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unbrined (not comparable)
- Not preserved in brine.
- 2008 March 5, Harold Mcgee, “To Cook an Octopus: Forget the Cork, Add Science”, in New York Times:
- Blanch the unbrined octopus arms for 30 seconds in boiling water, cook them in a covered dry pan in a 200-degree oven for four or five hours or until tender, and cool them slowly in their own juices.