Sous Vide Octopus

By May 11, 2015Uncategorized

From Sea to plate via Sous Vide…way to go with Hawaiian Tako (Octopus)..180F for 3hours…a little bit of Olive oil salt, pink peppercorn, coriander seed and thyme in the bag…served with roasted fingerling, Seared Portuguese Sausage, cherry tomatoes and smoked paprika, Espelette pepper Sherry vinaigrette

IMG_6544

IMG_6546

 

 

Leave a Reply