Saturday, May 14, 2011

Tips and Ideas on How to Cook Snapping Turtle

Where I grew up in southern Louisiana, we saw a lot of snapping turtles, but most of us never thought to eat. Maybe it's because we were blessed so many people around crayfish, which are much easier - and safer! - To catch and cook.
However, occasionally one of my readers asked me how to break a turtle cooking. So if you have one of these beings rather unpleasant to look at your fishing net, or saved in your freezer to find this is a great way to prepare.
Moreover, the snapping turtle is actually very good!
Assuming you have a snapper live on your hands, the first step, of course, is to kill him. Thurs gloves, take a sharp knife, cut the head and turtle so quickly and cleanly as possible. There Will Be Blood, of course, you have to drain the sink until the flow has slowed significantly.
Now let the body of the turtle and all (except the head, of course) in a large pan of boiling water. Boil for 8 minutes. This is mainly to make cleaning easier.
Remove the turtle from the pan and let cool enough to handle. Take your knife and cut the bottom shell or plastron. Remove the intestines and other organs. Cut the right things, meat, away from the upper shell, remember to move the legs and tail, the best rooms (the skin should come off easily after cooking it) include.
You can cook the turtle meat, whether from a snapper or other species, in different ways. My favorite is the broken turtle stew:
1. Cut the meat into cubes turtle.
2. Start Browning the meat in a hot frying pan with oil. Add chopped onion, two cloves of chopped or a garlic and cook until meat is brown on all sides.
3. Drain the oil from the pan. Remove the meat, onion and garlic and place in a pan (one with a lid). Add 2 cans tomatoes 4 potatoes, sliced ​​or chopped, salt and pepper and enough water to cover everything.
4. Cover the pan and cook on high boil 40 to 50 minutes.
5. Have fun!

No comments:

Post a Comment