Sous Vide Octopus

Instructions

1. Attach the sous-vide precision cooker to the side of a cooking container. Add enough water to come to the mid point between the minimum and maximum required. Set the temperature to 171°F (77°C). Set the cooking time to 5 hours. Preheat the water while you prepare the octopus.
2. Rinse the octopus under cold water. On a work surface, using a knife, separate the tentacles from the head and from each other. Compost the head.
3. Place the tentacles, oil and red pepper flakes in a sous vide bag or a freezer bag with a slider closing. Season with salt and pepper. Remove all the air from the bag. Submerge the bag in the preheated water (see note). Begin cooking (5 hours).
4. Remove the bag from the water. Remove the tentacles from the bag. Reserve the cooking liquid to prepare the grilled octopus and vegetable salad with couscous in carrot juice recipe, if desired.
5. Delicately scrub the tentacles under cold water to remove the skin. Pat dry with paper towels. Set aside the tentacles and cooking liquid separately in the refrigerator until ready to use.