June 04, 2009
We took the early morning (7:45am) bullet train to Busan, and arrived at 10:30am, just in time to visit the famous Jagalchi fish market, while the action was ...
Other Names: Pulpo, Tako, 八爪鱼酒吧 (Chinese), タコ (Japanese), الأخطبوط (Arabic), Осьминог (Russian), Pulpo (Spanish) All Translations
Edited by: Barnaby Dorfman, mrsound
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The Skinny Chef: “Alive and Kicking - Chef Laura in Busan”
June 04, 2009
We took the early morning (7:45am) bullet train to Busan, and arrived at 10:30am, just in time to visit the famous Jagalchi fish market, while the action was ...
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Wikipedia
The octopus (, from Greek (''oktapous''), "eight-footed",, Henry George Liddell, Robert Scott, ''A Greek-English Lexicon'', at PerseusScientific Latin from Greek (also ) "eight-footed" > or and "foot". Cf. Modern Greek with plural forms: octopuses , octopi , or octopodes ; see below) is a cephalopod of the order Octopoda. The octopus inhabits many diverse regions of the ocean, especially coral reefs. The term may also be used to refer only to those creatures in the genus ''Octopus''. In the larger sense, there are around 300 recognized octopus species, which is over one-third of the total number of known cephalopod species. An octopus has eight arms, which trail behind it as it swims. Most octopuses have no internal or external skeleton, allowing them to squeeze through tight places. An octopus has a hard beak, with its mouth at the center point of the arms. Octopuses are highly intelligent, probably the most intelligent of all invertebrates. For defense against predators, they hide, flee quickly, expel ink, or use color-changing camouflage. Octopuses are bilaterally symmetric, like other cephalopods, with two eyes and four pairs of arms. All octopuses are venomous, but only the small blue-ringed octopuses are deadly to humans.
[edit] About Octopus
Octopus is an eight legged mollusk popular in meditarranean and asian cuisines. It can be tough if over cooked and there are a lot of methods for tenderizing, which include pounding and boiling with wine corks, which contain an enzyme that helps break down the meat. While those methods work, the most important element of cooking octopus is to simmer it for just the right amount of time, too little and it will be tough, too much it will shrivel, dry out and get tough again. That said, there are no exact rules for timing. A good starting pace is octopus should cook about 15 minutes per pounds, but often the timing will be longer longer the larger the octopus. After simmering for the appropriate time, check the meat with the sharp point of a thin-bladed knife; when it cuts easily, the octopus is done. Remove from boiling water and either cut and use immediately in whatever dish you have planned, or plunge in ice water to stop cooking, then refrigerate for use later.
Octopus is commonly sold cooked and refrigerated, so you may want to choose buying it in this form to save time and effort with largely the same outcome.
Recipes With Octopus
Ceviche De Pulpo
Avocado, Cilantro, Lime, Octopus, Onion
Avocado, Cilantro, Lime, Octopus, Onion
Baby Octopus Spiedini With Beet Green Salad
Almond, Beet, Chiffonade, Extra Virgin Olive Oil, Fennel
Almond, Beet, Chiffonade, Extra Virgin Olive Oil, Fennel
Paella For Four
Chicken Breast, Octopus, Olive Oil, Pigeon Peas, Rice
Chicken Breast, Octopus, Olive Oil, Pigeon Peas, Rice
Octopus Salad
Black Pepper, Celery, Garlic Clove, Lemons, Octopus
Black Pepper, Celery, Garlic Clove, Lemons, Octopus
Takoyaki
Bonito Flakes, Egg, Flour, Ginger, Green Onion
Bonito Flakes, Egg, Flour, Ginger, Green Onion
