Thursday 1st December 2011
“It’s like buttah!” I exclaimed in my best Barbra Streisand accent.
I was referring to the squid in the paella, of course. A few months ago I had had a cooking disaster with some baby octopus which questioned my abilities, firstly, as a home cook & ultimately as a father & son. The shame of it! On that occasion we ended up eating a plate of rubber bands with spaghetti. Not nice.
Not wanting to commit the same error twice, I hit the net to get some overdue advice on keeping it tender. The most prevalent answer was the submersion in a bowl of milk, closely followed by the mashed kiwi. I liked the idea of the milk & the science sounded right, so I gave it a go. (The lactic acid enzymes break up the muscle & relaxes the protein molecules.)
So after soaking it for about 40 minutes, I rinsed it off & threw it in with the rest of the ingredients.
The end result was 100% better than my last attempt.
“It’s like buttah!” I repeated.
“Shut up Dad.” Zephy said.
That boy has got no idea to what lengths I went to for us to be able to have a rubber-free meal.