![]() ![]() We recommend the simplest prep possible-no blanching, marinating, or mysterious rituals necessary. In some cases, you might want a slightly larger octopus-for example, if you’re preparing sushi, you might want a more generous-sized slice. A good rule of thumb is to look for an octopus weighing 2 to 4 pounds, which is less intimidating for a novice cook and looks more appealing when plated. Generally speaking, the bigger the octopus, the longer it takes to cook. Keep in mind that frozen octopus is typically available in pre-tenderized and non-tenderized varieties the cooking time and temperature is different for each, as the pre-tenderized option will need significantly less cooking than the non-tenderized option. If you’re buying frozen, pay attention to the “product of” signs at the seafood counter to find a wild-caught option that hails from Spain or Portugal. For the home cook, frozen octopus is actually preferable over the fresh version, since freezing helps to break down the cellular structure. But the low-and-slow process of cooking octopus sous vide transforms the collagen into gelatin, creating a tender, silky finished texture.įor the best flavor, it’s hard to beat fresh, wild-caught octopus from Spain or Portugal-but the price tag is significantly higher. Octopus tentacles are rich in collagen, which can make them tough and rubbery when cooked using traditional methods. Read on for everything you need to know about preparing octopus sous vide, from what to look for at the seafood counter to helpful tips for prepping and finishing. Whether you prefer to serve your octopus grilled, sauteed, or chilled and sliced atop a salad, it becomes irresistible when cooked sous vide-tender, succulent, with the pleasant velvety quality we typically associate with lobster. The simplest, most surefire solution to perfect octopus every time? You guessed it-the sous vide method. And exhaustive internet searches do little to add clarity: We encountered tenderness-inducing techniques ranging from rubbing with a grated daikon to adding wine corks to the cooking water. ![]() ![]() Beloved for centuries by cooks in Greece, Portugal, Spain, and Italy, octopus has yet to make its mainstream debut in American kitchens-perhaps due to the fact that, if not prepared properly, it can turn into something more akin to a rubber eraser than an entree. ![]()
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