Octopus

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darcy dietz's picture
darcy dietz
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Joined: 2011-05-24 14:43
Octopus

Has anyone tried doing Octopus? I know there are two (at least) ways: Sous vide followed by drying and searing;  or old school cooking for longer, or pressure cooker. Just wondering what people have found most useful as I have all options, but would love to hear other's experience.

thanks

darcy

 

jacob burton's picture
jacob burton
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Joined: 2015-05-25 20:37

What's up Darcy, good to hear from you!

The current method I'm using to prepare our octopus is kind of a hybrid between sous vide and slow braising. The health department in the US gets really upset if they find you vacuum packing sea food, especially shell fish. Lucky for me, I've never really enjoyed the texture that seafood gets when being vacuum packed.

We start by blanching the whole octopus in boiling, salted water for about 2 minutes. This is to firm up the skin and keep the octopus from getting slimy.

Next, we remove the head, and separate the tentacles into individual pieces.

We then place it in a stock pot with aromatics (I like bay leaf, thyme, oregano and a splash of good olive oil), and then place the pot into a circulating bath set at 195 F.

We then pour some boiling chicken stock over the top, place a plate on top to keep the octopus from floating, and stick in a Chef Alarm for monitoring. When the actual cooking liquid in the pot reaches 192F, we start the timer for 3.5 hours.

After its done, we chill the whole pot in an ice bath to cool it off as rapidly as possible. Cooling it in the cooking liquid also helps the octopus to soak up some extra flavor.

We then portion into 4 ounce pieces, toss in olive oil, and char on a raging hot grill.

We'll then cut the octopus into bite sized chunks, toss in a simple vinaigrette containing oregano, lemon, and garlic as it's primary flavors, and serve on a bead of arugula with a charred half a lemon. I don't have a picture of the finished dish on me, but if you want, I can post one in the next day or so.

Happy Octopussing!

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thanks

darcy

 

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