Out of this world with some chili-herb oil.
In Greece, seaside streets are lined with octopuses, stretched from limb to limb to limb to limb, hang-drying in the sun. It's an old tenderization technique that dehydrates the octopus before it's braised and grilled.
If you've never grilled octopus before, the first thing you need to know is that you can't just toss a raw octopus on the grill and call it a day. Well, you can, but I don't think you'd want to, unless the idea of rubbery, shriveled, and burnt tentacles appeals to you. Before grilling, an octopus first has to be cooked until tender. This two-stage cooking process guarantees great results.
During the first stage, your goal is to cook the octopus until the tough connective-tissue collagen in its muscles melts into soft gelatin. This takes a while because octopus is packed with cross-linked collagen, which makes it exceptionally rubbery. Its collagen-rich flesh is a direct result of its anatomy—lacking bones, an octopus evolved the structural support necessary for movement through its muscles themselves, which are known scientifically as muscular hydrostats.
Australia Latest News, Australia Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
What Victoria Blamey’s Gotham Bar & Grill Takeover Means For Female Chefs EverywhereChef Victoria Blamey is shaking things up in more ways than one at Gotham Bar & Grill, the venerable New York City restaurant that’s been run by the same man for more than three decades.
Read more »
Turmeric-Yogurt Grilled Chicken Recipe on Food52Grilled chicken is one of my family’s favorite go-to meals in the summer (and year-round, thanks to my Nebraskan husband who will gladly grill in the snow), yet the options for preparing it are dizzying. I feel like we’ve tried every preparation under the sun. As much as I like to experiment, we keep coming back to this turmeric-yogurt marinated chicken. It’s the sassiest, easiest, most beautiful chicken in our repertoire. The yogurt both tenderizes the chicken and promotes a gorgeous char on the grill, and the sunny brightness of the turmeric and lemon shines through in every bite. Even better, the yogurt marinade doubles as a sauce, which is just as good slathered over grilled vegetables, grains, and flatbread as it is the grilled chicken. The flavors of the chicken and yogurt sauce pair well with practically any side dish, a boon for both well-planned and spontaneous gatherings. For a fun twist, substitute coconut yogurt for the plain yogurt.
Read more »
What Victoria Blamey’s Gotham Bar & Grill Takeover Means For Female Chefs EverywhereChef Victoria Blamey is shaking things up in more ways than one at Gotham Bar & Grill, the venerable New York City restaurant that’s been run by the same man for more than three decades.
Read more »
Added-Value Grilled Cheese RecipeStarting your grilled cheese (slathered in mayo, obviously) in a cold nonstick skillet, then slowly and gently heating it up is the trick to achieving evenly golden brown, supremely crisp exteriors, with molten cheesy interiors. And that whole “added value” thing? Oh, it’s just a little nothing of a condiment we dreamt up featuring charred scallions! and pickled jalapeños! It’s the perfect antidote to all that rich, oozy cheese.
Read more »
Coffee-Rubbed Steak RecipeThis rub works on just about any cut (in fact, it’s served on filet mignon at Mesa Grill), and the pan-to-oven method is foolproof.
Read more »