Originally Posted by FrankZ
I have a package that has two small octopus in it. Not sure yet what I am going to put in there but do you have advice on cooking time/temp?
I haven't done octopus, but I have Keller's book, Myrhrvold's book, and a couple of others. Based on what I see in those, I'd try 170F for about 6-7 hours. There's the option to crank it up a bit to 180F for about 5 hours, but I don't see the 2 hours as a time savings. It's just inactive time, so I'd go for the lower & slower.
For anyone unfamiliar with those chefs:
Thomas Keller of The French Laundry wrote Under Pressure: Cooking Sous Vide
Nathan Myrhvold of Modernist Cuisine fame also wrote Modernist Cuisine at Home
, which is the one I have. (In my dreams I own the original Modernist Cuisine
For those that have been cooking this way for awhile, what are some things you have cooked that have turned out the best or that you would not want to cook another way again?
Seafood...........I have never had better seafood by any method than sous vide. I don't think I'll ever cook any fish or shellfish any other way again.
Beef................Absolutely perfect every time. Just have a screaming hot cast iron skillet or a good torch ready. Even hamburgers can't get better than this. If anyone wants to try burgers, I'll let you in on my trick for the picture perfect burger. I haven't cooked beef any other way in months (except for summertime grilling).
Vegetables........The flavors are fantastic. No water-logged or diluted flavors. Carrots taste like the essence of a carrot.
Chicken...duck...pork...I can go on and on. I probably cook sous vide 3-4 times per week. I go out once or twice a week. That just leaves a time or two for more traditional methods. My style of cooking for 40 years has been primarily sear - saute - deglaze - sauce. Now my go-to is sous vide.