Octopus – guaranteed tender and juicy! We show you the four best methods, from pot to grill. скачать в хорошем качестве

Octopus – guaranteed tender and juicy! We show you the four best methods, from pot to grill.

Octopus is a true delicacy, but anyone who's ever prepared it themselves knows: the texture can quickly become a problem! It either remains as tough as a rubber sole or falls apart before you can truly enjoy it. But what really matters? Do you need special tricks to get it perfectly tender? Don't have a sauté pan yet? https://amzn.to/4c0eQQV Or do you need a sharp knife? https://knife-art.de/?ref=Meatheaven Or something for the core temperature? Super-thin Thermapen: https://amzn.to/3DD7QN0 Products featured in the video Honest Catch Octopus https://honest-catch.com/en/collectio... Knife Sharpener https://amzn.to/41FJF8G Le Cruset Pots https://amzn.to/4iFglWH Vacuum Sealer https://amzn.to/4bQoFk7 Practical Wireless Thermometer: https://amzn.to/42370Cm https://meatheaven-shop.de/Webshop/Te... In this video, we test four different methods to find out which works best – and debunk some common myths. Do you really need a cork in your cooking water? Does it make a difference whether you cook it slowly or quickly? And how do you achieve the perfect texture? The four preparation methods: 1. Cooking pot – The classic: Fast, but risky – will the octopus be too tough? 2. Sous vide – Gentle cooking method: Does slow cooking really work better? 3. Texas steaming – Oven steaming: Can it be done without high-tech? 4. Combi steamer – The professional method: Is this the best way to make the perfect octopus? In this video, we show you step by step how to get the octopus perfectly tender – and what to look out for with each method. Recipe: How to Cook Octopus Tenderly in Four Variations Step 1: Prepare the Perfect Stock To ensure the octopus is not only tender but also flavorful, we first prepare a stock that will be used for all cooking methods: Ingredients for the stock: • 1.5 liters of water • 200 ml white wine • 2 bay leaves • 1 garlic clove (lightly crushed) • 1 small onion (roughly chopped) • 1 carrot (chopped) • 1 celery stick (chopped) • 1 teaspoon salt • 1 teaspoon black peppercorns Preparation: • Place all ingredients in a large pot. • Bring to a boil and simmer over medium heat for 15 minutes. • Then use as a base for each cooking method. ⸻ Step 2: Comparing the Four Cooking Methods 1. Octopus in a Pot (Classic Method) • Place the octopus in the boiling stock. • Reduce heat and simmer gently for 90 minutes. • Target internal temperature: 97–98°C (208–210°F) • Test occasionally with a wooden skewer to see if it's tender. 2. Octopus in the Sous Vide Method • Vacuum seal the octopus with some of the stock. • Place it in a water bath at 84°C (185°F) for 4 hours. • Target internal temperature: 82–84°C (180–185°F) • Remove and check for tenderness. 3. Octopus in the Texas Crutch (Oven Steaming) • Place the octopus in an ovenproof dish and cover with the stock. • Cover with aluminum foil and cook in the oven at 140–150°C for approximately 2.5 hours. • Target internal temperature: 97–98°C 4. Octopus in the combi steamer (professional method) • Place the octopus in a deep baking tray and add some cooking liquid. • Use the 100°C steam function for approximately 1.5 hours, until tender. • Target internal temperature: 97°C (determined by the automatic program) 💡 Don't miss our newsletter! Sign up on our website and receive the complete recipe with all the rub ingredients as a PDF. At the very bottom of the website: hhtps://www.fleischglueck.de David's Grill: http://route66grill.de David is also your official contact for Polish grills. Become a channel member and receive exclusive benefits:    / @fleischglueck   David's Meatheaven Events: http://meatheaven.de David's Online Shop: http://meatheaven-shop.de David's BBQ Smoker: http://route66grill.de David's Japanese Knives: https://knife-art.de/?ref=Meatheaven Want to try a steak tasting with David Pietralla? Then get a ticket! Here are his amazing meat events – always a great gift, by the way: https://bit.ly/davidpietralla_events Our book recommendations for exciting cuts: Rind Complete by Lucki Maurer: https://amzn.to/3UfNhfj New Cuts of Beef: https://amzn.to/3HBzEjb *When you purchase a product through a link, we receive a small commission from Amazon or 7Hauben. However, the product doesn't cost you a cent more – and you support us in continuing to produce free content. Thank you! :)