octopus cooked low temperature with potatoes and velvety beans

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Octopus cooked at low temperature with potatoes and velvety beans Royalty Free Stock Photo

Octopus cooked at low temperature with potatoes and velvety beans

Octopus can be tough and tasteless, but when cooked sous-vide more flavor is retained and it will be tender with the right combination of time and temperature. So far I have always used 4 to 5 hours at 77C/170F or 3-4 hours at 85C/185F with good results. But because octopus loses so much liquid when cooking it and because I saw Italians advising 8 hours at 72C/162F, I thought it would be interesting to try lower temperatures. Since an octopus has 8 legs, I tried 8 different combinations of time and temperature.