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.
© sous vide crayfish tails
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.
SOUS VIDE CRAYFISH TAILS
ingredients:
small handful of fresh thyme
rind of 1 lemon
1 clove garlic, lightly crushed
2 crayfish tails
salt and freshly ground black pepper for seasoning
method:
place the thyme, lemon rind and garlic into a small Ziploc bag
season the crayfish tails and place them into the bag
place a straw into the bag and leave enough of it sticking out for you to suck on
seal the Ziploc bag as much as you can around the straw
suck out as much air as you can before removing the straw and sealing the bag
bring a pot half filled with water up to 70° Celsius – on a low heat setting
put the Ziploc bag into the water for 20 minutes
make sure the tails are cooked before you serve them but this should be enough time
SOUS VIDE CRAYFISH TAILS PRINTABLE VERSION
Tandy
Sous Vide Crayfish Tails,
Wow! That’s so inventive. I am amazed. And the dish looks yummy too.
Thank you so much
I always learn something from you Tandy and this was no exception. I am completely unfamiliar with this method and not sure my short-order style will accompany it but nonetheless, it is now within my vocabulary!
It is so easy to do at home and ‘real’ chefs make it sound so complicated
how divine. I haven’t had crayfish for yonks. But I do remember the last time I had it, it was so small, that a mouthful was about all I got!
They should not be allowed to catch or sell the small ones
Delicious but not so sure I like this cooking system!! Plastic bags in hot water is fidgety!!!
!!!!
As long as it is a real ziploc bag, one that is thick and will not ‘melt’ all should be good
This looks so delicious, Tandy. Thanks for sharing your excellent method of cooking Crayfish Tails.
my pleasure AD
Oh! Wonderful recipe Tandy
thank you Giovanna
I love the thought of doing things ‘sous vide’ oneself, Tandy. Worth an experiment!
It is so easy
Very clever “ad hoc” sous vide system. I must try this,
Let me know what you think once you have done so