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.
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I like to browse in occult bookshops if for no other reason than to refresh my commitment to science.
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