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Sauteed Grasshopper 101

Cookwork's Perspectivecreated on: 02/22/11

With the current global inflation on commodity prices, the world is looking for new protein choices. 

Should culinary schools add a course on cooking bugs?

Will you consider adding insects on your menu?

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The Six Legged Meat of the Future

At the London restaurant Archipelago, diners can order the $11 Baby Bee Brulee: a creamy custard topped with a crunchy little bee. In New York, the Mexican restaurant Toloache offers $11 chapulines tacos: two tacos stuffed with Oaxacan-style dried grasshoppers.

Could beetles, dragonfly larvae and water bug caviar be the meat of the future? As the global population booms and demand strains the world's supply of meat, there's a growing need for alternate animal proteins. Insects are high in protein, B vitamins and minerals like iron and zinc, and they're low in fat. Insects are easier to raise than livestock, and they produce less waste. Insects are abundant. Of all the known animal species, 80% walk on six legs; over 1,000 edible species have been identified. And the taste? It's often described as "nutty." Read more...



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Source: The Wall Street Journal

christian watson

christian watson
Mar 9, 2011 09:40 CST

Thanks for this. This is a great add Campuschef!


Mar 8, 2011 16:13 CST

I have been following the activities and blog of Nick Weston, an English man who created a treehouse out in the middle of the forest and lives off of the land. He had a segment of his blog dedicated to the consuption of insects and the protein benefits. Apparently, the English Government had created a field handbook and cooking instructions for insect preperation for economically challenged citizens. It never took off, but the theory was sound.

Check it out if you like. He has some great experiences. He has also written a book, "The Treehouse Diaries".


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