Long time no see! School's been keeping me busy!
As anyone here smoked octopus before?
I'm planning a dish for school, and I was thinking of a few techniques to apply to it.
Equilibrium brined in 1.2% salt solution for 24 hours.
Marinated in onion, garlic, olive oil, bay leaf, parsley for 6 hours, and massaged for 40 minutes.
Hot or cold smoked, with olivewood, not sure for how long.
Confit'd at 77C for 2h
Kept in the confit oil and grilled for service.
Does brining octopus work well?
Should I cold or hot smoke it? At what temp? How?
Should I smoke before or after I confit it?
Are the temps and times for the confit plausible?
Will the confit oil dilute the smoke flavor if I smoke before hand?
Cheers!
