The Chefs Cook! Snapper Soup
Вставка
- Опубліковано 5 тра 2013
- Chef Paul McCormick, adjunct instructor, Culinary Arts and Hospitality Management, Community College of Philadelphia demonstrates how to prepare and cook Snapper Soup.
A Community College of Philadelphia CCPTV production. ccp.edu/about-us/welcome-ccptv
To learn more about academic programs at the Community College of Philadelphia visit ccp.edu/academic-offerings/all... - Фільми й анімація
Chef Paul McCormick is very knowledgeable, methodical, and very clear in his presentation. By the time he was finished, the end result--the snapper soup--looked absolutely delicious. I watched two other presentations on UA-cam of preparing and cooking snapping turtle, and both the process and the end-product looked very unappetizing. Besides exuding deliciousness (I wish I could smell the aroma of the dish), Chef McCormick's snapper soup gives the impression of authenticity, from a time less harried and more in touch with nature and its bounty.
This is the most informative video I have ever seen on cooking turtle and/or stock for any kind of soup for that matter. Very informative and well articulated with insightful reasoning and explanation as to the why's and wherefore's. Moreover, I must admit that I consider myself a decent cook. I cook from scratch near most of my meals or my family meals. I have watched with baited breath for the spice ball ingredients. :-/ I enjoy wild game and the old peasant foods that were made from scratch. My Uncle was a P.E. and world traveler. He enjoyed aristocratic meals. He asked me for a Venison Shoulder so he could make Roast Venison Au Poivre. Apparently a favorite in Switzerland. I will endeavor to recreate your method with the next snapper I catch. They are very abundant in Northeast Ohio. Kudos. I you have the time to just reply with a basic cursory spice mixture I would be much obliged. I took care of an Iranian girl with Autism and her mother gave me 1/2 kilo of Mideastern Saffron for a Christmas Present 20 years ago. What a treat...what a gift ! Stay healthy and keep posting. Peace.
Saffron sells for more than gold per gram! Wow, nice gift
L ok looo
You are a great Chef. I think younare probably a great teacher to study with. Thank you Chef.
Fantastic presentation!! Nothing better than Philadelphia style Snapper Soup!!
excellent work chef!
oh amazing ...... thank you very much for this very nice demonstration of cooking snaper soup!
Unfortunatley we have no snapers in old Germany, at the moment. :\
I must add this . I have eaten Snapper soup for the last 70 + years in and around the Philadelphia area. This is absolutely the thinness snapper soup I have ever seen. It is normally a very thick soup . I will say that one more time , normally a very thick soup ,stew like . And this may taste great but it is not what I have seen or eaten my entire life .
When I lived in New Orleans I would have the turtle soup at Antoine's Restaurant. The soup was thicker and darker. I loved it ! I have not had turtle soup in years as I have not seen it in any of the restaurants in the DC / NYC areas. I'd like to taste this soup, however, and I think I'll try to make some.
Great instructional presentation by a master Chef, confident and well-versed in his art. Wonderful!
Excellent video.
Excellent presentation and explanation throughout the process of making this historic recipe.
Thank you for making this and for making it public.
I love Snapper soup. It's getting very hard to find in the Philadelphia area anymore. When I was a kid I used to catch snappers and sell them to a local bar restaurant he used to pay us $0.50 each they were probably worth much much more but being a kid that's what we got. Snapper soup was sold everywhere back when I was growing up in the 50s and now I only know of a handful of places, if it's that many that still sell it today. The kopper kettle in Bucks County Pennsylvania still carries it and they also have pints and quarts to take out and it freezes well.
Thank you Chef. Brilliant.
Thank you for sharing your expertise in this video. I used to have Turtle Soup at Antoine's Restaurant in New Orleans years ago. They are famous for their Turtle Soup. I am so happy to finally see how this soup is made! It's easy to see why the soup is so expensive.
At the restaurant where I work, the chef buys that Bookbinder's snapper soup in a can already made. He just dumps it in a pot, adds pureed vegetables and other meat scraps, minced hard-boiled eggs, a nice splash or two of sherry, and that's it. Heat and serve. It's basically cheating and not made from scratch, but it is tasty.
Well done paul. Nicely explained. You made it look easy.
Thank you for this amazing and informative video. I’m off to try making this
Outstanding!!! I want a big bowl right now!
Looks good, I'd have to watch and pause about 3x while doing it with all those steps
Fantastic video. Thanks for sharing your expertise.
Wow I'm sure that dish taste wonderful and as for the price I'm sure it's about 25 dollars due to the amount of time and effort it takes to cook it. Great dish chef.........wonderful video.
antonio blocker Believe it or not I can buy it at kopper kettle bar in Bucks County Pennsylvania in their take out Department for about 8 bucks a quart and it's delicious. They have been making it as long as I can remember and I'm in my seventies
great work on this video, actually making this tomorrow and thought you did an amazing job on this video well done.
🌟🌟🌟🌟🌟
Absolutely AMAZING!!
😎👍👍
This is really impressive, I'm pretty late to this video but you hardly ever find snapping turtle on any menu anymore, this is getting to be a lost dish
AMAZING.
I clean the snapping turtle meat completely from the shell and vacuum seal in two bags. All cleaned up front half & hind half and of course the neck meat and back strap from the shell. Freeze for at least 3 months. We throw the fat away as that’s where the funk/toxins are. After thawing, we parboil the meat, pick all the meat from bones & make either a stew or a creamy potato like soup and add the cleaned/parboiled turtle meat. I’d guess you have a more savory flavor but the end results are likely not too far apart. Yours looks delicious and I’d love to try it in a restaurant. None around MN have it, that I know.Only ever had it at home or in bars during game feeds.
Glad to see you used the whole onion when you added it to your stock-skins and all!!!
@William Snyder won’t the onion skin be kind of gross?
@@taylor.rafferty It's only put into the stock to add flavor while cooking. It gets strained out before the soup is finished.
Awesome video
2021 and it is still the best authentic snapper soup on youtube!
I am going to try this with soft shell turtle from an Ohio river that my son and I caught, or at least a variation of this. Convert it from three days to one with smoking the meat and bones before the stock.
With all do respect,
because of industrial waste, and those animals being bottom feeders,
are you at all worried about contamination if they are caught wild?
kong softshell turtles are less of a bottom feeder than snappers. However, it is a concerm and I have tried to only fish for turtles upstream of city water access points. The biggest city I live by is 45 k. Most of the water in the creeks/streams/rivers are from feild run offs. Ohio did do a study of snappers caught in major city rivers and the results were not good for a lot of them. However, this was a limited study and not a fair representation for the entire state. Just like with salmon and tuna, high metals were found and it was not suggested to eat them in most counties. In conclusion though, it appears the less city you have in the turtle the better. Going upstream helps along with fishing in ponds. In addition, limited quantities consumed is still recomended.
@@brick186 Very interesting. Thank You. I didn't know here were still soft shell turtles out there?
An ice bath after boiling will give your eggs a bright yellow yolk instead of that brown green sulfur ring
He said it was regular hen eggs . That was the only Fake part of the presentation . if you will si vu ple. Real turtle eggs, the whites will never turn white He was honest as he could possibly be about the egg garnish.
“Not really because I’m that good” 😂
Great Instructor
There’s a reason you garnish with hard boiled eggs. It’s because they used to throw the unhatched turtle eggs into the soup
I came here just to see a turtle soup but ending up learning a whole lot about culinary!
Delicious Perfect Yummy 😋😋😋❤️❤️❤️
How do you order the snapping turtle blend spices?
Cleaning the turtle break's down with water hose and pliers
6:24 to 6:35 somewhere between the red onion and the tomato paste, some dried herbs and spices made their way on top of that turtle shell without being shown or explained. What's in that?
Pretty sure it's bay leaves
yum
Where can i get a hat? Lol
I 'm from South Jersey and Moved to North Carolina about 31 years
ago ...Can not find Snapper soap any place.... The BERLIN DINER
had it and with Sherry to DIE for ....Help .....TO buy where what ever !!
Awesome video and great presentation. Terrible amount of time invested for what could have been done in one afternoon with better methods though. You couldn't give that away in Louisiana lol.
I’m in MD. Of course, we have lots of snappers. They’re eaten. No longer by me. I’ve had so many good encounters with snappers that they have grown and in my affection. One, while I was fishing was swimming near me. It turned out he had an old hook and line in his mouth. Then there was a real You Tube moment. I swear on my Eagle Scout badge I’m not a tree hugger. I said out loud, Oh, are you hurt, you big as a man like
Man hole thing? And, I swear I don’t lie, that he came to shore, and let me take the hook out of his mouth, turned, and swam away. With my hands; I took it.
Turtles are now off my diet.
Great detailed video. As Canadians we are not allowed to catch turtles. However... The chef seems to throw all the scrapings from the board on the floor?
I thought so at first. He has a Small Brute Trash Can that you can barely see
Am i wrong or did he over cook the eggs?
Love it man, but I'm from the country and you threw away half the meat lol
咳，作为一个中国人，看这个chefs这样做乌龟，内心百感交集。就这水平居然还能做chefs.服了。
Heat kills germs;
😃
I could have made that in an hour
No you couldn't
DAMN,, you never said how long you cooked the turtle on step 1!!
He said it was the other was Mock Turtle Soup .. What part of Fake News cant you understand? He was honest about fake or mock news..
Damn ! I meant to reply to the next post down..
why would one make a soup with other meats and even have turtle in the name???
Hes panning for sand!
I cant i cant I love turtles
He tying so hard not to cuss cuz he already not with the shits
Resembles roast
OLD TIP, BAKE YOUR RUE FLOWER DONE, BROWN , TAN ETC,?, IT'S ALWAYS READY.
3 days and then you kill it with eggs and cherry
A lot of thyme and money lol
I will never cook this! I don't have enough time left on this earth to finish it. Much less eat it!
🤮
The chef is dirty and not at all hygienic
Ever been in a commercial kitchen? I have for 40 years. This chef is very clean and professional !
Your mom has poor hygiene
10 bucks he didn't wash ANY of those veggies. Disgusting!
You're a moron
Yes you are Danny.
10 bucks Danny hasn’t washed himself in over a month
There is no need to wash the veggies
Heavy metals?
Fantastic presentation!! Nothing better than Philadelphia style Snapper Soup!!