While doing my weekly sweep of the Whole Foods seafood case, my eyes wandered across a tray of glistening octopus that looked like it had come straight off the boat. I’d never seen fresh octopus in these parts, so I checked the label, and sure enough, it was “previously frozen”. It did look good though, and at less than five dollars a pound, I figured I had nothing to lose.
I’ve never cooked octopus before, so I figured it was worth looking up in my food Bible (a.k.a. On Food and Cooking). Because octopus meat is primarily muscle and connective tissue, it starts out chewy when lightly cooked, turns tough when moderately cooked, and goes on to become tender went cooked for a long time. Further research also revealed that frozen octopus tenderizes much faster than fresh octopus. Score! continue →
{ 18 comments }
No Recipes feed
No Recipes email updates
