If you ’ve always wondered about — but never tried — escargot , you ’re not alone . This French delicacy ’s principal ingredient , snail , can intimidate the daily dining car . Is it slimy ? Do snail taste good ? Or , first and foremost , what ’s eveninescargot ?
Let ’s start up with the basics : Escargot start in France and lie in of snail cook in everything fromgarlic butterto wine . It ’s delightful , highbrow transportation celebrated by culinary icons around the world . You ’ll see the stunner typically served as an appetizer , particularly across Europe .
In the United States , though , escargot stay more of a novelty . Many Americans are squeamish about the idea of eat these mollusks , but accord to French - rail chef Brandon Chrostowski , beginner ofEDWINS Leadership and Restaurant Institutein Ohio , they should n’t be .
" It ’s not just a escargot , " he aver . " you could eat it in multiple ways , and it ’s almost like a piece of meat , but with a little more grain to it . "
How Snails Became Highbrow Fare
Escargot may be a present - mean solar day French staple , but its roots go right smart , wayback — upward of 30,000 yr , according toSpoon University . Over time , they evolve from a snail snack to a delicacy for the elite group , and they ’ve remained the latter to this twenty-four hours .
" You had aristocrats , and even world-beater or masters of fiefdoms , delight [ snail ] , and they became a living for the peasants and ferment social class , " Chrostowski pronounce . " There ’s a sure stash that get with people of higher stature consuming something . In the fields or in people ’s homes , it was like crawfish , something you consume to hold up . But it was made fancy by popular elites , and therefore it became highbrow . "
consort toMobile Cuisine , the edible - snail movement gain the U.S. , particularly California , in the 1850s . The delicacy may not be a state - side staple yet , but that does n’t mean it ’s not catching on . American restaurants serve rough 1 billion snail each twelvemonth — but , unlike Europe , the bulk of escargot in the U.S. add up in cans .
In Europe , chefs prefer for hand - picked snails . These snails are like to eating , say , refreshful shekels . The flavour and overall experience are inarguably better than canned . But , since America ’s snail ebullience is still being cultivated , the state have few endorse escargot farms , according toForbes .
Peconic Escargotof New York , one of the few USDA certified snail farms in the states , is doing its part to realize snail momentum in America , and has customers browse from home cooks to fine - dining eating place . And , for those specially curious , Peconic even sells sassy snails onits website .
What Does Escargot Taste Like?
To impress the likes of king , Michelin - starchefs , and culinary icon like the lateAnthony Bourdain , snails have to be more than an interesting culinary adventure . And they are , says Chrostowski , who adore the escargot ’s unique tang .
" It ’s of the earth , " he tell . " The agency the snail consumes clovers , grains and lives in the garden , it take on this terroir of the area , so it really tastes like the earth . And it has this almost gelatinous dimension , like a gelatinous firm texture with a salvo of earth . "
Now , before you go chow down on any one-time garden snail , take note : Not all snail are edible . The plump Burgundy escargot , Helix pomatia , is the most pop snail species in France , grant toGrit.com . plebeian brown garden snails , Helix aspersa , are also fine to eat .
Chrostowski also say to be careful about where you source snails . " Some people endeavor to get rid of snails and put these poisons out , " he says . " You do n’t want to eat a escargot that ’s been eating poison . "
How to Cook Escargot
If you ’re quick to try your script at cookery snails , Chrostowski has some tips to make your first escargot endeavour successful .
" We misrepresent it in its shell , take it out , process it , then sauté in fennel , plenty of garlic and butter , " he enjoin . " When you flavor it , you do so not to cloak it , but enhance it . And do n’t overcook it . Plus , it ’s really crucial to get the right snail from the starting . "
Chrostowski recommend cooking with a Burgundy snail whenever potential . " It ’s in all likelihood the most expensive , " he say . " But it ’s the best , and you ’re going to have a great experience with it . "
