Cook Eggs – Scrambled Cook Steak on the Grill
This is the best way to cook octopus that I know. I got the process from Roberta’s Cookbook.
- Clean and Blanch the octopus for 10 seconds.
- Place octopus in vacuum bag with olive oil, garlic, and thyme.
- Sous vide @ 81℃/178℉ for 5 hours.
- Char octopus in hot pan or grill before serving.
Clean the octopus removing the head.
Blanch for 10 seconds and immediately submerge in an ice-water bath.
Place octopus in vacuum bag with garlic, thyme, and olive oil. To soften the garlic flavor, you can heat the garlic in the olive oil over low-medium heat for a few minutes.
Note: If you don’t have vacuum bags, place in zip-loc bags, place in water until almost submerged, then seal.
Sous vide @ 81℃/178℉ for 5 hours. It’s worth the wait.
Char the octopus before serving. Octopus goes great with lots of things. It’s rich, so acid and bitter flavors go well with the octopus. Roberta’s recommends treviso and black garlic. I recommend listening to them but add grapefruit.