baby octopus - FAIL

My lil guys are too tough.

I bought frozen baby octopus at Lawrence Fruit Market, two packages. I thawed them. Then soaked them in some black bean sauce, chopped garlic, little lemon for about 30 minutes, then with a red hot black skillet seared the crap out of them.

I have tough baby octopus, and a feeling of disappointment.

kenji wrote:I have tough baby octopus, and a feeling of disappointment.

We've all been there, live to cook and eat another day.

I'm guessing you know this, but octopus, baby or otherwise, is a no middle ground item, short quick or long and slow. It's been a while, but one of my favorites is baby octopus bought fresh, cleaned, debeaked, short bath in olive oil, lemon juice, salt, pepper, oregano, chili pepper and charred hot and fast over lump charcoal.

G Wiv wrote:I'm guessing you know this, but octopus, baby or otherwise, is a no middle ground item, short quick or long and slow.

actually, my favorite method is a combination of both. Long and slow in a low-simmering flavorful liquid (wine with herbs being my preferred vehicle), then blasted over coals to char a bit.

Kennyz wrote:

G Wiv wrote:I'm guessing you know this, but octopus, baby or otherwise, is a no middle ground item, short quick or long and slow.

actually, my favorite method is a combination of both. Long and slow in a low-simmering flavorful liquid (wine with herbs being my preferred vehicle), then blasted over coals to char a bit.

This is my proven method also. Simmer in a pot of boiling water with a bottle of white wine, bay leaves, the cork and onion (other ingredients optional). Once tender enough to rip a 'leg' off you pull them out and let cool. When ready to serve you cook them real quick in a very hot oven on a very hot plate/pan. I like to also weight it down with something. The come out great and pair well with many acids. Good luck next time.

Hopefully not too OT but..Is frozen octopus usually good? I've never bought fresh or frozen, but it's on my short list.

Thanks,

Jeff

Jayz wrote:

Kennyz wrote:

G Wiv wrote:I'm guessing you know this, but octopus, baby or otherwise, is a no middle ground item, short quick or long and slow.

actually, my favorite method is a combination of both. Long and slow in a low-simmering flavorful liquid (wine with herbs being my preferred vehicle), then blasted over coals to char a bit.

This is my proven method also. Simmer in a pot of boiling water with a bottle of white wine, bay leaves, the cork and onion (other ingredients optional). Once tender enough to rip a 'leg' off you pull them out and let cool. When ready to serve you cook them real quick in a very hot oven on a very hot plate/pan. I like to also weight it down with something. The come out great and pair well with many acids. Good luck next time.

Do you also throw the white wine cork in the pot?

Rick T. wrote:
Do you also throw the white wine cork in the pot?

Sure do! It's listed in my post just after bay leaves. The cork is the 'secret' that's not so secret. I call it the pot fairy. It bobs around picking out the bad and adding in some goodness.

jvalentino wrote:Hopefully not too OT but..Is frozen octopus usually good? I've never bought fresh or frozen, but it's on my short list.

Thanks,

Jeff

Jeff,
Yes, frozen octopus is very good, probably even better than fresh unless you get it right out of the ocean and let it dry a bit in the hot Italian sun before pounding on big rocks on the sandy beaches. The freezing and thawing process helps tenderize the meat, and has no detrimental effect on flavor.
Kenny

Used fresh not frozen for Christmas Eve. Did research and read all about the simmering beating throwing it in the dishwasher, but that seemed like to much work for that day when I have 12 other things to do. I just debeaked them and marinated for 90 minutes in olive oil, garlic, herbs and spices and lots of red wine vinegar. A quick blast on a hot grill to charred perfection. Cut em up and serve with more oil and vinegar. It was a hit; now I have to make them again along with the other fish.

Babaluch

I used to simmer them for 60-90mins, marinate in olive oil/garlic/lemon juice/S&P, then finish on the grill. However, last time I combined the first two steps with a sous vide step (171F for 5hrs) then grilled. Similar good flavor as before, but now more tender.

So is 60-90 min the standard simmer time?
I've never tried it and would like to give it a shot.