Thanks Tony! I scraped the slimy stuff off, rinsed, dried, and it was a lot better. Coated with olive oil, garlic, and spanish smoked paprika and grilled. Awesome! It's now my 3 year old's favorite food :) You are so great that I am adding you to the "featured channels" on my channel.
Thank you for all the little tricks. All those elders in my Italian family are now gone so I appreciate your sharing the little "tricks" to help make cooking more pleasurable.
We ( My Family ) always cooked the Octopus in the boiling water with some Vinegar & some fresh Lemons in it,& it always came out great, Not rubbery or over done etc.
@@maryedmonds1515 low/ medium and time depends on size 1/2 to 45 mins in general, also remember there are many variety of Octopuss in the world the best is TRUE Mediterranean, Greece, Italy, Spain all the way to Portugal
There are a lot of information that noobs chef complain about. He is taking the time to explain to you what, why, when, and how. If you can't appreciate it, then your cooking won't benefit from his wisdom.
I'm trying to make japnaes takoyaki in quarantine, and it really helps seeing this video! I've never seen these hacks before. Thank you for your content.
Thanks for sharing your tips about cooking octopus. I especially enjoyed your family cooking tips like the corks in the water and the vinegar bread. (and the shot of the family cat) It brings heart into the craft.
Hello, I am in Portugal and I cook my octopus like this: 6 or 7 (small or medium octopus, it depends) minutes in the pressure cooker, no water, just an onion into the pot, together with the octopus. No salt, either. When you open the pressure cooker you'll find lots of water from the onion and the octopus. It is tender and delicious. Try it and tell me what you think. Thank you.
Today, is our 2nd time, making your octopus, it is perfect!!!! Thank you for this, and looking forward to your other recipes!! We will always follow you, and your grandfather's cork ingredient 😚💌💝🥰☀️
I'm now in Porto, Portugal, figured I'd try to make a grilled octopus. Your video helped a lot. I went to a nearby bar and asked them for a couple of red wine corks. They asked me why and I mentioned your video. The barman said he used to work in a restaurant and that's indeed what they did when they cooked octopi. So this seems to be a well-known trick. My wife, who is from South Korea, tells me in Korea and Japan they put tea leaves in the water. Tea also contains tannin, so I guess it's the same idea...
Thanks Chef Tony, I thawed my 2lb octopus before watching this, and your prep. techniques made it turn out amazing. I literally can cut the meat with my fork!
I cooked octopus for the first time yesterday. Thank you so much for all your tips. It came out fabulously tender. The only issue I had was with the outer membrane turning slimy. I did cook it for an hour, but I don't think it's due to overcooking. A few minutes after I started cooking it, the pink skin turned to mush. Any time I touched it with tongs to turn it, the skin would get scraped off. Any advice? It was a frozen octopus, from the Mediterranean. Was this due to freezing?
Thank u! Your video helped me to cook it to perfection. And the bread trick saved my apt from smelling like fish market. I will now always use it when cooking smelly products.
Hubby bought home octopus to cook and I have no idea how to do it, I loved this video with such great tips, thank you so much. I liked the bread part as well.
This is absolutely awesome. Octopus or squids as snacks are also incredibly tasty. But, this way you prepared is also very good. You can also make a sauce with "coconut milk" (don´t know the name in english) or even "dendé oil". Or cook it on it´s own ink mixed with white wine. For the head you can simply stuff with a mix of shrimp (cutted in tiny pieces - no peel) and tiny pieces of salmon (tuna also works) inside.
I've seen on quite a few television shows that pulverizing the tentacles with a meat tenderizer or something like that breaks down the muscle fibers and helps to make them tender.
Intriguing. Given my husband's dislike for all things cephalopod (he used to fix commercial kitchen equipment and a chef decided to defrost a bucket of squid in the hot kitchen for an hour...the smell was overpowering) I doubt I will ever make this recipe, but I love to learn new things regardless.
Well thank you for the interests that "Chef" was not a good one the smell you experienced was the developing of bacteria and def not the proper way to defrost anything I just cooked one last night and my wife didn't even know I was Happy cooking CTS
One thing vídeo forgot to mention is the top of the tentacles the skin scrapes off and can get mushy. After cooking the octopus and letting it settle in its own water, you can take it out and under running water remove with fingers all the skin that comes off of tentacles but leave the actual tentacles suction cups of course. One thing I do also is after cutting the tentacles, I grill it after in lime and garlic and herbs.
Sorry to disappoint you but that happens only with frozen octopus not what I use and any mollusk should never be contaminated with running water after cooking because not only the taste will be washed out but also in against the FDA health laws to protect the consumer
my family has another method. You need to freeze the octopus. Then, when you're ready to cook it, let it thaw completely. Cook it in boiling water for 20-30 minutes depending on the size. Let everything cool down. Clean the loose skin off. After that it is tender and ready to eat. No corks or dunking. Prepare it for a salad or add it to a tasty goulash.
Calm down now, Brot- such high-anxiety tension... 😉 Ha haaa!! Your voice is so relaxing and reassuring!! Hope you are a teacher 😊 Thanks so much for the video; tis beautiful and informative. Enjoy a gorgeous day, friend ❤️✌️👍👍😎
Thank you so much for this video. I am in San Sebastian doing research (I am a cooking instructor). The octopus here is amazing and I kept asking everyone how they cook it. They described the dunking technique to me, but I didn't have an opportunity to see anyone do it. UA-cam to the rescue. Thank you! And that's for all the buying details. Treated seafood is so common in the US and it just doesn't behave correctly in recipes. I'll try to find untreated octopus.
the real key to cooking this thing for tender and not mushy is letting it sit in water and allow it to cool do not remove let it cool to room temp nice and easy then grill or what ever
Grazie, Anthony. Preparo la festa dei sette pesci ogni vigilia di Natale e uso il tuo metodo di cottura del polpo da oltre otto anni. Una cosa che ho imparato anche da mio padre è stata quella di mettere il polpo nel latte per una notte in frigorifero. L'acido lattico aiuta a scomporre la fibra muscolare. Dio ti benedica.
Wow! I am loving this information about my Italian roots. Especially the cork and the bread with white vinegar! I love it! However an hour seems pretty long. I didn’t know you could boil octopus for an hour.
I always use Spanish octopus from spain. I can tell you that it cooks differently that the octopus from Portugal.. Less cooking time about 20 minutes as compared to the traditional 45 minutes to an hour. Take out as soon as 20 minutes are done and let them cool. They seem to turn out more tender. Only downfall is that they are more expensive.
yummy I am a spearo and I started diving with an atalian friend and he caught and cooked it for me the same way you do. i love octopus now and so do my kids .nice vid so for all how have not eaten octopus do it yummy .
Ciao Tony. I'm an Italian fish lover from Salento and I'd like to try steam cooking the octopus not by pouring it straight into the boiling water but through a steam cooker covered with a lid. Health experts suggest that this cooking method helps preserving all minerals and nutritious elements of octopus and of fish in general - mainly because they're not dispersed in the water. Could you suggest me any trick/method? Would this method involve a longer cooking time than the ordinary one? Do you think a pressure cooker will do the best job instead? Thanks. Andrea
soulmonkey74 Thanks for the comment. We haven't tried this. My instinct is I wouldn't recommend steaming a large octopus, but we may try some experimenting with small ones and let you know.
+soulmonkey74 We actually recently did an episode trying it with a pressure cooker... with very good results. So you may want to see that here. ua-cam.com/video/zi-ts-c8kHY/v-deo.html
jo roble Hi Jo Roble. That depends on the size of the octopus. If you are using one about the size in the video, one hour should be sufficient. However, it also depends on the quality. When you poke with a fork after an hour and you only get a bit of resistance, it is ready to be shut off but let it stand in the hot water until the water cools. It will still cook, but very slowly. Yes, medium fire. Let me know how it goes. CTS
Portugal is on the Atlantic but it’s rich on Mediterranean octopus France on the other hand opens into the Mediterranean SEA with its 900 kilometers of MEDITERRANEAN COASTLINE
@@cheftonyscarpati Why so butthurt, son? Portugal is not on the Mediterranean, so don't bring Saint Tropez into this. Just man up and admit you had a brain fart.
Enjoyed your octopus video! Loved all the little tips and tricks. Question: when I've cooked it in the past, the skin gets very slimy and sticky, and falls off in spots where anything touches it. Do you happen to know why? Does fresh vs frozen (and thawed) make a difference? Thank you!
Tony thank you for the vid. I’m looking forward to trying the cork and bread trick! I hope the troll comments don’t bother you. It’s interesting that the ones that comment on your English can’t write it correctly so I assume their speaking is just as bad as their writing. I’m guessing they’re just insecure and jealous of your achievement despite English not being your first language. And don’t worry about the time comments. I appreciate you taking the time to explain. Now! Off to buy octopus!
Eccentric Gastronome thank you, some people do not get that i speak 5lnguages ...maibe not perfect but i think i can cook ok. Just thank you for watching
I heard people said that if you want to prepare octopus, you need to remove its ink bag and its eyes, is that correct? because I saw people cooked octopus with their eyes hadn't been removed ( ink bag removed ). And they told me to use white wine to get rid of the bad smell of the octopus.
Yes on the ink sack but since it is part of the normal cleaning when you remove the inside of the body it will come with it The eyes its optional before or after does not make much difference Wine to remove smell....? if it smells that bad it is old and do not buy it when pick one at the market should smell like the ocean and not like rotten fish CTS
Hi Boognish, I am very glad you liked it and spread the word how to do it right because cooking it right avoids waste and we don't want to waste such a fantastic food resource CTS
Thanks for the tip Chef Tony. I really love octopus and just can't get to cook it so it doesn't get rubbery. Now I can cook it with confidence and my kids won't complain about how tough the meat is lols! I got one question though, can I re-use the cork? If so how many times before I throw it away?
I am about to cook octopus for the first time tonight! I am nervous as hell! I will follow your instructions kind sir but I am guessing on the cook time based on its weight and size matter or ratio of conduction ?
For the snacks of octopus (squids are better for snacks) you need to cut them in small pieces (or strings), fry them, and use the same process as you doing a "chicken or fish fingers" or "onion rings" (melt them in egg and pass them to flour (not the white one...the other that is made of toasted bread. "bread crumbs" ?). Once fried, serve it with lemon drops...and for drinking......beer, of course (COLD, please):):):)
Raise the heat until barely bubbling.. (Simmering) then gradually lower the heat, key is to keep it barely bubbling.. After about an hour and 15 min. Depending on size of your octopus, start poking with a fork, its done when it goes in with almost no resistance.. Then cool off in cool water so the cooking process is stopped.. The feel on the fork of the meat is a skill that must be learned.. Tendency of beginners is to leave the meat a little chewier than should be..
@@cheftonyscarpati I didn’t have corks but I still cooked it. I did the 3 second 4-5 dunks like instructed, then left it in the pot on simmer for an hour without the lid on, but it still wasn’t soft enough to the point were I could cut the tentacles without putting in some effort. It was getting late so I put it in the fridge hoping to salvage it the next day. It’s appearance is the tentacles are all curled up, it looks like it shrunk a bit, and its skin has a violet color. From here, is there a way to still make a good meal out of the octopus?
It looks like you got a Philippine Octo and not Mediterranean, Asian Octopuss are treated for mass consumption and not good for real Mediterranean recipes
Hi Just a few questions do I keep the heat on high when I put the fish in to the pot or reduce? should it continue to boil or simmer? can I put it in frozen or do I need to thaw first? Not that easy finding fresh so I will be using frozen
jimf28 First, you definitely want to let a frozen octopus thaw out... as stated in the video, it should be about room temperature when you start the process. The water should be at a good "rolling boil" when you temper the octopus, and then after a couple minutes in the water you could turn the flame down a bit. Good luck.
Thanks Tony I remember having it fresh right from the boat when I visited my parents home town in Mola in Bari. The fisherman kept hitting it against the rocks on the beach as a way to tenderize! I was lucky enough to be there during an annual festival that centers around cooking and eating octopus. I had it boiled, grilled and someone made it in a red tomato and wine sauce over pasta. It was awesome.
I have a frozen giant octopus tentacle (just 1 tentacle) that weighs about 1.1 kg from Hokkaido in Japan. Will your method work in the same way? Will I need to change the cooking time because its not an entire octopus?
I cooked octopus for my first time before seeing this video and just chopped off the head entirely and cooked the tentacles and stuff for a shrimp octopus soup before seeing this video. Id like to cook it with the head though now that I have seen this video. Any tips on how long I should cook the octopus for if it will be boiled again after being boiled cooked for a soup dish?
Of course fresh unfrozen is best, but you can get good results with frozen too if you found a good quality one and follow the process. How did it come out?
***** It was a bit bigger than the one you prepared, so I should have boiled it a tad bit longer. However, it was still one of the best dishes I've ever made. That marinade was fantastic!! Thank you very much chef for the recipe for this decedent meal!
Im trying to pickle some octopus and want it to stay a little chewy but obviously have been cooked long enough to be safe to eat. would 10min boiling then 20 min simmering be enough? any help would be great
I don't really know, but all I can say is Octopus ink is natural and cork ink as far as I know it is not. It is man made ink! Love your video..........just not sure if cooking with wine cork is so good to man. What do you think?
Andras Kovacs Hopefully, they use something natural, like soy based ink, but in any case, it probably is not a bad idea to cut off the printed area before using.
Ver Engelhardt you simply take it aff the heat and let it cool in its water but monitor since depending on where you get your Octopuss it could get over soft believe it or not
It's disputable. Some people say it does. Others don't believe it, but it does no harm, so I put it in. Try yourself and let us know your opinion. Thanks for watching.
Chef Tony if you are in N.Y. Go to Canal Street ( Chinatown) walk along the Stores there & they have all of the Fresh Fish outside Even Octopus, On Ice there. I use to buy all of my Fish for my Christmas dinner there every Year. always fresh etc.
Tony, I've had better luck just quickly (30 seconds) blanching the octopus in boiling water, then using salt/pepper/fresh sage and cooking covered at 200 for 5 or so hours. The meat has been much softer and more flavorful.
I've always been a little cautious about these things but my squid turned out not too badly last week and after watching you with the octopus I'll give it a go. They're inexpensive enough to not get it right first time. Thanks.
I've tried your method - it's sensational!! Thank you so much for sharing. I will never be scared to cook octopus again. :)))
Nice Good stuff
Thanks Tony! I scraped the slimy stuff off, rinsed, dried, and it was a lot better. Coated with olive oil, garlic, and spanish smoked paprika and grilled. Awesome! It's now my 3 year old's favorite food :) You are so great that I am adding you to the "featured channels" on my channel.
Set playback speed to 1.25
Dude yes lmaooo
Noice
I’m dead but thanks 😂
Ty
I would say skip first 3min and then double the speed 😂
I followed your instructions about a month ago and it came out excellent. Today I'm cooking it again thanks for the recipe 👍👍👍👍👍
I'm currently preparing Ecuadorian style octopus ceviche with an octopus i caught with my bare hands yesterday hahah. Thank you for the video
Thank you for all the little tricks. All those elders in my Italian family are now gone so I appreciate your sharing the little "tricks" to help make cooking more pleasurable.
We ( My Family ) always cooked the Octopus in the boiling water with some Vinegar & some fresh Lemons in it,& it always came out great, Not rubbery or over done etc.
Yes, there are many techniques. Maybe we will try some other ones and do more episodes about that.
Ask Chef Tony it was never mentioned for the hr. To cook on what setting Med, or roaring boil, Med low,low??
@@maryedmonds1515 low/ medium and time depends on size 1/2 to 45 mins in general, also remember there are many variety of Octopuss in the world the best is TRUE Mediterranean, Greece, Italy, Spain all the way to Portugal
There are a lot of information that noobs chef complain about. He is taking the time to explain to you what, why, when, and how. If you can't appreciate it, then your cooking won't benefit from his wisdom.
if you cant deal with explanation, you dont belong in a kitchen. ppls dont like learning; they just want. great vid in my paltry opinion:}
Vygal Nix i’m not seeing anyone complaining but you.
True but at least put time stamps to where the cooking info starts. Some folks don't need a life story, they just need directions. Lmao!!!!
I'm trying to make japnaes takoyaki in quarantine, and it really helps seeing this video! I've never seen these hacks before. Thank you for your content.
That's exactly why I came to this video too!! Haha quarantine takoyaki!
Me too
Thanks for sharing your tips about cooking octopus. I especially enjoyed your family cooking tips like the corks in the water and the vinegar bread. (and the shot of the family cat) It brings heart into the craft.
Hello, I am in Portugal and I cook my octopus like this: 6 or 7 (small or medium octopus, it depends) minutes in the pressure cooker, no water, just an onion into the pot, together with the octopus. No salt, either. When you open the pressure cooker you'll find lots of water from the onion and the octopus. It is tender and delicious. Try it and tell me what you think. Thank you.
Interesting. We should give a try. Thank you!
Isabel Martins l
Como é que prepara a cebola?
Today, is our 2nd time, making your octopus, it is perfect!!!! Thank you for this, and looking forward to your other recipes!!
We will always follow you, and your grandfather's cork ingredient 😚💌💝🥰☀️
It really makes me happy to hear people understand and like my work
@@cheftonyscarpatiEnjoying soon tonight, thank You Chef Tony!!!
The cork is ready💌🌅💌Happy New Year, and best wishes for You and Yours!!!!
@@AlexaCBrown happy new year
I'm now in Porto, Portugal, figured I'd try to make a grilled octopus. Your video helped a lot. I went to a nearby bar and asked them for a couple of red wine corks. They asked me why and I mentioned your video. The barman said he used to work in a restaurant and that's indeed what they did when they cooked octopi. So this seems to be a well-known trick. My wife, who is from South Korea, tells me in Korea and Japan they put tea leaves in the water. Tea also contains tannin, so I guess it's the same idea...
I have learned the trick NOT in culinary school but from my grandpa and been doing for over 50 years….it never fails
ENJOY
Thanks Chef Tony, I thawed my 2lb octopus before watching this, and your prep. techniques made it turn out amazing. I literally can cut the meat with my fork!
I cooked octopus for the first time yesterday. Thank you so much for all your tips. It came out fabulously tender. The only issue I had was with the outer membrane turning slimy. I did cook it for an hour, but I don't think it's due to overcooking. A few minutes after I started cooking it, the pink skin turned to mush. Any time I touched it with tongs to turn it, the skin would get scraped off. Any advice? It was a frozen octopus, from the Mediterranean. Was this due to freezing?
Next time , 17 minutes per Kilo .
Thank you Chef. Now I dare to cook octopus. Tried it yesterday and it was so soft. God bless.
Thank u! Your video helped me to cook it to perfection. And the bread trick saved my apt from smelling like fish market. I will now always use it when cooking smelly products.
Looks delicious and so tempting , loved the way you have prepared it very well beautifully presented nice healthy sharing
Grazie
Wow thank you 🙏🏼 this help a lot I was my kids and my wife and Nephews where thrilled
Didn't have any wine corks but his method of tenderizing the octopus works minus the corks only it was delicious! Thanks chef!
Hubby bought home octopus to cook and I have no idea how to do it, I loved this video with such great tips, thank you so much. I liked the bread part as well.
May I please get a link to the toon that you are using as profile picture?
@@amonnoma1370 It's been so long I can't remember.
This is absolutely awesome. Octopus or squids as snacks are also incredibly tasty. But, this way you prepared is also very good. You can also make a sauce with "coconut milk" (don´t know the name in english) or even "dendé oil". Or cook it on it´s own ink mixed with white wine. For the head you can simply stuff with a mix of shrimp (cutted in tiny pieces - no peel) and tiny pieces of salmon (tuna also works) inside.
I've seen on quite a few television shows that pulverizing the tentacles with a meat tenderizer or something like that breaks down the muscle fibers and helps to make them tender.
Thank you!! So excited to learn your method 💌☀️
Intriguing. Given my husband's dislike for all things cephalopod (he used to fix commercial kitchen equipment and a chef decided to defrost a bucket of squid in the hot kitchen for an hour...the smell was overpowering) I doubt I will ever make this recipe, but I love to learn new things regardless.
Well thank you for the interests that "Chef" was not a good one the smell you experienced was the developing of bacteria and def not the proper way to defrost anything
I just cooked one last night and my wife didn't even know I was
Happy cooking CTS
One thing vídeo forgot to mention is the top of the tentacles the skin scrapes off and can get mushy. After cooking the octopus and letting it settle in its own water, you can take it out and under running water remove with fingers all the skin that comes off of tentacles but leave the actual tentacles suction cups of course. One thing I do also is after cutting the tentacles, I grill it after in lime and garlic and herbs.
Sorry to disappoint you but that happens only with frozen octopus not what I use and any mollusk should never be contaminated with running water after cooking because not only the taste will be washed out but also in against the FDA health laws to protect the consumer
I love this! But what heat do you cook it on and for how long?
my family has another method. You need to freeze the octopus. Then, when you're ready to cook it, let it thaw completely. Cook it in boiling water for 20-30 minutes depending on the size. Let everything cool down. Clean the loose skin off. After that it is tender and ready to eat. No corks or dunking. Prepare it for a salad or add it to a tasty goulash.
Bring it over and we will mix culture
You rude people should shut your mouths and appreciate the knowledge he is sharing with us!
Calm down now, Brot- such high-anxiety tension... 😉
Ha haaa!! Your voice is so relaxing and reassuring!! Hope you are a teacher 😊
Thanks so much for the video; tis beautiful and informative.
Enjoy a gorgeous day, friend ❤️✌️👍👍😎
Thank you so much for this video. I am in San Sebastian doing research (I am a cooking instructor). The octopus here is amazing and I kept asking everyone how they cook it. They described the dunking technique to me, but I didn't have an opportunity to see anyone do it. UA-cam to the rescue. Thank you! And that's for all the buying details. Treated seafood is so common in the US and it just doesn't behave correctly in recipes. I'll try to find untreated octopus.
the real key to cooking this thing for tender and not mushy is letting it sit in water and allow it to cool do not remove let it cool to room temp nice and easy then grill or what ever
ive heard this before , by letting it sit till cool makes it tender
Grazie, Anthony. Preparo la festa dei sette pesci ogni vigilia di Natale e uso il tuo metodo di cottura del polpo da oltre otto anni. Una cosa che ho imparato anche da mio padre è stata quella di mettere il polpo nel latte per una notte in frigorifero. L'acido lattico aiuta a scomporre la fibra muscolare. Dio ti benedica.
a decade later and people are still learning from this
Always hated octopus... but im willing to try this recipe... wish me luck chef!
Hi Tony,
My secret to tender octopus is to freeze it for 3 nights before cooking it. Ciao from 7 degrees North.
You sir, are now my favorite Chef.
Wow! I am loving this information about my Italian roots. Especially the cork and the bread with white vinegar! I love it! However an hour seems pretty long. I didn’t know you could boil octopus for an hour.
It probably just makes the meat more soft by cooking it that long. That way it won’t be rubbery
I always use Spanish octopus from spain. I can tell you that it cooks differently that the octopus from Portugal.. Less cooking time about 20 minutes as compared to the traditional 45 minutes to an hour. Take out as soon as 20 minutes are done and let them cool. They seem to turn out more tender. Only downfall is that they are more expensive.
Those are great tips, make sense when there is a reason why it's done. Thank you for the post.
he finally puts it in the pot at 3:00
thank you
Helped me alot
lilcrunchy impatient moron
Saved my life
yummy I am a spearo and I started diving with an atalian friend and he caught and cooked it for me the same way you do. i love octopus now and so do my kids .nice vid so for all how have not eaten octopus do it yummy .
Ciao Tony. I'm an Italian fish lover from Salento and I'd like to try steam cooking the octopus not by pouring it straight into the boiling water but through a steam cooker covered with a lid. Health experts suggest that this cooking method helps preserving all minerals and nutritious elements of octopus and of fish in general - mainly because they're not dispersed in the water. Could you suggest me any trick/method? Would this method involve a longer cooking time than the ordinary one? Do you think a pressure cooker will do the best job instead? Thanks. Andrea
soulmonkey74 Thanks for the comment. We haven't tried this. My instinct is I wouldn't recommend steaming a large octopus, but we may try some experimenting with small ones and let you know.
+soulmonkey74 We actually recently did an episode trying it with a pressure cooker... with very good results. So you may want to see that here. ua-cam.com/video/zi-ts-c8kHY/v-deo.html
how long do i need to boil it? should it be medium fire?
jo roble Hi Jo Roble. That depends on the size of the octopus. If you are using one about the size in the video, one hour should be sufficient. However, it also depends on the quality. When you poke with a fork after an hour and you only get a bit of resistance, it is ready to be shut off but let it stand in the hot water until the water cools. It will still cook, but very slowly. Yes, medium fire. Let me know how it goes. CTS
So now Portugal-France is a Mediterranean coast, eh? :D
Tony, you've been in New York for too long, Murica's got your soul.
Portugal is on the Atlantic but it’s rich on Mediterranean octopus
France on the other hand opens into the Mediterranean SEA with its 900 kilometers of MEDITERRANEAN COASTLINE
Ever heard of saint Tropez? Maybe YOU need a new geography book
@@cheftonyscarpati Why so butthurt, son? Portugal is not on the Mediterranean, so don't bring Saint Tropez into this. Just man up and admit you had a brain fart.
Lol you are way smarter then I am
That salad looks so goooood
I love your show! Great production!
Subscribed and liked when I saw that intro.
Enjoyed your octopus video! Loved all the little tips and tricks. Question: when I've cooked it in the past, the skin gets very slimy and sticky, and falls off in spots where anything touches it. Do you happen to know why? Does fresh vs frozen (and thawed) make a difference? Thank you!
Actually even when fresh a few hrs in the freezer helps tenderize in terms of slimy it’s all about the type of octopus, there are many species
@@cheftonyscarpati thank you!
Tony thank you for the vid. I’m looking forward to trying the cork and bread trick! I hope the troll comments don’t bother you. It’s interesting that the ones that comment on your English can’t write it correctly so I assume their speaking is just as bad as their writing. I’m guessing they’re just insecure and jealous of your achievement despite English not being your first language. And don’t worry about the time comments. I appreciate you taking the time to explain. Now! Off to buy octopus!
Eccentric Gastronome thank you, some people do not get that i speak 5lnguages ...maibe not perfect but i think i can cook ok. Just thank you for watching
I heard people said that if you want to prepare octopus, you need to remove its ink bag and its eyes, is that correct? because I saw people cooked octopus with their eyes hadn't been removed ( ink bag removed ).
And they told me to use white wine to get rid of the bad smell of the octopus.
Yes on the ink sack but since it is part of the normal cleaning when you remove the inside of the body it will come with it
The eyes its optional before or after does not make much difference
Wine to remove smell....? if it smells that bad it is old and do not buy it when pick one at the market should smell like the ocean and not like rotten fish
CTS
I wanted to know how to cut it .
You cut it after cooking depending on the recipe
I don't know why, but I laughed so much when he said it was a nice way to get an instant perm.
I wish my hair could curl as fast as that poor octopus did.
Hahha maybe I can come up with a recipe for that....you think?
Yes but you would taste very bitter as bitter as your personality!
@@antoninoscarpati4867 why did u reply so late
cheftonyscarpati that person didn’t say about eating them. they said they wish their hair could curl up like the octopus.
cheftonyscarpati unless you like eating hair lol
could you use an organic sponge instead of the bread? I'm just curious if it would have the same effect.
I’ve never tried since I try to use natural ways…you can try and tell us how it worked out
can I put wine instead of cork?
Octopus is so delicious, great video!
Question... when using those corks, do they have to have been used in bottles of wine?
Yes, red wine because the “tanning” does the job
My first attempt at octopus - made easy. And perfectly so. Thanks chef!
Hi Boognish, I am very glad you liked it and spread the word how to do it right because cooking it right avoids waste and we don't want to waste such a fantastic food resource CTS
I cooked mine and the skin came right off. What did i do wrong?
Octopus is so tasty especially with shrimp and with hot pepper. Do you know what's the recipe called? if so let me know😁
It all depends on the chef that created
I call it “ Insalata di Polpo, gamberi e peperoni julienne”
Thanks for the tip Chef Tony. I really love octopus and just can't get to cook it so it doesn't get rubbery. Now I can cook it with confidence and my kids won't complain about how tough the meat is lols! I got one question though, can I re-use the cork? If so how many times before I throw it away?
I wonder if you eat octopus more often than you drink wine? Otherwise you'd probably have a large supply of corks :D
I am just starting to cook octopus a little bit and was wondering can you eat all the octopus, like it's head and stuff or just it's legs, thanks.
yes all of it out of the inside of the head and the eyes ( you could too if makes you happy)
I am about to cook octopus for the first time tonight! I am nervous as hell! I will follow your instructions kind sir but I am guessing on the cook time based on its weight and size matter or ratio of conduction ?
That looks so tasty oh my goodness!
Super cool! Thanks, especially the bread ideal.
For the snacks of octopus (squids are better for snacks) you need to cut them in small pieces (or strings), fry them, and use the same process as you doing a "chicken or fish fingers" or "onion rings" (melt them in egg and pass them to flour (not the white one...the other that is made of toasted bread. "bread crumbs" ?).
Once fried, serve it with lemon drops...and for drinking......beer, of course (COLD, please):):):)
Eastern perm lmao 🤣 love it
Do I keep it on medium heat for an hour? How do I know it’s done?
Raise the heat until barely bubbling.. (Simmering) then gradually lower the heat, key is to keep it barely bubbling.. After about an hour and 15 min. Depending on size of your octopus, start poking with a fork, its done when it goes in with almost no resistance.. Then cool off in cool water so the cooking process is stopped.. The feel on the fork of the meat is a skill that must be learned.. Tendency of beginners is to leave the meat a little chewier than should be..
@@manuelgem449 thank you !
How long does the octopus take to get to room temperature so you can start dipping it in the pot
It all depends on the temp in your house but in general 15 mins is enough
@@cheftonyscarpati I didn’t have corks but I still cooked it. I did the 3 second 4-5 dunks like instructed, then left it in the pot on simmer for an hour without the lid on, but it still wasn’t soft enough to the point were I could cut the tentacles without putting in some effort. It was getting late so I put it in the fridge hoping to salvage it the next day. It’s appearance is the tentacles are all curled up, it looks like it shrunk a bit, and its skin has a violet color. From here, is there a way to still make a good meal out of the octopus?
It looks like you got a Philippine Octo and not Mediterranean, Asian Octopuss are treated for mass consumption and not good for real Mediterranean recipes
Hi
Just a few questions
do I keep the heat on high when I put the fish in to the pot or reduce? should it continue to boil or simmer?
can I put it in frozen or do I need to thaw first?
Not that easy finding fresh so I will be using frozen
jimf28 First, you definitely want to let a frozen octopus thaw out... as stated in the video, it should be about room temperature when you start the process. The water should be at a good "rolling boil" when you temper the octopus, and then after a couple minutes in the water you could turn the flame down a bit. Good luck.
Thanks Tony
I remember having it fresh right from the boat when I visited my parents home town in Mola in Bari. The fisherman kept hitting it against the rocks on the beach as a way to tenderize! I was lucky enough to be there during an annual festival that centers around cooking and eating octopus. I had it boiled, grilled and someone made it in a red tomato and wine sauce over pasta. It was awesome.
So glad I found this Video
I’m glad too
Is it 1 hour in boiling high temperature water ?
The key is to deep it gradually
How long does it need to boil like that?
Dibends on the size and the species
What is the difference if it os a larger octopus. I got a huge one from markets fresh today weighing 4 kgs.
lovely all you have to do is adjust the cooking time and a good beating to tenderizing
I have a frozen giant octopus tentacle (just 1 tentacle) that weighs about 1.1 kg from Hokkaido in Japan. Will your method work in the same way? Will I need to change the cooking time because its not an entire octopus?
Hi EQY... no problem. As far as I know, it should work just fine. Let us know how it goes.
When I saw tentacles for sale in stores in Japan it was already cooked. If it already has that deep purple skin color, it's already been steamed.
Bro you are so good... you are so funny too. LMAO thank you! Amore!
Thanks, Grazie mille!
I cooked octopus for my first time before seeing this video and just chopped off the head entirely and cooked the tentacles and stuff for a shrimp octopus soup before seeing this video. Id like to cook it with the head though now that I have seen this video. Any tips on how long I should cook the octopus for if it will be boiled again after being boiled cooked for a soup dish?
I'm going to try this tonight with the same type of octopus. The one I have is frozen from Portugal. Does that make a difference?
Of course fresh unfrozen is best, but you can get good results with frozen too if you found a good quality one and follow the process.
How did it come out?
***** It was a bit bigger than the one you prepared, so I should have boiled it a tad bit longer. However, it was still one of the best dishes I've ever made. That marinade was fantastic!! Thank you very much chef for the recipe for this decedent meal!
you make me hungry
How do pickle octopus please we get a lot in our lobsters hoops and i don't like waste i would like to pickle it thank you
Interesting question, I guess I will make a video on it (Where do you fish them, to know the species)
Im trying to pickle some octopus and want it to stay a little chewy but obviously have been cooked long enough to be safe to eat. would 10min boiling then 20 min simmering be enough? any help would be great
Do you boil it for 1 hour? or Simmer?
Simmer
@@cheftonyscarpati I tried it this morning. Octopus came out super soft and tender. Thank you so much.
@@poogie_bear Grazie
how do u know when to turn the fire off if it can take between 1-2hrs
hi, how long do you boil it for? thanks
I don't really know, but all I can say is Octopus ink is natural and cork ink as far as I know it is not. It is man made ink! Love your video..........just not sure if cooking with wine cork is so good to man. What do you think?
Andras Kovacs Hopefully, they use something natural, like soy based ink, but in any case, it probably is not a bad idea to cut off the printed area before using.
***** www.vinico.net/docs/area-enologo/TINTA-WEBBER.pdf
Is there any other way if I dont have cork?
Absolutely just do without
For how long do you leave the Octopus in the water?
Ver Engelhardt you simply take it aff the heat and let it cool in its water but monitor since depending on where you get your Octopuss it could get over soft believe it or not
Yehhh portuguese octopus are the best!!!
How long do you cook it
how long do u let it cook under the fire before u let it cool?
This is great.....you're a great chef and a great teacher too!
I look forward to the video! You've been a great inspiration to me for my short movie.
How does the cork make it more tender?
It's disputable. Some people say it does. Others don't believe it, but it does no harm, so I put it in. Try yourself and let us know your opinion. Thanks for watching.
The theory I heard is that the tannins in the cork help to tenderize.
on top of that my Grandpa` did it and Grandpa` is always right!!!
got lots of tips from u thank u! youre the best 💕
Who would have thought peter clemenza had a son who was also a chef 😂
Tony how can i make ( korean hot chilli paper flakes)at home?
nazera salahaden I can work on a video recipe for you
@@cheftonyscarpati ok chef tony , thank you for answering
Chef Tony if you are in N.Y. Go to Canal Street ( Chinatown) walk along the Stores there & they have all of the Fresh Fish outside Even Octopus, On Ice there. I use to buy all of my Fish for my Christmas dinner there every Year. always fresh etc.
I will take a look there next time. Thank you.
I'm sorry I'm not sure I understand this you at 4:45-5:15. Are you saying to let the octopus simmer for an hour, and then turn off the heat and rest?
Tony, I've had better luck just quickly (30 seconds) blanching the octopus in boiling water, then using salt/pepper/fresh sage and cooking covered at 200 for 5 or so hours. The meat has been much softer and more flavorful.
I've always been a little cautious about these things but my squid turned out not too badly last week and after watching you with the octopus I'll give it a go. They're inexpensive enough to not get it right first time. Thanks.