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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Cal — for true scratch nixtamalization of dried corn
Thin lentil wafers — fry, roast, or microwave for crispy accompaniment
Thick fruity sauce for tonkatsu, korokke, Japanese fried foods
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Cal — for true scratch nixtamalization of dried corn
Thin lentil wafers — fry, roast, or microwave for crispy accompaniment
Thick fruity sauce for tonkatsu, korokke, Japanese fried foods
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In a large bowl, mix the marinade and buttermilk together. Add the cleaned calamari, ensuring its well covered in the liquid. Cover the bowl with plastic wrap and place in the refrigerator for at least 45 minutes. Place a large colander in the sink and pour the calamari with buttermilk mixture into it. Gently shake the colander to drain off the marinade. Use paper towels to blot off excess liquid. In a large pot (or deep fryer), preheat oil to 375 degrees F. In a large zip lock bag, add the flour, salt, and pepper. Add the calamari and zip the bag closed. Shake well to evenly coat the calamari. Pour the contents of the bag into a large sifter (or you can do this in batches) and sift the calamari to get rid of any extra flour. In batches, carefully add the calamari into the hot oil and cook for about 3-4 minutes or until lightly golden and crispy. Transfer the fried calamari to a paper towel-lined plate and sprinkle with additional salt. Repeat until all the calamari has been fried. Serve immediately with celery and carrot sticks, additional KC Masterpiece Buffalo Marinade, blue cheese dressing, and lemon wedges.