Braided Squid
Posted on August 17, 2006
A firm cluster of squid tentacles is a wonderful tool for mopping up a flavorful dipping sauce, but squid body? It’s not really bite-sized, so it needs some processing with a knife, and that usually means rings. PROBLEM! A squid ring is usually at least 90% hole, which is why I believe cutting the creature’s tubular body into rings is a flawed prospect. Sure, you’ll get a little bit of the dipping sauce to stick, but how much do you lose to the hole? It flops back into the sauce bowl and lays there looking like the failure it is. Pointless!
With squid rope, you achieve coverage and adhesion with that sauce. Want more texture, or a wider dipping surface? Plait yourself three ropes of squid, then weave those together into an even larger rope. Why stop there? Do it again. In a week, you’ll have squid rope strong enough to tie your boat to the dock. Braid first, bread if desired, then cook. Cooked squid does not braid well. Would you like me to tell you how I got such long strands of squidflesh for braiding from one small, measly squid? I can’t give away all my secrets for free.
Squid rings are everywhere. Squid braids are not. Drop the ring and braid your squid.
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