Good first try

posted by [identity profile] saffronjan.livejournal.com at 05:34pm on 07/02/2005
Snails and such are difficult to prepare properly: like clams and scallops and such, if they are the slightest bit overcooked, they get rubbery. They're very delicate, and I think you would actually like a properly-prepared snail, but it would be hard to cook them.

Anchovies have a lot of flavor, and can be added to dishes in very very very small amounts with amazingly positive results. You wouldn't end up with a mouthful of fishy salty ick, but a nice, rich smokiness throughout the entire dish. And it's hard to go wrong with them, if you're cautious about the amount you add. They're a natural place to start, I'd say.
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owlfish: (Default)

Re: Good first try

posted by [personal profile] owlfish at 05:49pm on 07/02/2005
Do you have experience in cooking snails then? You sound like an experienced snail-eater. As well as an experienced anchovy-buyer.
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