#anovafoodnerd customer photo of the day! @ryanwiebesteez showing off some serious seafood game with this wicked-tasty #sousvide octopus. He sealed up the octopus, and sent it back to its natural habitat at for five hours at 170.6°F / 77°C. When the cephalopod was done cooking, Ryan glazed it with some Korean hot sauce before charring on a hot grill and serving with fried rice, a runny egg, and a bowl full of goodness!
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