Amateur photographer, professional cook.Restaurant kitchen, Vancouver, BC, Canada.
Octopus
all photographs taken & posted by TFA
2 Comments:
Anonymous said...
I've always wondered if cooking octopus with a cork helps keeps it tender. It's interesting seeing it put into action.
Anonymous said...
Yeah, it may be just a kitchen myth or old wifes tale. But we thought it was worth a go. the result was worth doing it again the same way.
The bouillion contains a mirepoix and aromatics along with the wine corks. and is simmered for 20 mins before submerging the octopus. the temperature is kept just below the simmer, with the faintest shimmer to the surface of the broth. and the octopus is cooked like this slowly for 45 mins, and left to cool in the liqour.
we were serving it slice thinly when cold. dressed with chorizo crisp potato and fennel salad , olive oil herbs and lemon.
2 Comments:
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Anonymous said...
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Anonymous said...
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Post a Comment << The Darkside ProjectI've always wondered if cooking octopus with a cork helps keeps it tender. It's interesting seeing it put into action.
Yeah, it may be just a kitchen myth or old wifes tale. But we thought it was worth a go. the result was worth doing it again the same way.
The bouillion contains a mirepoix and aromatics along with the wine corks. and is simmered for 20 mins before submerging the octopus. the temperature is kept just below the simmer, with the faintest shimmer to the surface of the broth. and the octopus is cooked like this slowly for 45 mins, and left to cool in the liqour.
we were serving it slice thinly when cold. dressed with chorizo crisp potato and fennel salad , olive oil herbs and lemon.