cooking occy
Submitted by Faulkner Family on Tue, 2024-01-16 10:09
Just been down and got a few occy on the reef during low tide for the first time.
Has anyone tried cooking them in a pressure cooker . ?
I have tried cooking a few times using various methods but always seem to come out tough. Has anyone got a sure fire way to cook them without ending up like boot laces .
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RUSS and SANDY. A family that fishes together stays together
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slugger
Posts: 156
Date Joined: 17/02/11
first thing
make sure you freeze up before cooking
supposed to break down the enzymes or something...
tcarroll
Posts: 250
Date Joined: 17/12/13
I'm certainly also
I'm certainly also interested in this as have had same results when pickling.... Always tough.
A bloke at cricket training last night linked me to the below recipe which he reckons goes alright so I am going to give this a crack.
catalanos.net.au/recipes/homemade-pickled-octopus/
sea-kem
Posts: 14859
Date Joined: 30/11/09
Yep freeze for a few weeks,
Yep freeze for a few weeks, helps immensly.
I cook it for Xmas usually, cut into bite size pieces and simmer in a pot for 2-30 mins. It will get to a point where it starts to tenderize very quickly so it can be overcooked. You need to keep testing around the 20 minute mark depending on how big the occy is. When cooked drain and let cool, refridgerate. Next day bring out of fridge and leave for 5-10 mins.
Add fresh garlic, lemon juice, olive oil, fresh chopped parsley, raisins , salt to taste and fesh chilli if you like some heat. Mix up and serve.
Love the West!
carnarvonite
Posts: 8627
Date Joined: 24/07/07
Freeze it
Freeze it then thaw it until its just pliable, give it a work out by kneading it for a minute or so then refreeze making sure it hasn't completely thawed.
Some like to cut in pieces before cooking but I leave that till after, bring to boil then let simmer for 20-30 mins then time to put in jars with top quality brown vinegar, again, some go for spiced but I prefer plain
Livewire
Posts: 272
Date Joined: 25/11/16
After freezing, wash well
After freezing, wash well under running tap steam whole for 20/30 minutes outside so you don't stink the house out. Drain and let cool, remove skin I use paper towel. Cut into chunks, the thinner bits leave longer, easier to get with fork. Fill jar 2/3 white vinegar, whole garlic cloves just cracked, 1 whole chillie split you can use hot as you like the vinegar reduces heat . Top off with the secret ingredient French dressing this has the sweetness and herbs. Fill to the brim double layer of glad wrap over top then screw lid on. Shake leave in fridge for a week or two. Enjoy with
Faulkner Family
Posts: 17870
Date Joined: 11/03/08
Cheers all. Will be giving
Cheers all. Will be giving it a crack
RUSS and SANDY. A family that fishes together stays together
Rowanhill
Posts: 63
Date Joined: 28/01/14
Occy cooking
hopefully it pasted the link- but watch this video and the cooking at the end..like butter
https://youtu.be/T17Kzh6RE0c?si=1HWW3ZLHCFb6lwB2
little johnny
Posts: 5332
Date Joined: 04/12/11
I do mine fresh
Throw against concrete until them go limp.( does same as freezing) breaks muscle tissue up. 50/50 white malt vinegar to water .4 heaped spoon full of salt. Boil for hour ( hot) gas the best. Turn off let sit for 20 mins . Stays together but very tender. Never fails
still trying
Posts: 1020
Date Joined: 27/06/17
Have done this before
Have done this before definitely feel when it has happened.
rather be fishing
Faulkner Family
Posts: 17870
Date Joined: 11/03/08
Thanks for all info about
Thanks for all info about cooking occy. Cooked up my first batch today using a pressure cooker for 30 minuits after freezing for a week.
Some for dinner tonight and some being pickled. Turned out tender as . Now to get the taste even better with just the right Ingredients
RUSS and SANDY. A family that fishes together stays together
Rob H
Posts: 5745
Date Joined: 18/01/12
To be honest I'd have
To be honest I'd have thought 30 min in a pressure cooker would be too much.
I use a pressure cooker quite a bit at home, and also cooked up a fair bit of occy.
Simply simmering about 30 min conventionally is fine, any longer longer leaves little or no texture.
24 min is how long I do ribs beef or pork in there, and occy needs a fair bit less.
When you start stripping skin/suckers off the legs and they keep breaking thats too much for my liking.
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Faulkner Family
Posts: 17870
Date Joined: 11/03/08
Your right about them
Your right about them breaking when taking the skin off. It's the first time trying it so less time in the cooker next time . At least it's a step in the right direction. Every other time I have tried cooking occy it ended up chewing on boot leather .
RUSS and SANDY. A family that fishes together stays together