Sous-Viding Squid

Just some tentacles. Was wondering about temps and times and/or if it's plausible. Any tips?

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In Under Pressure, Keller likes to cook octopus tentacles with a sachet mix of thyme, rosemary, bay, coriander, cumin, and chilli at 77*C for 5 hours. Modernist Cuisine suggests octopus at either 80/85*C for 3/4 hours for a tender braised texture - the hotter & longer option being their preference. By contrast, MC suggests squid (I'm assuming just the hoods though) are firm at 65*C for 5mins, & braised at 65*C for 4 hours.

Afonso_Tito_de_Morais_164825

Thanks! I'll do a bit more research but probably gonna go with 80c for 3-4 hours and see how it turns out from there!

elviswasjesus

Let us know how it turns out

sebastian_palmigiani_21610

i use 72°C for 10 minutes as outlined in the ideas in food blog

Afonso_Tito_de_Morais_164825

Woah really? And it doesn't go really chewy? I don't think I trust my squid to be that good

sebastian_palmigiani_21610

they are firm, al dente