Smoking is a cooking skill that consists on preserving food with smoke from low resine woodfire.
Furthermore is a great preservation method.
Today we can use smoked salt for meat treating and give it similar flavors.
Another version is making a marinade by oiling the meat and then put it inside the hot oven for a few minutes.
Marinade allows the meat from drying and keeps the inner juices.
Another option will be having the oven at mid-temperature and cook the meat with a spicy dressing that will hydrating the production.
It is a simple way to keep the essential features of this meat.
It is highly recommended to add aromatic spices to water so the steam will add those inspirations and then introduce to guests with an enhancing sauce.
It is a typical technique used in many regions from Southeast Asia.
It is important to apply a marinade in dished made with an oil base in order to moisten it before putting into the grill.
COOKED OVER COALS
It is a gentle frying and marinade application to the meat before cooking it at low temperature for approximately 30 minutes.
The key within this method is cooking it with a great quality raw material and when it is undercooked, it is crucial to be fresh.
Meat should be slice cut and set in thin layers. For that purpose the food must be previously frozen and then cut it when defrosting.
When slices are in, the meat will be covered with lemon juice, olive oil and the remaining ingredients used for dressing, letting it tenderizing at least 10 minutes before serving.
LOW TEMPERATURE COOKING
This is one of the best methods to get the strongest texture of this raw material.
40 minutes at 60º will give a velvet touch to the meat, and can be completed with a spicy dressing.
VACUUM COOKING WITH MARINADE
A great way to take advantage of this meat neutrality.
This technique will give unlimited touches of flavor and color to this type of meat.
NO HEAT COOKING
There is a method that uses acid elements such as the lemon juice, in order to make the food “cooking” this way, by modifying and improving its organoleptic qualities.
This technique is world known as ceviche and is very advisable for this meat.
One of the most flattering techniques in batter, breaded and tempura creations.
It is important to fry in a very high temperature under 3 minutes to keep the meat juice.
The most traditional cooking way in Spain.
It is key to let the meat reposing several hours in milk.
Make the sauce and when ready, add the leg frogs and cook them over low heat for a few minutes.
It is a typical technique used in many French regions, moistening the meat.
The key to success is the grill to be very hot and not making and excessive cooking.
An Iberian version of the recipe will be using the same base as garlic shrimps.
WOK STIR FRY
It is an extended technique in Southeast Asian cooking.
It consists in frying the ingredients at a high temperature, so they are sealed, gold and crispy, but juicy at the inner part.
For frog meat, it is important to have similar size portions, such as calf pearls, so overcooking is avoided and can be eaten with a bite..
We highly recommend a prior marinade with soy sauce and rice vinegar to boost the flavor.
We can make many combinations by adding vegetables and having a complete dish.