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Home / Fitness and Health / I tried to eat crickets with recipes from the Cricket Cookbook

I tried to eat crickets with recipes from the Cricket Cookbook



It's been five years since the United Nations published a report that encourages people to eat more mistakes.

Insects are not only a good source of many nutrients, including omega-3 fatty acids, they are also much more sustainable for the planet than proteins like beef.

And even though you could not say that they are as American as Apple Pie yet they are a hit as baseball games, which is the next thing.

Robyn Shapiro, author of The Crickets Cookbook: Delicious Cricket Flour Recipes from respected chefs to help you reach the next wave of food sustainability Eatable Beetle wants to take big time. Shapiro has delivered thousands of live crickets to her Brooklyn apartment so she could perfect Seek, her brand of cricket protein powder. She drinks a Cricket Protein Smoothie every day. And she knows that no matter how healthy or good for the planet insects may be, in the end, to make people eat, it really has to taste very good.

Amazon

The Cricket Cookbook: Delicious cricket meal recipes by distinguished chefs to help you grasp the next wave of food sustainability.

So she worked with top chefs to use her powders (there's a gluten-free and even a keto-friendly version) in what she calls the "middle of the plate," plus snacks, drinks, and desserts.

Why barbecue? "They tend not to be as scary to humans as other insects," says Shapiro. "Thanks, Disney, for giving us Jiminy Cricket." This feeling sneaks out of me more than the powder, which looks like a brownish tanned powder and rather earthy and a little musty smells, but is largely detectable when mixed in recipes. and has the consistency of another flour.

I whipped three courses The Cricket Cookbook to see if I can enjoy the mistakes. In general, they were good, but I was surprised to find that headgear, although open to bugs and eaten before, was strong, especially when it came to dessert. I was squeamish eating insect parts, even if they were covered in chocolate. But I can not say that it hurts.

I've tried the following from The Cricket Cookbook .

(And thanks to Merci Mercado for the mistakes!)

The recipes

Fany Gearson's Chocolate Pecan Brownies

Gluten-free powder makes the dough more doughy, but not bad. It cooked very fudged and rich. If you can overcome the occasional thorax that sticks out of your field, they are quite comfortable. Note: They are difficult to cut if not cooled.

Score: Three of five crickets

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			<span class= By Jill Waldbieser [19659019] What you need:
  • 6 tablespoons butter
  • 9 oz bittersweet chocolate
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tbsp unsweetened, Dutch processed cocoa powder, sieved
  • 1/4 cup gluten-free cricket flour
  • 3/4 teaspoon salt
  • 1/2 tsp pure vanilla extract
  • 3/4 cup pecans or almonds, roasted and coarsely chopped (optional)
  • 1/3 cup salted, spicy crickets (optional)

    How to make:

    1. Preheat oven to 350 ° C. The inside of a square 8 " Slightly grease the baking tin with butter or non-stick spray Place the foil so it hangs from two sides Lightly grease the aluminum and set aside
    2. Melt the butter and chocolate in a small pan over low heat until both are melted Remove from heat and fry stir in a whisk. Add the eggs one at a time until they are mixed together. Add the cocoa powder and look for gluten-free cricket flour and stir well.
    3. Stir in salt, vanilla, pecans or almonds and grilling (if used) with a spatula. Pour into the prepared baking pan.
    4. Bake on the middle rack of the oven for about 30 minutes until it is in the middle.
    5. Remove from the oven and allow to cool on a grate. These intersect better when cooled slightly. But who needs edges when you have such delicious fudgy brownies?
      1. Erika Joyce's Boozy Cricket Horchata

        I loved that, and I think it would be good too without alcohol. Even mixed with sugar, the cricket powder gave the rim some grainy flavor.

        Rating: Four of Five Crickets

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        By Jill Waldbieser

        What you need:

        For the spiced plain syrup:

        • 1/2 cup granulated sugar
        • 1/2 cup water
        • 2 cinnamon sticks [19659021] 1 teaspoon ground cinnamon
        • 1 star anise p0d
        • 1 clove
        • 1/2 tsp Nutmeg

          How to make it:

          To make the spiced simple syrup, combine the sugar, water and cinnamon sticks with cinnamon, star anise, clove and nutmeg in a saucepan, bring to a simmer and simmer until all the sugar is dissolved let it soak for 10 minutes before pouring the simple syrup into a container where it can be stored. Spices discard

          For Horchata:

          • 2 tsp Seek Protein Powder
          • Sugar for Rand
          • 8 oz Almond Milk
          • 3 oz 4 oz Almond Liqueur
          • 2 oz Spiced Simple Syrup
          • 19659020] 1/2 oz maple syrup
          • 4 oz blanco tequila

            How to make it:

            1. Mix 1 teaspoon Seek Protein Powder with the sugar. Coat the edges of two jars with this mixture. Put aside.
            2. In a cocktail shaker full of ice, combine almond milk, almond liqueur, spiced plain syrup, 1 teaspoon cricket powder, maple syrup and tequila. Shake vigorously until the cocktail shaker has cooled. Pour over ice in prepared glasses.
              1. Gabe Kennedy's Charred Cauliflower Cricket Hummus

                I'm not the biggest cauliflower fan from the beginning, and I thought this could use salt, but the cricket powder mingled flawlessly with a splash on the top Dish a pleasant rustic touch.

                Rating: Three of five crickets

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<h4 class= What you need:
                • 1 cauliflower head cut to florets [19659020] 2/3 cup olive oil
                • 3 tbsp Tahini
                • 3 tbsp, plus 1 teaspoon lemon juice
                • 2 lemons to ham
                • 19659021] 1/3 cup water
                • 2 tbsp Seek Protein Powder

                  How to make it:

                  1. Pour cauliflower and olive oil into a deep baking tray and cook at 350 ° F (about 30 minutes for me) The top layer o If the cauliflower is to have a nice color.
                  2. Vom Take the heat and add all the ingredients to the cauliflower and stir to mix.
                  3. Add the cauliflower mix in a blender and stir until smooth nk

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