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avernus · 02-22-2006, 03:42 AM

For those that are interested this is what I found out about cooking octopus:

- The younger the better as it has a better texture and is generally less tough.

- In Greece the fishermen smack the octopodes against the rocks to tenderise them. One can beat them with a mallet or rolling pin or alternatively freeze them for a period (Stein). It is considered that freezing improves their flavour but I doubt that an extended period would make more of a difference than just a slow freeze. However I have no knowledge of sub-zero food storage save that ice crystals destroy cell structure.

- Several recipes including an Elizabeth David one call for an extended period of cooking, 4-5 hours. I found that after dry frying to release and evaporate the mositure, then browning in oil a subsequent 30 minutes in the pressure cooker with the other ingredients sufficed.

- A common theme seems to be, tomatoes, red wine vinegar, shallots (browned with octpus), red wine, bay and oregano. This gives a wonderful med flavor, strong aroma and rich sauce. I had mine with rice cooked with aubergine and yogurt mixed with lemon and tahini.

02-22-2006, 03:42 AM	#2 (permalink)
avernus Crazy Location: Bath, UK	For those that are interested this is what I found out about cooking octopus: - The younger the better as it has a better texture and is generally less tough. - In Greece the fishermen smack the octopodes against the rocks to tenderise them. One can beat them with a mallet or rolling pin or alternatively freeze them for a period (Stein). It is considered that freezing improves their flavour but I doubt that an extended period would make more of a difference than just a slow freeze. However I have no knowledge of sub-zero food storage save that ice crystals destroy cell structure. - Several recipes including an Elizabeth David one call for an extended period of cooking, 4-5 hours. I found that after dry frying to release and evaporate the mositure, then browning in oil a subsequent 30 minutes in the pressure cooker with the other ingredients sufficed. - A common theme seems to be, tomatoes, red wine vinegar, shallots (browned with octpus), red wine, bay and oregano. This gives a wonderful med flavor, strong aroma and rich sauce. I had mine with rice cooked with aubergine and yogurt mixed with lemon and tahini. __________________ I like to browse in occult bookshops if for no other reason than to refresh my commitment to science. -- Heinz Pagels, "The Dreams of Reason"