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Hey Mic!!!!
Topic Started: Aug 1 2010, 04:57 AM (137 Views)
VPG
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Pisa-Carp
My dinner party last night was it's usual smash. However there was one tiny little, teenie weenie flaw..............the Calamari and Octopus was too chewy. This was my first attempt at sauteeing it. I usually season and steam it. Never have a problem that way. Any suggestions?
When I had it like this in Spain it was great. :mad2:
I'M NOT YELLING.........I'M ITALIAN...........THAT'S HOW WE TALK!


"People say that we're in a time when there are no heroes, they just don't know where to look."
Ronald Reagan, Inaugural, 1971

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Axtremus
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HOLY CARP!!!
The solution is simple - next time you want to serve calamari and octopus at your dinner party, host it in Spain.
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Mikhailoh
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If you want trouble, find yourself a redhead
I've never cooked either myself, but both tend to be just a little chewy anyway in my experience. I googled your question and this is what I found..

Quote:
 
Calamari, squid, is naturally tender. What makes it tough is overcooking.

The best way to cook the squid is to steam it over low heat just to the point where it is almost done. Hold-over time will continue to cook the squid. If you cook it until it is done, it will invariably be tough.

If you want to fry the squid, you should let it sit out of the refrigerator for 15 to 20 minutes before you batter and fry. This way, you don't have to rely on the oil to first warm the calamari before it begins to cook. Fry just until the batter is light-golden brown.


I also heard that if you marinate it in either milk or mashed kiwi fruit for 4 hours it it more tender.




Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball
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