The perfect cooking of the octopus, and the various recipes
The octopus is among the molluscs the most cooked, especially in this period. Frozen or fresh, it lends itself to many recipes. Salad, drowned, or with a good sauce is cool, we can have fun, and find the recipe that suits our case. How to cook octopus; how to store it and how to pair it to dishes. Cook it is not difficult but should be followed the tips that are very precise to avoid mistakes and to not make mistakes especially the first baking. To cook the octopus, in fact, we must be wait for the cooking, is the secret. Of course also the quality, whether frozen or fresh, it must be excellent. Find your fishmonger to trust and rely on because you give you a good product.
The octopus can be cooked not only in a pot with the water, but also in the pressure cooker. If you're a fan of the pressure cooker, the result is guaranteed. 15 minutes from the whistle, and the cooking will be perfect. The octopus should not be soggy, but must remain always a little bit of the corpus callosum otherwise disgusts. For the quantity you will save, as once cooked will be reduced.
The classic way is to cook it in the pot in the boiling water, but add half a slice of lemon to prevent the smell of the octopus remains throughout the house for a couple of days. If you already cut in pieces, obviously cook it for less time but we advise you to leave it whole and cook for 30 minutes, then remove it from the water. Once baked, let it cool and season. With this process, you do to the salad, delicious and fresh, accompanied by a good white wine. If you don't want the salad, you can sauté garlic and olive oil, add octopus and tomato in this case we will call it in the wet, or “drowned”. Add a bit of spice. You can do this in many ways also to season pasta dishes, with potatoes or with a green salad, and the octopus lends itself to many recipes. Do not forget that cooking is fundamental.
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