All questions

I have calamari squid that I just slice as wondering if there's any marinated that I can keep in while night before I portion it I don't wan

I don't want to use wine

asked by Hani about 6 years ago

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

No need to email me as additional answers are added to this question.
5 answers 1628 views
Amanda Hesser
Amanda Hesser

Amanda is a co-founder of Food52.

added about 6 years ago

You want something acidic? How about lemon juice?

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

No need to email me as additional answers are added to this question.
Greenstuff
Greenstuff

Chris is a trusted source on General Cooking

added about 6 years ago

Just remember that any acid will "cook" the calamari. That may not be what you want.

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

No need to email me as additional answers are added to this question.
Reiney
Reiney

Sarah is a trusted source on General Cooking.

added about 6 years ago

Something like calamari is really not suited to an overnight marinade, particularly in acid like lemon juice (or wine). If you're wanting to save time, you're perhaps best off prepping the marinade, separately, the night before and then tossing it with the squid 15-20 minutes before cooking.

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

No need to email me as additional answers are added to this question.
Amanda Hesser
Amanda Hesser

Amanda is a co-founder of Food52.

added about 6 years ago

I was wondering about that, too. But since the original recipe calls for wine, won't it essentially cook the calamari as well? Do you think the original recipe is just flawed, or perhaps a ceviche-like effect is sought?

Reiney
Reiney

Sarah is a trusted source on General Cooking.

added about 6 years ago

I didn't realise there was a specific recipe...I suspect wine would affect the calamari in the same way. I'm skeptical of a ceviche-style recipe that calls for marinating more than a few minutes ahead of time.

Recommended by Food52