I want to buy a water bath but I can’t find one. I have been looking online, but I haven’t found a single company that sells them in Australia, and I am not yet desperate enough to ship one from the States.
A search for sous vide returns a similarly frustrating result set. Has Australia not yet caught up? I bet no one has figured our what the perfect temeperature for cooking kangaroo is. Why shouldn’t it be my discovery? Imagine, one of the world’s healthiest meats becoming one of the tastiest. And who does the world have to thank? Moi.
My usual gripe with roo meat, as you would hear any Australian complain is that it is too hard to cook without becoming tough. Kangaroos are fit animals with hardly any intra-muscular fat, so it’s hard to keep the meat moist. Have you ever had a kangaroo steak that’s been thrown on the barbie and treated like it were a beef steak? Shudder.
But not only do I want a water bath to cook kangaroo. I want to see how vegetables behave and if I can make a ratattouille in it. I also want to try that 65C egg (at 67C).
Follow this link: http://discovermagazine.com/2006/feb/cooking-for-eggheads/article_view?b_start:int=1&-C=
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