In modern nutrition, the desire for healthy food prevails, respectively, wholesome foods that are rich in vitamins and all kinds of nutrients, but light, not fatty, are preferable. The cooking technique involves a minimum of processing and fat. This determines both the current pace and mode of life, employment. At the same time, it is important that the dishes are prepared as quickly as possible and not difficult, but the taste and aesthetic characteristics were, as they say, at their best. These include squids. Stunningly delicate and filled with valuable substances, the product is easily digestible, lightweight, satisfying and quick to prepare. In addition, they are devoid of a characteristic marine aroma. However, ignorance of the right and most important thing, how much to cook squid does not allow this seafood to take, say, an eligible leadership position in the kitchen, corresponding to its capabilities and characteristics: nutritious, tasteful, dietary and visual. Meanwhile, squid is a practically universal product. It is put in salads, supplemented with all kinds of soups, you can fry it in hot batter or breading, stuff it, make cutlets, risotto, serve it as a separate side dish or independent dish. In this case, the determining factor will be the indicator of how much to cook squid, stew or fry.
Many believe, and this is a mistake, that you need to cook squids for about five minutes altogether, or 2-3 after boiling water. And they are simply amazed when it turns out to be an incredibly tough, almost rubber product, which is really difficult to chew. In the same way how to cook and how much squid is simple, but required subtleties. First, seafood should be lowered only in highly boiling water for two minutes. For accuracy, you can count up to ten not quickly and not slowly. Take out immediately. It is also noteworthy that you can not throw squids in bulk, in a ball or in a row. Boiled alone, take out, wait for the boil, lay the next one. Water before boiling should boil on its own or in the company of herbs, salt, parsley, peas and peppers for about five minutes. If, as they say, the moment is missed and more than two minutes have passed, it is better to cook the squid carcass without taking it further than half an hour. Then the product will regain its desired tenderness and softness, however, significantly decrease. However, the preparation of soups is quite acceptable. Fried, squid stewed also no more than two to three minutes or longer.
How and how much to cook squids determines their choice and preparation for processing. It is clear that the product is of poor quality, at least two, at least ten minutes to cook the squid carcass, there is no difference, it will be tough and definitely tasteless. Squids are usually sold frozen. It is important to ensure that the carcasses are easily separated from one another, not clumped together with an incomprehensible lump, which indicates their repeated, it can be said, unauthorized defrosting. Such a product, regardless of how much to cook squid, will give bitterness, heterogeneity and rigidity during processing. Squids should be frozen once during harvesting. The squid film shell can be of different tones: gray, pinkish, purple and their transitions. In this case, the meat is only white, clean, without streaks and no shade. If the color even differs slightly from white and is similar to the color of the film, the squid thawed, which is unacceptable.
Again, squids should be cleaned before cooking, otherwise rigidity is ensured. Cleaning them is a lot easier than it seems. Almost thawed carcasses simply need to be poured or doused with cool boiling water, then cleaned, removing the film with a stocking, it leaves almost independently under running cold water. Do not forget to remove the chord - a transparent bar. Everything.