Sous Vide Octopus
Sous Vide Octopus
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Sous Vide Octopus

15 MIN
5 H



  1. Attach the sous-vide precision cooker to the side of a cooking container. Add enough water to come to the mid point between the minimum and maximum required. Set the temperature to 171°F (77°C). Set the cooking time to 5 hours. Preheat the water while you prepare the octopus.
  2. Rinse the octopus under cold water. On a work surface, using a knife, separate the tentacles from the head and from each other. Compost the head.
  3. Place the tentacles, oil and red pepper flakes in a sous vide bag or a freezer bag with a slider closing. Season with salt and pepper. Remove all the air from the bag. Submerge the bag in the preheated water (see note). Begin cooking (5 hours).
  4. Remove the bag from the water. Remove the tentacles from the bag. Reserve the cooking liquid to prepare the grilled octopus and vegetable salad with couscous in carrot juice recipe, if desired.
  5. Delicately scrub the tentacles under cold water to remove the skin. Pat dry with paper towels. Set aside the tentacles and cooking liquid separately in the refrigerator until ready to use.


To remove the air from a freezer bag with a slider closing, hold the bag open at the top while slowly lowering it into the water. The pressure of the water will squeeze the air out of the bag. Just before the top of the bag reaches the water, zip it closed.

If using a freezer bag or one made of silicone, do not submerge the seal of the bag. Clip the top of the bag to the side of the cooking container ensuring the seal will not go underwater to prevent liquid from leaking into the bag.

It is important to ensure the food is fully submerged under water throughout cooking. If the food bag floats above water, use a large, heavy metal spoon, plate or any other heat resistant utensil to weigh the bag down to keep the food submerged.

To avoid risk of burn, carefully remove the bag from the water using tongs or oven mitts.

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