Cooking of a beloved seafood is a good thing, but only if you know the sequence of cooking and exact time. How and how much do you cook squid for salads and sushi, so that they were soft and did not spoil the dishes? There are several ways to prepare. The choice depends on the state of mollusks, in what form you purchased them - frozen or not, purified, or requiring additional preparation before preparation.

Edible in the gifts of the sea is considered a carcass and tentacles. The carcass can be boiled in general, but sometimes the hostess salad prepare squids, pre-cutting rings.

In the preparation of sea boards, it is important to strictly observe the time of cooking. It is necessary to defrostly defrost and clean the squid carcass. I propose to get acquainted with all the subtleties of the process. And I will answer all questions that arise from inexperienced owners.

How to cook squid

So that squids become soft, the main thing is not to digest squid, otherwise you will get a little edible rubber product that is not suitable for salad.

How much cook frozen squid

Prepare mollusks without defrosting - not the best option. If they are, in addition, not purified from the internships, then it is impossible to do this - spoil the product.

1. Lower the carcass in boiling water and boil a minute.
2. Turn off the gas and hold in water an additional 3-4 minutes.

Warm frozen squid

Ideally, prepare mollusks preferably in small portions, so you can control the process and not to digest.

• Lower the carcass to boiling water by adding a minimum of spices - laurel, salt and pepper peas.
• Consider up to 10 and pull out. The carcass must beat. Then lay the following batch.

Either prepare in the following way: throw in boiling water, approve after boiling 30 seconds and turn off the burner. Leave the carcasses for 10 minutes to appear.

Attention! If they chew and digest squid, do not panic - continue cooking. The seafood is endowed with an interesting feature: after 30-40 minutes, they will again become soft.

How to cook giant squid

Karakatitsa is a giant squid with thick sides. Many prefer to prepare salads with this maritime representative. If you cook soft, it is perfect for the preparation of sushi and salads. Although many complain that the gigantic squid has a specific smell.

• Spice a carcass, cut into smaller pieces. Lower in boiling water and after boiling up to see 2-3 minutes.

How many rings and tentacles are cooking

How to cook squids in kitchen gadgets

Modern hostesses often use kitchen gadgets for boiling seafood on salad. Cooking time depends on the choice of assistant.

• In the steamer - 5 minutes.
• Multicooker - 2 minutes.
• Microwave - 1 minute at maximum mode.
• Skorovarka is a minute.

Singing rules Salmarov

Do not want to spoil the dish with the product, learn how to choose seafood.

With proper freezing and storage, an externally carcass has a pinkish, brown or purple tint, color. The flesh is dense, inside white.

I advise you to buy frozen and crude mollusks, they are more benefit. If there is a lot of ice or liquid in the packaging, the carcasses agreed - do not take, because the risk of running into a product with repeated frost.

How to clean the squid

The first arising is the most often question, as and when to clean the carcasses of squid, to cooking or after. Is it possible to clean them already boiled, and in general - why make a film?

As a rule, the sea product is sold frozen and crude. And this is a big plus, because there is a guarantee that squid froze immediately after the catch, right on the ship or on the processing enterprise located on the seafront. There are already ready-made mollusks - purified for sale. In this case, the likelihood is that the product has passed deficing at least once. Therefore, crude carcasses are considered better and useful.

Why remove the film from Squid

In the process of cooking due to the effects of high temperature, the film becomes especially tough, which will affect the quality of the dish. In addition, the salad with crude squids looks sloppy and little appetizing.

How to prepare seafood for cooking

The first step in preparation for cooking - a squid must be defrosting. Do it, folding carcasses into cold water, or placing on the shelf in the refrigerator.

The next step is the removal of the insides and the chitin plate.

Method number 1. Many prefer to free mollusks from the skin after cooking. This can be done, but better and easier if you get rid of the film in fresh squid.

Method number 2.

Put the squid on the cutting board, press your fingers. Personate the film, and remove both stocking with a decisive movement. Quickly, but smoothly.

This method does not always make it possible to successfully and completely remove the skin. If you need to clean the tentacles, it is not useless at all. Residents of the edges, where the seafood has long been used in food, have found a solution to the problem. They use the effect of a sharp difference in temperature.

Method number 3.

1. Lower the carcass in hot water for about a minute. You will see that the skin began to "tighten", quickly pull out, and move it into a bowl with cold water.
2. The film itself does not remove. Therefore, right in the water, help the seafood free from the unnecessary film.

Look at the video, as quickly, literally in 30 seconds to clean the squid.

Good advice: you want to prepare a delicious salad of squid, do not overload it with products with a sharp smell. It is also contraindicated to use a large number of spices, as the mollusk intensively absorbs other flavors, and loses its unique taste.

And one more rule: squid in the dish should be more than other components. Follow the links and recognize many salad recipes from squid:

Video with secrets of correct cooking squid. The famous culinary knows exactly how much and how to cook squid for salad.

One of the very affordable and useful seafood market, you can truly call squid! After all, their use in cooking is so diverse that you can fry potatoes with them, you can make a salad and even stuff. Squids contain a lot of iodine, calcium, phosphorus, magnesium and vitamins Bi, pp, br, C, which contribute to the best release of gastric juice.

At the same time, the boiled squids contain 17% of proteins, 80% water, 0.8% fat and 2.2% ash, and they are 78 kcal calorie content.

But before cooking this sea delicacy, you need to know how much cooking squid after boiling and how to cook frozen squids!

How to clean frozen squids?

To do this you need: take a deep plate, put a carcass of a squid and wait until the whole process of defrosting will take place. In no case, it is impossible to defrost in hot water a carcass of a squid, otherwise the meat will lose the taste and in return still will acquire an undesirable color.

Or clean in this way:

1. Press the carcass to the cutting board with one hand, and the second way of the skin is nail, after which it will be shot as a stocking.
2. Now remove the skin from the wings of the squid;
3. Remove the insides of the squid and the chitin plates;
4. Under running water, rinse the carcass both outside and inside.

After that, we can start cooking. Squids can be boiled both purified and crude. There is no different difference, only if you boil them cleaned, they do not have to be cleaned, and if not, then how to weld, you will have to be cleaned under running water. We will look at how to cook purified squid.

How to cook a carcass of squid?

For an alternative to choosing, we will present 3 methods of baking squid. Nobody cooks frozen them, so, first they defrost them, and then cook!

The first way: In the saucepan boil 1 liter of water, add a bay leaf there, pepper pepper, salt. In this water, to lower the squid carcass, cover the saucepan with a lid and remove from the fire. After 10 minutes, the squid will be ready.

The second way: Per 1 kg of squid, boil 2 liters of water (do not forget to salute). Next, put the carcasses there, waiting for boiling and after 30 seconds, take a pan from the stove, we leave squid in the water for another 5 minutes.

Third way: Put the container with water on the stove, add spices there and wait until the water boils. Next, we lower the squid carcass, we are waiting for 1-2 minutes and pull out.

Note: Spices at your discretion, as you like.

How much time do you need to cook squid?

Cooking already frosthed squid, so to prepare a squid, it is enough to boost in boiling water, 1-2 minutes. No more than 3 minutes, otherwise Kalmar will become rubber and it will not be possible. Just translate money.

If you have squid with heads and tentacles, you first need to get rid of all inedible parts.

Toshiyuki Imai / Flickr.com

Take a squid carcass in one hand, another grab the head in the eye area. Carefully pull - along with your head and tentacles you remove part of the insides. The rest can be removed when you shoot the skin.

The tentacles are usually thrown together with their heads, but they can be used. To do this, you need to cut them around the eyes. Be sure to remove the mouth of the squid - it is solid, hiding among the sucks.

But usually it is not necessary to mess with this. In stores, as a rule, sell frozen squids in the semi-edited form: without heads and sucks.

Carcasses (biologists would say - mantle) covered with red and white film, brushing the knife is troublesome and long.

To quickly clean squid, they need to be boiled water, hold in hot water for about a minute and rinse under running water. Some hostesses come with carcasses as with pasta: poured boiling water in colander and immediately include cold water.

Under the influence of high temperature of the skin, it is easy and quick to get off the carcass. You will only have to remove its remnants when washing. Further squid can be cut along to remove the chitin plate and inside.

But it is possible not to disturb the cylindrical shape of the mantle: the insides and chitinosa plate is easily removed with their fingers. A whole squid can be stuck or cut into rings.

Method 1. "Cold Start"

Purified squid put in a saucepan with cold water. Put the dishes on the stove and turn on the middle fire. When the water warms up, spend a little, and when it boils, immediately turn off the cape.

Like many other seafood, squid do not tolerate thermal processing. If the mollusk cook for a long time, the meat will be hard, like a rubber sole.

The main secret of cooking squid is not to digest.

It is important not to roam the moment of boiling. You must literally not to move away from the pan.

METHOD 2. Raising hot water

Lightly salted water is brought to a boil. When the first bubbles appear, launch squid. Boil will stop at time, and as soon as it resumes, you need to turn immediately.

It is also very important here not to reap the meat in boiling water.

Method 3. Pouring boiling water

Many consider this method most correct and argue that squid cooked by the most tender and tasty.

You need to pour three times. The first is counting time when you hide squid boiling water to get rid of the skins.

The second time you need to leave purified clams in boiling water for one minute. After that, rinse the carcasses with water and boil the kettle again. After the third fill (the time of exposure is also 60 seconds) and flushing squid are ready for use. With each fill in a bowl, you can add salt.

Some hostesses immediately cut or start them. Others take another transparent film from the carcasses.

Method 4. Combined

The highlight of this method is that squid is preparing at once. The shooting of the skins is combined with the boiling process.

Suck the boiling water: approximately 1 tablespoon on a 3 liter of water. Put the frostal squid in it. You will see how mollusts of mollusks will become volume and red-white film will come down.

Wait until the boiling breaks down, and check 1.5-2.5 minutes. Cook squid with stormy boiling, without covering the lid. After the specified time, the saucepan needs to be removed from the fire and close the lid.

Give squids to cool for 10-15 minutes. After that, rinse them under running water, remove the remnants of the skins, insides and the chord plate.

Alternatively, you can immediately lay the carcasters into a bowl with cold water, thereby stopping the heat treatment.

Boiled squids can be used in salads, fry rings in a grain, stuffed with various fillings.

The described methods of cooking squid are very simple and take a minimum of time. Try all four to understand what kind of squid is obtained, your taste is more gentar.

Do you know other seventures of squid cooking? Share in the comments.

Squids - mollusks, marine inhabitants who are so loved by the Russian people for their unobtrusive and delicate taste. Of them prepare different snacks, but most often used to prepare salads in boiled form. How to cook squid to be soft, and how many - many ask it for no accident. If you digest this product, it loses tenderness, becomes elastic and rigid, like rubber. To avoid such problems and do not hear the inept mistress before the guests, we suggest you to find out all the secrets of cleaning and cooking squid.

How to clean squid?

If you planned to prepare some festive salad with the addition of marine gifts, then, defrosting the squid carcasses in a natural way, they need to be cleaned. From above on these mollusks there is a thin film that needs to be deleted. It is necessary to clean the squid in the same way inside. How is it done correctly?

The easiest way is to use the temperature difference so that the film itself penetrates. Put the carcasses into the pan, boil the water in the kettle. Next place a bowl with very cold water. Pour steep boiling water to squid and immediately shift them to the icy water. Capturing mollusks on a cutting board, you will see that the thin Piece detached. All that remains to do is to make her fingers and pull from the entire surface of the carcasses. Inside the squid is a thin rigid plate that needs to be removed. Follow it with your fingers and carefully pull out. Everything, the product can be prepared.

Rubber squid - relics of the past

Although squids are not uncommon and sold them in almost every store, they did not become so popular as, for example, in Japan. The whole thing is in the current stereotype - as many mistresses say, this product is rubber. The wrong idea of \u200b\u200bthese mollusks has developed due to the fact that in Soviet times our grandmothers boiled them within 7-10 minutes. They transferred this technology to their daughters. However, in the composition of squid a lot of protein, which, like egg, is becoming rigging with prolonged cooking. Japanese who know exactly in seafood, do not boil these mollusks at all. For them, this is a normal and usual phenomenon. So do you need to cook squid? If so, how?

How and how much cooking squid so that there are soft carcasses?

The secret of making this delicacy is simple - the less you cook, the stronger meat. How to prepare mollusks Japanese? They are maximum covered with a carcass boiling water, no more. It is almost fresh meat of mollusks, they add to salads or marinate and eaten, and they do it often. Is it because they differ strong health, longevity and sharp mind?

Some hostesses are afraid to follow the example of the Japanese, so they still boil the sea product. You can do this in different ways.

1. Purified carcasses are lowered in boiling salted water literally by 30-40 seconds.
2. Shellfish after cleaning is poured just boiling water and covered with a lid. Leave them to lie down in hot water 3-4 minutes.
3. With the help of the sieve, the carcasses are lowered into salted boiling water for 5 seconds, then removed, and when the water comes to a boil again, lowered for another 5 seconds.
4. Immerse mollusks in boiling water and the fire immediately turn off. After 3 minutes, squid from the pan take place.

As you can see, in the heat treatment of this product, the word "cook" is not quite appropriate. Rather, mollusks are punctured with boiling water or short time insist in it, but not boiled. And what will happen if you cook squid for more than 2 minutes? They gradually lose their taste, become hard, they are difficult to chew. Dishes with such mollusks are unlikely to get to taste with seafood lovers. The longer you boil squid, especially protein fibers become rude. In addition, with long-term heat treatment, this delicacy loses its useful properties.

Which spices to add to water during cooking?

Some hostesses and experts of the sea are not added spices at the heat treatment of squid. Maximum is salt. Just try the water taste, spilling it. If you like the degree of saline, send carcasses there. Some love when seafood is seasoned with spices. They add pepper pepper into boiling water, laurel leaf and lemon juice. You can put a little dill, carnations or parsley for smell.

What is useful to squid?

Meat of these marine inhabitants are not only tasty. It relates to dietary products, as it is easily absorbed and contributes to the allocation of the gastric secret. In its composition, a lot of protein and completely absent fat. Regular use of meat of these mollusks will help replenish the stock of iodine in the body. In addition, there are many potassium, phosphorus and magnesium in it. Squids love for their delicate taste, which is a little resembles lobsters. The latter are not available to a wide circle of consumers, but the squid can afford almost everyone.

Conclusion

Now you understand how to cook squid to be soft? Everything is simple - they do not need to boil at all. Maximum - to undergo heat treatment for 10-30 seconds. Do not worry that you have to eat raw mollusk meat. Boiling water quickly penetrates the protein and turns it. Long-term exposure to high temperature will turn your product in "rubber" and deprive its useful properties.

All seafood is useful, especially if they are correctly prepared. And in this, their cunning is half step, and the dish will come out completely inedible. For example, how to cook squid so that there are soft, knows far from every hostess, because these inhabitants of the sea depths are not too often appearing in the daily menu. And in vain! Knowledge of the secrets of thermal processing of these seafood will help to prepare incredibly tasty and healthy dishes.

Before squid to cook, they need to buy and correctly defrost. The store you can find already purified, light carcasses and crude, which are almost twice as cheaper.

Since there is no big difficulty in cleaning, it is more profitable to buy crude squid.

Proper defrosting affects the taste of cooked seafood. As for squid, they are better to defrost on the bottom shelf of the refrigerator. If you do this at room temperature, carcasses can be watered and losing their appearance.

Before cooking, squid cleans. So that the meat does not lose its useful properties, the film from the carcasses is brushed in cold water. You can make it even faster, just the bay of frosthed carcasses with boiling water. Then the upper film will disappear.

Purified carcasses of squid are released from the remnants of the internally and chutin chord. And after, dry with a paper napkin.

Which spices add

During the cooking of seafood, spices are added to the water, as in chicken broth.

The most suitable spices for squid:

• bay leaf;
• pepper pepper;
• the head of the reptile bow;
• salt.

This is the easiest set of seasonings that will be found in the covers of each mistress. You can also add carrots and parsley root to them.

Methods of cooking

During cooking, the most important thing is to preserve its nutritional value and make it easily digested for the body. Choosing a method of cooking squid, it must be borne in mind that their meat is very useful, and a long-lasting cooking destroys most of the valuables. But sometimes it is still recommended in connection with the peculiarities of the recipe.

In the squid there is only 2% fat, there are no carbohydrates, but a lot of useful protein, which is easily absorbed by the human body.

To learn how to prepare this delicacy - useful skill, which will definitely not be superfluous. Especially good squid for men. Their meat tones, contributes to rejuvenation and increases the potency from representatives of the strong sex.

Carcasses whole

Whole carcass can be welded in three ways:

• bay boiling water several times, but not putting on fire;
• holding 40 minutes in boiling water;
• lowering for 1 - 2 minutes to boiling water.

All these methods promise as a result of a soft meat of squid, which melts in the mouth. How much cooking squid depends on the recipe for the dish for which they are needed.

Kalmarov rings

Kalmarov rings are boiled with 1 minute in boiling water or simply poured boiling water and, cover with a lid, leave for 10 minutes.

Most often, squid rings are cut from whole carcasters, which have already been welded in the right way.

Frozen squid

You can try to cook frozen squids without prior defrost. To do this, boil the pot of water, the pinch of salt, bay leaf and pepper pepper are added to it. When boils, throw carcasses, without defrosting before it.

After 1 minute, the fire under the saucepan with squid is turned off, cover it with a lid and leave so for 10 minutes.

Squids can be cooked purified and not purified. Finding in boiling water, the skin of the mollusk is folded with flakes and disappears itself, it is not even necessary to consider it.

Therefore, a special difference in how to cook squid, - no cleaned or in a skull.

But, for example, for the recipes of squid in Korean, it is better to buy crude carcasses.

Squid, Marinated Korean - Acute Snack

Products:

• squid - 10 pcs.;
• apple vinegar - 80 ml;
• vegetable oil - 80 ml;
• chili pepper - 1 pc.;
• coriander ground - 10 g;
• garlic - 2 teeth;
• sugar - 2 h.;
• black ground pepper - 12 g;
• salt - 2 h.;
• schuput - 10 g;
• soy sauce - 80 ml.

Cooking

1. It is necessary to heat up to boiling 1 liters of water.
2. Clean the frosthed carcasses of squid from the film, remove the chitin plate and the remains of the internals. Film with squid is comfortable to clean with a paper towel.
3. Put prepared carcass in boiling water and cook no more than 2 minutes after boiling on medium heat.
4. In the scenery it is necessary to warm up 4 tbsp. l. vegetable oil.
5. Chile pepper clean from seeds, cut into small cubes, add to the saucepan together with soy sauce and apple vinegar.
6. Clothes of garlic cleaned, squeeze through the press and also send to the scenery. Put there for 2 hours l. Coriander, black hammer pepper, sugar and salt.
7. Boiled squids lean on a sieve, rinse in cold water and cut the carcasses with rings of 0.5 cm.
8. Pour squid cooked sharp marinade, sprinkle 2 hours l. sesame and decompose in 2 banks with a volume of 300 ml. Close with covers.
9. Leave to pickle in the refrigerator for 3 hours.

Squids are soft, pleasant to taste. This is an ideal snack for fans of sharp dishes.

To weld the frosthed and purified squid in the microwave, it is necessary to add them to the microwave tank, sprinkle with lemon juice, salt and spice. Set up a microwave for 1000 W and cook 3 minutes. But after this processing, the meat of squid will not be perfectly soft.

In a slow cooker, you can prepare soft squids in two ways: boil in boiling water 1 minute or 40 minutes.

For cooking you need:

1. Pour water into a slow cooker, turn on the "Ward" mode.
2. When water boils, put a carcass of squid.
3. Set the predetermined time, add spices, salt and cook until ready.

For squid, under the creamy sauce, the carcasses are written in a special way, so the multicooker is suitable for this purpose even more than a saucepan. The cooking time of squid in the recipe is 40 minutes, after which they will become soft, but significantly decrease in size.

Typically, squid meat is boiled no more than 2 minutes, but if they forgot about them and left a little longer on the plate, the cooking process can be continued by increasing the time to 40 - 50 minutes.

Only after this time the meat of mollusks will again become soft. And besides meat, you will have a fragrant broth.

Squid-cell under the creamy sauce

Products:

• squid - 5 pcs.;
• onions - 1 pc.;
• creamy oil - 50 g;
• flour - 50 g;
• milk - 100 ml;
• dutch cheese - 100 g;
• water - 500 ml;
• bay leaf - 4 pcs.;
• black peas - 7 pcs.;
• salt - 5

Cooking:

1. Freedy squid, purified from film and extension residues, you need to cut into a straw of 0.5 cm.
2. Clear and cut into the midwakes with a midwake.
3. To fold onion and squid, pour 2 glasses of hot water. Put black peas pepper, 2 laurel sheets and add 0.5 h. Salt.
4. Bring squid to boil and reduce heating. Cook 40 minutes.
5. Throw off seafood on a sieve, a broth to merge into a saucepan.
6. For the preparation of sauce Beshamel in a shill to put the creamy oil, add flour to it and fry in a casserole 2 or 3 minutes so that a specific flour smell is gone.
7. To pour 100 ml of broth with oil with oil, in which squids were cooked, add 100 ml of milk and mix the wedge. The sauce should get drum, without lumps.
8. Sauce add to boiled squid and mix.
9. Four small shapes for baking fill with squid in the fragrant fill. From above sprinkle them with grated solid cheese, so that after baking it turned out a golden crust.
10. Turn on the oven for 200 degrees and bake seafood 5 minutes.

The honeycomb from squid under crispy cheese crust is ready! This is a wonderful, gentle dish can be hot and cold, it has an excellent taste.

How to cook squid depends on the requirements of the recipe. In semi-seafood, which simply flooded with a 10-minute boiling water, more useful substances are preserved. But if you cook squid more than half an hour, they will also get soft and tasty.