Go to the Article: Low-Temp Cooking Dungeness Crab
Does this work with other shellfish, such as lobster?
Also, doesn't the blanching remove a lot of flavor? Or is that necessary in order to remove the meat from the shell?
- originally posted by Guest
Yes, it does work with other shellfish. We find that the blanching step is still necessary, the low-temperature cooking doesn't weaken the exoskeleton enough to get the meat out later. The blanching step is kept as brief as possible to minimize the loss of flavor. You could also do a two-step steam process: 1st a high temperature steam to soften the shell, and then a 2nd low-temperature steaming to cook the meat.
Could you do this in the two part steaming process you mention below on a larger scale in a combination oven set to full steam?
Yes, combi-ovens generally support low-temperature steaming.
Can this be done with the SousVide Immersion Circulator as well.
Can this be done with frozen crab legs?
Have you tried butter poaching it sous vide like Keller's Butter Poached Lobster, i.e. with a bit of beurre monte in bags? It seems like a pretty obvious thing, but I haven't seen posts or recipes anywhere.
What type of rack is that inside of the sous vide supreme. I now have a new purpose for SVS.
Its the rack that the SVS comes with. I have not seen them sold elsewhere.
Oh yeah. it works great.
Yes, but usually frozen crab is usually cooked already. Ie, no real benefit to cooking sous vide.
Does this method of cooking the crab bare in the SVS leave a lasting crab smell in the machine after cooking?
This sounds like it would work in any steamer as long as you monitored/maintained the temperature at 154. Is that a fair assumption?
Does anyone know if this time/temp combo works for the British edible brown crab?
http://www.bbcgoodfood.com/glossary/crab
What is the best way to reheat if made in advance? Thx!
I respectfully disagree. It is very easy to over cook frozen crab by steaming too long. Sous vide reheat has much better results... provided the crab wasn't overcooked to begin with of course.
The Sous Vide Supreme link leads to the Joule, does that mean the Supreme is no longer? Does it mean that the Joule could be used to set up a similar steaming arrangement with some sort of rack that holds the food over the hot water?
