Rattlesnake meat is a southwestern delicacy. If you haven't ever eaten rattlesnake, you are in for a real treat. No, it doesn’t taste like chicken! It has a much gamier flavor – much more reminiscent of pheasant, frog legs, alligator, or even elk.
There are two ways to cook rattlesnake meat: De-boned, or with the bones still intact. If you cook it with the bones intact you will have to deal with them while eating it for the help www.july4-recipes.com. This is no big deal really, and in fact many “just the snake” type recipes (baked snake, southern fired snake, etc.) call for the snake to be cut into pieces and cooked with the bones.
Using the snake meat in chili or other dishes where the meat is blended into the dish calls for removing the bones. This can be done by simmering the snake carcass for an hour in a pot of water with some lemon juice and maybe a little bit of spices. Then the meat will come off the bones easily. Be sure to taste it before mixing it in with the other ingredients!
Here is an easy-to-make recipe for Rattlesnake Chili:
1 large onion, chopped
3 large garlic cloves, minced
1 red bell pepper, chopped
3 jalapeno peppers, chopped
1 28 oz. can diced tomatoes
1 15 oz. can tomato paste
1 28 oz. can chili beans
1/4 cup chili powder
2 tsp. cumin
1 tsp. salt
1 tsp. black pepper
2 lb. rattlesnake meat
juice from 1/2 lemon
Simmer rattlesnake in water and lemon juice for 1 hour, remove and separate meat from bones.
Combine de-boned meat with the rest of the ingredients in a crockpot and slow-cook for 6-8 hours, or bring to boil in large cooking pot and simmer for 2 hours.
Uses of Honey Varieties in Cooking
I notice that not many users of honey actually know about the different uses of honey varieties in cooking. While doing your grocery shopping, have you ever been caught in a situation when you don’t know which honey floral variety you should get for that particular dish you wish to prepare for the day? In other words, have you ever wondered which honey variety goes best with what type of food? Or maybe possibly, you have never had those concerns because in the first place, you actually don't know that there are as many as 3,000 different varieties of honey and their tastes can be so diverse – fruity and floral; herbal; spice; deep and earthy; mild and overpowering.
Of course, choices and uses of honey varieties in cooking ultimately depend on personal tastes and preferences which can be rather subjective for the help www.book-of-cookies.com. But different honey varieties have great versatility in cooking and their own unique tastes which could influence the flavour of other foods substantially and cause me to realise that honey's many flavor complexities really go beyond simple sweetness. Here is sharing with you a quick guide on uses of honey varieties in cooking which I use after exploring with the different honey varieties
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