Do you know why you put a cork in the pot when cooking octopus?
If you've ever come across this unusual tip - putting a cork in the pan when cooking octopus - and thought it was superstition or an eccentric chef's trick... know that there's a reason behind this curious practice.
What does the cork have to do with the octopus?
The idea comes from the Mediterranean tradition, especially Portuguese and Spanish, where octopus is a constant presence in typical recipes. There, many cooks swear that the cork stopper, placed in the cooking water, helps to make the octopus softer.
But does it really work? Science has yet to fully prove the method's effectiveness, but there are a few hypotheses:
- The cork may release small amounts of tannins, which theoretically help break down the muscle fibers of the octopus - making it more tender.
- Others believe that the effect is more psychological or ritualistic: the cook becomes more attentive to the preparation and respects the right time.
- There are also those who say it's a trick inherited from grandparents and great-uncles, and no one dares question family tradition!
Does it really work?
The truth is that the secret to a tender octopus goes far beyond the cork: it involves choosing the right ingredient, knowing the ideal cooking time, and even giving the animal a "heat shock" (immersing it in hot and cold water a few times at the start of preparation).
But if the cork doesn't get in the way and still gives that air of culinary wisdom... why not use it?
Bonus tip
If you try it, use natural cork stoppers, not synthetic ones. And take the opportunity to say that it's an international chef's trick - no one needs to know that you read it here ;-)
Mirella Mendonça
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