Octopus - Pulpo: any alternative to hard/rubbery texture?
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
I was a believer of cooking octopus very lightly - like shrimp, it's done as soon as the color turns opaque. But someone on this board (I think it was Dirt Grinder, thank you!) posted about cooking it longer, let it simmer for 40 - 60 minutes or so until tender. Wow, what a difference! It melts in your mouth like butter!
I have a pressure cooker so I just pressure cook it for 10-15 minutes (depending on the size of the octopus) and it's ready. No beating or any prep work necessary. Sautee it, grill it, mix it in with ceviche or any salad, mmmmm!
I was a believer of cooking octopus very lightly - like shrimp, it's done as soon as the color turns opaque. But someone on this board (I think it was Dirt Grinder, thank you!) posted about cooking it longer, let it simmer for 40 - 60 minutes or so until tender. Wow, what a difference! It melts in your mouth like butter!
I have a pressure cooker so I just pressure cook it for 10-15 minutes (depending on the size of the octopus) and it's ready. No beating or any prep work necessary. Sautee it, grill it, mix it in with ceviche or any salad, mmmmm!
I believe it was on an Andrew Zimmern show from Greece and even before grilling it they simmered it first.
DDD just showed a chef making grilled octopus. Simmered for 2 hrs in a citrus, herb and mire poix court bullion. Then grilled it.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.