Mystery ingredient / Frog legs
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Hey there, time traveller!
This article was published 23/10/2010 (5782 days ago), so information in it may no longer be current.
What is it?
An edible amphibian (Rana esculenta) that has long been prized for its tender rear legs — and not just by the French. In Thailand, sacks of live frogs are a common feature of food markets, where they are prepared on the spot and eaten whole in a green curry. In the West, it is usually just the legs that are consumed. Food frogs are increasingly being farmed in Asia and the Americas.
Looks like:
The lower half of a skinned frog. Aquacultured (farmed) frog legs are lighter in color and milder in taste than wild ones. They are also cleaner. The raw flesh looks like chicken. They’re usually sold by the number of leg pairs per pound, ranging from the largest at 2/4 count to the smallest at 16/20 count.
Tastes like:
Not quite like chicken, contrary to popular belief. Although the meat has a poultry-ish appearance, the slightly gelatinous texture is closer to young rabbit. Their flavour is actually quite mild, and slightly fishy.
Used in:
Rana esculenta’s lower extremities can be sautéed, battered and deep-fried, baked, pan-fried or broiled. Some complementary flavours include: cayenne, celery, garlic, lemon, paprika, thyme and Worcestershire sauce.
To prepare, rinse thawed or fresh legs in cold water and pat dry. Scald in boiling water with lemon juice and salt. Remove, dry, season to taste and proceed with recipe.
In Italy, frogs’ legs are eaten in risottos, frittatas, and tomato stews. In France, they are preferred sautéed in butter with garlic and parsley.
Found at:
Lucky Supermarket, 1051 Winnipeg Ave.
