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'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:)
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.!!✅✅
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
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.
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
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!
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.
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.
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.
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.
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?
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?
Everytime i cook calamari I've always added to many ingredients. Now I know that u only need 5 ingredients salt pepper cayenne paprika and flour. 375 degrees 1 to 1.5 minutes the most. And I always deep fried them to long. Thank u for your step by step method.
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
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.
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.
Nice Explanation, you make it look so easy
Nice explanation
QQQ
yes
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 ^-^
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
This man is the best. What seemed complicated is now relatively simple. This is what RUclips is all about. Thank you!
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 love the way you explain things..it helps me working in restaurent with knowledge
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.!!✅✅
Thomas, this presentation was incredible. We are going to try this. You always do a great job!
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
This conundrum series is so great!
Easy to follow directions, cutting across the head section so no need to remove the beak. They look fab!
I will definitely try this recipe, it looks tasty and not to complicated to make.
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
well spoken chef ...thank you for all your cooking technique
Getting ready to make calamari tomorrow. Video was straight to the point, just like I like it.
Great vid showing prep step by step, really enjoyed it, big thumbs up
👍
really love this guy he's brilliant thanks bro you saved me from burning my meal
Honey you look Fabulous!! The kitchen is absolutely beautiful you are cooking in!! Yass- yass!!!
Food looks so good and it does not disappoint!!💝💝💝
Quik and easy recipe well done
Your videos are really great! you go into so much detail and explain so much. I love it!
I love your video . They are easy to follow and yet entertaining as well
Very informative video. Thank you!
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.
Thanks! I will be trying this.
This is a great video as it's direct and details the time ect, good work.
Best video I’ve seen on this. Thank you
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 the pen by his ear. What is he taking notes on?? haha
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
Give this guy a TV show! Great job explaining the process and recipe.
Thanks, Thomas. This weekend, will definitely try it out.
Thank you Thomas
You explain very well
Great explanation 👌
It’s so cute how he explains the use of all of the body parts :)
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!
"A beautiful thing of tentacles. "
I love this guy.
That looks delicious. 🤤
Casual Woomy ...what?
Casual Woomy 😂😂😂😳
Very helpful video 👍🏽
so many nice little tips.
I learn so much watching his videos
Jeffrey night Very true.
Se ve delicioso!!!!look delicius!!!!😋thanks,gracias.
Thank you for this great recipe you explain very well very easy love it ❤✌🙏
This was very helpful! Thanks !
Wow, this guy knows so much! I'm loving his videos as much as Sarah's :)
easy and looks great !!
thank you
Great explanation. Very clear 🙂
Simply the best!
Great video! Appreciate it 🙏
Probably never gonna make this, but watching it because it looked intriguing.
so comprehensive! thank you. ♥
Well done! Thank you..
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.
Very detailed, thank you !
Fantastic video!
thanks chef Oliver from Jamaica
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
Thank you for this cooking lesson Thomas, it's not as difficult as I thought :)
Very helpful.
I love it .thank you to show how to cook crispy fries calamari.
Best video!!!! Love the seafood idea!!
I like this guy.
Also, made it and it was fab.
Thomas makes everything look so easy and he’s so perfectly organized it’s so unrealistic LOL he’s amazing
Yum yum taste good.😋😋😋
I absolutely LOVE fried calamari.
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 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?
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.
That looks delicious!
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
Thanks 👌
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.
I love calamari!!
This Chef was amazing quick to the point doesn't beat it up and make a viewer lose interest he gets five stars
Delicious 😋
He seems like the nicest guy in the world..
Jordy Van Gelder fr
Thank you so much!
I’m so gonna do this
I love it
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
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 a good dipping sauce?
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.
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
What a likeable fellow
Hello Thomas !! Can you do a video of how to master the sugar cookie from scratch ? Mine always end up tasting like flower !!
Yummy!
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?
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?
thankssssssssssssssssssssssssss
love this show since forever
trivia: how many tickles does it take to make a squid laugh?
answer: ten tickles..
thank me later.
Yaaassss
Thanks Thomas, I’m now a vegetarian!
Everytime i cook calamari I've always added to many ingredients. Now I know that u only need 5 ingredients salt pepper cayenne paprika and flour. 375 degrees 1 to 1.5 minutes the most. And I always deep fried them to long. Thank u for your step by step method.
The best