Squids: A writing feather of
How many legs are necessary for entire happiness? Octopuses consider - eight. Also squids - the cephalopod mollusks which with firmness are presented to us in the form of the frozen carcasses or rings ground in a can hold the same opinion. And besides these rings they, by the way, have “hands“, “wings“, a cloak and a sink - a rudiment .
Generally squids treat group of ten-legged. The matter is that eight of their feelers - “legs“, and two more are already “hands“ which can strongly be extended when catching production, and when swimming, on the contrary, to be reduced. The squid, as well as at all mollusks, has a sink. Only it rudimentary, is entirely hidden under a cloak and has an appearance of a thin horn plate similar to a stem. Therefore also the word “squid“ comes from the Greek kalamos - “a writing feather from reed“.
Why writing? Most likely, from - for “ink“ - it is black - brown liquid which contains in the special bag located in an internal cavity of a mollusk.“ Ink“ is necessary to a squid for self-defense - in case of danger he lets out “smoke screen“ that under its cover quietly to slip away. And so, this “ink“ was used for the letter from time immemorial.
the Body of a squid extended, behind pointed as a torpedo, allowing to gather improbable speed. There are two big fins - “covered“. The trunk is formed by a leathery fold - a cloak and mantle muscles. Let`s add still a sharp chitinous beak, feelers around a mouth and three hearts which pump over blood blue (literally) through gills. Generally, a look at a squid that still … Nevertheless the mankind it very quietly catches not one hundred centuries, undresses and prepares in all possible ways. And why not to prepare? Meat of a squid not only is tasty, it besides is useful - contains many vital minerals (iodine, iron, phosphorus, manganese, calcium) and vitamins of B and Page group.Spicy Thai squids salad
the Squid free - American
Most, seemingly, advantage of squids appreciate
- Italians. On their tables it is especially often possible to see the rings of squids fried in batter or on a grill which usually give with a lemon, mayonnaise and fresh greens. On Sardinia one of the most popular dishes - the small stuffed kalmarchik. In Laguria prefer the squids stuffed with cheese, crackers and garlic and stewed with wine and tomatoes. And “ink“ at the Italian cooks does not vanish - them tints pastes and with might and main uses in sauces to fish and other seafood.
other countries of the Mediterranean Try not to lag behind Italy also. Spaniards fry ringlets of squids in hot fan. In Valencia where a squid - the king of local snack, it is pickled in wine, flavor with a huge amount of spices and prepare on a frying pan or a baking sheet or - in garlick sauce. In Andalusia do very tasty ragout with vegetables and herbs of a squid.
French, strangely enough, quite often recede from the national priorities and prepare squids … on - American. Fry on butter tomatoes with garlic and onions - shallot, add white wine, a little olive oil and right at the end pour in a brandy liqueur glass. And then throw into this sauce of a strip of squids and warm up a little.the way of preparation of squids on - Basque, assuming use of tomatoes, sweet pepper, garlic and, the main thing, bayonsky gammon which is associated with the French earth of Basques Is well-known
. Sweet red and green pepper is peeled of seeds, quite small cut, fried with bayonsky ham, add small cut onions, strips of squids and garlic. Prepare 15 minutes, put tomatoes, a garna bouquet, season with salt and pepper and continue to prepare on weak fire, having leaky covered with a cover, 10 more minutes. Give, having strewed with parsley greens.
In Japan squids of “ik“ in general is eaten crude or dried on the sun though perfectly prepare and in style tempura - fried in hot fan, having dunked into dough. Spicy soup with the squids stuffed with ground pork - one of the most favourite at Thais. It is seasoned with a lemon sorghum, leaves of a kafrsky lime, pounded siliculose pepper and lime juice.all are right
I! Squid dishes are tasty and are easily acquired. The squid is universal: it can be boiled in the added some salt boiling water (better entirely or big pieces), to cut and add to salads; to pickle also a tax with pepper, garlic, I will merge also sea cabbage; to cook soups, the stuffed rolls, stuffed cabbage and even a souffle.
do not tear a bag!But at first a squid should be caught or bought
. Is not necessary in hope to stock up with food on few years to drag home a huge Pacific squid (to 20 meters in length and weighing up to 2 tons) especially as even in the nature he meets seldom. On sale there are also small individuals weighing 200 - 300 g, and the less squid, the his dense, slightly sweetish meat is more tasty.us the main supplier of a mollusk - the Pacific Ocean, and fresh integral squids only inhabitants of a coastal zone can eat
U. Or those who decided to prepare a squid during a trip across the Mediterranean. If you treat one or another, remember that young gentle kalmarchik use entirely - they need less time for thermal treatment. The others are undressed: sharp knife separate the head with feelers and delete interiors. It is possible to cut a squid on a cloak, to take out interiors, chitinous plates, having left the head with feelers. It is necessary to cut carefully, to fins not to damage an ink bag - if it breaks, meat can darken.
All the rest should be content with already cut frozen carcasses, tinned or dried squids. What, however, is not so bad. The frozen fillet needs to be defrozen in the cold added some salt water, to wash out, and then for removal of a thin skin to put in a pan, to fill in with hot water (55 - 65 °C) and to mix vigorously 3 - 4 minutes - after that it is easily husked. Boiled water will not approach - meat can be painted in low-appetizing lilac color. After processing of fillet once again carefully wash out cold water, and then beat off on both sides that strong ring muscles were softened. If not to make it, meat will turn out rigid.Try
of !fried squids Salad squids fennel and orange Salad
- pumpkin squids Salad
- squids Salad and grains of pomegranate
- the Stuffed squids
the Torpedo with a stuffing
can be prepared for
- Now. Only remember the main rule: meat of a squid reminds egg - than longer thermal treatment, especially rigid, dry and tasteless it becomes. There is usually enough 4 minutes of cooking in the added some salt water. It is good to add fennel and parsley to water. Time of thermal treatment in general can be reduced to a minimum.
In the Far East, for example, it is not cooked but only fill in with cold water, put on strong fire, bring water to 80 - 85 °C (naturally, constantly stirring slowly), salt, add spices, for example ginger and sugar, remove from fire and leave in water for 3 - 4 minutes. After this squid it is possible to cut strips, to add to salads, soups, to give as snack with pepper and garlic or is just like that in some juicy Asian sauce.
to Fry squids - too not too cunning business. It is possible just in vegetable oil, it is possible also breaded: to salt the cut and beaten off fillet and pepper, to dip into the shaken-up egg, to roll in in crackers and to fry quickly on both sides on a frying pan. Quickly - means half-minute - minute on the one hand and as much again with another.
Besides, small squids it is good to stuff, their body - a torpedo - ideal capacity for a stuffing. At preparation of the stuffed squid it is better to beat off a carcass from within and outside: thrust a rolling pin into a carcass and you bang the hammer on a surface. Chinese and Koreans try to obtain softness, breaking structure of muscles by means of cross notches on a carcass (so prepare, for example, a squid on - Beijing). > Forcemeat it is easy for p to prepare
from fillet, the head and feelers. It is necessary to pass the meat peeled of skin two times via the meat grinder, to fill with the onions ground by pepper and, say, a nutmeg. It is possible to add a little garlic and that forcemeat turned out more juicy and magnificent - slightly - slightly water or broth. It is possible to fill with such forcemeat squids, and then to stew them in white wine with tomatoes, garlic and burning pepper. Do cutlets to which white rice and tomato sauce, and even a stuffing perfectly will be suitable for pelmeni of it.Dolgaya Road to taste
to us was necessary to observe
how prepare the stuffed squids in Marseille. At first the cook crushes feelers and fries them together with onions in olive oil. Then adds to a frying pan the peeled and cut tomatoes, the wetted and wrung out bread, egg yolks, garlic, parsley, salt, burning pepper; everything properly mixes. It fills with this forcemeat the beaten-off carcasses of squids, sews up and densely stacks in the fire-resistant ware oiled olive. Strews with the garlic, parsley which is largely cut by onions salts, peppers, pours in white wine and the same amount of hot water and covers ware with the wax paper oiled olive. At first some time holds on a plate, and then puts in an oven for 30 minutes. After that removes paper, sprinkles olive oil, strews with crackers and still slightly reddens.
Long? Agree. Of course fast boiling (frying) - a classical way, and it has the right for life if you are engaged in a mollusk separately. When he is trained together with seasonings and other products or in sauce (it is admissible, stuffed in smetanny or tomato sauce), time of thermal treatment considerably increases. The famous Petersburg cook Ilya Lazerson in general considers that the recommendation to prepare a squid quickly - the recommendation, but not the declaration. And not only considers, but also offers a way of languor of squids on a water bath of century. to a usual glass jar.should be cut
of the Squid strips (or somehow), to add the shredded onions (about a third of the weight of squids). To mix everything, to flavor with black pepper and salt, to lay in a glass jar and to put on a water bath. To prepare at weak boiling of a bath about an hour. The idea lies on a surface: our food industry from time immemorial lets out squids in iron jars, rolling up their crude, and then subjecting to very aggressive thermal treatment within 20 minutes at the increased temperature.
of Canned food not in accordance with GOST
What there was told, tinned squids - a remarkable product which can be used for preparation, say, of salad. At least it: 200 grams of squids, 2 beets, 3 potatoes, 1 carrot (certainly, boiled), 2 pickles, a small head of onions, couple of tablespoons of the crushed green onions. To cut products as for usual vinaigrette, to fill with vegetable oil and - on a table. With vodka.
In assortment of canned food from natural squids - several versions, are even special GOST “Canned Squid and Cuttlefishes Natural“. But in practice it usually two look - feelers and pieces of a cloak with a thin skin (to whom at plant hunting to clear it?!) . Meat in bank has to be gentle, juicy, dense, but not rigid. In broth the proteinaceous suspension is allowed, and here foreign smack, a smell and impurity are not. And you know what is still stipulated in the same state standard specification? An order of laying of a squid in bank. Also it is a pity that in practice it does not appear dogma.
of Marko Zampyeri, chef of Antinori restaurant :
- I Can offer you the recipe of salad from squids and chanterelles which, thanks to the unusual taste, always had great success in visitors of our restaurant. Cut the fresh prepared squids thin rings. Within 4 minutes extinguish under a chanterelle cover with onions - shallot in white wine. Then shift mushrooms to a hot frying pan and fry in olive oil with thinly cut garlic glove till golden color. Add squids and fry no more than 1,5 more minutes that they did not manage to become rigid. Shift squids and chanterelles in a bowl with the salad arugula filled with olive oil, I will merge also ground pepper. Mix. Lay out hot salad on a plate, having decorated it with tomatoes to a konkosa and the balsam vinegar evaporated with addition of sugar to a condition of sauce.