Start the blast chiller with the pre-heatingcycle at 85°C with active humidity.
Clean the octopus of beak and eyes, then wash itthoroughly.
Place the octopus in a vacuum cooking bag withits aromas (rosemary, bay leaf and lemon) and vacuum pack it.
Cooking
Place the vacuum-packed octopus in the blastchiller and start the timed cooking cycle with the following parameters:- duration: 4 hours- cell temperature: 85°C- ventilation: 100%- humidity: lvl 5Set blast chilling to +3°C at the end of cooking. We recommend blast chillingthe octopus by leaving it inside the vacuum bag together with its liquids: thiswill make it even more tender.
You can then store it in the refrigerator for nolonger than 21 days.