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#1
08-28-2002, 05:46 AM
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 Corky Octupuss Ok, here's a poser. Years ago I read, or heard, of the use of corks in the cooking of octupusses. You add a regular wine cork to the pot and it's supposed to tenderize it. I can't remember where I heard of this though. As far as I know it works. But. Where does this practice comes from? And more importantly - Why? I know japanese uses daikon for the same process, wacking the creatures with it or adding to the pot. Does daikon works for the same reason as cork? Hoping someone out there can help.       |
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#2
08-28-2002, 05:50 AM
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| I have heard this as well, I believe it is simply because the wine cork contains tannins and this can aid in tenderizes meat or octopus.
__________________ Nicko __________________________________________________ ChefTalk.Com A food lover's link to the professional chefs http://www.cheftalk.com Cooking Articles ~ Chef Recipes ~ Cookbook Reviews ~ Cooking Forums __________________________________________________ |
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#3
08-28-2002, 06:32 AM
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| Maybe these past threads can help  http://www.cheftalkcafe.com/forums/s...hlight=octopus http://www.cheftalkcafe.com/forums/s...hlight=octopus
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
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#4
08-28-2002, 06:34 AM
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| Good job Cape, even I forget to use the search engines to find out if the topic has already been discussed.
__________________ Nicko __________________________________________________ ChefTalk.Com A food lover's link to the professional chefs http://www.cheftalk.com Cooking Articles ~ Chef Recipes ~ Cookbook Reviews ~ Cooking Forums __________________________________________________ |
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