# Why was my octopus overcooked?
**URL:** https://community.anovaculinary.com/t/why-was-my-octopus-overcooked/10092
**Category:** Anova Precision® Cooker
**Created:** [November 6, 2017, 8:13am UTC](https://community.anovaculinary.com/t/why-was-my-octopus-overcooked/10092 "2017-11-06T08:13:09Z")
**Posts on this page:** 5
**Page:** 1
### Author:  [@Tropical](https://community.anovaculinary.com/u/Tropical)
#### Post date: [November 6, 2017, 8:13am UTC](https://community.anovaculinary.com/t/why-was-my-octopus-overcooked/10092/1 "2017-11-06T08:13:09Z")
This weekend I used my new Anova precision wifi for the first time. I made octopus with garlic, persil, some salt and olive oil in a sous vide bag, with a temperature of 154,5 F (68 C) for 8 hours. Since I had only 7 hours available I increased the temperature 1 degree C in de last 3/4 hour.
The octopus tentacles were quite firm and not soft/tender.
Is this because I cooked to long of was the temperature too high?
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### Author:  [@Ember](https://community.anovaculinary.com/u/Ember)
#### Post date: [November 6, 2017, 10:33am UTC](https://community.anovaculinary.com/t/why-was-my-octopus-overcooked/10092/2 "2017-11-06T10:33:47Z")
Toughness usually is a sign of underdone rather than overdone with sous vide. However, I have to admit that octopus is a little out of my sous vide experience.
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### Author:  [@michihenning](https://community.anovaculinary.com/u/michihenning)
#### Post date: [November 6, 2017, 1:09pm UTC](https://community.anovaculinary.com/t/why-was-my-octopus-overcooked/10092/3 "2017-11-06T13:09:58Z")
Almost certainly undercooked. See this recipe, which calls for 4-5 hours at 200F (93C).
> **[To Cook an Octopus: Forget the Cork, Add Science (Published 2008)](https://www.nytimes.com/2008/03/05/dining/05curious.html)**
>
> For a tender octopus try brining or give octopus juice a chance to do the stewing.
Michi.
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### Author:  [@Brian1](https://community.anovaculinary.com/u/Brian1)
#### Post date: [November 6, 2017, 6:16pm UTC](https://community.anovaculinary.com/t/why-was-my-octopus-overcooked/10092/4 "2017-11-06T18:16:35Z")
This is my go to for octopus [77ºC / 171ºF octopus - YouTube](https://youtu.be/btjMg4dhApM)
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### Author:  [@Tropical](https://community.anovaculinary.com/u/Tropical)
#### Post date: [November 6, 2017, 8:22pm UTC](https://community.anovaculinary.com/t/why-was-my-octopus-overcooked/10092/5 "2017-11-06T20:22:58Z")
Thank you all for the replies to my question. Initially my impression was that I should not cook at a high temeprature if I wanted a very tender octopus. Based on recipies I found on the internet I did choose for 8 hours at 68C. You replies indicate at least that I should use a higher cooking temperature the next time. Whether that should be 77C for 5 hours or 93C for 5 hours will be the question. It is quite a difference in advice. Trial and error will tell.