Octopus sous-vide

hi! i need help with octopus!! i got one medium octopus that i would like to cook sousvide, chill (reserve) then grill it on bbq when ready to serve,

"pulpo galacian"( grilled octopus, srpinkle olive oil and pimenton )

which temperature should i use to sousvide, aromate? thank you chef

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HammeredChef_DEFINITELY_does_NOT_work_at_22134

I am ashamed...I haven't done octopus sous vide yet BUT, I

killed it with the pressure cooker....fork tender and you can finish on the grill...

What ever you do FREEZE IT FIRST.....it is the perfect tenderization process. Mine was done by bringing whatever liquid you are going to cook it in (stock, water, wine spices, beer, all or only one) to a boil in the PC dump in the octopus, close it up and cook for 23 minutes after it reaches pressure . Let cool for 15 minutes and release pressure....thats it

Oh, you should drink about 1 bottle of wine while cooking it...makes it taste even better...

Did it this week and had it in pasta tonight...

fisher23

Rob, I didn't know you had beer in the house. Or was that the other chef there that got that, lol? Oh, I got it, that's the "flavorful liquid/or stock".

artstype

I have done baby octopus sous vide at 134°F (56°C) for 1 hr+, then seared in a very hot pan. I have tried whole octopus (tentacles only) Sous Vide, but have not yet found the sweet spot for time/temp. Next time I will try Robs freezing/pressure cooker prep. I love octopus, and my local butcher has it all the time for $4.99/Lb, baby octopus (not actually "babies", it is a different species) for $3.99.

Here is my daughter's first bite of octopus (actually, her second, she went for the dramatic re-enactment)

ginger9764

I have had great success with baby octopus confit. Oil and mirepoix in full hotel pan, cleaned and blanched octopus, cook at 200 for 90min or so. Melt in your mouth and they grill beautifully before plating.