When you visit Amsterdam, I’ll have to remember to prepare octopus for you. So far I have always used 4 to 5 hours at 77C/170F or 3-4 hours at 85C/185F with good results. Cover the tentacles with film and place in the blast chiller for 60 min at -18ºC. With a sous vide cooker, you don't have this issue because that short window of time between perfect and overcooked stretches out to a good half hour or so. To get the lovely char, grill the sous vide octopus over high heat briefly until charred. Octopus is hardly ever described as melting in the mouth. Cook octopus in the sous vide water bath at 171ºF (77ºC) for 5 hours, and then quickly grill or sear at the end for the best octopus EVERY TIME! This was the case with octopus sous vide. It’s true that if you cook it incorrectly it can come out a tough, but I want to share a fool-proof way to to get a super tender end result, without all the guesswork or disappointment. But because octopus loses so much liquid when… Lots of people avoid cooking octopus because they think it’s difficult. For those of you reading the blog for a while, one of the first posts on the blog and the very first sous vide experiment was Sous Vide – The Good and Not So Good. so flavorful!). I've been trying different flavors for octopus the last few times I've cooked it–all using sous vide. Sous vide octopus is so tender, and cooking it requires no guesswork. One easy and super flavorful side dish you can make is a “risotto” using the octopus broth from the sous vide bag (yummmm . Octopus can be tough and tasteless, but when cooked sous-vide more flavor is retained and it will be tender with the right combination of time and temperature. But Tesar may have found a new item to add to the sous vide litany with this dish. For this summery sous vide grilled octopus dish, octopus gets cooked in the Anova Sous Vide Precision Cooker before a quick sear on the grill. Shrimp cooked through traditional methods can be fantastic but nailing the perfect temperature can be a bit hit or miss. Take the octopus by the head and cut off the tentacles with scissors, placing them on a tray. . Sous-vide octopus is great as a salad (with olive oil, lemon and parsley) or grilled. Octopus is often a chewy dish, but with sous vide, it's easy to enjoy a tender result hassle-free. . I had been reading lots about Molecular Gastronomy and the Sous Vide technique taking professional chefs by storm. The flavor and texture is so good, it really only needs an easy lemon-parsley vinaigrette to go along with it. This works as a tapas-style appetizer but also as a healthy main dish when served with grilled vegetables or a salad. Cooking 4.5 hours at 77C/171F is what I do too, although a bit higher (85C/185F) and shorter (3 hours) gives very similar results. It … https://www.epicurious.com/recipes-menus/easy-sous-vide-recipes-article Clean the octopus well, and set aside. https://www.seriouseats.com/recipes/topics/method/sous-vide At best it is al dente. Sous vide also allows you to achieve textures that you can't really achieve through more … You might remember the grilled octopus I did a couple of months ago (watch here: Don't Be Afraid Of Grilled Octopus: Here’s How To Do It! Sous Vide Octopus is the easiest and fail-proof method to cook the perfect octopus – tender and flavorful, with a beautiful char on the outside! You can use a grill pan or a real grill. It's an excellent dish and looks beautiful, which is why it's great for dinner parties and special occasions.