Excuse me, what are the 2 types of Sauces used at the end of the video, when they are plating the dish 2:42, and what are the "crumbs" used at the end. Thank you :D !
Hi David, Here you have all the information about the recipe: www.sous-vide.cooking/sous-vide-cooked-octopus/ Nevertheless, here you have the answer for your questions. The sauces are the juices from cooking and spicy paprika oil. And the "crumbs" are garlic powder.
+B Martin +joeminghia The fundamental reason is that the chilling makes the octopus loose its toughness. Meaning, with the crystallization of the octopus tentacles the muscle softens (the fiber of this muscle breaks down) Cooking by this method, the muscle contracts less and remains softer. Other more traditional methods of tenderizing exist. Some are:· Pound the octopus on a table, · Place in a Jakarta machine and tenderize it · Place in a bag and tenderize with a mallet
no. plus, just leave it in the sous vide a couple of hours longer to make it extra tender (the longer you leave it the softer itll get - perks of sous vide: never overcook!)
je suis cuisinier spécialiste de cuisson thermoplongeur, vraiment c'est hyper bon ce genre de thermoplongeur et je suis bien intéressé et top qualité, et en plus cest la même température que je fais pour le poulpe lol
Good wwu124, First of all, thank you for your comment. The temperatures of our videos are indicatives, and they serve for the product that is used in the video. The origin, the quality,... of the product cause it to lose more or less water during the cooking, and it change completely the texture. So as not to have it overcooked, you can maintain the temperature and lower the cooking time or cook at a lower temperature during the same time. However, I recommend keeping the temperature and changing the cooking time. You should try different times to do it and when you get the one that you like standardize it.
Hello William, You can find it as Allspice (en.wikipedia.org/wiki/Allspice), it’s the dried unripe fruit of Pimenta dioica. It has a powerful aroma and a moderate spiciness. It has the peculiarity of releasing different types of aromas as clove, cinnamon and nutmeg.
Excuse me, what are the 2 types of Sauces used at the end of the video, when they are plating the dish 2:42, and what are the "crumbs" used at the end.
Thank you :D !
Hi David,
Here you have all the information about the recipe: www.sous-vide.cooking/sous-vide-cooked-octopus/
Nevertheless, here you have the answer for your questions. The sauces are the juices from cooking and spicy paprika oil. And the "crumbs" are garlic powder.
thank you SO MUCH!! amazing work, and amazing video !! Blessings !!
Que espetáculo de técnica.
Is it ok to cook the octopus for 24 hours instead?
apologies if this is a stupid question, but why do you freeze the octopus then thaw it before toy vacuum seal/cook it?
Seems like it was an unnecessary step just to showcase another one of their products.
+B Martin +joeminghia
The fundamental reason is that the chilling makes the octopus loose its toughness. Meaning, with the crystallization of the octopus tentacles the muscle softens (the fiber of this muscle breaks down)
Cooking by this method, the muscle contracts less and remains softer.
Other more traditional methods of tenderizing exist. Some are:· Pound the octopus on a table, · Place in a Jakarta machine and tenderize it · Place in a bag and tenderize with a mallet
+Sammic thanks very much. I've never worked with octopus, and most of the cooking skills I have, I've learned watching youtube.
If buying the octopus already frozen is there any benefit to thawing, re-freezing, and thawing again?
no. plus, just leave it in the sous vide a couple of hours longer to make it extra tender (the longer you leave it the softer itll get - perks of sous vide: never overcook!)
je suis cuisinier spécialiste de cuisson thermoplongeur, vraiment c'est hyper bon ce genre de thermoplongeur et je suis bien intéressé et top qualité, et en plus cest la même température que je fais pour le poulpe lol
I sous-vide cooked octopus at 170F for 5 hours. It is very tender indeed, but, I think it is way over-cooked.
Good wwu124,
First of all, thank you for your comment. The temperatures of our videos are indicatives, and they serve for the product that is used in the video. The origin, the quality,... of the product cause it to lose more or less water during the cooking, and it change completely the texture. So as not to have it overcooked, you can maintain the temperature and lower the cooking time or cook at a lower temperature during the same time. However, I recommend keeping the temperature and changing the cooking time. You should try different times to do it and when you get the one that you like standardize it.
OK, I googled mexican pepper and nothing comes up like the peppercorn looking things you show at 52 seconds. What's the deal?
Hello William,
You can find it as Allspice (en.wikipedia.org/wiki/Allspice), it’s the dried unripe fruit of Pimenta dioica.
It has a powerful aroma and a moderate spiciness. It has the peculiarity of releasing different types of aromas as clove, cinnamon and nutmeg.
Ohhhh, ok, thanks!
Great channel 👏 new subscriber here
Welcome!