« March On! | Main | Head to Tail »
March 5, 2008
Mr. McGee to the Rescue
At last, a scientist who understands my devotion to the cephalopod. Leave it to Harold McGee, dependable, devoted food scientists who's book On Food and Cooking has answered many a culinary query, to come to the rescue again. Sort of. To Cook and Octopus, he says in today's New York Times, "Forget the Cork" and use a brine of salt and water, or better yet, cook the octopus in his own juices. But even he admits that those techniques, which render Octopus tender or flavorful, don't produce the revolutionary results he remembers from Greece. And so for Mr. McGee, as for me, the search goes on.
Nutritionally speaking, ours is a worthwhile quest, since like many sea creatures, octopus is high in protein and low in saturated fat, and also delivers on Niacin, Zinc, Iron, Phosphorus and Copper. Watch out for the cholesteral though---it just might get stuck on you.
Sarah Copeland, Food Network Kitchens
Posted by Food Network at March 5, 2008 12:16 PM