Lucas is a natural born professor; someone who has immense knowledge to share, passion, and loves the audience. The result is clear, efficient and practical knowledge that inspires you to go cook. Mushrooms are on the menu tonight!!
Im Japanese-American and my dad does something similar to this! He would boil his mushrooms with a little bit of soy sauce, rice vinegar, and dashi and reduce it by half. Once its reduced hed take out the mushrooms out and add miso to the broth and a little bit of water to make mushroom miso soup. Then he'd saute some green onions, garlic, and sesame oil with the mushrooms til theyre lightly browned. And thats our breakfast!
As an Asian, I resonate with this - first of all, I did not go to culinary school. second of all, I am not a western chef so I don't know about those rules.
I’m glad to see this! I got tired of adding heaps of butter to mushrooms trying to get them cooked, so I started throwing water into the pan first and steaming them a little, and only adding butter at the end. I feel validated now!
@@dzhiurgisfast isn't always what you're looking for. I feel what is essentially a browning>steaming>frying, and the method described here produce different results. That can be good, and it is what I'm looking for sometimes, but I thought I didn't like mushrooms until I moved to Asia and started trying them done in this style. If nothing else, worth trying once or twice some time you want to highlight the mushrooms in a dish
I love how you explain the cell structure and where the mushrooms come from. I am a child of science and absolutely love that you're teaching more of us through cooking. Thank you, Lucas! 😊
Fun fact: Mushrooms are made out of chitin, the same material as crab and shrimp shells. It's almost impossible to overcook or 'burn' mushrooms because chitin can withstand temps up to 700°F
One of my sons (all 3 are chefs) didn’t go to culinary school either. They are all awesome chefs. But the advantage of Isaac not having gone to school is he is very “free” with his food. Allowing him, like yourself I would imagine to think outside the box.
If anyone here wants to try for the classic Chinese restaurant style, I recommend adding a little bit of slurry (1.5:1 | water:corn starch)at the end to give the sauce a gravy-like thickness, which goes so well over rice.
I made these this morning. Great flavor and texture. Like what you get in a big Chinese banquet in the course that is braised Chinese (rehydrated dried shitakes) mushroom. That is one of my favorite dishes. So, my takeaways from my cooking: 1. Amount of water - If you "cover" the mushrooms with water, make sure you press all the mushrooms down in your measure, otherwise you're going to use too much water. I realized this after the water started to boil and scooped a bunch (2 cups?!) and proceeded. 2. Just a note about the cut size - go big. Leave the fresh shitakes whole. Otherwise, the end product, while delicious, is not the unctuous big bites that Lucas and the crew are chomping on, i.e. you'll need a fork to eat rather than chopstick unless you have mad skills with the latter. 3. I added about a tablespoon of oyster sauce along with the soy sauce. Had the mushrooms as a side with grilled chicken and some polenta and declared them great. 4. The longer they sit after cooking, the better they get. All in all, another great video by Lucas (Thank You!). Made me think about making the traditional braised mushrooms with dried tofu.
If you boil only oyster mushrooms with onion and salt, it tastes nearly identical to chicken broth. It's amazing that you can achieve that with only those ingredients. I'm sure if you added other stock ingredients it would taste the same. I had a particular miso in Japan that tasted like the best beef broth you've ever had. The umami was incredible. I should be using these ingredients more.
@@richandglorious Awesome, thanks for the tip! I've been trying various miso but nothing comes close. It was getting to the point where I was going to make my own. I'll buy some mugi.
I've been cooking mushrooms this way since the mid 1970s. My motivation was building flavor and reducing calories. I used the same technique with onions to caramelize them. Never knew it was a Chinese approach, but always glad to learn.
If you want to cook down stuff like onions and leek faster, you do the same! Not as much water, but a little water at first helps to wilt the onions/leeks and after the water evaporates they actually brown up faster, than if you would wate for the water from inside the onions to get out.
I just tried this braising and browning method. It taste really good. I sliced the shiitake mushrooms. Comparing both sauteed in oil vs braising+quick sauteed. The first sauteed in oil method is a bit hard to get the timing right. I kept looking for the browning and by the time the browning is good, its texture is hard and rubbery. and the flavour is not intense but bitter. I guess I overcook them. I then use the water method, adding the salt into the water, braising the mushroom until all the liquid is gone, then add some oil on it and finish it off. I didn't look for a full browning this time, but just a little brown and i took it off the heat. Although visually it is not as brown as I like, but the texture and the flavor is intense. It is very umami and taste really really good. I am happy that now i can cook flavorful mushroom for my family and I'm sure they will love it. Thanks Lucas.
I've tried the boiled method once before with white button mushrooms. And it was very good. Only once because I haven't been buying mushrooms lately for cooking. Just to take to work and eat raw.
that is so cool seeing a wok there. im also glad lucas is not just randomly using a chuan, it's not necessary! i think better to use the typical tools, even silicone spatula.
I've never listened to that idea of no water on your mushrooms. I mean ever seen a package of button mushrooms from a grocery store? Like I'd want THAT flavor in my foods 🤣🤣🤣 idts. So I wash them in running water . In other words, I'd love to try this recipe and know the combo of different types are very good together , I've made bistro style cream of mushroom soup and it was phenomenal. The flavors match so well together ! I do love shrooms!
Lovely recipe. Couldn't help but notice the wok Lucas uses is NOT the same one sold by Food 52. The one in the video looks considerably larger and has wood handles.
I do a similar thing with chicken wings where i braise it first to get flavour in, before reducing the liquid down to nothing, leaving only the oil from the chicken which browns beautifully.
Excellent video, thank you chef. I don't know why you don't develop your own channel instead of appearing on other folks'. I have found smaller shiitakes, e.g., COSTCOs braise very well in dashi (home-made, konbu, katsuobushi, shiitake). Larger, older shiitakes, which I prefer as they have a fuller flavour, do well in a 50:50 gelatinous beef stock (Home-made) and the previously referenced dashi. Although, having been stimulated by this video I believe I am going to experiment with different braises that might include, shaoxing, sake, mirin etc, combined with stock and dashi. Once again, thanks.
Most of the mushrooms I eat have been "boiled" and then frozen, because me and my dad pick several pounds of them in the autumn. I also wash my foraged mushrooms (mainly chanterelles and porcinis) by putting them in a tub of water with some starch, that helps clump up the dirt and then you just rinse the mushrooms before you cook them. For cooking them, I just add some water in the pan with the mushrooms until the water has reduced away and the mushrooms have "wilted", then I lower the heat and add butter.
As a westerner, adding water to your mushrooms is like putting diesel in your Chevrolet. It’s that jarring. However, this might make sense for a few mushroom based things I do. The next time I make a mushroom sauce, I will probably prep my mushrooms like this and see how it comes out. It’s worth a shot!
I am lucky enough to often find wild oyster mushrooms and maitake. Trust me those guys get a real washing as insects love the gills of oyster mushrooms, and maitake grow around every stick and leaf in their area.
YES. braising mushrooms in stews is one of my FAVORITE things. pound of fresh crimini mushrooms, wedged into 6-8 wedges per, in a stew with tiny beef meatballs (think like.... garbanzo bean sized added maybe 5 minutes before serving, they cook FAST), celery, onion, carrot, blended pork and beef stock, some reconstituted dried mushrooms, bay leaf, some red wine, salt, pepper. braised until everythings nice and flavorful and tender, served over pasta or rice? YUM.
I always wash my mushroom in water because of all the dirt and grit. And also fills in the pockets to use less oil. It is very hard to over cook a mushroom.
I don't think one method is better than the other, like most things in cooking it's really up to preference and style. I find that the more traditional oil or fat-based methods provide more visually-appealing and larger / firmer mushrooms, but they can get a bit oily. This boiling method shrinks down the mushrooms (since the water within them evaporates along with the boiling water) and they come out looking small and shrivelled, but the flavour is absolutely delicious. So I typically use this style to pour over rice or noodles or in scrambled eggs, but stick to oil or bacon fat for a more mushroom-focussed side dish or pasta. Both styles slap.
My adjustment to this recipe: - Add water just to cover half of the level mushroom in the wok due to mushroom contains a lot of water. This will reduce the cooking time - Add shiitake mushroom first, cook for 10 minutes then add the rest after that since shiitake has a stronger fiber structure.
This technique blows my mind and challenges everything I know about cooking mushrooms! As an avid forager, I wonder what wild species could be successfully prepared this way?
I am literally drinking a bowl of chicken and shiitake mushroom soup where the dried mushrooms soaked for hours as I watch this and learn that western cooks are told not to let mushrooms touch water lol Thanks for another one Lucas!
THANK YOU, Lucas, for telling the internet our "doong gu", was culturally appropriated by the japanese - like hundreds of Chinese things. I was eating our doong gu long before the word "shiitake" enter the zeitgeist.
I'll refer you to this dude online where i bought few grams of LSD,DMT, and shrooms and other psychedelic products and they ship directly to any location
Can you do this with the dried shitake mushrooms or only fresh? BTW, how do you tell someone you are Chinese without telling them? Use chopsticks in your drink. Love it!
I just wondered about this, went into my kitchen and put three dried shitakes into a bowl, then filled it with water, sealed the top with film and left it in the fridge. I have buttons and straws along with those shitakes but I'm thinking of getting oysters to replace either button or straw for tomorrows mushroomancing
Interesting, Dan at ATK recommended a similar technique, except he's using much less water, suggesting that pretty much steaming them is enough to saturate the hyphae and prevent the mushrooms from absorbing oil. ruclips.net/video/XLPLCmwBLBY/видео.html
Here's another one from ATK covering the same technique, this time from Lan Lam, and showing how it works for onions and gravy (as well as mushrooms) ruclips.net/video/rzL07v6w8AA/видео.html
cooking school teaches you never to let mushroom touch water...yet in nature, they thrive in moist watery conditions with really good water resistant qualities, especially the top because surprise! they're already consist of water...unless you're using dried mushrooms, which needs to be rehydrated anyways. Some food scientists already debunked that myth that it makes absolutely very little difference if you wash your mushrooms under a tap vs using a brush. Sometimes you have to take what you learn in cooking school with a grain of salt, sometimes nothing they teach is based on science, its based on "that's what I was taught and what my chef was taught, so I do out of discipline". Cooking is about results, not rules. Cooking school teaches rules, which is fine for beginners but its not the definitive answer.
Lol the moisture of the environment it grows in has almost nothing to do with the chemistry of cooking You think mushrooms take in water through the cap? 😂 You're also not supposed to boil certain vegetables because they bleed nutrients as well. But vegetables need water to grow too... 🤔 hmm
Not to contradict the point of the video too much, but what he's saying about adding lots of oil to keep the mushrooms from sticking is really not necessary. Add mushrooms to a hot, dry pan and the rapid evaporation from the mushrooms will (mostly) prevent them from sticking as long as you keep moving them around. You should literally get a funny squeaky sound. Then only at the end, when you've cooked most of the moisture off, should you add butter, oil, whatever, to the pan.
Love the comment about cooking school.Just like regular education, it teaches your the basis ,but indoctrinated you and prevent you from being creative ,some of the best chefs I know never went to cooking school,they learned by working and they were not afraid to experiment
Yeah never understood the washing thing, mushrooms exist in very damp environments and are mostly water by weight so it made no sense that you couldn't wash the compost off them before eating
It makes perfect sense. Mushrooms are spongey. Absorbed water doesn't do anything, but if _they're_ in water they bleed nutrients much faster than vegetables. Besides, don't you know that plants and fungi take in water through their roots? None of your statement has any reason to it. Pseudoscience like this whole video.
Always wash your mushrooms. If you've ever seen the vats they're grown in, trust me you don't want any of that stuff in your mouth. The base they grow mushroom spores on commercially is mostly a mix of dirt, poop, wood chips/sawdust, and straw.
not sure where this myth comes from, but braised / stewed pork and Dong Gu (Shiitake) with soy sauce is one of my favourite dishes and you can taste the intense flavour from the mushroom!
Soy sauce is ok but it cannot compare with oyster sauce. Shiitake goes extremely well with oyster sauce. However do not use those cheap starch water. Use only quality oyster sauce.
I will literally watch anything with Lucas in it.
Same!
Every video is a serious lesson.
Because of him, I don’t make eggs the same way
Absolutely
You should literally avoid using the word "literally", like literally...
Lucas is a natural born professor; someone who has immense knowledge to share, passion, and loves the audience. The result is clear, efficient and practical knowledge that inspires you to go cook. Mushrooms are on the menu tonight!!
Im Japanese-American and my dad does something similar to this! He would boil his mushrooms with a little bit of soy sauce, rice vinegar, and dashi and reduce it by half. Once its reduced hed take out the mushrooms out and add miso to the broth and a little bit of water to make mushroom miso soup. Then he'd saute some green onions, garlic, and sesame oil with the mushrooms til theyre lightly browned. And thats our breakfast!
Wow, that sounds really lovely. It must be an umami bomb with the miso and dashi added to the mushrooms. Served over white rice, I bet it's amazing
That sounds delicious!!!!
As an Asian, I resonate with this - first of all, I did not go to culinary school. second of all, I am not a western chef so I don't know about those rules.
Finally, a chef who debunks the mushroom myth. Love Lucas!
I see Lucas Sin, I click play immediately. Never disappoints.
I love listening to him. He's so eloquent. I aspire
I’m glad to see this! I got tired of adding heaps of butter to mushrooms trying to get them cooked, so I started throwing water into the pan first and steaming them a little, and only adding butter at the end. I feel validated now!
Try drying them in a pan first. Like 5-10 mins to dry the surface, then brown with oil. Probably 5x faster than their method.
@@dzhiurgisfast isn't always what you're looking for. I feel what is essentially a browning>steaming>frying, and the method described here produce different results. That can be good, and it is what I'm looking for sometimes, but I thought I didn't like mushrooms until I moved to Asia and started trying them done in this style. If nothing else, worth trying once or twice some time you want to highlight the mushrooms in a dish
He is really good at explaining things without wasting your time
I love how you explain the cell structure and where the mushrooms come from. I am a child of science and absolutely love that you're teaching more of us through cooking. Thank you, Lucas! 😊
Fun fact: Mushrooms are made out of chitin, the same material as crab and shrimp shells. It's almost impossible to overcook or 'burn' mushrooms because chitin can withstand temps up to 700°F
So mushrooms and a Gozney oven go hand in hand... 😀
One of my sons (all 3 are chefs) didn’t go to culinary school either. They are all awesome chefs. But the advantage of Isaac not having gone to school is he is very “free” with his food. Allowing him, like yourself I would imagine to think outside the box.
Favourite thing to order at a rice stall place, braised mushrooms!
If anyone here wants to try for the classic Chinese restaurant style, I recommend adding a little bit of slurry (1.5:1 | water:corn starch)at the end to give the sauce a gravy-like thickness, which goes so well over rice.
just to add another "flair" is to use water thats been soaked in ginger, garlic and a few bits of sichuan pepper
I made these this morning. Great flavor and texture. Like what you get in a big Chinese banquet in the course that is braised Chinese (rehydrated dried shitakes) mushroom. That is one of my favorite dishes.
So, my takeaways from my cooking:
1. Amount of water - If you "cover" the mushrooms with water, make sure you press all the mushrooms down in your measure, otherwise you're going to use too much water. I realized this after the water started to boil and scooped a bunch (2 cups?!) and proceeded.
2. Just a note about the cut size - go big. Leave the fresh shitakes whole. Otherwise, the end product, while delicious, is not the unctuous big bites that Lucas and the crew are chomping on, i.e. you'll need a fork to eat rather than chopstick unless you have mad skills with the latter.
3. I added about a tablespoon of oyster sauce along with the soy sauce. Had the mushrooms as a side with grilled chicken and some polenta and declared them great.
4. The longer they sit after cooking, the better they get.
All in all, another great video by Lucas (Thank You!). Made me think about making the traditional braised mushrooms with dried tofu.
If you boil only oyster mushrooms with onion and salt, it tastes nearly identical to chicken broth. It's amazing that you can achieve that with only those ingredients. I'm sure if you added other stock ingredients it would taste the same. I had a particular miso in Japan that tasted like the best beef broth you've ever had. The umami was incredible. I should be using these ingredients more.
i might have been Mugi Miso (barley), comes super close!
@@richandglorious Awesome, thanks for the tip! I've been trying various miso but nothing comes close. It was getting to the point where I was going to make my own. I'll buy some mugi.
@@xheyderek3356 if you find a longer fermented one - 2 years - i might be even better, as they get stronger than. good luck!
You gotta figure out what kind of miso that was 😂
um...mushrooms are more closely related to animals then they are to plants that's why they have a meaty flavor...learned that from SciShow lol
I've been cooking mushrooms this way since the mid 1970s. My motivation was building flavor and reducing calories.
I used the same technique with onions to caramelize them.
Never knew it was a Chinese approach, but always glad to learn.
If you want to cook down stuff like onions and leek faster, you do the same! Not as much water, but a little water at first helps to wilt the onions/leeks and after the water evaporates they actually brown up faster, than if you would wate for the water from inside the onions to get out.
Definitely going to try this one sometime, maybe with some dry sherry in the water for another flavor profile.
On insta
Brayntrips
I just tried this braising and browning method. It taste really good. I sliced the shiitake mushrooms. Comparing both sauteed in oil vs braising+quick sauteed. The first sauteed in oil method is a bit hard to get the timing right. I kept looking for the browning and by the time the browning is good, its texture is hard and rubbery. and the flavour is not intense but bitter. I guess I overcook them.
I then use the water method, adding the salt into the water, braising the mushroom until all the liquid is gone, then add some oil on it and finish it off. I didn't look for a full browning this time, but just a little brown and i took it off the heat. Although visually it is not as brown as I like, but the texture and the flavor is intense. It is very umami and taste really really good. I am happy that now i can cook flavorful mushroom for my family and I'm sure they will love it.
Thanks Lucas.
Lucas is full of great tips and techniques
I started doing this a year ago. It makes a HUGE difference.
Thanks so much! It makes total sense. I’m doing this totally in the future.
I've tried the boiled method once before with white button mushrooms. And it was very good. Only once because I haven't been buying mushrooms lately for cooking. Just to take to work and eat raw.
Is there now a Food52 test kitchen a la Bon Appetit's?
Absolutely great, Lucas rules, this format is stellar. I look forward to more.
100 % agree wash your mushrooms in water- dont eat dirt
unless you go to that restaurant in japan
Just made this dish. It is an umami bomb and so easy to make! Definitely adding this to my weekly rotation.
Just made these today, and they came out awesome. Great recipe!
I learned this method this summer. It is amazing! Thanks Lucas!
that is so cool seeing a wok there. im also glad lucas is not just randomly using a chuan, it's not necessary! i think better to use the typical tools, even silicone spatula.
Just made this and my wife is Obsessed! 10/10
Love cooking mushrooms this way. Easy and you end up with an incredibly flavourful product.
I've never listened to that idea of no water on your mushrooms. I mean ever seen a package of button mushrooms from a grocery store? Like I'd want THAT flavor in my foods 🤣🤣🤣 idts. So I wash them in running water . In other words, I'd love to try this recipe and know the combo of different types are very good together , I've made bistro style cream of mushroom soup and it was phenomenal. The flavors match so well together ! I do love shrooms!
Lovely recipe. Couldn't help but notice the wok Lucas uses is NOT the same one sold by Food 52. The one in the video looks considerably larger and has wood handles.
I love to throw my mushroom stems into my stock bag in the freezer. They really boost the flavor of a veggie stock.
I do a similar thing with chicken wings where i braise it first to get flavour in, before reducing the liquid down to nothing, leaving only the oil from the chicken which browns beautifully.
Watching this has given me some ideas and inspiration thank you
Excellent video, thank you chef. I don't know why you don't develop your own channel instead of appearing on other folks'. I have found smaller shiitakes, e.g., COSTCOs braise very well in dashi (home-made, konbu, katsuobushi, shiitake). Larger, older shiitakes, which I prefer as they have a fuller flavour, do well in a 50:50 gelatinous beef stock (Home-made) and the previously referenced dashi. Although, having been stimulated by this video I believe I am going to experiment with different braises that might include, shaoxing, sake, mirin etc, combined with stock and dashi. Once again, thanks.
Most of the mushrooms I eat have been "boiled" and then frozen, because me and my dad pick several pounds of them in the autumn. I also wash my foraged mushrooms (mainly chanterelles and porcinis) by putting them in a tub of water with some starch, that helps clump up the dirt and then you just rinse the mushrooms before you cook them. For cooking them, I just add some water in the pan with the mushrooms until the water has reduced away and the mushrooms have "wilted", then I lower the heat and add butter.
As a westerner, adding water to your mushrooms is like putting diesel in your Chevrolet. It’s that jarring.
However, this might make sense for a few mushroom based things I do. The next time I make a mushroom sauce, I will probably prep my mushrooms like this and see how it comes out. It’s worth a shot!
I am lucky enough to often find wild oyster mushrooms and maitake. Trust me those guys get a real washing as insects love the gills of oyster mushrooms, and maitake grow around every stick and leaf in their area.
Chef Lucas is the best❤
YES. braising mushrooms in stews is one of my FAVORITE things.
pound of fresh crimini mushrooms, wedged into 6-8 wedges per, in a stew with tiny beef meatballs (think like.... garbanzo bean sized added maybe 5 minutes before serving, they cook FAST), celery, onion, carrot, blended pork and beef stock, some reconstituted dried mushrooms, bay leaf, some red wine, salt, pepper. braised until everythings nice and flavorful and tender, served over pasta or rice? YUM.
This guy is a natural. Who'd a thought? Boiled mushrooms? Right after I fry the tofu.
Thanks Lucas, try out next n get back to u 🙏
I always wash my mushroom in water because of all the dirt and grit. And also fills in the pockets to use less oil. It is very hard to over cook a mushroom.
Excellent presentation and excellent idea! Thank you!
I don't think one method is better than the other, like most things in cooking it's really up to preference and style. I find that the more traditional oil or fat-based methods provide more visually-appealing and larger / firmer mushrooms, but they can get a bit oily. This boiling method shrinks down the mushrooms (since the water within them evaporates along with the boiling water) and they come out looking small and shrivelled, but the flavour is absolutely delicious. So I typically use this style to pour over rice or noodles or in scrambled eggs, but stick to oil or bacon fat for a more mushroom-focussed side dish or pasta. Both styles slap.
I see Lucas, I watch it. Easy peasy.
Good job: I'm converted. Plus mushroom martini! Thank you.
how does this work with dehydrated mushrooms, do you rehydrate and then boil as well?
This is a great video. Thanks, Lucas.
My adjustment to this recipe:
- Add water just to cover half of the level mushroom in the wok due to mushroom contains a lot of water. This will reduce the cooking time
- Add shiitake mushroom first, cook for 10 minutes then add the rest after that since shiitake has a stronger fiber structure.
Yo Lucas. Any particular oil you prefer to use (or conversely to avoid!) - cheers. Lovely stuff as always
This technique blows my mind and challenges everything I know about cooking mushrooms! As an avid forager, I wonder what wild species could be successfully prepared this way?
Personally, I don't like the texture boiling produces. Dry frying until water is released and then adding fat is still my go-to.
I love you, Lucas.
Lucas is the best
I am just googling to try and figure this out. Isn't this really a stew technique as opposed to a braise?
I am literally drinking a bowl of chicken and shiitake mushroom soup where the dried mushrooms soaked for hours as I watch this and learn that western cooks are told not to let mushrooms touch water lol
Thanks for another one Lucas!
THANK YOU, Lucas, for telling the internet our "doong gu", was culturally appropriated by the japanese - like hundreds of Chinese things.
I was eating our doong gu long before the word "shiitake" enter the zeitgeist.
Great video!
Yes, opened a new window for me. Tks.
more lucas sin!
This looks like a smart move for so many recipes....
Where can I get this apron Lucas?
Even when I have to stir fly mushrooms, I always start with water and finish with oil so that they do not absorb a lot of oil.
Glad to know how I've been cooking mushrooms for a while is Lucas Sin approved. B)
I love this guy
This is basically the same as adding water to bacon, or onions, with a little oil to make them sweat juices and caramelize?
This was interesting.
whatever happened to your magazine project?....will first (and only) issue be a collectible? Cant wait to try this mushroom recipe...looks delicious
I'll refer you to this dude online where i bought few grams of LSD,DMT, and shrooms and other psychedelic products and they ship directly to any location
On insta
Brayntrips
Can you do this with the dried shitake mushrooms or only fresh?
BTW, how do you tell someone you are Chinese without telling them? Use chopsticks in your drink. Love it!
On insta
Brayntrips
I just wondered about this, went into my kitchen and put three dried shitakes into a bowl, then filled it with water, sealed the top with film and left it in the fridge. I have buttons and straws along with those shitakes but I'm thinking of getting oysters to replace either button or straw for tomorrows mushroomancing
I like Lucas Sin! Subscribed ez
Great recipe, thanks 👍
This guy and the Acroyoga dude are the combo of whom I want to be when I grow up.
Interesting, Dan at ATK recommended a similar technique, except he's using much less water, suggesting that pretty much steaming them is enough to saturate the hyphae and prevent the mushrooms from absorbing oil.
ruclips.net/video/XLPLCmwBLBY/видео.html
Here's another one from ATK covering the same technique, this time from Lan Lam, and showing how it works for onions and gravy (as well as mushrooms)
ruclips.net/video/rzL07v6w8AA/видео.html
Thankyou Sooooo Much 💯
Perfection 😮
His very subtle lisp is very 🔥🔥🔥🤤🤤🤤
Thank you 🙏
Is this the old BA test kitchen?
cooking school teaches you never to let mushroom touch water...yet in nature, they thrive in moist watery conditions with really good water resistant qualities, especially the top because surprise! they're already consist of water...unless you're using dried mushrooms, which needs to be rehydrated anyways. Some food scientists already debunked that myth that it makes absolutely very little difference if you wash your mushrooms under a tap vs using a brush. Sometimes you have to take what you learn in cooking school with a grain of salt, sometimes nothing they teach is based on science, its based on "that's what I was taught and what my chef was taught, so I do out of discipline". Cooking is about results, not rules. Cooking school teaches rules, which is fine for beginners but its not the definitive answer.
Lol the moisture of the environment it grows in has almost nothing to do with the chemistry of cooking
You think mushrooms take in water through the cap? 😂
You're also not supposed to boil certain vegetables because they bleed nutrients as well. But vegetables need water to grow too... 🤔 hmm
Not to contradict the point of the video too much, but what he's saying about adding lots of oil to keep the mushrooms from sticking is really not necessary. Add mushrooms to a hot, dry pan and the rapid evaporation from the mushrooms will (mostly) prevent them from sticking as long as you keep moving them around. You should literally get a funny squeaky sound. Then only at the end, when you've cooked most of the moisture off, should you add butter, oil, whatever, to the pan.
His initial point is mushroom will absorb the oil so you end up with less oil on the pan
@@Centrioless yes and nemo is saying that's an amateur problem.
Love the comment about cooking school.Just like regular education, it teaches your the basis ,but indoctrinated you and prevent you from being creative ,some of the best chefs I know never went to cooking school,they learned by working and they were not afraid to experiment
Thank you
When you're boiling mushrooms to the point when the liquid reduces, aren't you (kind of) just making mushroom ketchup?
I don't know about this one but he is legit
Does this work for chanterelles too?
Yes, He is the best online drug store I know, he's got DMT, LSD, shrooms and more
On insta
Brayntrips
what do you mean when u say chinese in origin they only grow in china?
Yeah never understood the washing thing, mushrooms exist in very damp environments and are mostly water by weight so it made no sense that you couldn't wash the compost off them before eating
It makes perfect sense. Mushrooms are spongey. Absorbed water doesn't do anything, but if _they're_ in water they bleed nutrients much faster than vegetables.
Besides, don't you know that plants and fungi take in water through their roots?
None of your statement has any reason to it. Pseudoscience like this whole video.
Always wash your mushrooms. If you've ever seen the vats they're grown in, trust me you don't want any of that stuff in your mouth.
The base they grow mushroom spores on commercially is mostly a mix of dirt, poop, wood chips/sawdust, and straw.
americas test kitchen's Dan did a video on this a while ago
@7:06 did he use a metal spoon on a wok? :O
this would be a good TG dish w bok choy
Also pro tip - use dried shittake mushrooms for more flavor
Fry very quickly on a high heat in butter, (a touch of salt) - keep stirring and then a bit more butter! Period as you would say in the States! 😊
Lucas Sin, more of an everyman than Johnny Sins 😂
not sure where this myth comes from, but braised / stewed pork and Dong Gu (Shiitake) with soy sauce is one of my favourite dishes and you can taste the intense flavour from the mushroom!
Soy sauce is ok but it cannot compare with oyster sauce. Shiitake goes extremely well with oyster sauce. However do not use those cheap starch water. Use only quality oyster sauce.
Most chefs: mushroom medley
Lucas Sin: fungus mix
the amount of starch is mushroom is close to none or negligible.. maybe something else is making the broth seem "thicker"
Martini with pickled mushrooms whaaaaaat ? Where’s the recipe for that ? 😢