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Question about reheating sous vide octopus

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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!

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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.

Nick Reynolds, aka "nickrey"

"The Internet is full of false information." Plato
My eG Foodblog

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