All questions

A question about a recipe: Quick Wok-Fired Squid with Greens

41b7f4ab 0ae5 4faa 984c bf0868184c8d  051011f 403

I have a question about the recipe "Quick Wok-Fired Squid with Greens" from wildgreens. Everytime I've gotten squid from the store (frozen then thawed), the squid exudes a lot of liquid, even on high heat, no crowding in pan, before the prescribed 1-2 minutes. The liquid often has a strong ammonia odor. How to prevent?

asked by leen01 almost 6 years ago
4 answers 2648 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

Like shrimp I tend to completely thaw squid and rinse it well before using it in cooking. For a stirfry I would probably pat them dry with a kitchen towel before cooking too.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

before you roast/cook the chicken you can dry it out overnight in the fridge (uncovered - tried this for an oven-fried chicken recipe, worked wonderfully), better yet, salt it (that's what I do with pork skin...never try with chicken skin, but figure it will work). But, a cast-iron will be your best tool :) I never fail to crisp any kind of skin with my cast iron pan, without oil.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

oops sorry i posted this in wrong window -_-

F8aa2c45 c3c5 4c8e 92d5 a38c2f642e27  dsc03273
added almost 6 years ago

I've never noticed an ammonia odor with previously frozen squid that I've bought. I suspect that you have gotten a bad batch. As far as the excessive liquid, I recommend patting the squid dry before cooking. The squid will exude a little bit of water, but by know means should your squid have an ammonia odor.

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.