No.14454
How do you cook octopus, /ck/? I just cooked one and it turned out okay, I simmered for about 30 minutes, until I could pierce the flesh with a knife without much resistance. Then I drained it and let it cool. After it cooled I tossed it with olive oil, salt, and pepper and then grilled it for about 5 minutes until browned on both sides. The flavor was quite good, but it was a bit chewier than I would have liked. A couple pieces of the arms were quite tender, but parts of the mantle were pretty rubbery. What do you guys do to get better flavor/texture for your octopus?
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No.14479
Beat the octopus. Hold it by the tentacles and dash it hard against the counter.
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No.14481
>>14454
>Beat the octopus
that sounds lewd
But I have heard of doing that to tenderize it, I'm also thinking I may have overcooked it the first time. I think for my second attempt I will beat it in the sink and instead of simmering it in water, I'll use red wine and vegetables.
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No.14486
>>14481
Physically tenderize it. Also, to keep it from getting rubbery, it should be cooked very fast or very slow. A quick grill or a few hours in the slow cooker. It's the in between phase where it turns to rubber. I've also heard it's good pickled.
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No.14491
Beat the meat with a wooden rod or freeze solid and thaw. The ice crystals that form in the meat help tenderize it.
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No.14502
Go to Miller's Pub in Chicago, and order their calamari. Best sex of your life.
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No.15316
>>14454
>scrub with salt in the sink to remove algae etc from surface (often done before you buy it) then rinse well
>physically tenderize- honestly freezing it is the best way to do this, as the ice crystals really break up the structure inside, but beating it with a rolling pin or something will help as well
>braise low and slow until as tender as desired, then sear
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