How To Cook Octopus Sous Vide
If necessary using a sharp knife or good kitchen shears divide the octopus into manageable portions that can be bagged more.
How to cook octopus sous vide. Season the tentacles and place them in a vacuum bag with a little olive oil. If you want to guarantee a good shape for the octopus tentacles this is optional but visually nice. Prepare the octopus discarding the head.
Wash the tentacles very well in cold water. Using a sharp knife cut off the tentacles of the octopus just below the eyes. Method preheat the water bath to a temperature of 78 c.
Preheat a sous vide cooker to 175 f 79 c. Discard the rest of the body. Since everyone s taste and texture preferences are different you can try experimenting with cooking time.
Sprinkle a little seasoning over the tentacles then seal them inside a vacuum bag with a small amount of oil. Cooking octopus sous vide to achieve the best results with cooking octopus sous vide we recommend following thomas keller s lead from his book under pressure and cooking at 170 6 f 77 c for 5 hours.