Snakes shouldn't come first on the list of exotic foods to try. They are edible, of course, but they are not delicious. Nevertheless, if your thirst for gastronomic adventure drives you to try something completely new, you can include snake meat on the list, and any, even the most poisonous ones.
Instructions
Step 1
Snakes are traditionally a part of the diet in countries where, due to lack of food, you have to eat almost anything in order to feed yourself and your loved ones. These are mainly countries in Asia, Africa and South America. The cuisines of these countries are characterized by the inclusion of products that Europeans are unlikely to find attractive. This also applies to the meat of snakes. In the restaurants of China, Thailand, Malaysia, the tourist has a choice of first and second courses made from the meat of all kinds of snakes, including their poisonous varieties. Snakes are fried, boiled, steamed, skewered, grilled and deep-fried. The only exception is sea snakes - they are not eaten.
Step 2
Almost all types of snakes are edible: cobras, South American anacondas, European garden snakes, North American rattlesnakes, pythons, vipers, and many others. The most delicious and fleshy is the king cobra. Do not be afraid of poisonous snakes. The venom-producing glands are located at the back of the snake's head, so all parts, except for it, can be eaten without fear of poisoning. Experienced cooks cut off the snake's head carefully, preventing the penetration of poison into the snake's meat. In general, Asian chefs use almost all the contents of the body of this reptile. And even blood and bile are considered medicinal in many cultures and are used to make medicinal drinks. Snake meat, like any other meat, is rich in protein, and snake skin in many countries is deep-fried, getting mouth-watering crispy chips.
Step 3
The inhabitants of America began to eat snakes since the time of the New World. The fauna of the continent is replete with snakes and the first settlers - lumberjacks, hunters, rangers - willingly roasted snake meat over a fire and prepared soup from them. Now, in many restaurants in America, you can also try exotic dishes from rattlesnakes or vipers.
Step 4
It is believed that the younger the snake, the tastier it is. But be prepared for an abundance of bones, as a snake's skeleton is made up of small, scattered bones that provide flexibility and mobility to its body. You can also cook a snake at home by purchasing a skinned carcass in the Asian market. Snake meat is quite tough, so it is traditionally soaked in vinegar or dry wine for 5-6 hours before cooking. Then the carcass is washed well, cut into small pieces, rolled in rice flour and fried for 4-5 minutes until golden brown. Longer cooking times make the meat tough and rubbery.
