Sous Vide Octopus
Sous vide 82C (180F) for 4h. Finished in HOT cast iron with a bit of Olive oil, sea salt, Lime and… Frank’s hot sauce! (then added more of that mix after slicing it)
Categories: Busy Gourmet, Uncategorized
Sous vide 82C (180F) for 4h. Finished in HOT cast iron with a bit of Olive oil, sea salt, Lime and… Frank’s hot sauce! (then added more of that mix after slicing it)
Categories: Busy Gourmet, Uncategorized
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