Pressure cooker octopus

[boudin noir]

I have a 4 lb.. octopus and would like to try cookinf it in a pressure cooker, Any suggestions?

[Prawncrackers]

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?

[boudin noir]

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.

[Heartsurgeon]

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).

Edited June 7, 2012 by Heartsurgeon (log)

[chefmd]

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.

[Keith_W]

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?

[boudin noir]

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.