Rabbit casserole sous-vide!!! Rabbit seems to be the black beast of molecular cooking!! everybody online seems to let you know that you get mushy texture if cook for to long ? Can‚’t find water bath timetable and temperature table guidance online for that wonderfull piece of meat ”le lapin”. Any advice from you guys on how to get it textureright ? I am planning to do my mother’s recipe "le lapin, moutarde and mushroom casserole‚" Is it dangerous to cook mushrooms or cream below 70°c for long hours ? Many thanks
