Corky Octupuss

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Joined Dec 15, 1999
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.:)
 

nicko

Founder of Cheftalk.com
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Joined Oct 5, 2001
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

Founder of Cheftalk.com
Staff member
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351
Joined Oct 5, 2001
Good job Cape, even I forget to use the search engines to find out if the topic has already been discussed.
 
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