Tender squid

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?


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Chemicals

Mon, 2022-05-09 16:39

 Asian use chemicals to tendierise , not sure what.

Pete F's picture

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 They just use sodium

Tue, 2022-05-10 06:36

 They just use sodium bicarbonate, it works well. 

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The Mrs marintes the fresh squid rings in

Mon, 2022-05-09 17:43

 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

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 Yep I've heard that one too.

Mon, 2022-05-09 17:53

 Yep I've heard that one too. Never tried it as my squid usually comes out okay.

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 You don't need to do it too

Tue, 2022-05-10 06:35

 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.

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 Haha my missus tried it

Wed, 2022-05-11 15:17

 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. 

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still trying's picture

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 I reckon hot oil makes a big

Mon, 2022-05-09 17:59

 I reckon hot oil makes a big difference 

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i ahve also heard that

Mon, 2022-05-09 18:25

i ahve also heard that marinating in milk can hep to tenderize.. havent tried it myself tho.

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Quick

Mon, 2022-05-09 18:45

 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

 

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Turn them upside down

Mon, 2022-05-09 21:11

Cut down to back end .( end up with big flat slab ) use knife Criss cross in inside of squid. Tender as . Or freeze

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.

Mon, 2022-05-09 22:06

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NORUN NOFUN's picture

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Kiwi fruit as mentioned works

Tue, 2022-05-10 05:53

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.

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 freeze before cooking at

Tue, 2022-05-10 08:02

 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

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Sodium Bicarb

Tue, 2022-05-10 17:50

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's picture

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2 tea spoons per cup of

Wed, 2022-05-11 07:01

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. 

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 No affect on the taste Pete?

Wed, 2022-05-11 10:42

 No affect on the taste Pete? Might try on a steak.

Pete F's picture

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 Be sure to wash off and pat

Wed, 2022-05-11 12:25

 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. 

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davewillo's picture

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 Thansk Pete. I've heard

Wed, 2022-05-11 17:39

 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!