I have a 4 lb.. octopus and would like to try cookinf it in a pressure cooker, Any suggestions?
Pressure cooker octopus
Started by
boudin noir
, Jun 07 2012 06:05 AM
6 replies to this topic
#2
Prawncrackers
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Posted 07 June 2012 - 06:34 AM
Weird, i posted this only yesterday (link). That was probably about a 3lb octopus, a 4-pounder would not take much longer to cook than 35mins. Are you planning to sear it afterwards or are you going to eat it straight from the cooker?
I admit it looks like a burst colostomy bag but omigod does it taste good...
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#3
boudin noir
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Posted 07 June 2012 - 09:37 AM
Weird, i posted this only yesterday (link). That was probably about a 3lb octopus, a 4-pounder would not take much longer to cook than 35mins. Are you planning to sear it afterwards or are you going to eat it straight from the cooker?
marinate and grill it afterwards.
#4
Heartsurgeon
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Posted 07 June 2012 - 04:02 PM
if you can sous vide it...that's my favorite way.
170 degrees for 5 hours.
sealed with oilve oil, garlic,bay leaf, oregano
let cool, slice, toss with shaved fennel, flat parsley, sliced cherry tomatoes, sliced spring onions, salt, pepper and really good olive oil, lemon juice, and garlic to taste.
you will never have vulvanized/rubber octopus with this recipe (essentially Keller's).
170 degrees for 5 hours.
sealed with oilve oil, garlic,bay leaf, oregano
let cool, slice, toss with shaved fennel, flat parsley, sliced cherry tomatoes, sliced spring onions, salt, pepper and really good olive oil, lemon juice, and garlic to taste.
you will never have vulvanized/rubber octopus with this recipe (essentially Keller's).
Edited by Heartsurgeon, 07 June 2012 - 04:04 PM.
#5
chefmd
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Posted 07 June 2012 - 04:17 PM
I am with Heartsurgeon on this one. People who hate octopus love it when I cook it sous vide. With pressure cooker it is a fine one between tender and rubbery.
#6
Keith_W
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Posted 07 June 2012 - 11:41 PM
I have never tried cooking octopus in a pressure cooker, but I am aware that it is tender, then goes rubbery, then goes tender again. If you overcook the hell out of it, what happens? Does it go rubbery, or does it disintegrate?
There is no love more sincere than the love of food - George Bernard Shaw
#7
boudin noir
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Posted 08 June 2012 - 05:39 AM
if you can sous vide it...that's my favorite way.
170 degrees for 5 hours.
sealed with oilve oil, garlic,bay leaf, oregano
let cool, slice, toss with shaved fennel, flat parsley, sliced cherry tomatoes, sliced spring onions, salt, pepper and really good olive oil, lemon juice, and garlic to taste.
you will never have vulvanized/rubber octopus with this recipe (essentially Keller's).
Sounds great. I may have to wade into sous vide.
