Sous Vide Octopus

Hello people!

I'm just starting out with sous vide cooking, and was wondering how long an octopus would take at 68°C - which is what I'm having the bath at for another recipe, and since I only have one circulator, is what it's gonna be at.

Is it possible at all? Anyone have any experience with that?

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FrankM_3301

While not about sous vide, this article is my go to for understanding the 'pus.

fisher23

Your link is broken.....

dstuff

Just remove the o at the end

dstuff

Yeah, I read that already. I think I'll just experiment around if noone else did it yet

fisher23

Everything I have read on octopus suggests 168° to 180° and from 3-8 hours. I haven't cooked octopus. At 154°F you may need to cook a much longer time, if that temperature will break down the protein to make it tender. Please let us know how it goes.

brian_martin2001

My go to with octopus is usually 77°C for about 5 hours. If you want to stick with 68°C, you might cook it for 5 hours, see what it's like after that, and give it more time as needed.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

cook the octopus at 175F for 8 hours..chill it put in in the fridge and cook your other recipe when you want...an hour before its done throw the Octo in and everything will be ready ...154F/68C will NOT get you where you need to be..

FrankM_3301

Fixed! Thanks!

clarencelaumw

So what I usually do is massage/work the octopus tentacles with salt for about 15-20 minutes, gets pretty tiring. wash off the salt, chuck it in a vacuum 99% and cook it at 80C for 2 hours. But I do slice them pretty thin..