Sous-vide Octopus Legs
Traditionally octopus is a difficult seafood to cook. Many recipes result in the final dish being chewy or rubbery, the texture not being ideal. I thought that sous-vide may be a great way to maintain its natural flavors without compromising the texture.
Sous-vide Octopus Legs
Traditionally octopus is a difficult seafood to cook. Many recipes result in the final dish being chewy or rubbery, the texture not being ideal. I thought that sous-vide may be a great way to maintain its natural flavors without compromising the texture.
Open in Cookpad AppSteps
- 1
Blanch the legs for 30 s to remove the slime.
- 2
Cool in ice-water bath.
- 3
Vacuum seal individually.
- 4
Cook sous-vide in 85 C / 185°F bath for 4 hours.
- 5
Cool within pouch in an ice-water bath.
- 6
Peel skin off the octopus legs.
- 7
Vacuum seal peeled octopus legs with 1 oz of olive oil.
- 8
Warm octopus in 60 C / 140°F bath for 15 mins.
- 9
Season to taste and serve immediately.
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