Does anybody have any experience cooking crocodile meat sous-vide?
We found some crocodile meat at our local butcher, and bought some on a whim. Judging by appearances, it looked quite a lot like fish, but felt much firmer and stiffer - more like pork.
Not having found any information on cooking crocodile sous-vide, we went with a safe 60℃ for 4 hours. Although the result wasn't bad, I thought it could have been better. It certainly wasn't tough but it was very firm, somewhat dry and gave an impression of having been overcooked - not unlike chicken breast at ~65℃.
I'm wondering whether anybody had done the trial & error on this, or whether I'll have to give it a few more shots myself :-)