Wednesday

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3 Responses to Wednesday

  1. Gary says:

    In case anybody wants to try this “delicacy” :

    Cooked earthworms are surprisingly earthy with a slightly nutty or even savory, bacon-like flavor. Because they are almost entirely protein and whatever they last ingested, their flavor depends heavily on preparation. They must be properly purged of dirt before cooking to avoid a bitter, muddy, and gritty taste.

    Key Factors That Affect the Flavor:
    The “Purging” Process: Earthworms consume dirt. Before cooking, they are typically kept in clean, damp paper towels or cornmeal for a day to clear their digestive tracts, removing the gritty, sandy texture.

    Cooking Method: When boiled multiple times to remove bitter fluids, their natural flavors become more neutral. When pan-fried or roasted over a fire, the Maillard reaction crisps their skin, often bringing out a smoky, bacon-like, or nutty quality.
    Seasoning: Since their flesh easily absorbs surrounding flavors, they are frequently paired with strong spices like cumin, curry, or onions to elevate their mild, slightly chicken-like base texture.

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