In large supermarkets, you can find products on sale that cannot be called familiar. But you still want to try them, as you want new adventures, bright events and new tastes. And here the questions creep in: how to cook it? Which side to approach? Including the octopus.
It is necessary
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one octopus weighing about 1 kg
Instructions
Step 1
First, deal with the theoretical part: the octopus is a cephalopod mollusk, it is eaten in many cultures. The Japanese, for example, make sushi with raw octopus. The body of an octopus has no bones, it is entirely composed of muscles. Muscles have a complex, multi-layered structure; during heat treatment, protein folding occurs, the meat can become tough.
Step 2
Take the octopus; choose better young, weighing up to 1 kg. The flesh should be firm, the skin shiny and brown, and the white part of the eye should be large and transparent. The smell of the octopus is similar to the usual fishy one, not very pronounced.
Step 3
Wash the octopus in running cold water, fingering each tentacle and removing dirt, possible mucus and other "surprises." Then you need to gut it: cut the part of the head above the eyes of the octopus. Flip the torso over and remove the guts, eyes, and ink sac. Then remove the beak: for this you need to squeeze up a part of the body between the tentacles and cut out the organ. The skin from the tentacles can be pulled from the boiled octopus like a stocking.
Step 4
To keep the octopus tender, there are two ways to prepare the octopus, the first is freezing. The water contained in the tissues will turn into ice and destroy the natural intramuscular connections. Soak the octopus in the freezer for at least 24 hours and then thaw on the top shelf in the refrigerator. You can do the same with a purchased frozen octopus. The second method is suitable when there is no time to freeze. This method is called "scare the octopus." Prepare two pots: pour ice water into the first, and fill the second with water and boil it. Take the octopus by the head and lower it one by one, first into a pot of boiling water, then into cold water. Five to six times will be enough. As a result of sudden changes in temperature, the connective tissue will be partially destroyed. Then dip the octopus in boiling water and cook until tender.
