What type of snails are used for escargot

Just pull them off and put them in a basket or bowl, covered with a towel, for transporting to the kitchen. Since snails crawl around in dirt, you need to make sure they are really clean. Rinse them in a colander under cold running water while rubbing them together.

This controlled feeding of the snails ensures that their digestive tracts are clean of impurities, toxins, and dirt. Cover the pan with a double layer of cheesecloth secured around the edge of the pan with rubber bands or tied string.

Every other day, take the snails out of the pan, wash the pan, return the snails to the pan, and replace the cornmeal, the bowl of water, and the thyme. Do this for about 2 weeks. Put the snails in a small bowl and sprinkle them with the 2 tablespoons salt. This kills them and also helps to pull the slime from them. Cover the bowl with aluminum foil and poke a few holes in the foil.

Let sit for about 12 hours. Fill the bowl with water and then drain. Repeat as needed, rinsing off the salt and mucus each time, until the water runs clear. Add a few herb sprigs, such as thyme and flat-leaf parsley.

Then chop the onion, carrot, and celery and add them to the pan. Simmer for 30 minutes to create a flavorful broth. Drop the snails into the broth and simmer them, skimming off any green, slimy foam that appears on the surface this is the science-project part , until the meat releases easily from the shell when prodded with a toothpick, about 15 minutes longer if you have larger snails. Lift the snails out with a slotted spoon, letting any slime and mucus drip off the spoon, and transfer to a plate.

Then use the toothpick to pluck the snails from their shells. Our snails were so small that the cut was more like a scrape, but we did it anyway. You can save the shells, dry them completely, and serve the cooked snails in them for a lovely presentation. Our shells were too small and not worth the trouble. The meat has a slightly hard texture. Also, some eat snail eggs as caviar. In various parts of the Mediterranean area, it is possible to find snails and canned eggs in supermarkets.

In resume, there are many dishes made with land snails, and in some regions, they are part of their unique gastronomy. There are farms dedicated to breeding snails, mainly in France, Indonesia, Poland, Greece, and Germany.

Only in Portugal, people consume about 4, tons of land snails annually! There is even an annual event dedicated to them. It is devoted to the land snail as food, especially the species Helix aspersa , garden snail, and attracts hundreds of visitors who enjoy other activities besides music and entertainment.

Escargots Gratin. Escargots in Herbed Cream. Escargot a la Bourguignonne. However, you may find that you like them. Although the consumption of land snails is present in the gastronomy and it is part of the culture of some regions, it is a worrying fact that these animals sometimes carry several parasites, mainly nematodes. If they are not cleaned or cooked properly, the parasites are capable of affecting the human body and producing fatal conditions.

Both handling and cooking of land snails should be extremely careful to avoid any health problems. If you are not sure about its species, its origin or its handling, avoid eating them. The most common type of snail used for eating is the garden species. However, if you have a garden with snails, do not try to catch them and prepare yourself, wild snails can carry a parasite that can cause meningitis among other diseases.

Before cooking snails, chefs put them on fasting for three days only with water and then feed them with flour and water for one week to purify them. To do so, place about one-half inch damp cornmeal in the bottom of a container, such as a plastic basket, metal pan or crock.

Place the snails in the container and cover with a ventilated or screen top, such as a cheesecloth or nylon netting that would allow for air as well as visibility. Weight the cover along the sides with bricks or tie it securely so the snails do not escape.

Place the container in a cool, shady area and let the snails purge themselves by eating the cornmeal for at least 72 hours. If you wish to keep them there longer, replace the cornmeal every other day to prevent it from molding and souring.

The snails feed, then crawl up on the side of the container to rest. Only active snails should be used; discard inactive ones on the bottom. After 72 hours, the snails should be washed thoroughly with cold running water to remove the cornmeal from their shells. Heat a large pot of boiling water with bay leaf and then plunge in the live snails.

Simmer about 15 minutes. Drain well. With wood pick or pointed knife, pull the snail meat from the shell. If desired, save shells for later use.