Question about reheating sous vide octopus

[philie]

Hey,

usually i alway freeze and reheat any kind of meat which i have been doing sous vide.

however, obviously i never do this with fish so i am asking myself how does octopus behave when cooled down and reheated?

i would like to prepare my octopus at 85c for 4 hours, then cool and use it later in a risotto, can i do this without any problems or issues in terms if firmness and health?

thanks a lot!

[weedy]

how long is "later"?

 

I'd refrigerate, not freeze... and then retherm to serving temp, such as perhaps 130F or so, so as not to cook it any further.

[philie]

I am talking about 2 days.

[nickrey]

2 days is fine without freezing. Just make sure you cool it quickly in an ice bath (ice with some water) rather than water with a few small blocks of ice.

 

If you're using it in a risotto, I'd just bring it up to around 50C and then put it in the risotto at the resting phase prior to serving.

[philie]

Perfect! Thanks a lot!