Casual Cook
Assistant Cook
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
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