Octopus from the other night

Your timing is great! As we speak, I have some octopus tentacles in the marinade (soy, mirin, red wine, rice vinegar, ginger and garlic). Never cooked with it before so few questions:

sous vide time and temp: you did 85C for 4 hrs. Do you think there is a difference with Keller's suggested 77C for 5 hrs?
Do you need to clean it? Before or after SV? And is it just the skin on the smooth end of tentacle that needs cleaning?
How did you finish it?
How was the texture?

Thank you so much, this looks amazing!

Aldo_Ferrari_19526

Thank you! This was my first time doing octopus so I'm afraid I can't comment on the comparison with Keller's version.

Cleaning the skin after sous vide is much much easier so i'd say do it after sous vide. The tentacles are attached to the skin so you have to be careful when trimming not to take the tentacles with the skin you trim off. I trimmed must of the skin leaving just enough to hold the tentacles.

I finished it by searing it on the pancetta fat and the texture was tender but with some bite to it.

Bojana_21471

Thank you! And into SV it goes! I may bowwor your plating idea. Serving it with charred aggplant puree, charred spanish pepper fluid gel (hot & acidic), pomegrante seeds, corn puree and popcorn sprinkled with smoked paprika, salt and and citric acid.

Aldo_Ferrari_19526

I'll be flattered! it sounds delish, make to post it!