Mollusk

Octopuses, squid, and cuttlefish belong to the cephalopod group of mollusks; the term mollusk is not limited to these animals. Their texture changes with cooking method and time. Choose a method suited to the species; for safe cooking, use a food thermometer to verify an internal temperature of at least 63°C / 145°F.

Where It’s Used

“Cook mollusks either very briefly or for a very long time to keep them from turning rubbery.”