"If there is water in the pan, the Maillard process (browning of food from searing) will never happen.
If there is water in the pan, the temperature is less than boiling temperature (100 Celsius), and maillard needs 140-165 to happen. This is why recipes call for wiping moisture off steaks before searing them."
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Ike 2 year s ago
#2 "The Best Way To Clean Mushrooms Is To Not Wash Them At All"
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Hephsibah 2 year s ago
Ike,
I agree. A mushroom reacts as a sponge. Taste becomes terrible. I'm picking my own mushrooms in the season (here, Belgium, from end of August till October, I go everyday and have a dryer)) and just brush away the dirt (if any). Be careful though, one has to know what he picks (my wife, a doctor, doesn't trust me and doesn't eat it :-) ) Other question, why does she let me to eat it :-)?
I agree. A mushroom reacts as a sponge. Taste becomes terrible. I'm picking my own mushrooms in the season (here, Belgium, from end of August till October, I go everyday and have a dryer)) and just brush away the dirt (if any). Be careful though, one has to know what he picks (my wife, a doctor, doesn't trust me and doesn't eat it :-) ) Other question, why does she let me to eat it :-)?
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Joe 2 year s ago
Hephsibah,
#2 I was always told that but watched Alton Brown from Good Eats disprove it. Soaked the mushrooms and compared the weights before and after. Minimal change.
#2 I was always told that but watched Alton Brown from Good Eats disprove it. Soaked the mushrooms and compared the weights before and after. Minimal change.
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Roz 2 year s ago
Spot on Ike :)
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Gertrude 2 year s ago
If these tips are helpful or if you think they are... you probably shouldn't be cooking.
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Philadelphia 2 year s ago
Gertrude,
The one about reverse taring isn't bad (although it's more about baking, don't see myself weighing things when cooking :D)
The one about reverse taring isn't bad (although it's more about baking, don't see myself weighing things when cooking :D)
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Joe 2 year s ago
#5 cut the top then in half through the root end.
#18 I have always been told to freeze fresh herbs in water.
#19 Nuke a bowl of water or vinegar for a minute does the same thing.
#18 I have always been told to freeze fresh herbs in water.
#19 Nuke a bowl of water or vinegar for a minute does the same thing.
I agree. A mushroom reacts as a sponge. Taste becomes terrible. I'm picking my own mushrooms in the season (here, Belgium, from end of August till October, I go everyday and have a dryer)) and just brush away the dirt (if any). Be careful though, one has to know what he picks (my wife, a doctor, doesn't trust me and doesn't eat it :-) ) Other question, why does she let me to eat it :-)?
#2 I was always told that but watched Alton Brown from Good Eats disprove it. Soaked the mushrooms and compared the weights before and after. Minimal change.
The one about reverse taring isn't bad (although it's more about baking, don't see myself weighing things when cooking :D)
#18 I have always been told to freeze fresh herbs in water.
#19 Nuke a bowl of water or vinegar for a minute does the same thing.