Octopus cooked at low temperature is one of the most popular sous vide recipes, due to its simplicity and versatility of preparation.
The use of vacuum-packed bags allows a more gentle cooking of the octopus, which preserves the nutrients and the texture of the tentacles and ensures better penetration of the marinade.
Octopus cooked at low temperature
- 1 octopus of approx. 1.5 kg
- ½ bay leaf
- 2 slices edible lemon peel
- 10 rosemary needles
- 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.
- 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.
How to serve CBT octopus?
Our CBT octopus recipe is really simple and can be the basis for many different dishes, from gourmet recipes to quick summer preparations.
A great classic is octopus and boiled potato salad, dressed with a drizzle of oil, a little lemon juice and fresh herbs. A tasty and nutritious dish typical of Mediterranean cuisine, perfect for a lunch break.
Another great must is grilled octopus, served with a creamy potato or celeriac sauce. For a more intense flavour, you can also add taggiasca olives, roasted cherry tomatoes or fragrant spices such as turmeric or paprika.