If you enjoy octopus but have found it difficult to tenderize, I have two words for you: pressure cooker.
___________
Bring a large pot of water (enough to cover)to boil and add a 3-4 pound octopus. Boil for ten minutes. When cool enough to handle, rub off dark outer skin under cool running water, if desired. Some like the gelatinous texture.
Place octopus (now much smaller) in a pressure cooker with aromatics (onion, carrots, celery, garlic, etc. wine, water, etc.) Bring to boil, seal top and cook for ten minutes.
How to cut octopus.
The octopus that comes out of the pressure cooker is tender. Really tender.
You might marinade small cuts or slice thin and serve with hot toasted sesame oil, olive oil, fried scallion, fried garlic, scallion and togaroshi.
Posts
No comments:
Post a Comment