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Calamari

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)77.896
Energy (kCal)507.1129
Carbohydrates (g)15.7649
Total fats (g)11.9957
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. clean squid:. | 2. hold squid with one hand, with the other hand hold head and pull gently, head and inside of body will come away in one compact piece. | 3. cut tentacles from head. | 4. remove bone found at open end of squid (it looks like a long thin piece of plastic). | 5. clean squid under cold running water | 6. rub of brown outer skin. | 7. cut squid into 5mm rings. | 8. To make calamari:. | 9. dip rings into combined beaten egg and milk. | 10. drain off excess then toss in breadcrumbs. | 11. pat breadcrumbs on firmly with fingertips. | 12. (two cloves of fresh garlic can be added to the egg and milk). | 13. heat oil in large saucepan. | 14. drop squid rings into deep hot oil, a small batch at a time. | 15. cook 1-2 minutes or until golden brown. | 16. remove from oil with slotted spoon and drain the rings well on absorbent paper. | 17. (to save oil, shallow fry by only filling oil to half way up the rings and cooking 1-2 minutes then turning and cooking 1-2 minutes on other side). | 18. serve hot with lemon wedges or tartare sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    squid 1 417.3129 13.9709 70.671 6.2597
    egg 1 71.5 0.36 6.28 4.755
    milk 2 tablespoons 18.3 1.4340000000000002 0.945 0.981
    breadcrumb 2 cups packaged - - - -
    oil - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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