When quickly sautéed, the squid retains its saline plumpness and stays juicy and tender. When cooked for a long time, the flesh relaxes and softens, absorbing all the flavors of the sauce. And anything in between gives you fish-flavored rubber bands too tough to eat.
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Posted just because I think it’s gross. An oldie but goodie. Yes, I am going through old tentacle-related links in my email today. |
