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Discussion Starter · #1 ·
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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