Comments on: Calamari Cooked in Wine (Kalamarakia Krasata) http://mamastaverna.com/squid-cooked-in-wine-kalamarakia-krasata/ Delicious Greek Food - Recipes and Techniques Fri, 10 Sep 2010 19:31:13 +0000 http://wordpress.org/?v=2.6.5 By: Yuriy http://mamastaverna.com/squid-cooked-in-wine-kalamarakia-krasata/#comment-12456 Yuriy Thu, 05 Nov 2009 22:38:38 +0000 http://mamastaverna.com/squid-cooked-in-wine-kalamarakia-krasata/#comment-12456 This is on eof the best calamery recipe I ever tried.Onion should be caramelised before first step for 1 hr in oven in closed iron cast pot. Then open cover and let onion become a brown.You will see the difference. Thank you for great recipe. This is on eof the best calamery recipe I ever tried.Onion should be caramelised before first step for 1 hr in oven in closed iron cast pot. Then open cover and let onion become a brown.You will see the difference. Thank you for great recipe.

]]> By: Lulu http://mamastaverna.com/squid-cooked-in-wine-kalamarakia-krasata/#comment-10247 Lulu Tue, 22 Jul 2008 02:35:12 +0000 http://mamastaverna.com/squid-cooked-in-wine-kalamarakia-krasata/#comment-10247 I'll be interested to see what you come up with next, Kevin! I’ll be interested to see what you come up with next, Kevin!

]]> By: Kevin http://mamastaverna.com/squid-cooked-in-wine-kalamarakia-krasata/#comment-10246 Kevin Tue, 22 Jul 2008 02:06:13 +0000 http://mamastaverna.com/squid-cooked-in-wine-kalamarakia-krasata/#comment-10246 This sounds like a tasty way to use calamari! Kevin's last blog post..<a href="http://closetcooking.blogspot.com/2008/07/fried-calamari.html" rel="nofollow">Fried Calamari</a> This sounds like a tasty way to use calamari!

Kevin’s last blog post..Fried Calamari

]]> By: lulu http://mamastaverna.com/squid-cooked-in-wine-kalamarakia-krasata/#comment-7472 lulu Mon, 31 Mar 2008 16:01:54 +0000 http://mamastaverna.com/squid-cooked-in-wine-kalamarakia-krasata/#comment-7472 Hi James, thanks for visiting! And thanks for the onion info! James is responding to a question I asked him over on his lovely blog, The Cotswold Food Year: http://www.thecotswoldfoodyear.com/2008/03/boulangere-potato.html Hi James, thanks for visiting! And thanks for the onion info!

James is responding to a question I asked him over on his lovely blog, The Cotswold Food Year:

http://www.thecotswoldfoodyear.com/2008/03/boulangere-potato.html

]]> By: lulu http://mamastaverna.com/squid-cooked-in-wine-kalamarakia-krasata/#comment-7471 lulu Mon, 31 Mar 2008 16:01:38 +0000 http://mamastaverna.com/squid-cooked-in-wine-kalamarakia-krasata/#comment-7471 Thanks, Laurie, I figured it was a proteinish sort of thing, but chemistry was always my weakest science. Now that I'm so into cooking, I kind of regret that. Thanks, Laurie, I figured it was a proteinish sort of thing, but chemistry was always my weakest science. Now that I’m so into cooking, I kind of regret that.

]]> By: Jame http://mamastaverna.com/squid-cooked-in-wine-kalamarakia-krasata/#comment-7464 Jame Mon, 31 Mar 2008 10:06:04 +0000 http://mamastaverna.com/squid-cooked-in-wine-kalamarakia-krasata/#comment-7464 I had always been wary of squid , apart from chargrilling it for the 'toughness' reason. Now it makes sense - the same reason as slow scooking any meat really. I'll try this as I have some squid on hand. Caramelised onions definitely in boulangere - if they're not cooked first they end up to raw, and as you say, slimy. I leave the onions with a little olive oil in a big pan on the lowest heat for a hour - an hour and a half stirring every 5 minutes or so. The other trick is not to add too much stock to the potato so it's watery - less is more. You can use left over gravy let down with a bit of water. I had always been wary of squid , apart from chargrilling it for the ‘toughness’ reason. Now it makes sense - the same reason as slow scooking any meat really. I’ll try this as I have some squid on hand.

Caramelised onions definitely in boulangere - if they’re not cooked first they end up to raw, and as you say, slimy. I leave the onions with a little olive oil in a big pan on the lowest heat for a hour - an hour and a half stirring every 5 minutes or so. The other trick is not to add too much stock to the potato so it’s watery - less is more. You can use left over gravy let down with a bit of water.

]]> By: Laurie Constantino http://mamastaverna.com/squid-cooked-in-wine-kalamarakia-krasata/#comment-7454 Laurie Constantino Mon, 31 Mar 2008 05:16:54 +0000 http://mamastaverna.com/squid-cooked-in-wine-kalamarakia-krasata/#comment-7454 Yep, you can cook squid for less than three minutes or for more than twenty minutes but nothing inbetween. It has to do with the proteins tightening up under heat, but then breaking down with longer cooking. Braised in wine sauce is a wonderful way to cook squid. Yep, you can cook squid for less than three minutes or for more than twenty minutes but nothing inbetween. It has to do with the proteins tightening up under heat, but then breaking down with longer cooking. Braised in wine sauce is a wonderful way to cook squid.

]]> By: lulu http://mamastaverna.com/squid-cooked-in-wine-kalamarakia-krasata/#comment-7453 lulu Mon, 31 Mar 2008 03:25:52 +0000 http://mamastaverna.com/squid-cooked-in-wine-kalamarakia-krasata/#comment-7453 Hi Peter! Actually it DOES get tough. I taste as it goes along, so I can attest to that. But then it eventually starts softening up. I suppose I should do some food science research to understand why. It's just that in-depth discussions of protein molecules leaves me...not hungry :-) Hi Peter! Actually it DOES get tough. I taste as it goes along, so I can attest to that. But then it eventually starts softening up. I suppose I should do some food science research to understand why. It’s just that in-depth discussions of protein molecules leaves me…not hungry :-)

]]> By: Peter http://mamastaverna.com/squid-cooked-in-wine-kalamarakia-krasata/#comment-7450 Peter Mon, 31 Mar 2008 01:01:54 +0000 http://mamastaverna.com/squid-cooked-in-wine-kalamarakia-krasata/#comment-7450 Bravo...a very nice krassato dish. I don't know why it doesn't get tough after all this cooking but who cares...it's loukoumi! Bravo…a very nice krassato dish. I don’t know why it doesn’t get tough after all this cooking but who cares…it’s loukoumi!

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