked.

Method 1. Boil water with salt and spices in a saucepan over high heat. Throw 1-2 squid carcasses into strongly boiling water and hold for two minutes no more. During this time, water usually has time to resume boiling. Pull out the carcasses with a slotted spoon.

Method 2. Pour one and a half to two liters of water into the pan, add salt and spices. Put thawed and prepared 1-2 squid carcasses into boiling water. Cover the saucepan with a lid and remove from heat. In 10 minutes the meat will be ready. The water will cool down gradually and the squid will not be hard. The method is convenient for a large number meat.

Method 3. When there is a lot of squid meat, then this method is quite good. Pour enough water into the pan so that the meat fits all, add salt and spices. Lower the prepared squids into boiling water over high heat. Wait until the water boils again, cover the pan with a lid and remove from heat. After 5 minutes the meat will be ready and the water can be drained.

If, nevertheless, a nuisance happened and the squids were digested, then not everything is hopeless. There is one trick to making them soft again: for this you need to cook them for a long time, about an hour (no less than half an hour). True, after such boiling of meat we will become much smaller and it will lose its nutritional value.

What to cook from squid meat?

Most often, salads are prepared from their squid meat, although it can also be used as self-dish lightly sprinkled with lemon juice. Stuffed carcasses squid can be cooked with any filling, in addition, you can cook everything that can be made from regular meat: meatballs, fillings for pies, etc.

Squid salad is not prepared in a large bowl in huge quantities. This nutritional product, its taste is specific, therefore the main ingredient in such a salad is squid.

There should be a lot of it, everything else - much less. No need to strive to increase the amount of salad at the expense of rice, cucumbers, vegetables or other products.

Recipes with squid

Calamari stewed with onions

squid fillet - 800 g
vegetable oil - 4 tbsp. spoons
onions - 3-4 heads
salt and black pepper to taste.

Chop the onion, fry it in vegetable oil until light golden brown. Then mix the onion and squid meat, add a little water and simmer until tender.

Calamari stewed with rice

fresh or frozen squid 500 g
or dried - 150 g
rice - 1 cup
bulbs - 2
butter - 3 tbsp. spoons
flour - 1.5 tbsp. spoons
milk - 0.5 cup
salt and ground pepper taste.

Peel the squid, gut and rinse well under running water. Then boil the rice until it is about half done. Fry the chopped meat and mix with crumbly rice. Cut in small pieces onion, brown it in a pan with vegetable oil.

Then mix the fried onion with rice and squid, add milk and season with salt and butter. Close the lid, put in the oven and simmer the squid over low heat until tender.

Stuffed calamari

squid - 5-6 carcasses
rice - 1 cup
carrots - 1-2
onion - 1 pc.
vegetable oil - 1 tbsp. l.
salt, bay leaf - to taste
peppercorns - to taste, garlic - to taste,

Rinse rice, cook until tender. Finely chop carrots and onions, saute for 5 minutes in oil, add rice and simmer for 5 more minutes. Clean the squids and boil them whole with spices. Fill them with minced meat, put under oppression and cool. Cut into slices before serving. Arrange on a dish, pour vegetable oil mixed with crushed garlic.

Ragout of squid

squid - 700g
potatoes - 6 pcs.
vegetable oil - 1/2 cup
onion - 2 pcs.
carrots - 2 zucchini - 300-400g
parsley (root) - 1 pc.
sour cream sauce - 2.5 cup
garlic - 2-3 cloves
black pepper - to taste
bay leaf - to taste
salt
dill and parsley - to taste.

Peel the squids, rinse, cut into squares and boil, and then lightly fry. Peel potatoes, cut into cubes and fry. Separately, fry the carrots, onions and parsley cut into cubes or slices. Put prepared vegetables in a thick-walled dish, pour sour cream sauce with the addition of 1 tbsp. spoons of tomato paste, simmer for 5-10 minutes.

Fry diced zucchini and add to vegetables together with prepared squid. Salt, add spices and simmer together for another 15-20 minutes. 5 minutes before readiness, add crushed with salt or finely chopped garlic.

Serving to the table, sprinkle the stew with finely chopped dill and parsley.

Azu from squid

squid (fillet) - 500g
cucumbers (salted) - 2 pcs.
onions - 2-3 pcs.
tomato paste - 1 tbsp
wheat flour - 1 tbsp.
, butter- 80g
parsley (chopped greens) - 2 tbsp.
bay leaf - 1 pc.
allspice (peas) - 3-4 pcs.
salt - to taste.

Cut the onion into strips and sauté into pieces of butter. Add tomato paste diluted with a small amount of water, and sauté for another 5 minutes. Remove skin and seeds from cucumbers, cut into slices and soak in 1/2 cup water. Cut the squid fillet into strips, salt, bread in flour and fry in the remaining oil until golden brown.

Combine the prepared ingredients of the dish, add bay leaf, pepper and simmer for 7-10 minutes. Serve azu with mashed potatoes sprinkled with herbs.

fried stuffed squid

tomato (large, ripe, chopped) - 2 pcs.
Frize salad (coarsely chopped) - 5 pcs.
capers - 2 tsp
olive oil - 2.5 tbsp.
lime juice and zest - 1 pc.
salt, black pepper - to taste
squid (cut into 8 parts) - 220g.

Preheat grill to medium heat. In a medium bowl, mix tomatoes, frisee lettuce and capers. In a small bowl, whisk together 2 tablespoons olive oil, lime juice and zest, salt and pepper. Pour the mixture of tomatoes and capers with the prepared mass.

Stuff with 1 tablespoon of each squid mixture. Water the rest olive oil every squid. Grill the squid for 5 to 7 minutes, turning frequently. Allow the squid to cool slightly and serve.

Calamari in batter

squid
flour - 1 cup
water or beer - 1 glass
egg (protein) - 2 pcs.
vegetable oil - 1/2 tbsp.
salt - to taste
oil (for deep frying).

Rinse the squid carcasses, remove the hard chitinous plate, you can remove the thin skin. Bring the water to a boil, salt, dip the squids in boiling water and cook for no longer than 3 minutes. Drain the water, cool the squids and cut into rings 3-5 mm thick.

Beat egg whites until stiff foam. Mix flour with water or beer, add oil and salt. Combine the mixture with whipped egg whites. Dip the squids in the prepared batter and deep-fry from 2 sides until golden brown. Finished fried squid in batter, you can dry it from excess fat on a paper towel.

Funchoza with squid and white wine

funchose - 100g
squid - 400g
carrots - 1 pc.
Bulgarian pepper - 1 pc.
garlic (large) - 1 clove
olive oil - 50 ml
salt - to taste
red pepper (hot) - to taste
black pepper - to taste
dry white wine - 50 ml

Peel the squids, dry on a paper towel, cut into strips. carrots and Bell pepper cut into strips.

Prepare funchose according to package instructions. In hot oil, fry coarsely chopped garlic until golden brown, then discard.

Put the carrots in the pan, sauté until half cooked. Add bell pepper, mix, sauté for a couple of minutes and pour dry white wine into the pan, add fire and, stirring quickly, boil the wine.

Reduce the fire a little again, put the squid in the pan, mix and cook for 3-4 minutes. Add funchose to squid, mix. Cook, stirring, 5 minutes. Remove the pan from the stove and let it brew for a couple of minutes.

Serve hot.

If you have squids with heads and tentacles, then first you need to get rid of all inedible parts.

ToshiyukiIMAI/Flickr.com

Take the squid carcass in one hand, grab the head near the eyes with the other. Gently pull - along with the head and tentacles, you will remove part of the insides. The rest can be removed when you remove the skin.

The tentacles are usually thrown away with the head, but they can be used. To do this, cut them off near the eyes. Be sure to remove the squid mouth at the same time - it is hard, hiding among the tentacles.

But usually you don't have to deal with it all. In stores, as a rule, they sell frozen squid in a semi-cut form: without heads and tentacles.

Carcasses (biologists would say - a mantle) are covered with a red-white film, which is troublesome and long to clean with a knife.

To quickly clean the squids, they need to be poured over with boiling water, hold in hot water about a minute and rinse under running water. Some housewives treat carcasses like pasta: pour boiling water in a colander and immediately turn on cold water.

Under influence high temperature the skin will come off the carcass easily and quickly. You will only have to remove its residues when washing. Further, the squid can be cut lengthwise to remove the chitinous plate and entrails.

But you can not break the cylindrical shape of the mantle: the insides and the chitinous plate are easily removed with your fingers. Whole squid can be stuffed or cut into rings.

Method 1. "Cold start"

Place the cleaned squids in a bowl with cold water. Put the dishes on the stove and turn on medium fire. When the water warms up, salt a little, and when it boils, immediately turn it off and catch the carcasses.

Like many other seafood, squid do not tolerate heat treatment. If the clam is cooked for a long time, the meat will be tough, like a rubber sole.

The main secret of cooking squid is not to overcook.

It is important not to miss the moment of boiling. You literally have to stay away from the pan.

Method 2. Boiling in hot water

Bring lightly salted water to a boil. When the first bubbles appear, start the squid. Boiling will stop for a while, and as soon as it resumes, you must immediately turn it off.

Here, too, it is very important not to overexpose the meat in boiling water.

Method 3. Filling with boiling water

Many consider this method to be the most correct and argue that squids prepared in this way are the most tender and delicious.

You need to pour three times. The first time is considered when you pour boiling water over the squid to get rid of the skin.

The second time you need to leave the peeled clams in boiling water for one minute. After that, rinse the carcasses with water and boil the kettle again. After the third filling (holding time is also 60 seconds) and washing, the squids are ready for use. Salt can be added to the bowl with each pour.

Some housewives immediately cut or stuff them. Others remove the still transparent film from the carcasses.

Method 4. Combined

The highlight of this method is that squids are cooked immediately. The skinning step is combined with the boiling process.

Salt the boiling water: about 1 tablespoon per 3 liters of water. Put defrosted squid in it. You will see how the mantles of the mollusks become voluminous and a red-white film comes off them.

Wait until the interrupted boiling resumes, and note 1.5–2.5 minutes. Boil squids at a vigorous boil, without covering with a lid. After the specified time, the pan must be removed from the heat and covered with a lid.

Let the squids cool for 10-15 minutes. After that, rinse them under running water, remove the remnants of the skin, the insides and the chord plate.

Alternatively, you can immediately put the carcasses in a bowl of cold water, thereby stopping the heat treatment.

Boiled squid can be used in salads, fried in batter rings, stuffed with various fillings.

The described methods of cooking squid are very simple and take a minimum of time. Try all four to understand which squid is the most tender for your taste.

Do you know other secrets of cooking squid? Share in the comments.

After cooking, you can fry, but the first stage of their preparation plays a special role. These seafood must be cooked with great care. They reach readiness in 1-2 minutes, so it is very easy to digest them. Boiled squids do not change their structure during frying, but if they are cooked for too long, they will become very tough, and it will be difficult to eat them.

How to cook squid carcasses:

• if squid carcasses are frozen, then they must be thawed;
• before cooking, squids must be cleaned (the film can be easily removed if the carcasses are placed in boiling water for a few seconds);
• the water must be brought to a boil and only after that put the squids in the pan;
• squids will be ready in 1-2 minutes (you can’t leave seafood in hot water, the cooking process in this case will be continued, and they will become rigid);
• add salt and spices at the moment of boiling liquid.

You can cook squid using a microwave, pressure cooker, slow cooker and double boiler. With the help of all these devices, they are cooked for the same time. The exception is the steamer. The cooking time of squid will increase slightly due to cooking not in a liquid, but by steaming. Before laying the squids in the bowls, they must be wiped with vegetable oil, sprinkled with lemon juice and, if desired, rubbed with spices.

The nuances of cooking squid:

• it is necessary to cook squid rings in the same way as carcasses;
• during the cooking process, squid meat should turn white;
• if you put sticky squids in boiling water, they will burst during the cooking process;
• fry fresh squid impossible (without pre-cooking seafood will be tough and may taste bitter);
• before cooking, squids can be marinated (for the marinade, you need to use a small amount of water, salt, lemon juice, and if desired, also pepper, paprika and garlic);
• squids absorb foreign smells and tastes well, so any spices should be added in a minimal amount;
• if you try to cook squids with signs of improper storage (excessive ice, damaged skin, etc.), then after cooking they can become bitter.

For those who do not have the experience of cooking squid, there is a special way, thanks to which it is impossible to digest squid. Boil water in a saucepan, add required amount salt and spices. Then the liquid is brought to a boil and squids are laid out in it. Immediately after this (without waiting time), the pan must be removed from the heat and covered with a lid. In this state, seafood should be about 0 minutes. The result of these actions will be cooked and soft squid.

How much to cook squid

The cooking time in the form of carcasses or rings differs slightly. In the first case, the cooking process will take 2 minutes, in the second case - 1 minute. Frozen squid must be thawed before cooking.

If you cook squid for more than 3 minutes, then they will be broken taste properties, and the size will be significantly reduced. The texture of overcooked seafood resembles rubber. If the squid has been cooked for too long, then you can restore its softness by repeated heat treatment. The total cooking time should be at least 20 minutes. The size of the seafood will not be returned, but the consistency will return.

Cooking time for squid different ways :

• regular pan - 1-2 minutes;
• double boiler - 5 minutes;
• pressure cooker - 1 minute;
• multicooker - 2 minutes;
• microwave - 3 minutes.

There are many ways to cook squids, but it is better to use them for cooking a regular saucepan. In microwave ovens, double boilers and other equipment, it is difficult to control the process and you cannot see the external changes in seafood. It is better to use such methods only in case of emergency.