I'm experimenting with cooking squid and it seems I went a little too long on the quick saute method for a first course. My main course is a sausage, peppers and tomato stew (pressure cooked) ... so I start thinking, maybe I could just add the squid to the stew and make it a seafood sausage stew... but its pretty much done. Do you think I could add the squid to the stew and let it stay on warming (about 160 degrees) for an hour and the squid will cook? Perhaps I should pan fry the squid and then add it to the stew... in either case, can I salvage the squid and make it long cook tender?
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...