Frog Legs
Cuisine of the Southern United States, Louisiana Creole Cuisine
Herausgegeben: Meghan Jessalyn, Blossom
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Frogs' legs are one of the better-known delicacies of French and Cantonese cuisine. They are also eaten in other regions, such as Indonesia, Thailand, Vietnam, the Caribbean, the region of Alentejo in Portugal, Slovenia, northwest Greece, the Piemonte region in Italy, Spain, and the Midwest southern regions of the United States. A type of frog called the edible frog is most often used for this dish. Frog legs are rich in protein, omega-3 fatty acids, vitamin a and potassium. They are often said to taste like chicken[2] because of their mild flavor, with a texture most similar to chicken wings....
Frogs' legs are one of the better-known delicacies of French and Cantonese cuisine. They are also eaten in other regions, such as Indonesia, Thailand, Vietnam, the Caribbean, the region of Alentejo in Portugal, Slovenia, northwest Greece, the Piemonte region in Italy, Spain, and the Midwest southern regions of the United States. A type of frog called the edible frog is most often used for this dish. Frog legs are rich in protein, omega-3 fatty acids, vitamin a and potassium. They are often said to taste like chicken[2] because of their mild flavor, with a texture most similar to chicken wings. Frogs are raised commercially in certain countries, e.g. Vietnam. Frog muscle does not resolve rigor mortis as quickly as warm-blooded muscle (chicken, for example), so heat from cooking can cause fresh frog legs to twitch.
