🔕 🔔
Loading…

My Basket ()

All questions

cioppino

I normally make cioppino and serve immediately. Has anyone experienced any problems having the soup simmer for a few hours, or cooked-cooled-simmered.

asked by bigpan over 5 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

6 answers 1363 views
53573b8d 4bf0 4ffd 843d b2e617cfeb6b  dscn3274
inpatskitchen

Pat is a trusted home cook.

added over 5 years ago

I think you can prep everything for your stew ahead of time. Just DON"T add the seafood until you re-heat and are ready to serve. Nothing worse than overcooked seafood

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

516f887e 3787 460a bf21 d20ef4195109  bigpan
added over 5 years ago

Thanks for that. Since my seafood mix did not include fish but rather squid, octopus, clam, prawn and shrimp, I wanted the squid and octopus to "stew" for a while to tenderize.
It came out nice and tender and tasty.
I recall seeing pots of street cioppino in San Fran. that was simmering for hours - and was just fine ... but over priced.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

C1aa93d7 c7a4 4560 aa6d 6dca74cc98ca  smokin tokyo
added over 5 years ago

Hey Bigpan, any reason the squid and octopus has to tenderize? I always thought the texture and shape were the most interesting things about squid (cute rings) or octopus.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

516f887e 3787 460a bf21 d20ef4195109  bigpan
added over 5 years ago

Fishermen will always tell you to cook squid and octopus for either under 3 minutes or over 3 hours.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

C1aa93d7 c7a4 4560 aa6d 6dca74cc98ca  smokin tokyo
added over 5 years ago

True, the octopus in the supermarket has been cooked but the squid usually cooks enough as it heats up. So after 3 hours, is it soft?

Aslo, I heard that in Spain they boil the octopus with wine corkscrews in the soup. Anyone know the reason for that?

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.