Which Side of Calamari Do You Score? The Surprising Answer Revealed!

The culinary world is filled with passionate debates, from the eternal pizza topping rivalry to the age-old question of whether ketchup belongs on a hot dog. But few debates ignite such fervent opinions as which side of calamari do you score? For those unfamiliar, “scoring” refers to the practice of making shallow cuts across the surface of the calamari, creating a visually appealing pattern and allowing for better absorption of flavor.

While some swear by scoring the outside, others staunchly defend the sanctity of scoring the inside. This seemingly simple question has sparked countless kitchen arguments and fueled online forums with fervent opinions. Let’s delve into the heart of this debate, exploring the pros and cons of each approach and ultimately, leaving the final decision to your personal taste buds.

Scoring the Outside: A Crispy Exterior

Proponents of scoring the outside argue that it creates a crispier, more satisfying texture. The shallow cuts allow hot oil to penetrate the surface, resulting in a golden-brown exterior that’s both visually appealing and texturally delightful. This method also helps the calamari cook more evenly, ensuring a consistent texture throughout.

Pros:

• Crispy texture: Scoring the outside creates a crispy exterior that provides a satisfying crunch.
• Even cooking: The cuts allow heat to penetrate more evenly, ensuring the calamari cooks thoroughly.
• Enhanced flavor absorption: The scoring allows for better marinade penetration, resulting in more flavorful calamari.

Cons:

• Risk of overcooking: Scoring the outside can lead to overcooking if not carefully monitored.
• Potential for dryness: The increased surface area can lead to a drier texture if not cooked properly.
• Less tender interior: The focus on the exterior can result in a slightly tougher interior.

Scoring the Inside: A Tender and Flavorful Core

On the other side of the debate, those who favor scoring the inside prioritize a tender and flavorful core. This method allows the marinade to penetrate deeply into the calamari, creating a more intense flavor profile. The scoring also helps to prevent the calamari from curling up during cooking, ensuring a more aesthetically pleasing final product.

Pros:

• Tender and juicy interior: Scoring the inside allows the calamari to retain moisture and remain tender.
• Intensified flavor: The cuts allow for deeper marinade penetration, resulting in a more flavorful core.
• Aesthetically pleasing: Scoring the inside prevents the calamari from curling, creating a more visually appealing dish.

Cons:

• Less crispy exterior: Scoring the inside doesn’t contribute to a crispy exterior.
• Potential for uneven cooking: The cuts can make it harder to ensure the calamari cooks evenly.
• Less pronounced flavor on the outside: The focus on the interior may result in a less flavorful exterior.

The Great Calamari Compromise: A Balanced Approach

For those who can’t choose a side, there’s always the option of a compromise. Some chefs recommend scoring both the inside and the outside, aiming for the best of both worlds. This approach allows for a crispy exterior while ensuring a tender and flavorful interior.

Pros:

• Crispy exterior and tender interior: Scoring both sides allows for a satisfying combination of textures.
• Enhanced flavor absorption: The cuts allow for maximum marinade penetration.
• Even cooking: Scoring both sides helps to ensure the calamari cooks evenly.

Cons:

• More time-consuming: Scoring both sides requires more preparation time.
• Potential for overcooking: It’s important to carefully monitor cooking time to avoid overcooking.
• May not be necessary for all recipes: Some recipes may not benefit from scoring both sides.

Beyond the Score: The Art of Calamari Preparation

Ultimately, the debate over which side to score boils down to personal preference. There’s no right or wrong answer, and both methods can produce delicious results. However, there are other factors that contribute to perfectly prepared calamari, regardless of your scoring preference.

Here are some tips for achieving the best possible calamari:

• Use fresh calamari: Fresh calamari is key to a tender and flavorful dish.
• Tenderize the calamari: Gently pound the calamari to break down the fibers and make it more tender.
• Marinate properly: A flavorful marinade can elevate the taste of your calamari.
• Cook evenly: Ensure the calamari cooks evenly to avoid tough or rubbery textures.
• Don’t overcook: Overcooked calamari will be dry and chewy.

The Final Verdict: Taste is King

While the debate over which side to score may continue to rage on, one thing is certain: the best way to determine the perfect method is to experiment and find what you enjoy most. Whether you prefer a crispy exterior or a tender interior, the ultimate goal is to create a delicious and satisfying dish.

So, the next time you’re faced with the question of which side of calamari do you score? Remember, there’s no right or wrong answer. Trust your taste buds and explore the possibilities, and you’re sure to discover a calamari preparation that you adore.

Answers to Your Most Common Questions

Q: What is the best way to tenderize calamari?

A: Gently pound the calamari with a meat mallet or the back of a heavy knife to break down the fibers and make it more tender.

Q: How long should I marinate calamari?

A: Marinate calamari for at least 30 minutes, or up to a few hours, in the refrigerator.

Q: What is the best way to cook calamari?

A: Calamari can be cooked in various ways, including pan-frying, grilling, deep-frying, and baking. The best method depends on your personal preference and the recipe.

Q: How do I know when calamari is cooked?

A: Calamari is cooked when it is opaque and no longer translucent. It should also be firm to the touch.

Q: What are some good calamari recipes?

A: There are countless delicious calamari recipes available online and in cookbooks. Some popular options include fried calamari, grilled calamari, calamari salad, and calamari pasta.