SousVide rabbit (Caso SousVide Center SV 1000)

Category: Healthy eating
SousVide rabbit (Caso SousVide Center SV 1000)

Ingredients

Rabbit 0.5 carcasses
Oil drain. 50 g
Ground dried garlic 0.5 tsp
Thyme, rosemary, fenugreek, ground paprika 0.5 tsp.
Adjika 1 tsp
Lim. the juice 0.5 tbsp. l.
Honey 1 tsp
Salt taste

Cooking method

  • Rinse the rabbit well, cut into quarters and pat dry. Prepare a marinade from the melted butter and spices, with which generously grease the meat. It is advisable to always use ground dried garlic for sous vide - this is the advice of Douglas Baldwin, the world renowned authority on sous vide technology.
  • SousVide rabbit (Caso SousVide Center SV 1000)
  • Put the rabbit portions into special bags and pump out the air from them using the built-in vacuum unit.
  • SousVide rabbit (Caso SousVide Center SV 1000)
  • Place the bags in the holder at intervals for better water circulation.
  • SousVide rabbit (Caso SousVide Center SV 1000)
  • Installed parameters: to - 64aboutC, time - 10 hours.
  • By pouring pre-heated water into the tank, I significantly reduced the heating time of the device. At the beginning:
  • SousVide rabbit (Caso SousVide Center SV 1000)
  • And literally in a few minutes:
  • SousVide rabbit (Caso SousVide Center SV 1000)
  • An excellent side dish for this dish is buckwheat and pickled lingonberries. The meat turned out to be unusually juicy, tender and aromatic, very tasty and cold. Bon Appetit!
  • SousVide rabbit (Caso SousVide Center SV 1000)


Anna1957
Ta-damm! Larisa opens a new season! Beauty as always! I only have Shteba, but I will gladly use the proposed recipes.
dopleta
Anyuta, for your presentation - a tender kiss!
domovoyx
Story. It looks very tasty.
gala10
Well, vooot, finally !!! Some have finished their summer cottage season!
And then we wait, we wait, when will the new device begin to master?
Larochka, thanks for the rabbit! And I liked about dried garlic. I have already come to the conclusion many times that dried is better for such cases.
dopleta
Quote: gala10
I've come to the conclusion many times
And not only you, Galya! Thank you, dear, for the warm welcome! I'm at home, in my favorite kitchen, my grandchildren are attached - what could be better? Get high!
Anna1957
Quote: dopleta
Get high!
Today you and I get high
Irina Dolars
Can I just admire the rabbit barrel!
I can imagine how delicious and aromatic! With subtle notes of spices and seasonings!
Larisa, with the end of the summer season and return to your favorite cuisine!
dopleta
Thank you, Irochka! Oh, how delicious you wrote, as if you tried it yourself! In my plans for this recipe, I had one more ingredient, but I traveled around several markets, I haven't found it anywhere yet, and the sellers promised me that they would bring my dearly beloved chestnuts to St. Petersburg in a couple of weeks.
lu_estrada
mmmmm ..... what a beauty and yummy !!! How I love SuVidnitsa!
And what, Lorik, only half a rabbit? the other half remained to guard the dacha
dopleta
The other half, Lucy, remained in the refrigerator to wait for the promised chestnuts.
dopleta
Quote: domovoyx

Story. It looks very tasty.
Sorry, Alexey, I missed your rating, thank you very much!
Asya Klyachina
Larissa, and if all this is put into a slow motion on a low mode instead of a suvidnitsa, something similar will turn out?
dopleta
Asya, it is permissible for us (amateurs from sous-vide) at first, to feel the difference, to cook with this method both in the cartoon, and in the slow one and even in the dishwasher! But high-ranking specialists fight for every tenth of a degree! Therefore, if you can set and maintain the required water temperature in the slow-water and ensure its free circulation around the bag, then - a flag in your hands!
lettohka ttt
Larochka, and the recipe, and the photos mmm super sandals !!! It remains only to admire such beauty !!! :-) :-) :-)
dopleta
Natasha, thank you, dear!
domovoyx
Larissa, can you try to cook a pork knuckle or beef tongue.
dopleta
How did you guess that the knuckle was in my plans, Alexei :? The recipe for the language in the suvidnitsa is already on the site, I'm not sure what needs to be repeated. In the meantime, here's another recipe already in a new, moved topic.
GuGu
Larissa, beauty and deliciousness !!! Another recipe in the bookmarks!
domovoyx
Larissa, there is a recipe for the language, but you have to master it in caso. You will get better taste, maybe you can play with the temperature.
And the knuckle is delicious.
Chionodox
Larissa, and just solder the chestnuts with the rabbit in a bag and that's it? : girl-q: Do chestnuts give some unique flavor to meat?
dopleta
In my opinion - yes, Olya. I like to add chestnuts when cooking game and poultry, that's my whim.
Chionodox
I'll have to try. And the chestnuts are probably tasty too.
dopleta
Quote: domovoyx
can pork knuckle
The knuckle is already being prepared, Alexey.
domovoyx
Quote: dopleta

The knuckle is already being prepared, Alexey.
And I still can't cook that thread. The weekend was spent in nature. The last warm days were ...
I love the shank very much.
And I bought a large piece of loin. I will think about how best to cook it.
Larissa, you are great !!!
dopleta
Thank you ! But I will only exhibit it tomorrow, because I have set it at 12 o'clock, and then I’ll see it - I hope that’s enough.
domovoyx
What is the temperature?
Esvt
dopleta, Larissa! Good evening! I bring you another THANKS !!! ... The rabbit prepared according to your recipe was eaten at dinner and was awarded the following epithets: tender, tasty, juicy !!!

And this is my first report. Do not judge strictly. A photographer from me ....

SousVide rabbit (Caso SousVide Center SV 1000)
SousVide rabbit (Caso SousVide Center SV 1000)

dopleta
I am very very happy, Sveta ! Thank you very much for writing about the result and impressions!

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