Preparing and Cooking your Octopus for use in any Recipe, How to Make it Tender

 Italian Food Recipes

Preparing and Cooking your Octopus for use in any Recipe, How to Make it Tender – OFFICIAL WEBSITE @askcheftony – TWITTER Octopus – not typical fare here in the United States, but it is delicious. There are two…

A typical 3 course Italian class…. everyone talking, laughing, cooking…..
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21 Responses

  1. ChipmanMarch 12, 2014 at 4:49 amReply

    loved this learned alot man thanks

  2. abscreteMarch 12, 2014 at 5:16 amReply

    I heard once that octopus cooks better in copper and that if you dont have
    where to cook it , you could just add 2 copper coins to the water. what do
    you think? thanks :)

  3. QcumberMarch 12, 2014 at 6:03 amReply

    It’s better if you put the octopus in cold water, then heat the water up
    to simmering temperature. Then you let the octopus simmer until it is

  4. Hwang Jung WooMarch 12, 2014 at 6:54 amReply

    I heard people said that if you want to prepare octopus, you need to remove
    its ink bag and its eyes, is that correct? because I saw people cooked
    octopus with their eyes hadn’t been removed ( ink bag removed ).
    And they told me to use white wine to get rid of the bad smell of the

  5. Maranda SmithMarch 12, 2014 at 7:20 amReply

    omg octopus looks so nasty I couldn’t eat it

  6. Annie LuMarch 12, 2014 at 7:35 amReply

    Great video

  7. baritonebynightMarch 12, 2014 at 8:23 amReply

    This is great…’re a great chef and a great teacher too!

  8. Jenny FilipsMarch 12, 2014 at 8:50 amReply

    Hubby bought home octopus to cook and I have no idea how to do it, I loved
    this video with such great tips, thank you so much. I liked the bread part
    as well.

  9. Wendy PerezMarch 12, 2014 at 9:03 amReply

    Chef, I saw another chef cook octopus and she did it without any water.
    However, the video was in Portuguese and I may have missed something. She
    said that the octopus had so much water that it cooked itself. Have you
    ever heard of this? And if you have, would you advise against it?

  10. rachitiMarch 12, 2014 at 9:22 amReply

    Intriguing. Given my husband’s dislike for all things cephalopod (he used
    to fix commercial kitchen equipment and a chef decided to defrost a bucket
    of squid in the hot kitchen for an hour…the smell was overpowering) I
    doubt I will ever make this recipe, but I love to learn new things

  11. someoneyouknow12March 12, 2014 at 10:14 amReply

    Cooollll video

  12. A REDTAILMarch 12, 2014 at 10:30 amReply

    We ( My Family ) always cooked the Octopus in the boiling water with some
    Vinegar & some fresh Lemons in it,& it always came out great, Not rubbery
    or over done etc.

  13. sione horseMarch 12, 2014 at 10:36 amReply

    Good chef yummy octopus 

  14. A REDTAILMarch 12, 2014 at 10:44 amReply

    Chef Tony if you are in N.Y. Go to Canal Street ( Chinatown) walk along
    the Stores there & they have all of the Fresh Fish outside Even Octopus, On
    Ice there. I use to buy all of my Fish for my Christmas dinner there every
    Year. always fresh etc.

  15. cheftonyscarpatiMarch 12, 2014 at 11:36 amReply

    Challenge……….?I am in!

  16. Gerry ClydeMarch 12, 2014 at 12:18 pmReply

    Half the video has gone by and I still don’t see any cooking.

  17. clarksadMarch 12, 2014 at 12:30 pmReply


  18. cheftonyscarpatiMarch 12, 2014 at 1:23 pmReply

    Well other than what you see in the video that is no seasoning untill you
    put the salad together afterwards So once the Octopus has cooled down slice
    in pieces about 1/4″ to 1/2″ thick toss in a large bowl with some boiled
    potatoes and string beans one finely chopped Garlic clove fresh Italian
    parsley, fresh lemon juice, salt & pepper to taste and the best olive oil
    you can find (see other video on how to choose) for a nice twist I like to
    add some fresh chopped mint. Enjoy And Buon Appetito!

  19. Guilty BystanderMarch 12, 2014 at 2:03 pmReply


  20. rocky julianelleMarch 12, 2014 at 2:15 pmReply

    the real key to cooking this thing for tender and not mushy is letting it
    sit in water and allow it to cool do not remove let it cool to room temp
    nice and easy then grill or what ever

  21. Scott RyanMarch 12, 2014 at 3:14 pmReply

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