02-12-2004, 07:36 PM
[quote name='yevrah' date='May 15 2003, 05:08 PM']Quick search on google returned this tidbit of information:
Tenderized fillets of giant squid, dosidicus gigas (about five foot in
length), are sold as calamari steaks. Isaac Cronin's "International Squid
Cookbook", ISBN 0-943186-07-2, suggests that Grande Calamari are found
"along the Pacific coast of South America up to the Mexican-U.S. border",
though I believe they are also fished in the western Pacific (thank you
Trader Joe).
[right][post="318"]<{POST_SNAPBACK}>[/post][/right][/quote]
I think that a calamari would be pounded out like a tough cut of meat. just put between a layer of plastic wrap and pound with your meat hammer. I am sure that would atleas do somthing to tenderize it. I have not tried it though so, I am pretty much making this up as I go along. LOL. I would think after pounding it , you could wrap somthing in it, and tie it if you wanted to and broil for awhile. I mean, it is just protein right. Just like a tough cut of meat. Damn, now I want to try it. I will try and let ya all know
Tenderized fillets of giant squid, dosidicus gigas (about five foot in
length), are sold as calamari steaks. Isaac Cronin's "International Squid
Cookbook", ISBN 0-943186-07-2, suggests that Grande Calamari are found
"along the Pacific coast of South America up to the Mexican-U.S. border",
though I believe they are also fished in the western Pacific (thank you
Trader Joe).
[right][post="318"]<{POST_SNAPBACK}>[/post][/right][/quote]
I think that a calamari would be pounded out like a tough cut of meat. just put between a layer of plastic wrap and pound with your meat hammer. I am sure that would atleas do somthing to tenderize it. I have not tried it though so, I am pretty much making this up as I go along. LOL. I would think after pounding it , you could wrap somthing in it, and tie it if you wanted to and broil for awhile. I mean, it is just protein right. Just like a tough cut of meat. Damn, now I want to try it. I will try and let ya all know