Suggestion for cooking Turtle!

Discussion in 'Food & Cooking' started by chefet, Jun 14, 2011.

  1. chefet

    chefet

    Messages:
    8
    Likes Received:
    10
    Exp:
    Professional Chef
    My brother has turtles in the back of his ranch. He wants to kill one, but he eats what ever he kills. So... Any one know good techniques and recipes?
     
  2. chefedb

    chefedb

    Messages:
    5,516
    Likes Received:
    177
    Exp:
    Retired Chef
    Get any older French Cookbook and look up"' Green Turtle Soup Amantillado"' It is a classic that was served years ago. I know of no other preperation for turtle.
     
  3. kyheirloomer

    kyheirloomer

    Messages:
    6,367
    Likes Received:
    129
    Exp:
    Food Writer
    My brother has turtles in the back of his ranch......

    "In the back of his ranch?" This needs clarification, as it implies they are land based. If so, they are not turtles but terripins---the most common of which is usually called a box turtle.

    There are three types of culinary turtles. Traditionally, the green sea turtle was mostly used, particularly in haute cuisine. Sea turtles are now protected.

    Turtles from fresh water consist of soft-back turtles and snapping turtles. Soft-backs are popular in some Asian cuisines, but never caught on in the U.S. for some reason. Generally, when folks talk about turtle, they mean snapping turtles.

    There's a whole rigamorole involved, once you capture them, in purging and butchering turtles. Once you've gone through that, however, you've got some great meat. It's said, in fact, that there are 7 different meats in a turtle, depending what part of it you are using.

    Be that as it may, turtle is used in a wide array of dishes, from soup to friccasee, to deep-fried turtle. The classic is terripin stew, as was served in the horse country of Maryland and Virginia.