Halibut cooks more like a thick steak—well-browned and -crusted on the outside, with a juicy, tender center. And, just like with a steak, cooking sous vide can help you nail that medium-rare center every time.
How To Tenderise Your Octopus The not very well kept Portuguese secret of how to produce tender octopus is to freeze it first. This one here I bought already frozen from a Portuguese deli and it comes pretty clean with only the cutting to do, easy to prepare. If you [click to continue...]