Octopus (also: pulpo) can be easily prepared for later use. This example shows the preparation using the Sous Vide method.
Material needed :
- cutting board
- chef’s knife
- Sous vide basin
- vacuum sealer
- Cooking bag (stable up to 120°C)
Procedure :
- Cut the head off the octopus between the eyes and the tentacles
- Remove the mouthpart by pushing it out with a finger
- Place the octopus on the cutting board and cut in half, each with 4 tentacles
- Split each half into 2 tentacles
- Place 2 tentacles in a vacuum cooking bag
- In every bag
- 1 bay leaf
- 1/4 tsp salt
- 1 clove of garlic
- 1 slice of ginger
- 5-6 peppercorns
- Preheat the sous vide tank to 87°C
- Vacuum the bags and cook in a water bath for 5 hours
- Chill in cold water or blast chiller
- Store cold until use
