Description
PREPARED USING SOUS VIDE TECHNOLOGY (UNDER VACUUM).
Cooked under vacuum at relatively low and precisely controlled temperatures. The use of vacuum-sealed packaging helps preserve the natural juices and vitamins that are typically lost during conventional boiling.
How to cook crayfish.
First method: put the sealed package in a tall container and pour 80 degrees water. After 30 minutes the crayfish will be fully ready for consumption
The second method: defrost the product in a sealed package necessarily in brine for 3 -4 hours at room temperature or for 8-12 hours in the refrigerator. After that, if necessary, slightly reheat in a microwave oven.
Third method: defrost the product in a sealed package in a microwave oven in the ‘DEFROST’ mode for 5-10 minutes. After that, if necessary, reheat slightly in the microwave oven.
Fourth method: for this method we will need the following ingredients
Shell crayfish 1kg
Water 1 litre
Soy sauce 100 grams
Garlic 3-4 cloves
Salt 2 spoons
Dill (stalk) 1 bunch
Peppercorns 5 grams
Laurel leaf 3-5 leaves
Cooking technology
1. Crush garlic, take fresh or old dill.
2. In a saucepan, mix all ingredients and bring to a boil, boil for 5 min. Switch off the heat.
3. Remove the crayfish from the vacuum packing and place in a container with hot marinade. Cover with a lid.
4. Allow them to soak in the marinade. After 15-20 minutes, the crayfish are ready to eat.
Enjoy your meal!
