Of course, if we talk about the use of crustaceans in cooking throughout the world, in Europe and America is more known lobsters, crabs and lobsters, which are a special, elite source of income from the menu luxury restaurants. If it is a story about the post-Soviet space, then recollected ordinary freshwater crayfish, is the hero of folk proverbs and one of the delicious dishes for any table.

Cancers: simplicity of preparation only emphasizes taste

Popularity of cancer due to a very important fact for cooking - Easy cooking. While there are foods for cooking must be observed that the chain a little easier than to build a space shuttle, crayfish quickly and easily brought to readiness. To do this, enough of them or fry in a frying pan or grilled or cooked in boiling water. Considering the fact that cooked any way you like crabs are one of the most respected in the post-types of beer snacks, simplicity and speed of preparation become a double, if not triple the value. Throw live crawfish in boiling salted water and abundant, wait until their shells will become bright red - and you're ready.

But cooking would not be cooking in the modern sense, if even for a simple in terms of preparation of the product, like crabs, it would not be invented more sophisticated recipes. First of all, there are many variants of the substance, which are boiled crawfish. Cancers boiled in milk (thus they need to be pre-soaked) in the beer in white wine (filled tank for cooking the rate of one part of white wine in two parts of water) and even in cucumber brine. And thanks to the universality of the taste of this dish there are countless options for cooking crayfish with various spices, as an ingredient for salads, vegetables and meat with special sauces, giving different shades of crayfish meat, and so on and so forth.

What and how to eat

As almost always, and in all that relates to cooking, as to how right or wrong to eat crayfish, there are some cultural differences. For example, in Western Europe and America against the cancers most often used the same unwritten rules of eating that for large marine crustaceans, lobster, crayfish and others. Crustaceans in general in Western countries consume almost exclusively in restaurants, where visitors presented a special knife with a slit in the middle of the blade and a long fork. According to restaurant etiquette consumption of cancer begins with his claws - claw is inserted into the slot of the very special knife and is breaking to have an opportunity to get to the meat a special fork. The same knife from the shell separates the "tail" of cancer (which is actually not a tail, and neck) and the meat with a fork, and goes from there.

If we talk about the traditions of consumption of crayfish in Russia and other Russian-speaking countries, there is raki, of course, belong to the category of food that is eaten with hands. Especially the ceremony crayfish eating in restaurants is not too became fashionable, and crayfish are still primarily snack Low calorie snacks . And here there are differences in the individual characteristics of consumption. Most people eat only meat from the claws and legs and neck cancer, and if lucky, and eggs, which is located at the site of attachment to the neck shell. But there are also those who consume the food in virtually all cancers, except perhaps that is not digested shell.

There are no strict rules as to the sequence in which the edible parts have cancer - someone starts a neck as the most tenderloins, some prefer to leave it in the end, while others enthusiastically licks the calf from the inside of the shell. The latter, incidentally, is fraught with a swollen tongue the next day, but there is everyone decides for himself, it is worth the pleasure today of future discomfort or not. Common are only rules relating to the degree of freshness of meat cancers: so it is not recommended to eat crayfish with straightened "tails" (usually this indicates that the cancers were already dead by the time of preparation), and avoid meat greenish color.

Alexander Babitsky