Comments on: Cuttlefish – the natural way http://www.gastroville.com/2009/07/27/cuttlefish-the-natural-way/ Exploring the bounties of nature Mon, 05 Sep 2011 08:15:22 +0000 hourly 1 By: Mikael http://www.gastroville.com/2009/07/27/cuttlefish-the-natural-way/comment-page-1/#comment-163 Mikael Sun, 02 Aug 2009 07:58:49 +0000 http://www.gastroville.com/?p=179#comment-163 Yes, it is emulsified. The truth is that the cooking liquid is a little reduced. The gelatins that are there are enough to emulsify the sauce. I only use a bit of the liquid. Another option to cook cuttlefish would be to cook them whole in a sous vide bag. Not to much pressure so you don't ruin them. You want the inkbag inside the cuttlefish to be whole so you can pop it in your mouth. Yes, it is emulsified. The truth is that the cooking liquid is a little reduced. The gelatins that are there are enough to emulsify the sauce. I only use a bit of the liquid.

Another option to cook cuttlefish would be to cook them whole in a sous vide bag. Not to much pressure so you don’t ruin them. You want the inkbag inside the cuttlefish to be whole so you can pop it in your mouth.

]]> By: david http://www.gastroville.com/2009/07/27/cuttlefish-the-natural-way/comment-page-1/#comment-162 david Sun, 02 Aug 2009 07:49:44 +0000 http://www.gastroville.com/?p=179#comment-162 The site looks fantastic, congratulations. Can you go into a bit more detail about the sauce? It looks emulsified. The site looks fantastic, congratulations.
Can you go into a bit more detail about the sauce? It looks emulsified.

]]> By: marc http://www.gastroville.com/2009/07/27/cuttlefish-the-natural-way/comment-page-1/#comment-159 marc Tue, 28 Jul 2009 12:16:37 +0000 http://www.gastroville.com/?p=179#comment-159 Amazing stuff Mikael. Simply amazing Amazing stuff Mikael. Simply amazing

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