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The key to grilling squid is high, high heat and a non-stick grill surface. To create a non-stick surface, either rub a half a raw potato on the already hot grill or, using a towel dabbed in oil ...
Ikayaki, or grilled squid. Ikayaki (いか焼き, イカ焼き, or 烏賊焼) is a popular fast food in Japan.In much of Japan, the term refers to simple grilled squid topped with soy sauce; the portion of squid served may be the whole body (minus entrails), rings cut from the body, or one or more tentacles, depending on the size. [1]
When frying, the squid flesh is kept tender due to a short cooking time; when simmering, the flesh is most tender when cooking is prolonged with reduced temperature. In Greece or Cyprus it is served also with tzatziki, a Greek yoghurt, cucumber and mint dip. In Sardinia, squid are served with a sauce made from lemon, garlic, parsley, and olive oil.
In Japanese cuisine, robatayaki (炉端焼き, literally "fireside-cooking"), often shortened to robata (ろばた in hiragana), refers to a method of cooking, similar to barbecue, in which items of food are cooked at varying speeds over hot charcoal. Many Japanese restaurants, both in Japan and abroad, specialize in this style of food preparation.
For years, I avoided grilling chicken breasts at every backyard barbecue. No matter what I did, they always turned out overcooked or undercooked (which was pretty embarrassing either way).
* And when keeping food warm or letting it sit out at room temperature, always keep in mind the cooking "danger zone," of which few home cooks are aware. Food should never stay between 41-135 ...
A grill pan. Stove-top pan grilling is an indoor cooking process that uses a grill pan — similar to a frying pan but with raised ridges to emulate the function or look of a gridiron. In pan grilling, heat is applied directly to the food by the raised ridges and indirectly through the heat radiating off the lower pan surface by the stove-top ...
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