Tiếng Việt
ไทยGrilling dried squid using an induction cooktop is a convenient solution for households without a charcoal stove but who still want to enjoy delicious grilled squid right at home. However, if not grilled properly, the squid can easily burn on the outside, turn tough and chewy, or cook unevenly. In this article, Ola Squid will guide you in detail on how to grill dried squid using an induction cooktop so the squid cooks evenly, turns out soft and sweet, and retains its distinctive flavor.
Why choose an induction cooktop for grilling dried squid?
Compared to many traditional squid-grilling methods, an induction cooktop offers several outstanding advantages, such as:
- Even heat distribution: The induction cooktop maintains stable heat, helping the squid cook gradually and reducing the situation where the outside is charred while the inside remains undercooked.
- Easy to control the power level: Users can adjust the heat level to suit each grilling stage, helping to preserve the soft, sweet texture and limit the squid from becoming tough.
- Less smoke, safe for indoor use: Compared to a charcoal stove, an induction cooktop produces less smoke and dust, generates no sparks, and makes grilling squid cleaner and more convenient, especially suitable for apartments or townhouses.
Preparing the tools for grilling
To achieve effective results when grilling dried squid using an induction cooktop, you should fully prepare the tools before starting. Using the right tools will help the squid cook evenly, reduce burning, and keep the cooktop cleaner afterward.
- A specialized grilling rack for induction cooktops: Helps distribute heat evenly, limiting direct contact between the squid and the heat source so it is less likely to burn.
- Aluminum foil (if needed): Can be laid under the grilling rack to catch squid crumbs or oil, making it easier to clean the cooktop afterward.
How to grill dried squid using an induction cooktop
Once you have fully prepared the tools, follow the steps below in order so the squid cooks evenly, turns out delicious, and doesn’t become tough.
Step 1: Separate the tentacles from the body before grilling
Before grilling, gently separate the tentacles from the squid’s body. Since the body and tentacles have different thicknesses, their cooking times are also different. Grilling each part separately will help the squid cook evenly, reducing the situation where the body is still undercooked while the tentacles are already burnt.
Step 2: Grill the squid’s body first at a power level of about 1,000W
Preheat the induction cooktop, place the grilling rack on top, then put the squid’s body on to grill at a power level of about 1,000W. This is a moderate heat level that helps the heat transfer stably so the squid cooks gradually, retains its natural sweetness, and reduces the situation where the outside is burnt while the inside remains tough.
Grill for about 2-3 minutes per side, flipping continuously and evenly so the squid turns golden and more fragrant.
Step 3: Grill the head and tentacles
After the body is cooked, continue grilling the head and tentacles at the same power level. Since this part is thinner, it only needs 1-2 minutes per side to be done. When you see the tentacles turn an opaque white, give off a fragrant aroma, and curl slightly, take them out right away to avoid them drying out or becoming tough.
See more:
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- Simple guide to grilling squid in the microwave
- How to grill dried squid with alcohol deliciously and safely
- 10 delicious and easy ways to make grilled squid at home
Tips for tearing squid along the grain
After grilling, tearing the squid correctly will help the meat become soft, evenly shredded, and retain its natural sweet, chewy texture. On the other hand, if torn against the grain or left to cool completely before tearing, the squid strands are often tough and hard to enjoy.
- Identify the direction of the squid’s grain: The grain of the squid’s flesh usually runs lengthwise along the body, so you should observe it before tearing to work in the right direction.
- Tear lengthwise, not crosswise: Tearing along the grain helps the squid strands be long, soft, and easier to chew. If torn against the grain, the meat easily crumbles and feels tougher.
- Lightly pound before tearing: Use a pestle or a specialized mallet to gently pound the squid’s body so the fibers loosen up. This step helps the squid become softer and easier to tear.
- Tear while the squid is still warm: This is when the squid’s flesh is at its softest, and the fibers separate more easily and neatly than when the squid has completely cooled.
See more: Summary of the popular types of dried squid on the market today
Notes when grilling dried squid using an induction cooktop
Below are two important notes to help reduce the situation where the squid burns or cooks unevenly when grilled on an induction cooktop.
- Do not set the power too high: Many people think that increasing the heat will help the squid cook faster, but in reality too high a heat level easily causes the outer layer to burn while the inside remains tough. It’s best to maintain a power level of about 800-1,000W so the squid cooks gradually and retains its soft, sweet texture.
- Flip the squid evenly during grilling: Regularly flip both sides every 2-3 minutes so the heat is distributed evenly. This helps the squid turn a beautiful golden color, gives off a fragrant aroma, and reduces localized burning on one side.
How to clean the cooktop after grilling
After grilling dried squid, you should clean the cooktop right away to remove oil, squid crumbs, and prevent odors from clinging to the cooktop surface. Doing this properly also helps keep the glass surface clean and beautiful and extends the lifespan of the appliance.
- Wait until the cooktop surface has completely cooled: Only clean it once the glass surface has completely cooled down to ensure safety and avoid cracking the glass due to a sudden change in temperature.
- Wipe clean with a soft or damp cloth: Use a soft cloth dampened with warm water to wipe away oil, squid crumbs, and any remaining stains left after grilling.
- Do not use hard objects for scrubbing: Avoid using knives, steel wool, or abrasive pads, as they can scratch the glass surface of the induction cooktop.
- Clean immediately after grilling: Don’t let food residue sit for too long, as it can easily leave odors and burn marks the next time you use the cooktop, and become harder to clean.
Frequently asked questions
What can I use if I don’t have a grilling rack?
If you don’t have a stainless steel grilling rack, you can substitute it with a cast iron pan or a thick-bottomed pan to grill the squid on the induction cooktop. These types of pans retain heat well and help the squid cook more evenly. In addition, you should not use a non-stick pan, since high heat can easily peel off the coating, affecting the safety and flavor of the dish.
What should I do if the grilled dried squid turns out tough?
Tough squid is usually the result of grilling at too high a temperature or for too long. To fix this, you should maintain a power level of about 800–1,000W, take the squid out as soon as it’s cooked, and lightly pound it before tearing. In addition, tearing the squid while it’s still warm also helps the strands become soft and easier to eat.
Is grilling different between an induction cooktop and an infrared cooktop?
An induction cooktop with an infrared zone can still grill squid quite conveniently, and the heat radiates more directly. However, you should line it with a layer of aluminum foil before placing the squid on top to prevent the squid from sticking directly to the grilling surface and to make cleaning easier after use.
Where can I buy good dried squid for grilling that I can trust?
Ola Squid is a supplier of selected dried squid with a clear origin, carefully processed and vacuum-packed to preserve its natural flavor. The product comes in various sizes, suitable for grilling, stir-frying, or preparing according to your needs. With nationwide delivery service, Ola Squid makes it easy for you to choose quality dried squid and confidently prepare delicious dishes right at home.
See more: Top 9 places to buy delicious dried squid in Ho Chi Minh City you shouldn’t miss
We hope the sharing above will help you successfully carry out how to grill dried squid using an induction cooktop with a delicious result that cooks evenly and retains its natural chewy sweetness. If you are looking for quality dried squid, please contact Ola Squid to get advice and choose the right product!
