In many restaurants, calamari has replaced onion rings as the deep-fried hors d’oeuvre du jour. So why is it that so many cooks fail when it comes to cooking calamari? Is it too many breadcrumbs or not enough batter? AB ships out aboard a squid research vessel in search of answers to this question and a few good appetizers.
Font Size:
- A
- A
- A
E-mail This Page to Your Friends
xSuccess!
A link to this page was e-mailed
Good Eats
Tune In:
-
Sep 10, 2008
11:00 PM ET/PT
-
Sep 11, 2008
2:00 AM ET/PT
All About…
Sundays at 10pm/9c
The Chef Jeff Project
Jeff Henderson is providing culinary knowledge, skills and the opportunity for a new life
Most Popular
-
Recipes
-
Videos
-
Chicken on a Dime
(04:16)
-
Paula's Best Dishes
(05:13)
-
Conscious Cooking
(03:22)
-
Barbecue Secrets
(03:37)
-
Cooking for Kids
(02:25)
-
-
Photo Galleries
-
10 Ways to Measure Perfect Portion Sizes
10 Photos
-
Healthy Fall Recipes
10 Photos
-
Salad Recipe Collection
10 Photos
-
Easy Weeknight Dinner Recipes
7 Photos
-
Simple, Satisfying Snacks
5 Photos
-
-
Topics
