Mild flavored with a unique texture, squid is one of the more popular seafoods around and can be found in many recipes. Although generally easy to prepare, many find this ingredient a challenge to cook because of how quickly its texture can change. More often than not, squid requires only a short amount of cooking time since too much heat causes it to harden. The most common problem encountered is having the squid become tough and chewy as well as losing flavor.
Sous vide squid can help solve this problem through slow cooking. The precise control of temperature during cooking ensures that the proteins do not breakdown and become compact. At the same time, it provides enough heat to kill bacteria and eliminate any slipperiness observed in raw squid. The result is tender squid that is juicy and does not lose its flavor.
Using sous vide for squid not only ensures perfect cooking each time, it can also make the entire process easier. With this technique, the squid can be prepared ahead of time and stored, then used when needed. It may also be seasoned with the necessary ingredients as it is cooked.
Like most other seafood, squid is cooked at a temperature of 138°F or 59°C. Cooking time may vary from 2 to 4 hours, depending on the desired result. Sous vide cooked squid may be used for a variety of dishes. It can be battered and quickly deep fried for classic calamari. It can also be added to vegetables and other meats in a stir fry, it may be garnished with sauce, or even added to soups and stews.
I've found that it is much easier to cook tender sous vide squid than when it is traditionally prepared. The sous vide recipe will help showcase that in a simple and tasty dish.
Sous Vide Squid Forum Topics
Sorry, no forum topics found for this tag.
Like What You've Read?
If so, please join the more than 6,500 people who receive my exclusive newsletter and get a FREE COPY of my printable modernist ingredient cheatsheet. Just click on the green button below!
Did you enjoy this?
I'd really appreciate you sharing it with your friends:
You're Almost Done!
Thanks for signing up! I look forward to sending you recipes, links, and exclusive content and offers that you can't find anywhere else on the site, and I'll send you a free copy of my modernist ingredient cheatsheet too!
Enter your first name and email below, and I'll see you on the inside!