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Started By
Message
Let's Make Octopus
Posted on 7/19/15 at 9:21 pm
Posted on 7/19/15 at 9:21 pm
You either love it or you hate it, and I bet most here who love it haven't even tried to tackle it at home.
I've purchased a couple of octopus from Whole Foods.
Next I'm gonna cut their heads off and hold the octopus with both hands with the tentacle side up and squeeze the beak out from behind with one of my middle fingers. It pops right through (Awesome fodder for the OT idiots) The removed beak is pictured at the top of this pic.
So I've got the smaller octopus on the left cut into half and the larger one cut into individual tentacles. I'm rolling a saran wrap doobie (sachet) chock full of rosemary sprigs, thyme, paprika, cumin, onion and garlic powder too. If I were to place a sprig of rosemary raw in a pouch and let it go for a while, that herb would be in direct contact with one part of the protein for too long, so the sachet helps it dissipate evenly while it's going low and slow.
The previously mentioned sachet/plastic doobie with herbs
Here are the two pouches just before I dropped them into their bath. The sachet gets it's ends cut off, then cut into two pieces, one in each pouch so that it can release it's deliciousness. Vacuum sealed and into a 150 degree water bath it goes for about five hours...
Salads, tacos, pasta...the possibilities are endless. Looking forward to grilling the final tender result either way.
I've purchased a couple of octopus from Whole Foods.
Next I'm gonna cut their heads off and hold the octopus with both hands with the tentacle side up and squeeze the beak out from behind with one of my middle fingers. It pops right through (Awesome fodder for the OT idiots) The removed beak is pictured at the top of this pic.
So I've got the smaller octopus on the left cut into half and the larger one cut into individual tentacles. I'm rolling a saran wrap doobie (sachet) chock full of rosemary sprigs, thyme, paprika, cumin, onion and garlic powder too. If I were to place a sprig of rosemary raw in a pouch and let it go for a while, that herb would be in direct contact with one part of the protein for too long, so the sachet helps it dissipate evenly while it's going low and slow.
The previously mentioned sachet/plastic doobie with herbs
Here are the two pouches just before I dropped them into their bath. The sachet gets it's ends cut off, then cut into two pieces, one in each pouch so that it can release it's deliciousness. Vacuum sealed and into a 150 degree water bath it goes for about five hours...
Salads, tacos, pasta...the possibilities are endless. Looking forward to grilling the final tender result either way.
This post was edited on 7/19/15 at 9:47 pm
13
Posted on 7/19/15 at 9:25 pm to Degas
I usually just boil it, but you seem to have the right idea.
Posted on 7/19/15 at 9:27 pm to Degas
Posted on 7/19/15 at 9:27 pm to Degas
Thought ya said ya didn't like this method.
Posted on 7/19/15 at 9:27 pm to Degas
Thread of the year.
Posted on 7/19/15 at 9:27 pm to Degas
Posted on 7/19/15 at 9:29 pm to Degas
Posted on 7/19/15 at 9:32 pm to Degas
See how long you can wear it on your head.
Any Kenny vs spenny fans here?
Any Kenny vs spenny fans here?
Posted on 7/19/15 at 9:32 pm to BRgetthenet
Yes, I have previously said that I didn't like this method but that's because I've only tried it once from someone else. I've since consulted my friend Thomas Keller and have done other research, so I'm curious to know what this technique will result in.
As for the traditional method, who religiously simmers their octopus with wine corks?
As for the traditional method, who religiously simmers their octopus with wine corks?
This post was edited on 7/19/15 at 9:44 pm
Posted on 7/19/15 at 9:34 pm to Degas
Have you beat the hell of them on the rocks oceanside, or popped them in a freezer for three days (prior to cooking)?
Posted on 7/19/15 at 9:38 pm to Dandy Lion
quote:If I caught one live in Greece, then yes, they'd get a stoning like an Iraqi mistress.
Have you beat the hell of them on the rocks oceanside, or popped them in a freezer for three days (prior to cooking)?
Another tip is to dip them in and out of scalding water before cooking to curl up their tentacles.
Posted on 7/19/15 at 9:39 pm to Degas
quote:Correct. Three times.
Another tip is to dip them in and out of scalding water before cooking to curl up their tentacles.
quote:
If I caught one live in Greece
Meh, water´s too warm.
Cantabrian sea, baby...
Posted on 7/19/15 at 9:40 pm to Degas
Who is the PETA lover down voting all the good pictures?
Posted on 7/19/15 at 9:51 pm to Degas
I usually grill mine. Grilled octopus is the tits.
Posted on 7/19/15 at 9:59 pm to FalseProphet
That's where I'm headed with all of this.
Posted on 7/19/15 at 10:32 pm to BRgetthenet
Posted on 7/20/15 at 9:12 am to Degas
bump.
Keep us informed!
Keep us informed!
Posted on 7/20/15 at 12:56 pm to Degas
quote:
two octopus
So Degas, What exactly is the plural of Octopus?
Octopus?
Octopusses?
Octopi?
I read - Octopedes somewhere. Sounds weird.
Octopodes?
I also wondered what a group would be called, then I discovered that they are stand-offish and hardly ever group together.
A girl octopus is called a hen. However, a male is not called a rooster. He is called an octopus.
Life is confusing most of the time for me.
I seem to remember that if kept in a tank, they will eventually figure out how to remove the top and will make an escape. What do you call an escaped octopus? Unless he finds more water somewhere, In a fairly short time you'll call him dried Octopus.
They do taste pretty good.
This post was edited on 7/20/15 at 1:00 pm
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