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Plant MONSTER. posted:is she cool is she lame is she pepperette is she weird, is she white, does she snack on pepperettes and her mouth has no room
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Mar 22, 2021 20:37
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| # ¿ May 11, 2024 06:28 |
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Plant MONSTER. posted:Yeah, it wasn't nearly as chewy as traditional jerky but it had a very delightful compacted flossy texture, like someone finely grated dried mushrooms and packed it together tightly. The flavor was so good, smoky and peppery with a bit of that sichuan pepper sensation. Very slightly oily in the most pleasant way. hmm very interesting. I will have to check it out next time I'm in an asian grocery but I wonder how I'll be able to tell it from other mushroom products (the kind of thing I often wonder in the asian grocery tbh, which admittedly does make shopping kind of an adventure)
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Apr 4, 2021 16:40
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Bright Bart posted:What is a reasonable way to try to get into mushrooms? I am not sure what flavour profile I have abhorred let alone what possible compounds common to the mushrooms I've eaten are the culprits. And for certain the texture doesn't help. responding to an ancient post lol. a lot of times when home cooks do mushrooms they tend to cook them to a stage where the texture is still a bit pliable, on the negative side you might call them a bit spongy. I don't personally mind this texture but I've seen a lot of chefs recommend cooking them further, so that they're pretty dry, up to and including a bit of crunch on them. when you're cooking up, for example, a bunch of mixed mushrooms, you start with them in a pan with some kind of fat (butter is good but oil is fine) and some salt (helps break them down faster). after a while (stirring regularly) they will break down and release moisture, possibly to the point where there's a layer of water in the pan. you definitely don't want to stop here! at a minimum you want to cook them until there's no visible water. feel free to throw in flavorings like soy sauce (really brings out the umami in shrooms) and garlic (as long as you throw the garlic in after the mushrooms release their moisture they will not burn). other more delicate flavorings like a touch of balsamic vinegar and/or herbs can go in at the end, if you want them. basically what I try to do is to cook them well past the point where the water has dried up, so that the mushrooms start browning and crisping up (there should still be fat in the pan so they won't be dry). this really develops and concentrates the flavor. you don't want to take them to the point where they're burning obviously, but they can take a good dose of heat. nibble on a few as you're cooking to see if they are done to your liking. this isn't the only way to go of course but I like it a lot and think it's worth trying!
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May 19, 2022 21:33
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