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Invisiblecaphillkid
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Registered: 10/09/08
Posts: 4,666
Loc: Jet City
food myths
    #14120852 - 03/14/11 06:13 PM (12 years, 10 months ago)

The two I'm interested in here:

Claim:  Searing seals in juices...

Claim:  Washing mushrooms makes them waterlogged




:taco:


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Offlinefalcon
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Re: food myths [Re: caphillkid]
    #14120951 - 03/14/11 06:28 PM (12 years, 10 months ago)

Immature bisporus,:rolleyes: yep that dispels that myth. If you have mature mushrooms the gills will hold a lot more water, than 5% of the weight of the mushroom.


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Invisiblecaphillkid
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Registered: 10/09/08
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Re: food myths [Re: falcon]
    #14121022 - 03/14/11 06:39 PM (12 years, 10 months ago)

that is true, but don't forget whatever water you add you can take away during the cooking process...provided you can cook mushrooms without turning them to slime like most people do


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Invisiblecaphillkid
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Registered: 10/09/08
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Re: food myths [Re: caphillkid]
    #14121027 - 03/14/11 06:40 PM (12 years, 10 months ago)

you can also wash them ahead of time and allow some drying, either in the open or in the fridge


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Offlinefalcon
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Re: food myths [Re: caphillkid] * 1
    #14121065 - 03/14/11 06:46 PM (12 years, 10 months ago)

extra work, easier just to brush them off


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Invisiblecaphillkid
Coquus Boleti

Registered: 10/09/08
Posts: 4,666
Loc: Jet City
Re: food myths [Re: falcon]
    #14121075 - 03/14/11 06:49 PM (12 years, 10 months ago)

whatever works for you is how you should roll

:thumbup:


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OfflineBeverageFace
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Registered: 03/13/11
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Re: food myths [Re: caphillkid]
    #14136523 - 03/17/11 12:26 PM (12 years, 10 months ago)

Quote:

caphillkid said:
that is true, but don't forget whatever water you add you can take away during the cooking process...provided you can cook mushrooms without turning them to slime like most people do





Whenever cooking anything you want to get some carmelization on, you want the least amount of excess water. Carmelization starts around 160C. water boils at 100c. figure it out.

Cleaning mushrooms is not necessary beyond a wipe with a cloth to remove any grit. However, if your mushrooms have grit in the first place, they werent harvested properly and are of low quality.

This is coming from someone who just spent some time on a small shiitake farms. The mushrooms arent even grown in dirt, they are grown on compressed woodchip logs.

Also, as for searing, the point of searing isnt to seal in juices, it is to get a outer crust of carmelization. the proper carmelization of food is what releases its full flavour potential, and is how one person can cook something, have it taste bland,and one person cook the same thing, but with proper technique, and have it be amazing.


That behind said, most people kill flavour because whenever they saute or grill anything they keep fiddling with it. You only flip/stir when  it is time to cook the other side. That way the proper carmelization is formed.


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OfflineBeverageFace
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Re: food myths [Re: falcon]
    #14136546 - 03/17/11 12:29 PM (12 years, 10 months ago)

Quote:

falcon said:
Immature bisporus,:rolleyes: yep that dispels that myth. If you have mature mushrooms the gills will hold a lot more water, than 5% of the weight of the mushroom.





Immature bisporus are white button, when they mature they become cremini with the brown cap, they then grown to portabellini, and then to portabello.


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Invisiblegreys
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Registered: 07/16/06
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Re: food myths [Re: BeverageFace]
    #14143867 - 03/18/11 03:38 PM (12 years, 10 months ago)

Quote:

BeverageFace said:
Quote:

falcon said:
Immature bisporus,:rolleyes: yep that dispels that myth. If you have mature mushrooms the gills will hold a lot more water, than 5% of the weight of the mushroom.





Immature bisporus are white button, when they mature they become cremini with the brown cap, they then grown to portabellini, and then to portabello.




no, the white button mushrooms are different cultivar....the brown variant and white variant are same species with different strain traits.


--------------------
:greys:


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