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Home · Ingredients · Squid
Squid
Proteins · Kl

Squid

16% protein · 92 kcal

Per 100 g
92 kcal Energy
15.6 g Protein
3.1 g Carbs
1.4 g Fat
0 g Fibre
Gluten-free MOLLUSC

Let’s cook with it → Invent something with it

What it is for

Heat unfolds them and they link to each other: they bind, they firm, they build crust. They are one half of the Maillard reaction; sugar is the other.

Where it catches you out

Every protein has its own threshold and none of them are reversible. Egg turns at 82 °C, meat at 70, fish at 55 — once past, there is no coming back.

The knack

Squid has two cooking times and nothing between them: under two minutes, or over thirty. Anything in between contracts the collagen and turns it to rubber — there is no middle to aim for.

Storage and health

How to keep it, and who it suits.

Keeping it

Cleaned squid keeps a day in the fridge and three months frozen. Frozen squid cooks more tender than fresh: the ice crystals break the muscle fibre first.

Gluten-free

The mollusc carries no gluten; flouring it for frying does.

Allergen: MOLLUSC

Glycaemic index

This ingredient carries no meaningful carbohydrate, so it has no glycaemic index. On its own it will not move blood sugar; what you eat alongside it decides that.

Same family

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