I did my intern time, too, and that was so long ago! Even unpaid -- it's really school, right? -- it's nice to be onsite and helpful for whatever comes up. And that's when the really cool experiences come along!
I didn’t realize that chewy squid was a result of under-cooking. I always assumed it was from overcooking. I think I’ve had very little properly prepared squid in my life, and that’s why I avoid it. But the dish that the students put together looks delicious! I definitely would’ve tried it.
So, as it turns out, squid/octopus/cuttlefish don't have a sweet spot, but rather are tough in the middle time -- either 20 seconds or 20+ minutes can be great, but between that is where the toughness happens. I didn't know that until today!
This is fascinating. I learned a great deal. The descriptions you have of squid take me back to a restaurant in Venice where I had a dish of tiny local squid—fabulous. I didn’t realize there were different kinds with vastly different cooking requirements. As a now-retired teacher, I think I always learned more from my students than they ever learned from me. But you’re right, it’s a continuum.
I’m so enjoying your blog! I spent a summer as an intern and this installment brought back happy memories.
I did my intern time, too, and that was so long ago! Even unpaid -- it's really school, right? -- it's nice to be onsite and helpful for whatever comes up. And that's when the really cool experiences come along!
I didn’t realize that chewy squid was a result of under-cooking. I always assumed it was from overcooking. I think I’ve had very little properly prepared squid in my life, and that’s why I avoid it. But the dish that the students put together looks delicious! I definitely would’ve tried it.
So, as it turns out, squid/octopus/cuttlefish don't have a sweet spot, but rather are tough in the middle time -- either 20 seconds or 20+ minutes can be great, but between that is where the toughness happens. I didn't know that until today!
So very interesting! And now I know.
Wow! And what did you make today?
Octopus Stew -- recipe forthcoming!
Same
This is fascinating. I learned a great deal. The descriptions you have of squid take me back to a restaurant in Venice where I had a dish of tiny local squid—fabulous. I didn’t realize there were different kinds with vastly different cooking requirements. As a now-retired teacher, I think I always learned more from my students than they ever learned from me. But you’re right, it’s a continuum.
Thanks, Michael! I'm always in learning mode, and lately have felt like a full glass of water someone keeps pouring more water into...