/ck/ - Food & Cooking

>>8836992
That picture is of the octopus right after it came out of the blanch by the way. This picture is the same octopus after about 3 hours in the oven. All that liquid came from the octopus- I didn't add anything at all yet. As you can see the skin is basically melting off- it's super full of gelatin and essentially dissolves during this process, which will add a ton of body and a nice coating texture to the liquid, which will be the base of my sauce. It's not tender enough yet, probably needs another hour or two, but it's getting there. This process takes a fair while but it should give us really good results- lots of pure octopus flavor and the super slow cooking process should really break down those tissue structures and make it super tender.

Planning on finishing the octopus on the grill, touching it with a little bit of tea smoke at the end to tie into the tea brine at the start, and completing the dish with burdock root, fava beans, oyster mushroom, cippolini onions, and what I'd call 'green spices'- tiny wasabi leaves, fresh green peppercorns, and pepper leaves, as well as the octopus sauce. I've never made a sauce like this or cooked octopus this way before, so I hope it turns out.