Calamari
- Thread starter goboenomo
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goboenomo said:
That is what I do (as I posted). Just dust them and cook VERY quickly in oil, but it has to be VERY hot and an inch or more deep. If you cook them too long they will be rubbery.
"steaks" are just the bodies and they are really good too.
Constance
Master Chef
I like fried calamari, too, but the best squid I've ever had was at Jimmy Buffet's in New Orleans. It was stir-fried, I guess, with strips of multicolored sweet and hot peppers...very spicy. It was in a translucent sauce of some kind...probably thickened with cornstarch.
My memory is not all that clear. We started out that morning with beer and oysters on the half-shell, had some mighty right gumbo, moved on to hurricanes, went back to our room at the Bourbon Orleans and cleaned up, then more beer at an hors d'ouevre bar, shopping, bar-hopping, and finally Jimmy's Perfect Margarita. By the time I got to the calamari, everything was a little bit fuzzy.
My memory is not all that clear. We started out that morning with beer and oysters on the half-shell, had some mighty right gumbo, moved on to hurricanes, went back to our room at the Bourbon Orleans and cleaned up, then more beer at an hors d'ouevre bar, shopping, bar-hopping, and finally Jimmy's Perfect Margarita. By the time I got to the calamari, everything was a little bit fuzzy.
Gorgonzola
Assistant Cook
I just love Calamari! I think the most enjoyable way I eat it is Calamari Fra Diavlo over Linguini. I add capers to the recipe. Also It's kind of neat if you can get Black Linguini (colored with squid ink) and add just a handfull to the regular linguini it creates a ultra contrasting visual when plated.
remember, cook hot and fast! It will turn to rubber on you quick fast. I like dredging mine in a mix of egg white and corn starch(1T starch to 1 egg white), salt and white pepper( a little lime zest is nice too) and pan fry in peanut oil. Accompany with sweet thai chili sauce and some cilantro.
Regarding the deep fryer, I hae NEVER had one, and manage to cook most things I want without it. Calamari in a frying pan is fine.....as they are thin rings you want to cook you can easily cover them with oil.
Doughnuts I have done, but that was harder, lol.
I do recommend having a soaked towel nearby. Just in case. In my experience having it ready means I don't need it.....not having it there has resulted in some near misses!
Any time I use "serious oil" rather than a bottom coating splash, I hae a towel ready!
Doughnuts I have done, but that was harder, lol.
I do recommend having a soaked towel nearby. Just in case. In my experience having it ready means I don't need it.....not having it there has resulted in some near misses!
Any time I use "serious oil" rather than a bottom coating splash, I hae a towel ready!
ChefJune
Master Chef
Gobo, neither Marinara nor Fra Diavolo have anything to do with Thai food... both are Italian.goboenomo said:
My personal favorite way to cook squid/calamari is grilled, whether on a traditional grill or on a flattop -- altho I love perfectly fried calamari with only fresh lemon for a splash.
attie
Sous Chef
I marinate my squid tubes in Kiwi Fruit to tenderise them. My method is to use 6 large fruit per 5kg block by mulching them in a food processor then paint the tubes while they're frozen, store in the fridge overnight to thaw, wash well before using. Of late I have been using fresh pineapple with the same result.Gretchen said:
attie
Sous Chef
Doesn't influence the flavour in anyway and it sure isn't rubbery. Give it a go, you just might be surprised.goboenomo said:
Sugarcreations
Assistant Cook
Soak in buttermilk, dredge in flour and deep fry at about 360 to 370 degrees.
Rgds Sugarcreations
Rgds Sugarcreations
Sugarcreations
Assistant Cook
Good Luck finding it at Wal-mart.
Rgds Sugarcreations
Rgds Sugarcreations
Just as BreezyCooking said, the calamari my husband ate in a restaurant today had just been dipped in corn flour before being fried....and it was very good. Rivalled but did not beat a light tempura or a light beer batter! And I know it was my husband's plate, but what s the point of ordering different things unless you taste, huh?!
Steve A
Senior Cook
Take the Go Train or VIA into BigSmoke. Get off in Kensington area. Head right into one of the four (city-wide) Chinatowns. SHOP!
As for recipes.. .there's no wrong or right one. The trick with calamari is 3 minutes or less or 30 minutes or more. Stuffed, you asked?? Well, there's sausage stuffed baked calamari that rocks. And no, you won't find it in most restaurants. Not Kelseys, Montanas, Shoeless Joes, et al. You MIGHT, however, find it at Susur Lee's (restaurant in TO)
Go Leafs, eh?! (A former Trentonian)
Ciao,
As for recipes.. .there's no wrong or right one. The trick with calamari is 3 minutes or less or 30 minutes or more. Stuffed, you asked?? Well, there's sausage stuffed baked calamari that rocks. And no, you won't find it in most restaurants. Not Kelseys, Montanas, Shoeless Joes, et al. You MIGHT, however, find it at Susur Lee's (restaurant in TO)
Go Leafs, eh?! (A former Trentonian)
Ciao,
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