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Cooking Octopus

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Cooking Octopus

nja | Oct 8, 2003 09:02 PM

Looking for some help here...

What I Want: I've had octopus a few times where the tentacles have been sliced into coins and the skin and suckers remain intact. Imagine little white disks of meaty-but-not-chewy octopus flesh surrounded by unbroken purple rings of skin. I've been served this in restaurants a few times, most recently at Pesce in San Francisco.

What I'm Getting: Octopus has the right texture, but the skin slides off. I might be lucky to keep a few of the suckers on the flesh, which seem to be strongly anchored, by the process of handling the octopus to cut it results in almost all the skin sliding off the flesh.

What I'm Doing: Putting a frozen octopus directly in a pot of cold water, with garlic and bay leaves, bringing to a boil, then simmering for a couple hours until the flesh is tender enough. Remove from pot and immediately start slicing the flesh.

What should I do differently?

-Nick

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