/ck/ - Food & Cooking

>>7009351

that's what i will be posting in this thread, you dangus

new octopus plate.. the way we do the octopus is this:

>4 whole octopus, heads cut off keeping the tentacles connected in a ring
>mire poix (celery/carrot/onion)
>2 halved lemons
>thyme
>peppercorn
>bay leaf
>corriander
>white wine

bring to a simmer and then once it's there, simmer it for 6 minutes. once done, pull the octopus out let them cool for 8 minutes. grate fresh lemon zest over the tentacles and sprinkle with a little meat glue; smash tentacles into terrine molds, put a piece of cellophane wrapped carboard with two 9 pans on each terrine mold and place a full box of fryer/salad oil on top of them.

the next day, the natural gelatin from the octopus plus the presure/help from the meat glue makes it a solid mass that you can slice thin