Скачать с ютуб Octopus в хорошем качестве

Octopus

The first time I made octopus was a huge disappointment. I fell in love with grilled octopus after trying it at a restaurant and assumed it was as easy as throwing it on a hot grill. This is not the case. Octopus is extremely tough and must be tenderized just like any sort of tough cut. Common methods include simmering or sous vide and I’ll be posting videos on those processes soon. Given the need to tenderize, the priority in this experiment was to let the internal temp of the octopus rise to a point where the collagen starts to break down. For me, this was at about 175F-185F. The result was a perfectly tender final product with a sweet and smokey flavor profile. For a less intimidating appearance when plating, this would be great sliced up thin and could be a really interesting addition to a charcuterie board! ————— SUBSCRIBE and RING THE BELL to get notified when I post a video! PLATFORMS -Snapchat: https://www.snapchat.com/add/maxtheme... -Instagram:   / maxthemeatguy   -TikTok:   / maxthemeatguy   -Facebook:   / maxthemeatguy   -YouTube:    / maxthemeatguy   DISCOUNTS https://www.beacons.ai/maxthemeatguy WEBSITE https://www.maxthemeatguy.com/ FILMED BY Sophia Greb    / sophiagreb   MUSIC Hokus Pokeus - HipHop Beats ————— #octopus #freshseafood #seafood #octopusrecipe #seafooddinner