Crocodile is the true chicken of the sea in my opinion. I’ve been testing out a few recipes with this ingredient (can be bought at certain stores here in Vancouver, frozen of course). The flavor is fairly unique but if you asked anyone who’s had it before, they would probably say it tastes like chicken and fish at the same time. And that’s a fairly accurate description in some ways. The flavor of a crocodile steak is wonderful and coming from a creature that doesn’t have that many fans out there, is quite remarkable how tasty it is!
For this recipe I opted to cook the croc steak sous vide. It took a few tries to get a nice texture, and I could probably experiment more. Crocodile tail meat is very lean which usually means, cook it fast! I did what pretty much I do every time I want to cook something new, turn to the internet and google stuff up. I couldn’t find much about how to cook this thing. Maybe one sous vide video recipe, but the information wasn’t clear… I gave up. I researched more traditional recipes,
I found some stews, and also, some recipes that called for a quick sear and done. Kinda contradicting really. I figured I’d skip any stewing avenues and focus on the fast approach. The first test was directly over a hot searing pan. The result, was ok… but too chewy, like really chewy. I wouldn’t serve that to anyone. I might have overcooked it. For the rest of my testing I turned to a more reliable approach, sous vide:
My sous vide tests were as follows:
62C 3h. Really dry, dryer than my pan test.
47C 1h. Really chewy, but moist… ok.., getting somewhere.
55C 3h. Tender and moist. Nice texture. I stopped my testing. Ran out of croc steaks.
But I would like to try 52 3h. I have a feeling it could be better. Anyways, here is the rest of the recipe, hope you enjoy: Continue reading