Cindy came to visit and while she sat in the lounge, Dave and I were in the kitchen discussing how to go about cooking the crayfish for the bisque. I had some left over stock from when I first made the bisque, but of course, it needed the actual crayfish. So I suggested to Dave that we sous vide the tails. Sous vide is French for “under vacuum” and is a method of cooking food sealed in airtight plastic bags in a water bath at a temperature much lower than normally used for cooking. The intention is to cook the item evenly, not overcook the outside while still keeping the inside at the same ‘doneness’ and to keep the food juicier.
Cindy did not hear what we were saying and so she asked us how on earth would we SUV crayfish! No 4×4 methods are used here – and you do not need a fancy vacuum sealer or water bath as you see the chefs using on TV. You will however need a ziploc bag, a straw, and a candy thermometer.
This method in my opinion is one of the nicest ways to cook the crayfish if you are not going to grill them over an open fire. I am sure you will have as much success with prawns, fish or even meat. I think what counts the most here is that you cook it low and slow, and that you add a great flavour base to your bag to infuse what ever you decide to cook.
This was originally published on the 03rd of November 2011 – in the uploading of my old blog to my new one, this post did not transfer properly and I lost the post as well as the 32 comments.