Author:
Eric Farmer
Date Of Creation:
6 March 2021
Update Date:
1 July 2024
2 Beat off the meat. Before you start cooking the squid, gently beat it off with a culinary hammer several times on both sides. This will make the meat more tender. Don't hit it hard, it shouldn't break. If possible, do it with whole squid carcasses. 3 Chop the squid meat. Cut the squid into rings across the carcass. The hollow part can also be cut into strips. To do this, cut it lengthwise at first so that the meat lies flat. If you want to cut squid in this way, it is recommended to make small cuts on one side to make it easier to beat them off, and only then, after processing with a hammer, cut into small strips. The tentacles are best cooked whole. The largest of them can be cut lengthwise into two parts. 4 Don't cook the squid for longer. If you cook their meat for too long, it becomes tough. It takes from 30 seconds to two minutes of high temperature processing for full readiness. - Cook the squid over low heat. One way to get tender meat is to cook it over low heat for half an hour or more. Frying results are excellent. In addition to slicing meat into traditional rings or strips, you can stuff whole carcasses with filling.
- Cook the squid over high heat for only a couple of minutes. Frying with continuous stirring, deep-frying, or grilling are good methods.
- Marinate the squid pieces in lemon juice. The sour juice marinade will help make the meat even more tender.
5 Place the squid pieces under a press. Squid meat naturally curls when cooked. If you want straight strips, place a press on them while cooking. 6 Collect squid ink. Do not be intimidated by this black protective liquid, although it is designed for such an effect during the life of the squid. The ink gives color and delicious flavor to stews and baked dishes. The pouch containing this fluid is located in the intestinal labyrinth. Make a neat cut in the pouch to remove the ink. Try not to accidentally puncture or spill precious contents on the insides. 
