Preparing and Cooking your Octopus for use in any Recipe, How to Make it Tender
Описание:
Octopus - popular and delicious. There are 2 main obstacles; finding fresh octopus & cooking it with the right technique to have it come out tender instead of rubbery. To cook a perfectly tenderized octopus, there are several methods used in the culinary world, but Chef Tony demonstrates his traditional and preferred technique in this episode. Once the octopus comes out (nice and tender, hopefully) then it is ready to star in almost any favorite recipe that calls for octopus, such as the salad that this one eventually became.
Let us know if there is a recipe or technique that you would like to see covered in future episodes. Ciao!
http://www.askcheftony.com - OFFICIAL WEBSITE
@askcheftony - TWITTER
Octopus - popular and delicious. There are 2 main obstacles; finding fresh octopus & cooking it with the right technique to have it come out tender instead of rubbery. To cook a perfectly tenderized octopus, there are several methods used in the culinary world, but Chef Tony demonstrates his traditional and preferred technique in this episode. Once the octopus comes out (nice and tender, hopefully) then it is ready to star in almost any favorite recipe that calls for octopus, such as the salad that this one eventually became.
Let us know if there is a recipe or technique that you would like to see covered in future episodes. Ciao!
http://www.askcheftony.com - OFFICIAL WEBSITE
@askcheftony - TWITTER
Комментарии:
cheftonyscarpati пишет: Challenge..........?I am in!
Gerry Clyde пишет: Half the video has gone by and I still don't see any cooking.
clarksad пишет: takupis
cheftonyscarpati пишет: Well other than what you see in the video that is no seasoning untill you put the salad together afterwards
So once the Octopus has cooled down slice in pieces about 1/4" to 1/2" thick toss in a large bowl with some boiled potatoes and string beans one finely chopped Garlic clove fresh Italian parsley, fresh lemon juice, salt & pepper to taste and the best olive oil you can find (see other video on how to choose) for a nice twist I like to add some fresh chopped mint. Enjoy And Buon Appetito!
Guilty Bystander пишет: Hahaha.
rocky julianelle пишет: the real key to cooking this thing for tender and not mushy is letting it sit in water and allow it to cool do not remove let it cool to room temp nice and easy then grill or what ever
cheftonyscarpati пишет: I am going to leave this one up to the fans ...thank you and enjoy!
DaigoLegacy пишет: You are a good cook
cheftonyscarpati пишет: I understand we all have an opinion but please...I would prefer that every fan would keep a clean one
cheftonyscarpati пишет: same reason we all are on this planet.....to please the world!
Tyler Hall пишет: You sir, are now my favorite Chef.
inphysicsItrust пишет: haha I loved the way u cook, very nice show.
when I was a kid, we used to catch octopus and my grandfather was holding it from the legs and hitting it to the ground many times. isn't that necessary for tenderising? or is to cook it the way in the video is enough?
I will be sad if it is just to kill the octous cause I didn't cook it since a very long time just because I wont be able to hit it in the street in the city...
Fatallica1985 пишет: big thanks for Morocco ;)
cheftonyscarpati пишет: No dearit is not my logic at all we all have a role on this planet ...Octopus eat fish and crabs I eat octopus
I however do not eat farm raised drug pumped chicken or cow do you?
Stratos Aivatzidis пишет: Hi Tony first of all this one you have there is not an octopus is the cusind of octopus and the name is (melidona)ok correct me if iam wrong and you don't cook it in water only in his water call me and ill tell how to do it i challenge you #2 as yuo do it in the water you missing another important thing to make it tender 310-743-6770 Stratus thanks
cheftonyscarpati пишет: taking notes
cheftonyscarpati пишет: Well sorry if I offended you in any way I consider Portugal in the same food culture as "Mediterranean" you eat Octo Italy eats Octo in America if they catch Octopus they trow it back, we see Food in Octopus, would you prefer I rephrase? No Portugal is not Mediterranean Portugal likes Octopus.
littleboybluehiphop пишет: I am about to cook octopus for the first time tonight! I am nervous as hell! I will follow your instructions kind sir but I am guessing on the cook time based on its weight and size matter or ratio of conduction ?
Sauciness13 пишет: bland octopus not seasoned.
cheftonyscarpati пишет: Right on it Scootchygurl! And Thank You CTS
Helen Rennie пишет: I cooked octopus for the first time yesterday. Thank you so much for all your tips. It came out fabulously tender. The only issue I had was with the outer membrane turning slimy. I did cook it for an hour, but I don't think it's due to overcooking. A few minutes after I started cooking it, the pink skin turned to mush. Any time I touched it with tongs to turn it, the skin would get scraped off. Any advice? It was a frozen octopus, from the Mediterranean. Was this due to freezing?
naturesurvivaltipskr пишет: How to cook beef
cheftonyscarpati пишет: well frozen would do that but not a problem I would just scrap it off and rinse before actually use it in a recipe
I will soon film a sequel to this episode to discuss further
CTS
pacoiec пишет: Octopus is too good to be eaten regulary in the US...
cheftonyscarpati пишет: Yes, but it's tricky. Some octopus is injected with saline solution to make them look bigger, and then when the octopus is dropped in boiling water, it shrinks back and turns to rubber. Safest bet is to get it from a fish source you trust. Second best, get octopus imported from mediterranean where the saline practice is not used. Be careful of ones that might be imported from Philippines where that practice is common.
Saline injected ones, you can slice thin to save it. Not the best, but edible.
LeviGratton пишет: Have you or will you do a video about preparing squid in the similar manner as you have prepared Octopus?
If not, what would you advise?
Helen Rennie пишет: Thank you so much for this video. I am in San Sebastian doing research (I am a cooking instructor). The octopus here is amazing and I kept asking everyone how they cook it. They described the dunking technique to me, but I didn't have an opportunity to see anyone do it. YouTube to the rescue. Thank you! And that's for all the buying details. Treated seafood is so common in the US and it just doesn't behave correctly in recipes. I'll try to find untreated octopus.
cheftonyscarpati пишет: my secrets are yours for life
LeviGratton пишет: I look forward to the video! You've been a great inspiration to me for my short movie.
TV Nostalgia пишет: This is absolutely awesome. Octopus or squids as snacks are also incredibly tasty. But, this way you prepared is also very good. You can also make a sauce with "coconut milk" (don´t know the name in english) or even "dendé oil". Or cook it on it´s own ink mixed with white wine. For the head you can simply stuff with a mix of shrimp (cutted in tiny pieces - no peel) and tiny pieces of salmon (tuna also works) inside.
DanTheAussie пишет: Love the show, Tony. Keep 'em comin'! I absolutely love cloning your techniques. The food always turns out ace.
t357b0t пишет: you remind me of clemenza
cheftonyscarpati пишет: yes very different topic
cheftonyscarpati пишет: It all depends on the size of it
Scootchygurl пишет: Part of what makes the world so wonderful is all of the many nationalities, having a tradition passed down thru generations is a beautiful thing, to share that is honoring the memory of your family... I personally love that, not everything is about technique, isn't it true afterall that without passion and love which comes from honoring such things as tradition.. makes the best cooks!! And makes clips like this fun to watch.. thanks chef!
GengusHitler2 пишет: I've always been a little cautious about these things but my squid turned out not too badly last week and after watching you with the octopus I'll give it a go. They're inexpensive enough to not get it right first time. Thanks.
cheftonyscarpati пишет: Thank You
Helen Rennie пишет: Thanks Tony! I scraped the slimy stuff off, rinsed, dried, and it was a lot better. Coated with olive oil, garlic, and spanish smoked paprika and grilled. Awesome! It's now my 3 year old's favorite food :) You are so great that I am adding you to the "featured channels" on my channel.
cheftonyscarpati пишет: people like you make my show Great!
cheftonyscarpati пишет: 1-si infatti ma io parlavo culinariamente e nel editing si e` persa l'idea poi infatti ho aggiunto una parentesi
2-so sicuramente del tannino ma io questo episodio lo ho dedicato a mio nonno
Micaelas пишет: The bread part is freakin awesome
TV Nostalgia пишет: For the snacks of octopus (squids are better for snacks) you need to cut them in small pieces (or strings), fry them, and use the same process as you doing a "chicken or fish fingers" or "onion rings" (melt them in egg and pass them to flour (not the white one...the other that is made of toasted bread. "bread crumbs" ?).
Once fried, serve it with lemon drops...and for drinking......beer, of course (COLD, please):):):)
John Grosso пишет: Always works for me. I put the octopus in boiling water, usually octopus is at room temperature but once the oct was put in boiling water cold and it still came out tender, as soon as tentacles curl after 1-3 minutes I shut the heat cover with lid and let it cool to room temp over several hours. It's so easy, just plan ahead.
2HOT4UBAYBEE пишет: Always hated octopus... but im willing to try this recipe... wish me luck chef!
latinhotrd пишет: What about seasoning it?
vanellen2002 пишет: Ewwww
cheftonyscarpati пишет: Squid would not be prepared the same way... but we are planning to do something. grilled Mediterranean style, perhaps?
jasmin racman пишет: octopus : )
Ronnan Dragonflame пишет: Your kitchen is like a palace compared to mine.
cheftonyscarpati пишет: Grazie!
lily shir пишет: are you Iranian I am so yeahyeah
cheftonyscarpati пишет: to be clear Zac his responding to Tom!
ajwalker83 пишет: Thanks Chef Tony!
bluto212 пишет: I'm sorry I'm not sure I understand this you at 4:45-5:15. Are you saying to let the octopus simmer for an hour, and then turn off the heat and rest?
cheftonyscarpati пишет: hahaha
kunven пишет: The big one eats the small one
cheftonyscarpati пишет: Yes of course let me know how I can help
savannah hamburger пишет: Were do i buy it??
Zac L. пишет: Thanks Chef Tony, I thawed my 2lb octopus before watching this, and your prep. techniques made it turn out amazing. I literally can cut the meat with my fork!
3911gl пишет: hi, how long do you boil it for? thanks
cheftonyscarpati пишет: Yes correct but remember it is also matter os the kind you get your hands on and the size of the Octo
Kimberly Gordon пишет: I love your show! Great production!
huanqvvu пишет: cool Tony
cheftonyscarpati пишет: Keep it real!
Snoboxx2323 пишет: why would you take such a beatiful creatures lifeee
Karin Loves To Cook пишет: @TuJa707 - I REALLY wonder why you are watching a vid about cooking (and cooking means cooking everything - meats, fish, veggies etc etc etc) and then you are making this comment here ??!!!!!! Probably you are a vegetarian, which is fine, Why don't you just walk by and watch something else instead and let us 'cooks' learn sth here. Just a thought - and I fully subscribe to cheftonyscarpati's comment, that we are at the top of the food chain !!!!
LeviGratton пишет: I'm not much of a chef, but I am making a short film about cooking squid. Is there much of a difference between preparing Squid and preparing Octopus?
cheftonyscarpati пишет: Thank You for watching and enjoy CTS
Ben Williams пишет: Im trying to pickle some octopus and want it to stay a little chewy but obviously have been cooked long enough to be safe to eat. would 10min boiling then 20 min simmering be enough? any help would be great
LeviGratton пишет: Do you have a video where you prepare a Squid?
I'd love to take notes if you do. Squid is the one I'm really looking for, and you do a really good job with these videos. I've seen recipes for squid, but never how to prepare them for other recipes.
cheftonyscarpati пишет: You are not understanding the point of the whole thing ,and it is OK to be uneducated! just enjoy your frozen Octopus "alla ollie"
cheftonyscarpati пишет: Challenge..........?I am in!
Gerry Clyde пишет: Half the video has gone by and I still don't see any cooking.
clarksad пишет: takupis
cheftonyscarpati пишет: Well other than what you see in the video that is no seasoning untill you put the salad together afterwards
So once the Octopus has cooled down slice in pieces about 1/4" to 1/2" thick toss in a large bowl with some boiled potatoes and string beans one finely chopped Garlic clove fresh Italian parsley, fresh lemon juice, salt & pepper to taste and the best olive oil you can find (see other video on how to choose) for a nice twist I like to add some fresh chopped mint. Enjoy And Buon Appetito!
Guilty Bystander пишет: Hahaha.
rocky julianelle пишет: the real key to cooking this thing for tender and not mushy is letting it sit in water and allow it to cool do not remove let it cool to room temp nice and easy then grill or what ever
cheftonyscarpati пишет: I am going to leave this one up to the fans ...thank you and enjoy!
DaigoLegacy пишет: You are a good cook
cheftonyscarpati пишет: I understand we all have an opinion but please...I would prefer that every fan would keep a clean one
cheftonyscarpati пишет: same reason we all are on this planet.....to please the world!
Tyler Hall пишет: You sir, are now my favorite Chef.
inphysicsItrust пишет: haha I loved the way u cook, very nice show.
when I was a kid, we used to catch octopus and my grandfather was holding it from the legs and hitting it to the ground many times. isn't that necessary for tenderising? or is to cook it the way in the video is enough?
I will be sad if it is just to kill the octous cause I didn't cook it since a very long time just because I wont be able to hit it in the street in the city...
Fatallica1985 пишет: big thanks for Morocco ;)
cheftonyscarpati пишет: No dearit is not my logic at all we all have a role on this planet ...Octopus eat fish and crabs I eat octopus
I however do not eat farm raised drug pumped chicken or cow do you?
Stratos Aivatzidis пишет: Hi Tony first of all this one you have there is not an octopus is the cusind of octopus and the name is (melidona)ok correct me if iam wrong and you don't cook it in water only in his water call me and ill tell how to do it i challenge you #2 as yuo do it in the water you missing another important thing to make it tender 310-743-6770 Stratus thanks
cheftonyscarpati пишет: taking notes
cheftonyscarpati пишет: Well sorry if I offended you in any way I consider Portugal in the same food culture as "Mediterranean" you eat Octo Italy eats Octo in America if they catch Octopus they trow it back, we see Food in Octopus, would you prefer I rephrase? No Portugal is not Mediterranean Portugal likes Octopus.
littleboybluehiphop пишет: I am about to cook octopus for the first time tonight! I am nervous as hell! I will follow your instructions kind sir but I am guessing on the cook time based on its weight and size matter or ratio of conduction ?
Sauciness13 пишет: bland octopus not seasoned.
cheftonyscarpati пишет: Right on it Scootchygurl! And Thank You CTS
Helen Rennie пишет: I cooked octopus for the first time yesterday. Thank you so much for all your tips. It came out fabulously tender. The only issue I had was with the outer membrane turning slimy. I did cook it for an hour, but I don't think it's due to overcooking. A few minutes after I started cooking it, the pink skin turned to mush. Any time I touched it with tongs to turn it, the skin would get scraped off. Any advice? It was a frozen octopus, from the Mediterranean. Was this due to freezing?
naturesurvivaltipskr пишет: How to cook beef
cheftonyscarpati пишет: well frozen would do that but not a problem I would just scrap it off and rinse before actually use it in a recipe
I will soon film a sequel to this episode to discuss further
CTS
pacoiec пишет: Octopus is too good to be eaten regulary in the US...
cheftonyscarpati пишет: Yes, but it's tricky. Some octopus is injected with saline solution to make them look bigger, and then when the octopus is dropped in boiling water, it shrinks back and turns to rubber. Safest bet is to get it from a fish source you trust. Second best, get octopus imported from mediterranean where the saline practice is not used. Be careful of ones that might be imported from Philippines where that practice is common.
Saline injected ones, you can slice thin to save it. Not the best, but edible.
LeviGratton пишет: Have you or will you do a video about preparing squid in the similar manner as you have prepared Octopus?
If not, what would you advise?
Helen Rennie пишет: Thank you so much for this video. I am in San Sebastian doing research (I am a cooking instructor). The octopus here is amazing and I kept asking everyone how they cook it. They described the dunking technique to me, but I didn't have an opportunity to see anyone do it. YouTube to the rescue. Thank you! And that's for all the buying details. Treated seafood is so common in the US and it just doesn't behave correctly in recipes. I'll try to find untreated octopus.
cheftonyscarpati пишет: my secrets are yours for life
LeviGratton пишет: I look forward to the video! You've been a great inspiration to me for my short movie.
You'll Need:
* 1 octopus weighing about 3 pounds
* 4 cups Water
* 3 cloves crushed garlic
* 3/4 cup Olive Oil
* 1/4 cup Vinegar as desired
* Pepper
* Chopped parsley
Procedures : Clean the octopus and put it into a pan; add water and cook it over a moderate heat until it becomes red and tender. Drain, peel off the skin, and cut into small pieces. Mix the garlic, olive oil, vinegar, pepper and parsley. Pour dressing over the octopus. Will keep covered in the refrigerator for 3 to 4 days
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