INGREDIENTS

INSTRUCTIONS

Squid isn't tough when correctly prepared.  Here are a few basic
rules to keep in mind followed by squid recipes from all over the
world. 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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