How correctly and how much to cook squid: secrets, subtleties, tips

In modern nutrition, the desire tohealthy foods, accordingly, useful foods that are rich in vitamin and various nutrients, but light, not fatty. The cooking technique assumes a minimum of processing and fat. This determines the current pace, and the mode of life, employment. At the same time, it is important that the dishes are cooked as quickly and easily as possible, but on the taste and aesthetic characteristics there were, that is to say, at a height. To such can be fully attributed squid. Stunningly tender and filled with valuable substances, the product is easily digestible, easy, nourishing and fast in cooking. In addition, they are devoid of a characteristic marine flavor. However, ignorance is how correctly and most importantly, how much to cook squid does not allow this seafood to take, say, the eligible leadership positions in the kitchen, corresponding to its capabilities and characteristics: nutritious, palatable, dietary and visual. Meanwhile, squid - a product almost universal. It is put in salads, complemented with all sorts of soups, you can fry in hot batter or breaded, stuff, make cutlets, risotto, serve as a separate garnish or self-serving dish. At the same time determining the tenderness will be an indicator of how much to cook squid, stew or fry.

Many believe, and this is the error that is neededsquid cook for about five minutes in total or 2 -3 after boiling water. And they are simply amazed when it turns out an incredibly hard, almost rubber product, which is really hard to chew. In the same, as correctly and how much to cook squid there are simple, but obligatory subtleties. Firstly, it is necessary to lower the seafood only in strongly boiling water for two minutes. You can count up to ten for accuracy not quickly or slowly. Remove immediately. It is also noteworthy that one should not throw squid in a crowd, a ball or in a row. Boiled one, take out, wait for a boil, the next pawn. Water before cooking should boil on its own or in the company of herbs, salt, laurel, peppercorns for about five minutes. If, however, the moment, as they say, is missed and passed more than two minutes, it is better to cook the carcass of the squid, without taking it out more than half an hour. Then the product will regain the desired tenderness and softness, however, it will significantly decrease. However, when preparing soups is quite acceptable. Fry, squid stew also no more than two - three minutes or longer.

How and how much to cook squid determines theirselection and preparation for processing. It is clear that the product is substandard, even two, at least ten minutes to cook a carcass of squid, there is no difference, it will be tough and unambiguously tasteless. Squids are sold, as a rule, frozen. It is important to ensure that the carcasses are easily separated from one another, they are not stuck together in an incomprehensible lump, which indicates their repeated, unapproved thawing. Such a product, no matter how much to cook squid, will give bitterness, heterogeneity and stiffness when processing. Squids should be frozen once for harvesting. The film shell of the squid can be of different colors: gray, pinkish, purple and their transitions. At the same time meat is only white, clean, without divorce and shade. If the color is even slightly different from white and similar to the color of the film, the squid was defrosted, which is unacceptable.

Again, squid, before cooking, shouldclean, otherwise hardness is ensured. Cleaning them is much easier than it seems. Almost thawed carcasses should be simply poured or burned with steep boiling water, then cleaned, removing the film stocking, it departs almost independently under running cold water. Do not forget to take out the chord - the transparent bar. All.