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???????????????????? ???????????????????????????????????????????? ???????????? ???????????? ???????????? ???????????????????? ➜ https://amzn.to/3glEeYX ???????????????????????????????? ???????????????????????????????????????? ???????????????????? ???????????????????????????????? ➜ https://amzn.to/3GRj3J9 ???????????????????????????? ???????? ???????????????? ???????????????????????????????? ???????????? ???????????? ???????????? ???????????????????? ➜ https://amzn.to/3UY4url 00:00 Theory 13:57 Preliminary preparation 16:49 Cooking 19:03 Comparison between the 2 cooking methods In this video I show a practical and theoretical comparison of two cooking methods that we can do with Octopus, namely Low Temperature Cooking (CBT) and the classic boiling in water. I show you how the Sous Vide technique manages to offer the best of itself with this preparation and I'll explain the reasons why. 72 °C for 8 hours This is the perfect combination of temperature and time for this very particular food. I also show you how to prepare the octopus before cooking thanks to freezing which acts as aging without having to resort to traditional but unorthodox methods such as slamming the poor animal on a rock when still alive or witchcraft such as dipping it in boiling water 3 times. After a reverse searing in a cast iron pan to trigger the Maillard reactions we move on to the tasting test to confirm without a shadow of a doubt that CBT is a 100% winner