I have some canned octopus.
Don Bocarte Octopus, Precooked, From Spain
Is it okay to eat it straight out of the can with some bread etc? I mean, does it need cooked? I was wondering the same thing today. I asked one employee at the store if you could eat the "octopus in garlic sauce" or "squid in ink sauce" like sardines and he said to check for "fully cooked" on the package. Neither had it so I asked a seafood employee how I would cook it.
He said he'd never had it, but probably boil or fry it, because the taste is strong or something. If you want to eat truly healthy, lose body fat consistently, normalize your blood pressure, cholesterol levels, prevent cancer, and even boost your brain health and energy levels, you may have heard all over the news that the Paleo Diet has been found to be one of the best methods of achieving all of these benefits compared to any other popular "fad" diets out there.Multi level car parking cad drawing
The truth is that the Paleo Diet will never be considered a fad because it's just simply the way that humans evolved to eat over approximately 2 million years. And eating in a similar fashion to our ancestors has been proven time and time again to offer amazing health benefits, including prevention of most diseases of civilization such as cancer, heart disease, alzheimers, and other chronic conditions that are mostly caused by poor diet and lifestyle. One of the biggest misunderstandings about the Paleo Diet is that it's a meat-eating diet, or a super low-carb diet.
This is not true. Fish is a major part of Japanese cuisine, but it's not the only food eaten. You certainly can find plenty to eat based chicken, beef, pork, eggs, etc. If you've ever eaten any Japanese food, believe it or not, fish has been involved.
Dashi, a basic broth that forms the backbone of much of Japanese cuisine is based on kombu a type of kelp and katsuobushi, the shavings of the dried skipjack tuna which give that wonderful umami flavor. If you've eaten anything before like miso soup before, you've had dashi. But please, don't let a fear of seafood detail a chance to experience Japanese culture, especially its food.
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I want to cook about g of parboiled frozen octopus. I am sorry to say that the parboiled octopus is white, not translucent but good quality, freshly produced. If I have a microwave, can I put the g octopus in a glass dish and cook it for two to three hours in a microwave to soften?
Any recipes and formulas to convert the microwave output to percentage setting and time will be appreciated. If you want to boil something in your microwave, you certainly can.
I doubt it'll be as power-efficient as doing it on the stove, but it's possible. But there's no formula to get you a time and power level. You probably want to heat on maximum power until the water boils, then heat on the lowest power setting which keeps the water boiling until the octopus is done how you want. On top of that, depending on your microwave, even the lowest power setting may be too high, and cause water to boil away enough that you'll need to replenish it eventually if you're cooking for an extended period.
Sign up to join this community. The best answers are voted up and rise to the top. Home Questions Tags Users Unanswered. Scientific method to microwave octopus Ask Question. Asked 3 years, 5 months ago.
Active 1 year, 11 months ago. Viewed times. The octopus therefore needs to be boiled to soften. Rodrigo de Azevedo 4 4 silver badges 16 16 bronze badges. I'm not a microwave expert but I've never heard of extended cooking times like that Even a whole chicken takes under an hour to cook. Yeah, the hours sounds way too long, based on what I've read maybe a huge octopus would take a while, but not gbut the "can I boil in the microwave" part has pretty much the same answer whether it's 30 minutes or 2 hours.
Testing, g W, only a little water added. It started boiling in about 15 min and I reduced setting to low. Now one hour in a lot of water in the pot and parts are softening JOKE make sure to lay out your octopus so pairs of tentacle ends are 2.
Active Oldest Votes. With g and W microwave with only a little water added.As an ancient denizen of the deep - its ancestors lived at least million years ago - octopus has long been mysterious, thanks to its appearance, intelligence, habits, and remarkable defense mechanisms. Not only can it shoot a confusing jet of ink to cover its retreat, its skin can change color, almost like a flashing neon sign.Upvote button js
But strange as it may be, the octopus is neither unfamiliar nor uncommon: It thrives in warm and temperate waters throughout the world, feeding on crustaceans and fellow mollusks technically, octopus is a molluscan cephalopod. Happily, for us at least, it also develops a lovely flavor and texture, as long as it is handled correctly. It's somewhat surprising, then, that although octopus has been a delicacy, even a staple, throughout the Mediterranean and Asia - especially Japan - for millennia, it remains a mysterious food to most Americans.
Although given our national squeamishness, it's not that surprising. Even those who grew up eating octopus, even those who cook it for a living, are bound by myths. Meanwhile, it's on the menus of dozens of restaurants in town.
It has long been a standard at sushi bars of course; and you have been able to find it at Spanish, Portuguese, Greek, and even some Italian restaurants for years, in salads, stews, or with potatoes or pasta.
Now, however, you see dishes like octopus terrine, octopus confit, octopus risotto, octopus with pasta, and more.
Then of course there's grilled octopus, which - since it was first popularized at Periyali about ten years ago - has become downright trendy.Iphone 7 microphone not working at all
All of these dishes can be readily accomplished by the home cook. The stumbling block, according to reigning "wisdom," is that octopus is so tough that extraordinary measures must be taken to tenderize it. And if you ask five different people what these measures are you are likely to get five different answers, all arcane - which goes a long way toward explaining why no one cooks octopus at home.Pca for clustering python
A Greek cook may tell you to beat it against some rocks actually a contemporary would probably tell you to throw it against the kitchen sink repeatedly. A Spanish cook will dip it into boiling water three times, then cook it in a copper pot - only copper will do. An Italian might cook it with two corks. The Japanese rub it all over with salt, or knead it with grated daikon, then slice the meat at different angles, with varying strokes. These methods work, but so does cooking octopus slowly, with no further ado.
No one wants rubbery octopus although sushi-style octopus is nearly rubberybut if octopus is properly handled, without fuss, it is reasonably tender. It remains chewy, but so does lobster, or sirloin steak.Octopus might be the quintessential restaurant dish.
A total crowd-pleaser with impressive presentation, but somehow so daunting that it seems unreasonable to make it at home all those legs! Well, it's time to get over your fears. He and associate Test Kitchen editor Claire Saffitz are here to show you how. But don't let a little beak and eight tentacles stop you!Mxgp 5 enduro
Not only is it very straightforward, the rewards can be very high. This is a wow dish. Look for frozen octopus in well-stocked grocery stores, or give your fishmonger a heads up and have them order some for you. Frozen actually cooks up more tender than fresh; the freezing and thawing process kickstarts the tenderizing process, says Evans.
Keep in mind: Octopus will cook down considerably. Estimate a 5—7 lb. A lot of tastiness, right here. Photo: David Japy. If frozen, let the octopus thaw overnight in the fridge. Run under cold water in the sink if you need to help the process along. If the octopus still has the beak and head attached, don't worry: The hardest part of the prep is just getting over the word "beak.
You can't miss it, says Saffitz. It actually looks like a bird's beak.
Octopus and Squid Stir Fry
Take a paring knife and slice around the beak, pushing it through to pop out the other side, as if coring a tomato.
The Italians swear by it: When slow-cooking in wine, put the actual wine cork in the braising liquid to cook along with the octopus. If that sounds a little too voodoo, Saffitz says not to worry.
But she does have one tip of her own: Dip the octopus tentacles in the hot poaching broth three times before submerging, and the tentacles will curl up all fancy and restaurant-y as they cook. Alternatively, skip the poaching altogether and roast the octopus, as does chef Sean Rembold from Reynard in Brooklyn.
Let cool completely while still in the poaching liquid to keep the meat tender and saturated with flavor. Once cool, remove the skin by rubbing it with a paper towel; it should come off easily. Keep those suckers. When finishing on the grill, that's what will get nice and crispy, advises Evans.
Removing them would dry the octopus out. If the suckers come off on their own, that means you've cooked it too long, but all is not lost.The Society is a c 3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. By bonkbooApril 5, in Cooking. I want to sous vide some servings that I can freeze so my wife can pull them out firing the week and reheat for dinner.
I am curious as to how best do this. I put the still sealed bags back into the sous vide pot set to a lower temp than they were cooked at - no need to defrost.
I quite often fill a sink with water at around C. Put the package in there and the large thermal mass of the water both defrosts and reheats the packages. Finish with a quick sear on a very hot pan or with a blow torch and you add a Maillard effect.
If you are worrying about bacteria, no need as long as you cooked the food originally long enough to pasteurise it. If your water in the sink gets too cold, top it up with some hot. It'll be just fine in the fridge. And how to heat it depends on what it is.
A complete dish? Or just a steak or fish and she makes a salad do go along? If it is just for a week that you're away I'd just make a large soup, reheat some on Mo, some on Wed, grill some chicken to slice on a salad cold on Tue and Thu and tell her to go out with friends on Fri :- Or you could SV chicken or pork, make a sauce, reseal and she can open it onto a plate and nuke it, maybe make some pasta to go along?
Just throwing around ideas, as I don't know what you want to offer, full dinners like home made TV dinners or just a protein? Just for that one week or as an ongoing every week thing? The most gentle reheating you'd get with the SV setup, put it in frozen, should be warm in half an hour.
That way she could have SV meat and a 2nd bag with SV veggies, even a bag with sauce etc. I do this quite often, in fact this evening's supper will include chicken breasts previously bagged, cooked Sous Vide, then frozen.
To reheat, I set the Sous Vide Supreme to one degree lower than the cooking temperature then when it reaches that temperature I put the still frozen chicken breasts, still in their vac bags, in the SVSupreme for about 40 minutes. As the food has been previously cooked it will be safe, and as the temp is just fractionally lower than the cooking temp it doesn't matter at all if you leave it in the water for quite a bit longer.
At first I was really surprised that the relatively low temp would not only defrost but bring it up to eating temp in such a short time. Thank you all for the ideas. I think that for the that week stuff my wife can reheat. Longer term frozen stuff I'll do with my sidekick. A sous vide supreme would be easier for her. She's not into setting the rig up. My "go to" reheat temp is F. I typically find that putting pretty much anything in at for about 30 mins will reheat the food through, particularly if adding some additional finishing such as searing blowtorch, pan, grill, etc.
There are additional problems that arise from this technique however; such as in my freezer I currently have approximately bags of frozen items!
You may ask, "How can I keep track of all this "stuff"? Myself and a fellow eGulleteer BHSimon, programmer extraordinaire created a website to do exactly that!With its mild flavor and chewy, crunchy texture, grilled octopus is a delicacy that you can feature as a main dish or as part of a tasty salad.
Once octopus is cooked, you'll have to store it in the refrigerator at 40 degrees Fahrenheit or below to keep it fresh for two to three days. When storing grilled octopus, place it in a shallow container and wrap it in aluminum foil or plastic wrap to keep it moist and fresh. Put it into the refrigerator within two hours of cooking to prevent the growth of harmful microorganisms, warns the United States Department of Agriculture. If you want grilled octopus to last longer, freeze it at zero degrees Fahrenheit for up to three months for best results, recommends the Still Tasty website.
Wrap it in aluminum foil or freezer wrap to prevent freezer burn from ruining your delicacy. Before using any grilled octopus you've stored in the refrigerator or freezer, smell and visually inspect it.
If you notice any rancid odors, discoloration or sliminess to the octopus, discard it because it has spoiled. When both cooking and reheating octopus, check that its internal temperature reaches at least F to kill off any harmful microorganisms in the seafood, recommends Foodsafety.
If you've grilled octopus with any other perishable ingredients, the dish will only last as long as the shortest shelf life of any ingredients you've used. Based in Las Vegas, Susan Paretts has been writing since She writes about many subjects including pets, finances, crafts, food, home improvement, shopping and going green. Her articles, short stories and reviews have appeared on City National Bank's website and on The Noseprint. By: Susan Paretts. Keeping the Octopus Tasty When storing grilled octopus, place it in a shallow container and wrap it in aluminum foil or plastic wrap to keep it moist and fresh.
Preventing Bad Bacteria from Ruining Your Meal Before using any grilled octopus you've stored in the refrigerator or freezer, smell and visually inspect it. About the Author.Last night I decided to make seafood so I grabbed some raw squid calamari tubes and also 2 cooked octopus legs. I really wanted an octopus and squid stir fry though, so I went ahead with it. Instead I prepared a stir-fry type dish with the squid, then added the octopus at the end and just stirred it into the rest of the mixture until it was warmed through.
It came out really well and octopus and squid stir fry is something I want to make again. Of course, the octopus can also be served cold, as part of a salad perhaps. It takes literally 15 seconds to warm up and if it is served in a hot dish, the heat from the other ingredients will keep it warm.
In the following recipe we are cooking our aromatics onion, bell pepper and garlic in oil and butter, then adding the squid and the octopus, along with lemon, oregano or parsley, and some salt and black pepper. Then you can serve the dish immediately. I like to add garlic, lemon and oregano for a Greek flair but you could try parsley instead, or paprika and chili flakes, or go for other aromatics or seasonings. You can use small or large squid tubes for this octopus and squid stir fry.
This recipe is gluten free, low carb and paleo friendly. We are adding oregano, garlic and lemon for a Greek flair. This dish is incredibly easy and takes just few minutes to prepare from start to finish. Cut the octopus legs into slices. Heat up a splash of oil in a skillet, along with some butter. When it's nice and hot, add the onion, bell pepper and garlic.
Add the squid and cook for 30 seconds. Squeeze the juice from 2 lemon wedges into the skillet. Add the oregano or parsley and grind in some salt and black pepper. Add the octopus and cook for 30 seconds, stirring all the time. Taste a piece of squid to see if it's tender. Don't overcook the squid - it will only take about a minute in total to cook. Serve with the remaining 2 lemon wedges. Designed by Recipe Publishing Network.
Published March 3, By Victoria Haneveer.
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