"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 09-14-2008, 09:41 PM   #1
Assistant Cook
 
Join Date: Jan 2008
Location: Dallas, Texas
Posts: 16
Tenderizing Substitute Escargot

Hello,

I got inspired while walking through a local Vietnamese grocery store and bought some frozen snail meat. I sauted them in butter and garlic for about 15 minutes. Though the snails were pretty small, they were very tough.

I know that the French use a certain snail species, but they are crazy expensive to mail order. Does anybody know any secrets or have any suggestions for tenderizing the far less expensive Vietnamese snails?

Thanks in advance

__________________

__________________
Casual Cook is offline   Reply With Quote
Old 09-14-2008, 09:46 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,395
I think the problem was the 15 minutes. Snails are tiny little critters. A quick saute of a couple of minutes should be adequate.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 09-14-2008, 11:27 PM   #3
Head Chef
 
BigDog's Avatar
 
Join Date: Nov 2005
Location: Farmington, Minnesota
Posts: 1,007
Send a message via MSN to BigDog Send a message via Yahoo to BigDog
T'was the secret ingredient on ICA last week, Flay versus . . . . . I don't remember. Anyways, I do recall them not being heated very long to be considered cooked.

I got a kick out of that episode because the WWE wrestler Dave Batista was one of the judges. We're talking about a guy that is 6' 6" and almost 300 pounds ( WWE: Superstars > Raw > Batista > Bio ) and they're feeding him snails? I had to laugh. He impressed me during the "interview" with Alton and during the judging, as though he isn't as versed as Jeffrey Steingarten (who is?) he was knowledgeable. He also was distinguished and somewhat soft spoken, which contrasts his in ring persona.
__________________
Integrity & Honesty
have been sacrificed on the combined altars of Control, Political Correctness, and Convenience
BigDog is offline   Reply With Quote
Old 09-15-2008, 05:19 PM   #4
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
i agree. they were probably kinda overcooked.
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 09-15-2008, 05:48 PM   #5
Head Chef
 
DramaQueen's Avatar
 
Join Date: Jun 2007
Location: Las Vegas, Nevada
Posts: 1,347
Snails are very tender little critters, but like clams, they become tough and rubbery when cooked beyond 2 or 3 minutes. I don't cook my snails before stuffing them into the shell. I add the parsley/garlic/butter sauce then pop them under the broiler for a 2 mintues. That's it. Tender, and flavorful.
__________________
Visit my blogsite: Chew On This
DramaQueen is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:33 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.