Guest guest Posted January 4, 2005 Report Share Posted January 4, 2005 On Tue, 04 Jan 2005 14:18:14 -0800, Heidi Schuppenhauer <heidis@...> wrote: > " A secret of my mom is she would cut half a potato up and put it in a pot along > with the tako as it boils, " Okimoto says. " She claims the tako gets even more > tender as it boils. " the old italian trick was to add a wine cork to the water.. people swear it works. eric Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2005 Report Share Posted January 5, 2005 >Just something that might help, never tried it: > >http://kalaniosullivan.com/General/Opinions-k2a.htm > > >To prepare the fresh tako for cooking, he instructs: Turn the head of a fresh tako inside out, clean and rinse; then cut away the eyes and beak. Tenderize the tako by freezing, by lomilomi (massage) with Hawaiian salt, or by pounding with a dowel, 2-by-4 or other object. > Thanks, Heidi, for your help. I didn't mean to put you on the spot, but since you always come up with such wonderful ideas, I'm glad I did. :-) The raw was more tender than the deep fried, but the flavor of both after sitting in dill pickle juice all day was delicious. Next time, I'll employ the kids to beat the tako with a mallet! Oh, and I'll throw some thin slices in kimchi and see how it ferments over time. ~ Deanna Quote Link to comment Share on other sites More sharing options...
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