Re: Topper's Grilling Advice!
Posted: Wed Dec 16, 2015 11:58 am
What....no oatmeal
Talking Canucks Hockey Since 1996
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This is interesting, do you mind elaborating on the exceptions?Topper wrote:Get pan hot, get oil hot, add dry food.........always, with few exceptions (mushrooms and fish).
Skyo is already his personal chief.Reefer2 wrote:when I win the lottery Friday ($60M) I am hiring you as my personal chief.
Thanks for the all recipes and advice, may try the hot wings this weekend and wash it down with some beer.
If it wasn't for us Scots, Skyo wouldn't even be eating bannock.Rumsfeld wrote:Skyo is already his personal chief.Reefer2 wrote:when I win the lottery Friday ($60M) I am hiring you as my personal chief.
Thanks for the all recipes and advice, may try the hot wings this weekend and wash it down with some beer.
Thanks, Top. About the absorption, I seem to recall some chef weighing some mushrooms, washing them, then weighing them again to see how much water was really absorbed. The answer was that it was negligible, at least for your standard (button, crimini) mushroom, anyway. I suspect oyster and chanterelles could be much worse.Topper wrote:'shrooms - screaming hot dry pan, add the 'shrooms, toss with salt, lots of salt for 'shrooms. This lets the 'shrooms shed their water and concentrate their flavour. When they start to brown, turn down the heat and add oil.
"shrooms were weird at school, we were taught never to wash them, only brush them off, because they'll absorb water. They we're taught to dehydrate them in a hot pan for flavour............Some asshole pointed out to an instructor one day that if we're going to dehydrate them in a hot pan, what does it matter if they absorb a bit more water......
.......and then you cook them at high heat to dehydrate them. I don't understand why washing is supposedly bad. Though chanterelles and similar are likely to delicate to take much handling.Puck wrote:Thanks, Top. About the absorption, I seem to recall some chef weighing some mushrooms, washing them, then weighing them again to see how much water was really absorbed. The answer was that it was negligible, at least for your standard (button, crimini) mushroom, anyway. I suspect oyster and chanterelles could be much worse.Topper wrote:'shrooms - screaming hot dry pan, add the 'shrooms, toss with salt, lots of salt for 'shrooms. This lets the 'shrooms shed their water and concentrate their flavour. When they start to brown, turn down the heat and add oil.
"shrooms were weird at school, we were taught never to wash them, only brush them off, because they'll absorb water. They we're taught to dehydrate them in a hot pan for flavour............Some asshole pointed out to an instructor one day that if we're going to dehydrate them in a hot pan, what does it matter if they absorb a bit more water......
Well played, ever try the famous indian taco's?Topper wrote:If it wasn't for us Scots, Skyo wouldn't even be eating bannock.Rumsfeld wrote:Skyo is already his personal chief.Reefer2 wrote:when I win the lottery Friday ($60M) I am hiring you as my personal chief.
Thanks for the all recipes and advice, may try the hot wings this weekend and wash it down with some beer.