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Why the cuttlefish doesn't curl?
Posted by HuiHui
on
8:16 PM

Trial #1 : Criss-cross the inner side/layer -> cut into 2x, 1y ratio -> blanch in boiling water -> stir fry.
Verdict: Flat as ever.

Trial #2 : Criss-cross the outer side/layer -> cut into 1x, 2y ratio -> blanch in boiling water -> stir fry.
Verdict: Flat as ever.
Did I cut wrongly? Were these species too thick? (I'm not sure if they're the same, one I bought from market, while the other from Tesco) Should I have to blanch longer?
Care to shed some light, anyone?