Squid which takes about a minute to be cooked either on the grill or boiled is left to become the equivelant of rubber soles in either place after a few minutes. I love squid and when I see this I wince..
I have shown friends how to cook squid and once they have tasted something they can actually chew they quite enjoy it andwill try to cook it that way, especially at "Koree" BBQs wher each person is in charge of creating the meal. There are restaurants in Isaan that do know how to prepare plaa meuk correctly and they are among my favorite Which brings me to my question for all you gastromes and cooking sites out there and it is all about tom yaam or according to wikipedia "tom yum".
When my tom yaam goong arrives absolutely perfect I easily extract the meat from the shell and pop it in my mouth. The same with other crustaceans, fish and cephalopods. But 5 minutes later, suprises suprise I cannot get the damned thig out because it is overcooked. Now some time ago I started taking whatever seafood was in the soup out after arrival and re-insrting a bit as I ate. The goong are perfect through the whole meal as are the squid or whatever else is in there that should not be over cooked.. Now a Thai friend whose restaurant I was sitting in asked me what I was doing and I gladly explained. He has now tried my system as well as some of his friend and they swear by it.
Now my question to all you ffod blogs, thai food sites and thai food cooks is why do you want us eating over cooked crustaceans and other seafood. And why have you never brought this up. And why does the secret to perfect tom yaam or yum have to come from some plonker in Isaan.
Never mind my squid is tender and I have no trouble sucking my goong out of it's shell.
No comments:
Post a Comment