Lugaru
Sous Chef
Ok, as some of you guy's know me and my friends have these cooking challenges. The next one is seafood and I want to make a deconstructed ceviche mixto with fish, octopus and shrimp.
Well recently I had some octopus in a sushi platter and the texture was absolutely perfect, it was amazing. I've often had good octopus before but I was wondering if anybody know's how long to boil the tentacles to get that perfect meaty (not rubbery, not soft) texture.
Appreciated in advance.
Well recently I had some octopus in a sushi platter and the texture was absolutely perfect, it was amazing. I've often had good octopus before but I was wondering if anybody know's how long to boil the tentacles to get that perfect meaty (not rubbery, not soft) texture.
Appreciated in advance.