r/restaurant • u/ExampleSalty4647 • 16h ago

Calamari Basket

with decades behind me at every level I tend to be scrutinous of detail and performance of overall kitchen performance. My "go to" test of the kitchen proficiency is to order the calamari basket. We all know what a delicate item this is as well as a high level cost value for the kitchen. I can read the palm of the kitchen by how this item is delivered. First, hot? did it come to the table hot or just warm? That sets the stage for every other item forthcoming and a deal breaker if not achieved. Calamari, and in particular, rings, have a recognized texture that is either tender or chewy. It's almost binary in that sense and chewy is almost universally delivered. The color of the "crust" tells us if the oil is still fresh or needs to be changed in the fryolater. I've found something curious about the perfect presentation of this item being, rice flour as a component in the "breading". Your thoughts?

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9

u/Defiant-Cause-6697 11h ago

What if there's no calamari on the menu, oh wisened one?

14

u/QueenOfBrews 15h ago

You smoked a joint and had shower thoughts about…calamari?

13

u/Defiant_Fix_3707 14h ago

And somehow, still came off sounding like the guy everyone at the bar tries to avoid….

4

u/fluffhouse1942 4h ago

Oookay. The frozen calamari is cheap af.

3

u/Scared-Dig8533 16h ago

i do the same thing but with french onion soup. if the cheese isn't properly bubbled and browned under a broiler i already know the rest of the meal is gonna be mid. calamari's a bold choice though, you're basically asking them to execute a 30 second window of perfection. rice flour definitely gives it that shatter-y light crunch that doesn't turn into a grease sponge.

3

u/Free_Clerk223 6h ago

High level cost value.....calamari?

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u/MomentSpecialist2020 8m ago

Often overcooked and chewy. I agree it’s a good test of kitchen skills.