Frog Legs
In the Sous Vide Recipes Forum
I procured some frozen frog legs.
yeah, I am picturing a half dozen shivering Kermits, getting around on crutches. C'mon; that can't be any worse than asking my grandkids, What's red and green and goes 120mph?... Kermit in a blender.
anyway, while they slowly defrost in a meat cooler, I'm considering what time and temp to try??
My instinct tells me 135f for an hour. any better ideas?
2 Replies So Far
I haven't done frog legs before but I think started at 135F to 140F for an hour seems like a good time and temp. Let us know how it works out!
for a first try, I think 135.5f for 55 minutes was very close to the right temp and time. I used a Thai spiced marinade in the bag, and it was lovely.
I did wrap the calves and thighs in cedar paper and put them on a hot grill for finishing. Next time I'll just rest them on the cedar paper and use the butane torch on 'em to finish.
Reply to this Topic
In order to add a reply to this topic please
log in or
create an account, it's free and only takes 30 seconds.
If so, please join the more than 19,000 people who receive my exclusive newsletter and get a FREE COPY of my printable modernist ingredient cheatsheet.
Just click on the green button below!
Get Started!
Thanks for signing up! I look forward to sending you recipes, links, and exclusive content and offers that you can't find anywhere else on the site, and I'll send you a free copy of my modernist ingredient cheatsheet too!
Enter your first name and email below, and I'll see you on the inside!
Thanks for signing up! I look forward to guiding you through the process of discovering sous vide with amazing articles, recipes, and tips and tricks you can use to impress your friends and family by turning out amazing food time and time again!
Enter your first name and email below, and I'll see you on the inside!
