Why cook octopus sous vide? There are a few reasons. First, it’s foolproof: just prepare your cooker and forget it for the next several hours. Second, it’s hands-off once you do the initial setup. And third, the results are absolutely excellent, producing tender octopus every single time. As long as you have the time to do it, this is one of the best ways we know.
To develop this recipe, we tested a range of temperatures, from 140°F all the way up to 185°F, and times from 5 hours up to 24. Our favorite by far was 175°F for five hours. Once cooked, this octopus is ready to be eaten warm or cold, or can be seared or grilled to crisp and brown the exterior.
Published at Tue, 17 Sep 2019 12:58:01 +0000