Відео

Super much better at 1.25x speed.

This could be a 2 minute video how annoying but fast forward helped and if he had a tv show in and half hour he couldn't make a grilled chees

Somebody must have had a raw aubergine so thought it is bitter

The three dunks is ridiculous the cork is even more ridiculous cooking all my life in Hawaii

Why lemon it screws up the taste of the food it reminds me of Friday we all had fish with lemon in grade school f up. Times

The bitterness I suppose is like tannins?

I cooked mine and the skin came right off. What did i do wrong?

Eastern perm lmao 🤣 love it

if i ever need to cook octopus, i know how.

Dude, you are awesome

Watching your video in April 2024 and it was wonderful! You saved me time and most important the octopus was so tender and juicy! Your idea about seafood was great and that’s exactly what I’ve done ! The seafood soup was delicious ✨✨✨💜

Hey what happened to Chef Tony? I hope he’s ok!

Thanks chef Tony. 10 seconds is all it takes, never knew that

In Italy we don’t put parmigiano on seafood

Great Job..

Who would have thought peter clemenza had a son who was also a chef 😂

Too much talk....just cook

When I visit Rome there is one restuarnte I visit everytime and they make the best I have ever had in my life. (The color is more yellow not so white) Its delicious

I wanted to know how to cut it .

Great thats is I had in uk its nicely 👌 yo eat 😋 👌 😀 I love it but can't eat it all its abit sweet love it its great to make and eat ❤😂🎉😊😅

Haha just like indians

good tips, u just boring as hell tho...

Tarifi denedim, tek kelimeyle mükemmel oldu. Şimdiye kadar yaptığım tarifler içerisinden en iyisiydi. Yiyen herkes bayıldı. Ben ekstra olarak, yumurtama güvenmediğim için yumurta sarısını benmari usulü biraz ısıttım. Hiç bir tat değişimi olmadı. Kesinlikle tavsiye ederim. Tarif için teşekkürler❤❤

I saw this video 11 years ago and I've been making it ever since. I couldn't find it until recently. I'm saving it for future reference!

my family has another method. You need to freeze the octopus. Then, when you're ready to cook it, let it thaw completely. Cook it in boiling water for 20-30 minutes depending on the size. Let everything cool down. Clean the loose skin off. After that it is tender and ready to eat. No corks or dunking. Prepare it for a salad or add it to a tasty goulash.

Grazie, Anthony. Preparo la festa dei sette pesci ogni vigilia di Natale e uso il tuo metodo di cottura del polpo da oltre otto anni. Una cosa che ho imparato anche da mio padre è stata quella di mettere il polpo nel latte per una notte in frigorifero. L'acido lattico aiuta a scomporre la fibra muscolare. Dio ti benedica.

I was right there with you on everything until you put the stupid cork in the water. I grew up in an Italian family and we made octopus every Christmas Eve, so I'm no Stranger to cooking octopus.

Wishing you all the very best Chef Tony. Hope all goes well for you. You are a true inspiration. I have been using your tiramisu recipe for a long time and in saying this, I hope it really picks you up. Merry Christmas to you and all your loved ones. Please let me know when the book becomes available.🙏🏼🎄

Chef Tony … regarding Silicone Muffin Tins. Bottoms of muffins get more done ( caramelized) and though not burnt, they look burnt. Can I bake them upon a sheet pan with water below to help this ? Thanks

Can this be done with green tomatoes also?

Muy pesado, no lo aguanto

So now Portugal-France is a Mediterranean coast, eh? :D Tony, you've been in New York for too long, Murica's got your soul.

Octopus? and my energy supplier has just switched me to OCTOPUS. ENERGY. OH how they listen to our choices.

I do not like the raw eggs. Can't we cook the the eggs a bit ?

My uncle says it must be alive, and have been kept in salt water right up to the moment of immersion.

My cats eat anything I don't.

Grazie mille

Can you just leave them on the counter or do they need to be refrigerated?

For how long did you marinated the one in oil? Please thank you 🙏 I enjoyed your video

Excellent, Thank you!!

Chef Tony Ilive near Arrowead Lake in California.

Gratzé Millé 🐙✨🙏🏼😁📍🦘

I'm now in Porto, Portugal, figured I'd try to make a grilled octopus. Your video helped a lot. I went to a nearby bar and asked them for a couple of red wine corks. They asked me why and I mentioned your video. The barman said he used to work in a restaurant and that's indeed what they did when they cooked octopi. So this seems to be a well-known trick. My wife, who is from South Korea, tells me in Korea and Japan they put tea leaves in the water. Tea also contains tannin, so I guess it's the same idea...

Thanks, fast and easy.

❤

Thanks for recipe, and the video!😊

How do you do a San Marzannos

I always order it in any fancy restaurant after dinner . Which is why I love going to Italian restaurants. Food is amazing and tiramisu is always on the menu.

Man you took so long for this shouldn’t not more than a minute

Chef Tony, my mixture after mixing in the mascarpone seems to be very runny. I made sure to beat the eggs and sugar until very creamy and thick. But once I add the mascarpone cheese and mix very slowly, the mixture becomes runny. I literary whisked it on the lowest speed for 10 seconds, where it looked well combined. Can you give me some advice? Maybe I should mix the mascarpone in for longer until it thickens? I read it might make the cheese split? The only change I made is using 6 eggs. Help!