Fishwater wrote: ↑Thu Jan 21, 2021 12:30 am
Recipe for the octopus post haste. Sous vide temp, etc.
Start by gettin yourself some octo. I got this GPO from a buddy who commercial fishes for spot prawns here in Southeast Alaska during the fall. They become bycatch when they’re pulled up in the pots after eating all the shrimp inside.
I remove the hood from the octo and save it for halibut bait for my subsistence longline, then section out the legs to cook. Run them under cold water, and you can start to somewhat peel the skin/slime/membrane off each leg (not sure if this is an issue/something you need to do with octo you buy else where). Once each leg is cleaned, get a large bowl filled with ice and water and set aside. Blanch the legs for 5-10min in boiling water, or until the legs get a nice lookin curl to them. Remove, set in the ice bath, and cut/prepare your vac bags for the sous vide. Once your bags are ready, throw the legs in, and add 2-3 heaping spoon fulls of fine sea salt, and a few glugs of olive oil. Seal your bags, and cook for about 5hr at 171.
Finish the legs on a grill that’s hot as fuck. Make sure the grate is well oiled, I’ve had troubles with the legs sticking in the past.
Comes out with the texture somewhere between a tender steak and a mozzarella stick. 10/10 would devour.
The leftovers are fantastic served cold in a salad.