It's easy to make a mistake with squid: the tender meat immediately becomes rubbery if the product is slightly overcooked on the stove.
However, as chef David Standridge told Tasting Table, the key to cooking squid is actually the temperature, not the duration of the process.
That is, squid and fish should only be cooked over very high heat, Standridge stated.
Why Seafood 'Loves' High Temperatures
Squid consists of long muscle fibers and collagen, which contract when heated. If seafood is cooked slowly, it loses moisture more actively. Therefore, squid should be cooked:
- either very quickly — literally 30 seconds over high heat to preserve texture;
- or simmered for a long time, over 30 minutes — this method is often used by cooks to fix overcooked squid.
How to Make Squid Crispy
Sometimes it is necessary to remove moisture from squid. For example, if you plan to fry them until golden brown, you should first pat the product dry with a paper towel.
Also, before frying, squid rings can be dusted with a small amount of flour or cornstarch.
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