No! Frog leg enthusiast reading this are shaking their heads right now because this protein is such a prize. Being amphibious means frog meat has the best of both worlds in texture of land and water. Silky like fish but wonderfully toothsome and great at retaining flavors like wild game, when cooked right, it’ll have your eyes rolling into the back of your head with ecstasy.
And much like wild game, this protein has a very small window where the meat will come out perfectly as described above— it’s definitely best sous vide to ensure deliciousness.
Sous Vide Chili-Lime FrogLegs
Cooking time: 30 minutes sous vide, 30 seconds searing
·2 Tablespoons fish sauce
·2 Tablespoons raw sugar
·Juice of ½ lime, ¼ quarters for garnish
·3 cloves of garlic – 2 sliced, 1 for stir-fry
·1 Serrano pepper - halved
·1 Green onion, sliced into slivers
·1 Tablespoon butter
·1 Tablespoon of olive oil
1.Set Nomiku water bath to 55ºC (131ºF).
2.Put froglegs in a bag and add fish sauce, raw sugar, lime juice, two garlic cloves, olive oil, and serrano pepper. Remove air and seal bag. Place in water bath for 30 minutes.
3.Remove froglegs from bag and let drain on a plate. Put pan on highest heat setting on range with butter and brown froglegs. In the video we chose to blowtorch it!
4.Stir fry garlic, green onions with a little olive oil and garnish legs. Add quartered lime for squeezing. Enjoy!