Squid Tentacles with Aromatics for Sous Vide and Grill
Squid tentacles provide dense marine protein and satisfying texture without breading or heavy sides. Sous vide makes the texture more predictable, while the grill is only needed for a short finish and aroma.
RDA per 100 g?"By products" shows nutrients as in the original ingredients. "Prepared" takes into account the average nutrient losses for the main cooking method: boiling/stewing.
Slice: 15 min. Let it stand: 2 day. Cooking sous-vide: 1 h. Fry: 4 min. Cool down: 15 min.
Keto, LCHF: Recipes, Rules, Description$$$
Odessa
Prepare the squid tentacles (400 g), sprinkle them with nitrite salt (4 g), and let them dry slightly in the cold. Then portion them and add the garlic (4 g), olive oil (12 g), orange (20 g), ginger (6 g), and sesame oil (6 g) as aromatics.
Vacuum-seal the tentacles with the aromatics and cook them sous vide at 67 °C for 1 hour for a juicy texture with a little bite. Chill the bag quickly afterward.
Before serving, warm the tentacles briefly on the grill to build color and aroma. Long grilling is unnecessary because the inside is already cooked.
If you have any questions about the recipe "Squid Tentacles with Aromatics for Sous Vide and Grill", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
Looking for a source of nutrients? Check out iHerb:
