Warren Taranow
Warren Taranow
No blanching, just a brushing and into the pan. I'll try that trick next time.
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Cause and effect (1994 López de Heredia Viña Tondonia GR)
- Thread starter Sharon Bowman
- Start date
No blanching, just a brushing and into the pan. I'll try that trick next time.
Tristan Welles
Tristan Welles
I haven't seen it mentioned yet, but my understanding is that mushrooms absorb too much water and thereby make proper cooking difficult. Is that the main concern?
Jay Miller
Jay Miller
originally posted by Tristan Welles:
I haven't seen it mentioned yet, but my understanding is that mushrooms absorb too much water and thereby make proper cooking difficult. Is that the main concern?
That's what everyone assumed until the linked information was disseminated.
Tristan Welles
Tristan Welles
originally posted by Jay Miller:
originally posted by Tristan Welles:
I haven't seen it mentioned yet, but my understanding is that mushrooms absorb too much water and thereby make proper cooking difficult. Is that the main concern?
That's what everyone assumed until the linked information was disseminated.
serves my right for never clicking links.
Interesting, I guess hot water reacts quite differently.
Tom Glasgow
Thomas W Glasgow
Howard McGee did an experiment to see if mushrooms would absorb water. The mushrooms didn't absorb water after being soaked for 5 minutes. However, these were white button mushrooms. McGee also noted that the flavor could possibly be affected by a loss of amino acids, although he was skeptical about a loss of flavor.
Chris Coad
Chris Coad
I prefer my chanterelles unscrubbed, caked with ordure and grit, and I don't care who knows it. Adds a delightful sous-bois note, and texture.
Jeff Grossman
Jeff Grossman
Here's a research paper on the effect of blanching chanterelles with regard to how well they can be restored after being dried: pdforiginally posted by Tom Glasgow:
Howard McGee did an experiment to see if mushrooms would absorb water. The mushrooms didn't absorb water after being soaked for 5 minutes. However, these were white button mushrooms. McGee also noted that the flavor could possibly be affected by a loss of amino acids, although he was skeptical about a loss of flavor.
Here (third down) is a lengthy discussion about the blanching technique, somewhat ad hoc, from a food scientist. She is clear that she believes that blanching causes the mushroom's structure to cinch up and therefore eject water.
In both, there is a lamentable and noticeable lack of discussion of ordure and grit.
originally posted by Jeff Grossman:
Here's a research paper on the effect of blanching chanterelles with regard to how well they can be restored after being dried: pdforiginally posted by Tom Glasgow:
Howard McGee did an experiment to see if mushrooms would absorb water. The mushrooms didn't absorb water after being soaked for 5 minutes. However, these were white button mushrooms. McGee also noted that the flavor could possibly be affected by a loss of amino acids, although he was skeptical about a loss of flavor.
Here (third down) is a lengthy discussion about the blanching technique, somewhat ad hoc, from a food scientist. She is clear that she believes that blanching causes the mushroom's structure to cinch up and therefore eject water.
In both, there is a lamentable and noticeable lack of discussion of ordure and grit.
I'll just point out that the explanation proffered in that second link is almost precisely what SFJoe offered at the time of the original thread. It's still speculation, but still...
Mark Lipton
Scott Kraft
Scott Kraft
originally posted by Chris Coad:
I prefer my chanterelles unscrubbed, caked with ordure and grit, and I don't care who knows it. Adds a delightful sous-bois note, and texture.
You've always shown grit, Mr. Coad.
Chris Coad
Chris Coad
originally posted by Scott Kraft:
originally posted by Chris Coad:
I prefer my chanterelles unscrubbed, caked with ordure and grit, and I don't care who knows it. Adds a delightful sous-bois note, and texture.
You've always shown grit, Mr. Coad.
It's a flaw in my rotation.