Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us from the road )the opening in Rockville, Maryland) with another installment of “Ask the Chef.”
Octopus (grilled) and squid / calamari are seen on a lot of restaurant menus. Why are they sustainable and what is the best way of preparing them? No rubbery & extra chewy octopus, please.
One of the keys with octopus is properly tenderizing it before cooking. Every culture seems to have their own technique. Also, a slow simmer in a flavorful cooking liquid.
We’ll find out more from Chef Andrew.
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