Tender squid
Submitted by wagyl on Mon, 2022-05-09 16:25
When I go out to restaurants and order deep fried squid, their squid is generally very tender, particularly in chinese restaurants. When I do it at home, it is always chewy. I know that you need to cook it for less than a minute, but it still isn't tender. How do you guys make your squid tender, or is it the cooking process?
SpotHound
Posts: 439
Date Joined: 06/02/14
Chemicals
Asian use chemicals to tendierise , not sure what.
Pete F
Posts: 310
Date Joined: 07/01/18
They just use sodium
They just use sodium bicarbonate, it works well.
Cheers
beeroclock
Posts: 741
Date Joined: 22/08/12
The Mrs marintes the fresh squid rings in
mashed up kiwi fruit for a few hours before cooking (the longer you marinate it for the better) then pan fry. The acids in the kiwi fruit tenderises the squid - fries up bloody beautiful cheers
davewillo
Posts: 2410
Date Joined: 08/09/16
Yep I've heard that one too.
Yep I've heard that one too. Never tried it as my squid usually comes out okay.
PGFC member and lure tragic
Pete F
Posts: 310
Date Joined: 07/01/18
You don't need to do it too
You don't need to do it too long will go too soft and also influence the taste. 1 hour more than enough it's the enzimes that do the job, overnight and it would be toothpaste.
Cheers
eziliving
Posts: 875
Date Joined: 30/12/09
Haha my missus tried it
Haha my missus tried it years ago with scotch fillet steak. Left it in the fridge for half a day. It actually ruined the steak as you could just about drink it through a straw.
Get busy living, or get busy dying!
still trying
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Date Joined: 27/06/17
I reckon hot oil makes a big
I reckon hot oil makes a big difference
rather be fishing
Sea goat
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Date Joined: 26/03/17
i ahve also heard that
i ahve also heard that marinating in milk can hep to tenderize.. havent tried it myself tho.
carnarvonite
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Date Joined: 24/07/07
Quick
Quick cooking is the answer, drop it in the hot oil and as soon as it comes to the top rip it out, the longer you leave it the tougher it becomes
little johnny
Posts: 5360
Date Joined: 04/12/11
Turn them upside down
Cut down to back end .( end up with big flat slab ) use knife Criss cross in inside of squid. Tender as . Or freeze
little johnny
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Date Joined: 04/12/11
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NORUN NOFUN
Posts: 1035
Date Joined: 15/08/11
Kiwi fruit as mentioned works
Kiwi fruit as mentioned works a treat, dont leave overnight as it turns to mush lol, just needs a couple of hours. particularly good for cuttle fish.
Shark1
Posts: 1086
Date Joined: 21/05/12
freeze before cooking at
freeze before cooking at least 24 hrs - breaks downs the muscle
then very hot oil- 30 sec - 1 min max
turns tough when overcooked
any enzyme rich fruit will break down protein , kiwi , green paw-paw, pineaple
enzyme is called protease
can use sodium bicarb or meat tenderiser from shops as well
wagyl
Posts: 219
Date Joined: 08/03/09
Sodium Bicarb
sounds easy, as its a powder, do you sprinkle it on or dissolve it in water, and how long do you leave it on for?
Pete F
Posts: 310
Date Joined: 07/01/18
2 tea spoons per cup of
2 tea spoons per cup of water, soak for at least 15 mins. You can sprinle it on but thats a better for method for skeak, it works on all meat.
As others have said still important to cook hot and quick with squid.
Cheers
davewillo
Posts: 2410
Date Joined: 08/09/16
No affect on the taste Pete?
No affect on the taste Pete? Might try on a steak.
PGFC member and lure tragic
Pete F
Posts: 310
Date Joined: 07/01/18
Be sure to wash off and pat
Be sure to wash off and pat dry, I have not noticed any flavour issues. The sodium bicarbonate method is about changing the way protiens react at a certain PH so 15 - 30 mins is all that is needed. The Kiwi fruit method does taint if left too long.
Cheers
davewillo
Posts: 2410
Date Joined: 08/09/16
Thansk Pete. I've heard
Thansk Pete. I've heard stories of teh kiwi method going south due to leaving too long. Hate to see your squid turn to liquid!
PGFC member and lure tragic