pulpo

[begpie]

tengo un collega mio que cuando hace hiervir el pulpo para pulpo gallega pone un corcho en el agua,diciendo que es para que no se rompa la piel del pulpo.Alguien sabe algo del tema?

[Lenski]

tengo un collega mio que cuando hace hiervir el pulpo para pulpo gallega pone un corcho en el agua,diciendo que es para que no se rompa la piel del pulpo.Alguien sabe algo del tema?

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Interesting. I will offer a translation, just in case....

"One of my colleagues places a cork in the water when boiling octopus for his "pulpo a la gallega" (octopus the galician way). He claims that it prevents the octopus skin from breaking. Can someone shed some light on the subject?

Pulpo a la gallega:

A variant on the recipe is here.....

http://www.recipezaar.com/60083

Edited November 15, 2006 by Lenski (log)

[Rogelio]

Never heard about it when cooking octopus, but my grandma always places a cork when cooking meat stews so that the meat gets more tender.

And if you write in english everyone will understand it better.

[butterfly]

I've also heard about putting the cork in while cooking pulpo--though not to keep the skin from cracking--rather to make the pulpo more tender. I can't imagine what the science is behind it...

[Brian Murdock]

I've never heard of that either, but I'll check with my mother-in-law...she's the expert!

[Judith Gebhart]

I've also heard about putting the cork in while cooking pulpo--though not to keep the skin from cracking--rather to make the pulpo more tender. I can't imagine what the science is behind it...

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I don't think there is any science behind it. Judith Gebhart

[filipe]

Cork is a traditional portuguese product. That is why things get tender while in contact with cork, because we portuguese guys are so tender..

[johnnyd]

Filipe e um portuguesa com certeza!

I asked Mario Batali if he knew the origin of this trick back when he was a guest here on eGullet. He said it's a well-known trick for chefs over 50yrs old... but offered little on it's origin.