Text 2807, 55 rader
Skriven 2006-07-04 14:47:42 av Carol Shenkenberger (6:757/1)
   Kommentar till text 2711 av Dale Shipp (1:261/1466.0)
Ärende: Re: T. Chicken Rex
==========================
*** Quoting Dale Shipp from a message to Carol Shenkenberger ***


 CS> Dale, would it be a good way to fast sear squid?  I've been looking at
 CS> ideas  there for a lower-fat alternative.  While I do not have a 
 CS> Foreman grill, I have neighbors who do.  I've done a sort 
 CS> of 'pressed squid' dish a few times which is oiled then 
 CS> spiced and done by sitting a pot ontop of the food in a 
 CS> frying pan.  Needs seriously high heat to work right.

DS>    Might be -- all I can say is "try it and see".   I would also
DS>    recommend making the time rather short.   Unless the squid pieces a
DS>    quite thick, two minutes would probably turn them into jerky:-}}
DS>    That is about how long we cook our hamburgers on it.   Try a piece
DS>    30 seconds, then another at 60, etc. to see where the sweet spot is

We did just that this morning for breakfast.  30 seconds is about right on the
one we borrowed for the experiment.  We also tried the samwich maker and the
results were almost as good.  

Testing showed we needed *thick* squid bits, as in a whole small squid, preped
with lots of olive oil and filled thinly with a rice/mushroom mix.  While we
didnt try every possible permutation obviously, this one was one we had used
on the stove with a pressing pan ontop.  It was easier in the foreman grill. 
Not enougheasier to have to store that item, but is one of the things it's
good with.

I'm not a convert but thats because my cooking style doesnt lead to this
appliance much.  Heck, I dont have a Wok either!

I'm thinking about it and the reason I think that this one doesnt suit me as
well, is I cook very 'low-fat' to start with so the driaining off of the few
'oils' left are taste-non-productive methods for me.  I have other methods to
reach the same goal.  The end result may not be all that different.

The specifics of the squid, should you desire to try this:

Take baby squids, not more than 3 inch long body and after cleaning, leaving
the body compartment whole, stuff very thinly with oiled (olive oil used in
our case) rice and mushrooms.  You want just a thin layer, such as almost 1
grain of rice thickness, 2 tops.  Then, mash up some more of the rice and make
a sort of rice slurry by adding a little broth (dashi was handy this time) and
coat the squids with this.  I added a little miso (1/2 TS to the 1/2 cup or so
slurry).  Into my hand leapt the blackend fish spice mix from ages ago then I
found my hand automatically adding just a pinch of the korean red pepper and 3
pinches of the peanut 'stuff' flour.

The result was a mild 'crust' with much flavor but if we cooked it longer to
get more 'crusty' then the slurry not only fell off, it also turned the squid
into rubber bands.

                                       xxcarol

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