Snails are believed to be one of the oldest animals in existence, with fossils dating back over 500 million years. For centuries, snails have been a delicacy across Europe and Asia. The word escargot comes from the French phrase “Escargot de Bourgogne,” meaning Burgundy snail. What does Escargot taste like? What is escargot? How do you cook escargots for dinner? These are all questions we answer right here!
What does escargot taste like? What is the texture of snails? Escargots are a type of edible snail. They have been eaten for centuries all around the world, including in Europe and Asia. You might wonder what they taste like – you’re not alone! The flavor varies depending on how they are cooked (steamed with herbs or simmered in garlic butter), but usually, they’ll be quite flavorful and creamy when prepared well.
Simmering them in herbed butter and garlic makes for an excellent dish to share at dinner parties! Add some parsley or thyme after cooking to add a new level of flavor that is sure to impress your guests. This recipe is also great for a romantic dinner at home. The texture of snails is soft and delicate.
How to cook escargot? You can prepare them in different ways, depending on how you like the best! Here are some cooking tips:
Simmering – Bring the water or other liquid with your herbs, butter/oil, garlic (optional) over medium heat until it starts to simmer gently. Add the whole live snails into the pot one by one and wait patiently while they come up from boiling before adding more. Cover loosely with a lid so that steam escapes but not too much as this will make your butter boil off faster than desired if left uncovered completely; continue to simmer for 30 minutes +/- after which time you can remove the snails from the pot.
Steaming – This is another popular method for cooking escargot, as it retains more of its natural flavor and texture. Simply put a steamer on top of boiling water or low heat until you see steam rising from below; add about one inch of clean and fresh water to fill up your steamer/saucepan before adding in live snails with garlic (optional) and herbs then cover loosely with lid so that steam escapes but not too much as this will make your butter boil off faster than desired if left uncovered completely; continue to simmer for 30 minutes +/- after which time you can remove the snails from the pot.
Frying – You need enough oil to cover the snails at about 180 degrees Fahrenheit. Add in some garlic and herbs, lemon juice (optional), thyme or oregano for example; fry on both sides until golden brown before draining out any excess oil and adding fresh butter to taste then continue frying your escargot +/- 30 minutes of cooking time so that they are cooked through all-the-way.”
How To Cook Escargots:
Escargots can be eaten raw but most people like them best when heated or steamed. They should only be opened just before serving as their shells will lose flavor if left open too long. It is possible to serve it cold by pouring boiling water over the snail meat first thing in the morning, transferring it to a bowl, and refrigerate it. Escargot is typically served in its shell with the butter or oil contained inside.
How To Eat Escargots:
The escargot should be eaten at once using one’s fingers – first removing from the shell any pieces of garlic that might have been inserted into it before cooking; then dip them in sauce and finally sucking out the snail meat. Some people eat snails by pushing them through an aperture-shaped hole cut into a slice of bread (the French call this “pain à la fourchette”), as if eating oysters. The bread soaks up some of the animal’s flavor while providing ease for handling small portions without spilling their contents. Escargot is typically served in its shell with the butter or oil contained inside.
Most people eat them by pushing them through a hole into bread as if eating oysters and then sucking out the meat from within. The escargot should be eaten at once using one’s fingers – first removing any pieces of garlic that might have been inserted before cooking; dipping them in sauce and finally suckling out the snail meat. Escargots are generally served cooked whole (in their shells) with a topping such as Butter, Garlic & Parsley to enhance flavor and provide moisture to prevent dryness during roasting.