| Author | Comment | |||
|---|---|---|---|---|
 titan4 |
Gator Tail |
Lead | ||
|
Registered User
Posts: 38 05/30/09 20:46:56 |
Living in Florida there is no shortage of alligators. I may have missed it in the book, but I am looking for recipes or at least cook times for gator tail in
a pressure cooker. I realize that it will depend on how thick the pieces are, but any info would be great. Since I kayak on a regular basis I hope that they
don't repay me some day!
Thanks! |
|||
|
|
||||
|
emazingrace |
#1 | |||
|
Registered User
Posts: 246 05/31/09 05:00:43 Moderator |
Hi titan4,
It's good to hear from you again. This is an interesting question. I've never eaten alligator, but I have imagined that the white meat might be similar in taste and texture to frogs' legs? You didn't say if you have ever cooked or grilled gater before, by regular means? I googled "how to cook alligator meat" and came up with this information: how to cook alligator meat. While it doesn't specifically give pressure cooker instructions, it does give comparisons to other meats and some regular cooking times, so that you may be able to adapt fairly easily. From this limited information, I get the impression that alligator is a fairly tender meat? It might take a little tinkering to get the timing just right. Go toward what might seem underdone at the first to avoid overcooking, and keep notes on the results. Please let us know how it turns out.
Your Signature ... "The pressure's on...let's cook something!"
|
|||
|
|
||||
|
titan4 |
#2 | |||
|
Registered User
Posts: 38 05/31/09 09:00:35 |
I have never cooked it, but I have eaten my fair share. Fried is the only way I have ever had it. I would think that if it were pressure cooked in the right
ingredients it would have to be good, but I could be wrong. I have had broiled catfish before and it just isn't near as good to me as fried catfish. I
will have to experiment with it and see what happens.
|
|||
|
|
||||
|
emazingrace |
#3 | |||
|
Registered User
Posts: 246 06/02/09 07:39:25 Moderator |
If you decide to cook some, please let us know how it turns out.
Your Signature ... "The pressure's on...let's cook something!"
|
|||
|
|
||||
|
titan4 |
#4 | |||
|
Registered User
Posts: 38 06/08/09 11:06:15 |
Trial Run #1 is complete. We followed Miss Vickie's recipe for Chicken Scampi, but substituted gator tail for chicken. The gator was a little on the
tough side, but otherwise good. I am not sure if the gator portion was overcooked, undercooked, or cooked just right and that is the way it is. The scampi
portion was great.
Last Edited By: titan4 06/08/09 11:18:06.
Edited 1 time.
|
|||
|
|
||||
|
emazingrace |
#5 | |||
|
Registered User
Posts: 246 06/12/09 07:49:19 Moderator |
At this website they suggest tenderizing--> alligator <-- prior to cooking, then slicing
across the grain, so I'm guessing it would naturally be a little chewy?
Your Signature ... "The pressure's on...let's cook something!"
Last Edited By: emazingrace 06/12/09 07:53:13.
Edited 1 time.
|
|||
|
|
||||
|
titan4 |
#6 | |||
|
Registered User
Posts: 38 07/11/09 15:45:37 |
I did not see your reply until today, so apologies for the long delay. Yes - alligator is a little chewy, but not jerky chewy or anything like that.
Tenderizing it might be a good idea, so I will likely give it a try sometime. Thanks for the info.
|
|||
|
|
||||
