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Not my usual type of photo, but something fun I wanted to share! Since I started studying Entomology in college, I've gotten very interested in Entomophagy, or the consumption of insects.
I got the chance to try a lot of cricket products, either toasted crickets or in the form of cricket flour. I remember one of my first experiences was a Carrot Cake made with cricket flour, and it was unbelievably good. Most of the world utilizes insects in their cuisine in some way, but it was still a new experience as an American. Since then, I've found out more about the environmental benefits to Entomophagy, such as reducing the carbon footprint your food consumption makes, as well as the positive nutritional comparison to "conventional" meat.
I'd been itching to try more options, and I'm lucky to have an excellent Vietnamese Supermarket near me. They came out a bit overcooked, but the end result was delicious. Not just "delicious for a bug dish", but good enough that I'll make it again in the future.
Here is the recipe I used!
I'M NOT HERE TO PROSELYTIZE ON BEHALF OF EATING BUGS, but I definitely recommend giving Entomophagy a try, or at least researching the topic.
Here are some resources for the curious!
https://www.loc.gov/rr/scitech/SciR.....tomophagy.html
https://cisr.ucr.edu/entomophagy.html
https://www.independent.co.uk/news/.....-a8259991.html
https://www.sciencedirect.com/topic.....es/entomophagy
I got the chance to try a lot of cricket products, either toasted crickets or in the form of cricket flour. I remember one of my first experiences was a Carrot Cake made with cricket flour, and it was unbelievably good. Most of the world utilizes insects in their cuisine in some way, but it was still a new experience as an American. Since then, I've found out more about the environmental benefits to Entomophagy, such as reducing the carbon footprint your food consumption makes, as well as the positive nutritional comparison to "conventional" meat.
I'd been itching to try more options, and I'm lucky to have an excellent Vietnamese Supermarket near me. They came out a bit overcooked, but the end result was delicious. Not just "delicious for a bug dish", but good enough that I'll make it again in the future.
Here is the recipe I used!
I'M NOT HERE TO PROSELYTIZE ON BEHALF OF EATING BUGS, but I definitely recommend giving Entomophagy a try, or at least researching the topic.
Here are some resources for the curious!
https://www.loc.gov/rr/scitech/SciR.....tomophagy.html
https://cisr.ucr.edu/entomophagy.html
https://www.independent.co.uk/news/.....-a8259991.html
https://www.sciencedirect.com/topic.....es/entomophagy
Category All / Still Life
Species Unspecified / Any
Size 1280 x 720px
File Size 276.7 kB
It depends on how long they are cooked!
The way they came in the package were cooked, but only enough to not be raw. In that stage, the external texture was like biting into an unpeeled shrimp, followed by a burst of juice that tasted like the water left behind when boiling corn, and then meat that tasted and felt like wet hay. I do not recommend eating them when JUST boiled.
After preparing them the way in the recipe I posted, with marinating and toasting, the result was night and day. Most of them had a crispy exterior, like the skin on half-popped popcorn. Some were dry and crunchy, like a giant, delicious puffy rice. Others that were a bit less cooked had that crunch with softer meat inside, which tasted flavorful and spicy. It almost resembled a lighter and more delicate version of cooked shrimp.
So, tl;dr, it likely depends on the marinade, but a bit like a tender shellfish inside a toasted nut wrapper! I hope that answered the question!
The way they came in the package were cooked, but only enough to not be raw. In that stage, the external texture was like biting into an unpeeled shrimp, followed by a burst of juice that tasted like the water left behind when boiling corn, and then meat that tasted and felt like wet hay. I do not recommend eating them when JUST boiled.
After preparing them the way in the recipe I posted, with marinating and toasting, the result was night and day. Most of them had a crispy exterior, like the skin on half-popped popcorn. Some were dry and crunchy, like a giant, delicious puffy rice. Others that were a bit less cooked had that crunch with softer meat inside, which tasted flavorful and spicy. It almost resembled a lighter and more delicate version of cooked shrimp.
So, tl;dr, it likely depends on the marinade, but a bit like a tender shellfish inside a toasted nut wrapper! I hope that answered the question!
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