Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
Anonymous Modernist 4664

[Modernist Cuisine] Best Bets for Cooking Tough Shellfish (6•83)

Recommended Posts

I have a problem here with the cooking of the squid and cuttlefish.

somehow the timing doesn't seem right.

Could you please confirm that the numbers are correct

barley cooked50C 10 Min

Firm65C 5 Min

tender654 h 30 min

firm seems to be pretty short in cooking time

please also check the others like geoduck and snails

Robby

Share this post


Link to post
Share on other sites

salomon said:

I have a problem here with the cooking of the squid and cuttlefish.

somehow the timing doesn't seem right.

Could you please confirm that the numbers are correct

barley cooked50C 10 Min

Firm65C 5 Min

tender654 h 30 min

firm seems to be pretty short in cooking time

please also check the others like geoduck and snails

Robby

Hi Robby. The temperatures the book gives are accurate. The question of the relationship between time and temperature will determine the texture. Lower temperatures basically just warm it through. When you want it more traditionally cooked, like with a traditional braised style, you have to cook it both longer and hotter to get that texture. I've found that Italian Grandmothers have a good saying about squid: you can cook it for a minute or an hour, but not in between.

On the "Cooking with Modernist Cuisine" thread on eGullet they were just talking about different ways of cooking octopus. You might want to check it out for more ideas.

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Okanagancook
      I was reminded the other day of the egg-in-plastic-wrap-poach method.
       
    • By MSRadell
      GE is entering the SV field in an innovative way. They are doing a crowdfunding approach through one of their Innovation technology centers. The device itself is also innovative in that it uses a Inductive cooktop for the heating element with a wireless temperature sensor. It's also unique in that it does not include any type of water circulation.
       
      Here's a link to the crowdfunding site: https://www.indiegogo.com/projects/paragon-induction-cooktop/
       
      What does everybody think about this entry into the field? If nothing else it certainly shows that SV has gotten the attention of major appliance makers. A few weeks ago GE also announced that one of their new lines of stoves will have the same type of temperature control as this device uses so you can do SV on your stovetop.
       
    • By Luke
      I made the Creme Anglaise recipe from Myhrvold Modernist Cuisine - it did look curdled and lumpy coming out of the zip lock bag as described in the recipe.
       
      I used my stick blender to smooth it out as instructed, but I think I blended it for too long, and it went from lumpy to smooth to watery. Did I make a fatal mistake of over blending the custard?
       
      The recipe does not say how to blend or when to stop.
       
      Hoping one of the gurus can give me guidance before I try this again.
       
      Many Thanks
      Luke
    • By onemorebitedelara.com
      Has anyone used Valrhona Absolut Crystal neutral glaze particularly to thicken a coulis or to glaze a tart?  If so, how did you like it and is there another glaze you think worked as well but is less expensive or can be purchased in smaller quantities?  
    • By kostbill
      Hello.
      I would like to buy some pectinex ultra sp-l.
      However I am worried about the temperature during the shipping time.
      I read that the storage temperature should be between 2 and 8 C. It works best from 15 to 50 C, and if it stays a lot of time in 25 C, it will gradually be deactivated.
       
      It needs a week to come here (Greece), then will it affect its abilities?
       
      Do you know if I can find a document somewhere that explains the gradual loss of power as a function of time and temperature?
      Did you have any experience with pectinex not working well due to bad storage?
       
      Thanks.
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...