I'd like to express appreciation for something that I thought was messy and daunting made to look and actually be easy. The chef did a great job. My calamari were great. Thank you
This is an easy recipe. Out of cleaning the squid, flouring and cooking them, the hardest part is the cooking. The creepiest part is cleaning (those dead squid eyes just stare into your soul up until you throw it out...) Temperature control is very important when cooking seafood because they cook very quickly. The most helpful thing I've learned is that it is okay to add or reduce heat as needed as you cook. Happy cooking ^-^
I AM NOT much of a seafood eater but I watched and learned again and again just because of Thomas,so warm hearted easy going teacher,I am in love..please Thomas I know u read this and I am being bold and dashy but cant help..your lil boy smile,gentile kind soft voice alongside your cooking talent ooohh:)
You will find true Fried calamari in Italy, Spain, Portugal, Greece and Croatia. ruclips.net/video/P64EWyAt0-E/видео.html I've got photos of Fried Calamari on my video
This is amazing, I make calamari at my work and I have always been curious on how it goes from Ocean to plate. So amazing thank you so much. Subscribed.!!✅✅
It's surprising how some food trends come and go with regularity. Squid becomes ho hum on menus so it's dropped for a couple of years but always comes back because it's so delicious. I began making squid rings over 40 years ago as a nibble to go with drinks, hot salted and with lemon. Everyone loved it. It really is a labor of love but well worth it. Thanks for reviving the method and recipe.
We fished for 🦑 last night here on an island off the coast of Maine. Stopped at about a gallon. This is my first time prepping and cooking them. Thanks for the video.
Shirorin Usually the beak is quite a bit lower than the eyes and they protrude out through the opening between the tentacles. Cutting the tentacles right bellow the eyes will usually leave that in. Most people I guess would notice it after cutting. I dont suppose they would be harmful either if consumed.
A really easy method is to use a toothpick. Laying the shrimp (head side facing left) on my four fingers and firmly hold it in place with my thumb, I poke a toothpick through the middle of the 'spine' of the shrimp and almost cutaway from the spine which will devein the shrimp. If you feel like you didn't get most of the vein, you can use the same process by poking through the lower part of the shrimp and pulling away.
Love your personality, and you have such great tips! Thanks for making so many foods extremely easy to prepare and enjoy! You've really widened by cooking abilities and I thank you for that!
Very well done video. Informative and easy to follow. I like a spicy mayo and spicy marinara for dipping. And of course a squeeze of lemon. Now I'm hungry and I have no squid. Lol
yep what the person above said put your batter in fridge also instead of normal water use icy soda water. you can also drop ices in your batter before you put your stuff in it they will become super crispy. oh also dont keep poking them when they are frying and just like he said in this video your cooling rack instead of paper towel that way it wont steam under it and make sogg. hope that helps.
Thanks for this video. I've looked everywhere for these exact twisted wire stainless steel racks. I've seen them only at commercial kitchen spaces. What is the name of these racks? Who makes them? Vollwrath doesn't.. I've seen them with both straight and twisted wires in a golden stainless color with very fine squares to the larger opening like you have in this video where you place the cooked squid. Please help me name and locate these racks.
Hi Thomas. That calamari squids look so yummy! Will you please teach us how to bake cakes using sugar substitutes such as stevia? I'm keen to try out such recipe but not sure about the measurement substitution. Thank you.
I've just come from a vid on calamari which has an egg and milk/cream wash prior to dunking in the flour. The difference between the two methods must produce a very different result, no?
1) Why discard the longer tentacles? Could they not be left on or tossed in at the last minute to cook by themselves? 2) Same question for the flippers. 3) I remember seeing in a different recipe that calamari have an inner membrane as well, witch makes them chewier when cooked. They had you remove it, but it was not in ring form. (Cut open and grilled, I think) Would removing this membrane from the rings have a noticeable effect?
Well, I have developed an unhealthy addiction to hearing him say the word "tentacles". Half the views on this video are me... Listening to "tentacles". I... Can't... STOP. TENTACLES
As a species, it's amazing how we have systematically developed ways to eat every thing on the planet....yummmm
I agree!
“Systematically: according to a fixed plan or system”- Oxford dictionary
The only acception being dogs, cats, and other people right?…
*…right?…*
@@minodore5176 Who said that? :)
@@minodore5176I don’t see why we keep cats as pets. They’re the worst. I’d try one.
I like how he explains it unlike other RUclipsrs who don't really explain the cooking method
Foeva 21 ii
Ashliyahnah Taylor I like that he is calm and just teaching answering questions a home cook night have and giving options along the way.
I like his tip to use a wire rack
Ye
Nice Explanation, you make it look so easy
Nice explanation
QQQ
yes
I love this guy. He seems so adorable and nice and I want to be his friend.
"And there you got a beautiful... Thing of tentacles"
Brilliant
Ricardo Conde haha i said the same thing
I'd like to express appreciation for something that I thought was messy and daunting made to look and actually be easy. The chef did a great job. My calamari were great. Thank you
You make everything look so easy and you fill me up with confidence!!! Thank you so much Thomas ❤️ this series !
I need you as my life coach 😊😄
This is an easy recipe. Out of cleaning the squid, flouring and cooking them, the hardest part is the cooking. The creepiest part is cleaning (those dead squid eyes just stare into your soul up until you throw it out...)
Temperature control is very important when cooking seafood because they cook very quickly. The most helpful thing I've learned is that it is okay to add or reduce heat as needed as you cook. Happy cooking ^-^
This man is the best. What seemed complicated is now relatively simple. This is what RUclips is all about. Thank you!
This conundrum series is so great!
i love the way you explain things..it helps me working in restaurent with knowledge
I AM NOT much of a seafood eater but I watched and learned again and again just because of Thomas,so warm hearted easy going teacher,I am in love..please Thomas I know u read this and I am being bold and dashy but cant help..your lil boy smile,gentile kind soft voice alongside your cooking talent ooohh:)
I will definitely try this recipe, it looks tasty and not to complicated to make.
"A beautiful thing of tentacles. "
I love this guy.
well spoken chef ...thank you for all your cooking technique
Delicious. Looks wonderful. Thankyou. I love calamari and make it when I can find it. You did a great job.
You will find true Fried calamari in Italy, Spain, Portugal, Greece and Croatia. ruclips.net/video/P64EWyAt0-E/видео.html I've got photos of Fried Calamari on my video
This is amazing, I make calamari at my work and I have always been curious on how it goes from Ocean to plate. So amazing thank you so much. Subscribed.!!✅✅
It's surprising how some food trends come and go with regularity. Squid becomes ho hum on menus so it's dropped for a couple of years but always comes back because it's so delicious. I began making squid rings over 40 years ago as a nibble to go with drinks, hot salted and with lemon. Everyone loved it. It really is a labor of love but well worth it. Thanks for reviving the method and recipe.
I love the pen by his ear. What is he taking notes on?? haha
Thomas, this presentation was incredible. We are going to try this. You always do a great job!
really love this guy he's brilliant thanks bro you saved me from burning my meal
Easy to follow directions, cutting across the head section so no need to remove the beak. They look fab!
Quik and easy recipe well done
Getting ready to make calamari tomorrow. Video was straight to the point, just like I like it.
Mygod i love your tutorials always so helpful and easy to follow.
Hi when you do this remove the beak from the tentacles it’s gonna be better
We fished for 🦑 last night here on an island off the coast of Maine. Stopped at about a gallon. This is my first time prepping and cooking them. Thanks for the video.
I learn so much watching his videos
Jeffrey night Very true.
Thanks! I will be trying this.
It’s so cute how he explains the use of all of the body parts :)
i like the tenyacle more than the rings.
+Alvin Cornelius My green monster is eating me up
SweetTooth how did we ended up here m8? im confused
Same
Very informative video. Thank you!
Thank you Thomas
You explain very well
so many nice little tips.
Great vid showing prep step by step, really enjoyed it, big thumbs up
👍
Thanks, Thomas. This weekend, will definitely try it out.
Forgot to explain that the teeth need to be pulled from the tentacles in the middle. Unless you guys eat the teeth which would be strange.
It's called a beak, not teeth
Chase Butler
I am sure people understood what I was saying pretty easily.
he didn't need to he cut it right out along with the eye.
Shirorin
Usually the beak is quite a bit lower than the eyes and they protrude out through the opening between the tentacles. Cutting the tentacles right bellow the eyes will usually leave that in. Most people I guess would notice it after cutting. I dont suppose they would be harmful either if consumed.
+Just Add Muscle Recipe's naw its like cartilage nothing harmful about it. but if you look closely when he cuts you see the beak fell out with the eye
Please show us how to devein the shrimp without totally ruining the shrimp. And a good shrimp recipe if possible. Thanks! :)
A really easy method is to use a toothpick.
Laying the shrimp (head side facing left) on my four fingers and firmly hold it in place with my thumb, I poke a toothpick through the middle of the 'spine' of the shrimp and almost cutaway from the spine which will devein the shrimp. If you feel like you didn't get most of the vein, you can use the same process by poking through the lower part of the shrimp and pulling away.
Just buy them de-vained 😐
Toothpick!
Tally... go to Google and type in shrimp recipes. There are thousands of them. Good luck.
Give this guy a TV show! Great job explaining the process and recipe.
Well done! Thank you..
Very professional well done! Very well done honestly!
I love all your videos and Thank You for your explanation.
My kitchen conundrum is tempura batter
Your videos are really great! you go into so much detail and explain so much. I love it!
This is a great video as it's direct and details the time ect, good work.
Wow, this guy knows so much! I'm loving his videos as much as Sarah's :)
Best video I’ve seen on this. Thank you
This was very helpful! Thanks !
Love your personality, and you have such great tips! Thanks for making so many foods extremely easy to prepare and enjoy! You've really widened by cooking abilities and I thank you for that!
easy and looks great !!
thank you
Great explanation 👌
Very well done video. Informative and easy to follow. I like a spicy mayo and spicy marinara for dipping. And of course a squeeze of lemon. Now I'm hungry and I have no squid. Lol
I love your video . They are easy to follow and yet entertaining as well
Honey you look Fabulous!! The kitchen is absolutely beautiful you are cooking in!! Yass- yass!!!
Food looks so good and it does not disappoint!!💝💝💝
Can you do tempura when I make it my food does not hold its crispiness it gets soggy what am I doing wrong? Thanks
Thank you for asking this. I have the same issue
I'm not Thomas but I would recommend putting the batter in the fridge for 30 mins then bring the oil up nice and hot so I doesn't get soggy 😊
yep what the person above said put your batter in fridge also instead of normal water use icy soda water. you can also drop ices in your batter before you put your stuff in it they will become super crispy. oh also dont keep poking them when they are frying and just like he said in this video your cooling rack instead of paper towel that way it wont steam under it and make sogg. hope that helps.
use cooling rack* soggy* can't edit post on phone o_o;
i use rice flour instead,very crispy
Very detailed, thank you !
Se ve delicioso!!!!look delicius!!!!😋thanks,gracias.
I was wondering if you should soak the Rings and Tentacles in milk beforehand, I always heard that helps a lot with the texture and battering?
Went from prep to cooked and ready to serve. Nicely done, and thanks. I did not see if you removed the beak though. Guessing you did.
This video give my nightmares
Thanks Thomas, I’m now a vegetarian!
Simply the best!
Very helpful video 👍🏽
He seems like the nicest guy in the world..
Jordy Van Gelder fr
That looks delicious. 🤤
Casual Woomy ...what?
Casual Woomy 😂😂😂😳
Probably never gonna make this, but watching it because it looked intriguing.
Fantastic video!
Great explanation. Very clear 🙂
What is a good dipping sauce?
Very helpful.
Great video! Appreciate it 🙏
I absolutely LOVE fried calamari.
Thomas makes everything look so easy and he’s so perfectly organized it’s so unrealistic LOL he’s amazing
I like this guy.
Also, made it and it was fab.
Thanks for this video. I've looked everywhere for these exact twisted wire stainless steel racks. I've seen them only at commercial kitchen spaces. What is the name of these racks? Who makes them? Vollwrath doesn't.. I've seen them with both straight and twisted wires in a golden stainless color with very fine squares to the larger opening like you have in this video where you place the cooked squid. Please help me name and locate these racks.
so comprehensive! thank you. ♥
what is neutral oil?
Hi Thomas. That calamari squids look so yummy! Will you please teach us how to bake cakes using sugar substitutes such as stevia? I'm keen to try out such recipe but not sure about the measurement substitution. Thank you.
thanks chef Oliver from Jamaica
Thank you for this great recipe you explain very well very easy love it ❤✌🙏
Regarding kitchen conundrums, how can I make chicken and dumplings with the dumplings being fluffy and they don't fall apart in the cooking process?
What is that white opaque water? is it because of the squid or there is something added to it for a purpose?
Mas Rifqi because of the squid
Great video as always!! it would be great if you show us how to make panna Cora!
*Cotta
+cristian rivera come on man ... panna cotta is like the easiest dessert ever ... and this is Kitchen "Conundrums" channel
+cristian rivera Look up videos by the Barefoot Contessa, aka: Ina Garten. She does both a sweet and savory Panna Cotta.
Check out the video posted on gelatin, he demonstrates how to make panna cotta as well! :D
I've just come from a vid on calamari which has an egg and milk/cream wash prior to dunking in the flour. The difference between the two methods must produce a very different result, no?
That looks delicious!
I love it .thank you to show how to cook crispy fries calamari.
Thank you for this cooking lesson Thomas, it's not as difficult as I thought :)
Best video!!!! Love the seafood idea!!
I love calamari!!
1) Why discard the longer tentacles? Could they not be left on or tossed in at the last minute to cook by themselves?
2) Same question for the flippers.
3) I remember seeing in a different recipe that calamari have an inner membrane as well, witch makes them chewier when cooked. They had you remove it, but it was not in ring form. (Cut open and grilled, I think) Would removing this membrane from the rings have a noticeable effect?
Hello Thomas !! Can you do a video of how to master the sugar cookie from scratch ? Mine always end up tasting like flower !!
Thank you so much!
Well, I have developed an unhealthy addiction to hearing him say the word "tentacles". Half the views on this video are me... Listening to "tentacles". I... Can't... STOP.
TENTACLES
+Amber Pressley haaahahahahahahahahhahaha sooo true.... tentacles.
hahahahahahahahahahah wtf
😂😂😂
Car-ta-lidge 🤣🙈🤣
tentacles testicles... depends what ones ya gonna eat or play with... :)
Great video BUT you did not mention removing the "beak" behind the tentacles.
Does the calamari inside get cooked without boiling
How do you prepare the tentacles?? I came here for tentacle prep and didn't get it..
The beak?
I've never tried it. Is it any good?
(Sees profile picture)
W U M B O L O G Y
Thank you, this is what my main crab bait is but I also like Calamari but didn't know how to clean and cook the squid.
Yum yum taste good.😋😋😋
I’m so gonna do this
Thanks 👌
does it taste bad, if you leave the skin on?