Octopus carpaccio with capers, anchovies, chili, mint, pistachio and lemon avocado oil
Octopus carpaccio with capers, anchovies, chili, mint, pistachio and lemon avocado oil
by BO3074
5 Comments
thatsmycompanydog
I’m sure this is delicious but it looks like a dog coughed something up.
wearingabear11
I’m not sure how you did the octopus, but my suggestion is to cook as you did, cut the legs off and arrange them neatly in a baine insert. Place another one on top, then weight it down overnight. The next day you have a solid piece of octo that you can slice on a slicer and keep between lightly oiled parchment. You get a nice mosaic looking slice that looks great and is easy to pick up
thatcheflisa
Honest question, why are you calling it carpaccio?
Thou-even-hoist
Needs vertical presentation and negative space
iwasinthepool
This isn’t really advice for this disk, but in the future just tear your mint. See you your chiffonade is all bruised up? It’ll do that. Or sharpen your knife.
5 Comments
I’m sure this is delicious but it looks like a dog coughed something up.
I’m not sure how you did the octopus, but my suggestion is to cook as you did, cut the legs off and arrange them neatly in a baine insert. Place another one on top, then weight it down overnight. The next day you have a solid piece of octo that you can slice on a slicer and keep between lightly oiled parchment. You get a nice mosaic looking slice that looks great and is easy to pick up
Honest question, why are you calling it carpaccio?
Needs vertical presentation and negative space
This isn’t really advice for this disk, but in the future just tear your mint. See you your chiffonade is all bruised up? It’ll do that. Or sharpen your knife.