Quick & Easy » Squid Bruschetta
Central Cambridge Farmers' Market visitors got more than a cooking demo and tasty samples when Cooking for Geeks author Jeff Potter came to town. He also explained the nuances of cooking squid: "Squid was a culinary mystery to me for a long time. Either cook it for a few minutes or an hour; anywhere in between, and it becomes tough, like chewing on rubber bands. (Not that I chew on rubber bands often enough to say what that's like.) Why is this? The collagen in squid and octopus is enjoyable in either its native state or hydrolyzed state, but not in its denatured state. It takes a few minutes to denature, so with just a quick pan sear it remains in its native state and tossed with some fresh tomatoes and dropped on top of bruschetta, it’s delicious."
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