Many years ago (about 40) I worked at the Qld Fish Board when squid was basically bait and an old Italian fisherman said you always soak it in milk. I think the enzymes in the milk have something to do with it. Don't know if it makes a difference as that's the way I've always done it. Never been disappointed but then poor cooking can ruin anything.
Preparing squid is actually easy to do but when cleaning the squid is some kind of hard but with the instructions you have shared will definitely help me on this. Will share some details on this procedure after I have done this part.
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Certainly don't need to soak the small ones for them to be tender. Learned this method in Portugal using calamari straight off the boat - clean squid in sea water making sure to rub skin and clear membrane off, set hood aside. Chop up tentacles then mix well with a little garlic, parsley, chilli, soft breadcrumbs, salt, pepper and little olive oil. Lightly stuff mixture into hood, brush with oil and grill over charcoal.
Definitely agree with you Antigoon. The other way to soften squid is to mash up a kiwi fruit and stir this into the squid pieces and leave for 20 minutes. Rinse of and dry. Then get some cornflour, eggwhite, salt and pepper squid mix and hot oil. Cook real hot and real quick , mmmhhh, I think I am salivating!
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Also cut up squid and soak in egg for couple of hours ..toss in season flour and cook .... serve with lemon and homemade tartare sauce and nice salad ...
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