Comments on: We sew the squid – Squid stuffed with spinach, olives and pancetta – Roasted pepper and honey salsa http://citronetvanille.com/blog/2009/02/we-sew-the-squid-on-a-cousu-le-calamar/?utm_source=rss&utm_medium=rss&utm_campaign=we-sew-the-squid-on-a-cousu-le-calamar Sat, 23 May 2026 10:36:35 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: silvia http://citronetvanille.com/blog/2009/02/we-sew-the-squid-on-a-cousu-le-calamar/comment-page-1/#comment-2878 silvia Sun, 16 May 2010 22:38:54 +0000 http://www.citronetvanille.com/blog/?p=643#comment-2878 thanks! thanks!

]]> By: Rafael http://citronetvanille.com/blog/2009/02/we-sew-the-squid-on-a-cousu-le-calamar/comment-page-1/#comment-88 Rafael Sat, 20 Feb 2010 18:41:05 +0000 http://www.citronetvanille.com/blog/?p=643#comment-88 IIRC, Alton Brown of Good Eats fame suggested in one episode that you use the end of a wooden spoon to turn the squid inside out after removing the outer skin, but before stuffing the beastie. That way, instead of the natural tendency of the orifice to grow during cooking, it'll get smaller and keep the stuffing in place. He didn't bother with toothpicks, let alone needle and thread. Btw, there's a membrane of connective tissue on the inside of the squid that can get rubbery. If you use the wooden spoon trick, you can remove this membrane prior to stuffing. Alton also mentioned that the fins are pure connective tissue, so he cut them off and discarded them early on. IIRC, Alton Brown of Good Eats fame suggested in one episode that you use the end of a wooden spoon to turn the squid inside out after removing the outer skin, but before stuffing the beastie. That way, instead of the natural tendency of the orifice to grow during cooking, it’ll get smaller and keep the stuffing in place. He didn’t bother with toothpicks, let alone needle and thread.

Btw, there’s a membrane of connective tissue on the inside of the squid that can get rubbery. If you use the wooden spoon trick, you can remove this membrane prior to stuffing. Alton also mentioned that the fins are pure connective tissue, so he cut them off and discarded them early on.

]]> By: Cookin' Canuck http://citronetvanille.com/blog/2009/02/we-sew-the-squid-on-a-cousu-le-calamar/comment-page-1/#comment-87 Cookin' Canuck Sun, 20 Sep 2009 23:23:20 +0000 http://www.citronetvanille.com/blog/?p=643#comment-87 Well done with the needle & thread! My favorite part of squid is the tentacles, too. What a beautiful stuffing! The saltiness of the olives and pancetta would compliment the squid beautifully. Well done with the needle & thread! My favorite part of squid is the tentacles, too. What a beautiful stuffing! The saltiness of the olives and pancetta would compliment the squid beautifully.

]]> By: lululu http://citronetvanille.com/blog/2009/02/we-sew-the-squid-on-a-cousu-le-calamar/comment-page-1/#comment-86 lululu Sat, 19 Sep 2009 23:38:40 +0000 http://www.citronetvanille.com/blog/?p=643#comment-86 i love squid! hv never done stuffing though. your dish is beautiful, i gotta try it! i love squid!
hv never done stuffing though.
your dish is beautiful, i gotta try it!

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