{"id":11615,"date":"2022-02-26T07:30:00","date_gmt":"2022-02-26T07:30:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=11615"},"modified":"2022-03-25T06:07:47","modified_gmt":"2022-03-25T06:07:47","slug":"bekacomb-recept-rantott-etel-finom","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/bekacomb-recept-rantott-etel-finom\/","title":{"rendered":"Why on earth are so many people averse to it, when it has been a delicacy for the French for centuries!?"},"content":{"rendered":"
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A frogcomb<\/a> is no longer just for gourmets and exotic food lovers. The production of frogs' legs as raw material has become an increasingly widespread and lucrative industry in the world. But frog legs have a special secret. We'll tell you why it has become a human food and why it's so useful this spring! <\/h2>\n\n\n\n\n\n\n\n

Mi<\/strong>the frog is important<\/h4>\n\n\n\n

Unfortunately, global warming is not good for frogs, which play a crucial role in the food chain. Scientists drew attention to this a few years ago. Now, thank God, frogs are no longer under any threat. The amphibian frog has a very important role to play, without which the reproduction of insects would be unstoppable. They are now becoming increasingly important in our diet. In order to prevent a significant decline in the frog population, steps had to be taken. Today, to meet the increased demand, frog farms have been set up, so that the number of frogs that can be used for food is now in the billions each year.  <\/p>\n\n\n\n

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The frogs are mainly used for their thighs, and are reared and processed on the farms to strict standards. Until recently, only the gourmet guormetek<\/a> used to be a favourite, as was shark fin, but nowadays it is increasingly commonly eaten.<\/p>\n\n\n\n

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Photo by Flickr<\/figcaption><\/figure>\n\n\n\n

Interesting facts about the consumption of frogs' legs<\/strong><\/h2>\n\n\n\n

Although we have been eating frogs' legs for a very long time, a church ban is responsible for their large-scale spread. According to researchers, it was in the 12th century that frogs' legs first appeared on the table. This was due to a Catholic rule that forbade the consumption of frog legs during certain times of the year, during Lent. meat<\/a>consumption. At the same time, fish was not on the banned list, so the inventive monks were looking for what to put on the table during this period. But how they discovered frogs as a raw material is not mentioned in the story. One thing is certain, they caught a frog, found the most fleshy part and tried to prepare it in the most delicious way. And so began the gastronomic career of the fried frog leg in France. And since frogs are fish, not meat, and can be served even during Lent, the common people quickly adopted the dish. They also discovered that, although the frog is not a very attractive animal to look at, its thighs are delicious! More and more temple-goers tried it, and the culture of eating frog legs quickly spread. <\/p>\n\n\n\n

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Photo: Pixabay Fried frog legs<\/figcaption><\/figure>\n\n\n\n

Where most frogs' legs are consumed<\/strong>?<\/h2>\n\n\n\n

It is well known In France<\/a> consume the most frogs\u201e legs in Europe. It is almost a national dish, just like snails. The huge quantities of frogs\u201d legs consumed cannot even be covered by internal 'production', so the shortfall is made up from Asia and Latin America. Apart from these countries, India, Indonesia and some Asian countries are the world's biggest consumers of frogs.<\/p>\n\n\n\n

Consumption of frogs' legs in our country<\/strong><\/h2>\n\n\n\n

Consumption of frogs is not new in our country either. Centuries ago, it was common practice in rural life to go out to the banks of lakes and rivers, to the reed beds. With the arrival of spring, especially during the mating season, frogs could be found in large numbers. Everyone knew that boggy, wet areas were the favourite habitat of the frog, so they became an easily obtainable part of the diet. Nowadays, of course, this is a criminal offence, as several species of frog have since been declared protected.<\/strong><\/p>\n\n\n\n

Surveys show that the frog leg is no longer a curiosity, and is not only found in the palette of elite restaurants. It is also becoming more common in everyday meals. It can be found in supermarkets and supermarkets, as eating frog is an alternative to healthy eating, which is on the rise.<\/p>\n\n\n\n

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Photo by Flickr<\/figcaption><\/figure>\n\n\n\n

Why frog legs are healthy<\/strong><\/h2>\n\n\n\n

Frogs' legs are extremely healthy, as they contain little or no cholesterol, which protects the blood vessels and reduces the risk of developing various cardiovascular problems. It is also a real protein bomb that our body needs. It's a treasure trove for dieters and healthy eaters.<\/p>\n\n\n\n

It is also worth knowing that frog meat is much tastier than pork or beef - or so many people say. It has the advantage of being crumbly, easy to digest and tastes more like a sweetish chicken.<\/p>\n\n\n\n

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Photo by Flickr<\/figcaption><\/figure>\n\n\n\n

Consumption of frog legs<\/strong><\/h2>\n\n\n\n

As with most ingredients, there are many different ways of preparing frog legs. In France, the most popular are fried and pickled frog legs. It is naturally fried in butter, prepared with parsley, garlic and most often served with a variety of salads. The recipes for frog legs are just as varied as those for stuffed cabbage in our country. It is safe to say that the best way to cook it is to fry it. There are many recipes for making frogs' legs nowadays. Don't be afraid to try it, because it can be made into a very tasty dish.#<\/p>\n\n\n\n

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Photo by Pixabay, Flickr <\/p>\n\n\n\n

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Get ready now, the best restaurants will soon be invaded<\/a><\/blockquote>