Squid

The thermodynamics of squid adhere to the strict "30 seconds or 1 hour" rule. Its flesh is lined with an extremely dense collagen matrix. Seared in a wok or on a plancha at very high temperature for a few seconds, the collagen contracts briefly, offering a sharp, snappy crunch. If it exceeds a minute of cooking, the fibers retract completely and become rubbery. It must then be braised slowly (over 45 minutes) in a moist sauce to gelatinize this collagen and make it tender.