Anyone try sous vide Octopus at low temps for better yield?

[torolover]

Sous Vide Octopus at 77C for 5 hours is popular but the Octopus loses a lot of size and juice.

 

Has anyone tried Octopus at 60C, maybe for 24-48 hours?  I still want the octopus tender, but hoping to get a better yield.

 

Any low temp and time recommendations?

 

Thanks!

[nickrey]

I do Calamari for 3 hours at 59C. Works a treat. You may need to up the time with octopus, which can be thicker. Try five hours.

 

This is the time and temperature used in this demonstration by Jonathan Benno from Lincoln restaurant.