Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
6
as appetizerMedium
By Mike La Charite and Jason Logsdon
Published 2019
Octopus can be very tough and bland, but when you cook it sous vide it will be tender and flavorful. Sliced thinly as carpaccio is a great way of serving sous vide octopus, as it looks nice and makes the octopus appear even more tender. You can prevent the slices from falling apart by using an enzyme called transglutaminase, which as sold under the brand name Activa. It will still be great without using the enzyme, just not look as pretty.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe