Food Thread

[GregManning]

Octopus – Sous Vide
Rev: 220403 1510
Ref: Modernist Cuisine, Vol. 6, p. 83

1.1 lb Total (5 pieces)

Marinade / seasoning:
1. Plain
2. Olive + avocado oil
3. Olive oil, minced garlic, tamari, black pepper

Sous Vide:
185°F for 4 hrs

Finish Dressing:
Olive oil
Lemon juice
Fleur de Sel salt
Tellicherry black pepper – fresh ground

 

[Reach]

Octopus – Sous Vide
Rev: 220403 1510
Ref: Modernist Cuisine, Vol. 6, p. 83

1.1 lb Total (5 pieces)

Marinade / seasoning:
1. Plain
2. Olive + avocado oil
3. Olive oil, minced garlic, tamari, black pepper

Sous Vide:
185°F for 4 hrs

Finish Dressing:
Olive oil
Lemon juice
Fleur de Sel salt
Tellicherry black pepper – fresh ground

View attachment 81195
View attachment 81196
View attachment 81197
View attachment 81198
View attachment 81199

Ok, so I think I can safely say that is the first thing you have cooked that did not look good to me.

If the wind doesn’t blow all my heat away forever, I will have pulled pork and ribs to share in a couple hours. This is the first time I’ve ever had to crank the heat as high as possible in the smoker just to break 200 degrees!

 

[GregManning]

Ok, so I think I can safely say that is the first thing you have cooked that did not look good to me.

If the wind doesn’t blow all my heat away forever, I will have pulled pork and ribs to share in a couple hours. This is the first time I’ve ever had to crank the heat as high as possible in the smoker just to break 200 degrees!

OK, not a bad batting %.

 

[Reach]

OK, not a bad batting %.

No, not at all. I like most seafood, I just haven’t ever found a way to look at an octopus in a way that looked appetizing. The only time I tried it, it was like eating a rubber ball.

 

[GregManning]

No, not at all. I like most seafood, I just haven’t ever found a way to look at an octopus in a way that looked appetizing. The only time I tried it, it was like eatingre a rubber ball.

You got poorly cooked octopus.
Look up recipes.

1. Cook of for a short time.
2. Cook for a long time.

In between, the octopus will be tough.

 

[Reach]

You got poorly cooked octopus.
Look up recipes.

1. Cook of for a short time.
2. Cook for a long time.

In between, the octopus will be tough.

I will have to try it again some time. I figured it was cooked wrong, since squid is the same way. I like good calamari, but not rubber squid bands.

 

[Reach]

Dinner is served! Pork ribs, smoked very low over Cherry for seven hours, sauced with a blend of Rib Rack and Sweet Baby Ray’s. Home made baked beans to top it off.

 

[AdkEric]

Pulled pork and bacon loaded mac and cheese that my girlfriend made tonight:

 

[Reach]

Dinner is served! Pork ribs, smoked very low over Cherry for seven hours, sauced with a blend of Rib Rack and Sweet Baby Ray’s. Home made baked beans to top it off.

And, because it looked so good once I pulled it, here’s some of the pulled pork.

 

[JD3000]

I like to grill the octopus hot and fast, serve with a balsamic and garlic glaze (Chef's kiss)

 

[GregManning]

Dinner is served! Pork ribs, smoked very low over Cherry for seven hours, sauced with a blend of Rib Rack and Sweet Baby Ray’s. Home made baked beans to top it off.

That looks delicious !

 

[VenasNursery]

Dinner is served! Pork ribs, smoked very low over Cherry for seven hours, sauced with a blend of Rib Rack and Sweet Baby Ray’s. Home made baked beans to top it off.

Looks great

 

[VenasNursery]

Pulled pork and bacon loaded mac and cheese that my girlfriend made tonight:
View attachment 81202

Looks delicious and great presentation

 

[GregManning]

You got poorly cooked octopus.
Look up recipes.

1. Cook of for a short time.
2. Cook for a long time.

In between, the octopus will be tough.

Octopus – Cooking it to NOT be Tough

This info is “lifted” from the “Modernist Cuisine”, Vol. 5, p. 193:

“Culinary traditions abound with stories about how to make octopus tender. One popular suggestion is to soak it with wine corks, allegedly enzyme rich. Don’t bother, this has proven to be a myth. Octopus is tough because of its uniquely designed constrictor muscle. Past a certain point of cooking, the collagen shrinks and greatly toughens the meat. So, you have two choices. One is to pound the octopus to tenderize it, sear it so that it is still raw inside, then enjoy its natural chewiness. A second approach is to cook it long and hot enough, with enough moisture, to melt the collagen into gelatin. Sous vide is the perfect technique for doing just that and thus ideal for cooking [octopus].”

 

[climbingmonkey24]

This is what a nice looking piece of grass fed strip loin steak looks like uncooked.

 

[VenasNursery]

This is what a nice looking piece of grass fed strip loin steak looks like uncooked.

View attachment 81223

Looks nice and lean

 

[GregManning]

This is what a nice looking piece of grass fed strip loin steak looks like uncooked.

View attachment 81223

That DOES look like a nice piece of meat !

 

[DSMc]

This is what a nice looking piece of grass fed strip loin steak looks like uncooked.

View attachment 81223

If you trimmed the extra fat off that, don't. It is far healthier than spray on seed oils and nonstick cooking surfaces.

 

[climbingmonkey24]

If you trimmed the extra fat off that, don't. It is far healthier than seed oils and nonstick cooking surfaces.

I didn’t, I don’t think I’ve ever trimmed the fat off a piece of meat.

I once used bacon grease as a dressing on food. Also can be used for cooking along with real butter.

 

[Jonny]

Pretty lady whipped up some scrambled breakfast chow.
Fry some bacon first, then leave the grease in the pan for the eggs.
Eggs with a little half and half, tomato, spinach, shredded cheddar, minced garlic, onion powder, salt and peppers all just scrambled and fried in the bacon grease.
The toast is from the zero carb bread at Aldi’s. Not exactly a great bread for toast, but still feels like a cheat code when I’m on a low carb diet. I think the whole plate might have 2 or 3 grams net carbs from the tomato and garlic.
Delicious