It's Basically Impossible To Overcook Mushrooms
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- Опубликовано: 24 авг 2024
- We've all ended up with soggy, mushy veggies or leathery tough meat after a cooking snafu before. But there's a weird reason that mushrooms really can't get overcooked, no matter how hard you try. Just uhh, make sure not to burn them.
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Good to know. I thought there wasn't mushroom for error when cooking these.
🤦♂👍
Aaahhhhh, that’s a good pun.
Comment of the year
You seem like a fungi to be around.
You’re a fun guy
Mushrooms were the first food I ever learned how to cook. I see why it was so easy and hard to screw up.
In my country is rice... if u can cook rice cool if not ur just bad 😂😂
Mushrooms. Really? Not eggs? Not noodles? Interesting.
Scrambled eggs was the first thing I cooked. But I loooved mushrooms.
@@nobelwarprize eggs were second for me
I honestly can't remember the first thing I learned to cook. I basically helped mom in the kitchen, and took over when she needed help from a young age.
Maybe it was eggs or toast? I can't say for surem
Not only did fungi and animals diverge later than plants and animals, but growing fungi also has a key similarity to raising animals in that you have to feed them. Fungi behave kind of like a cross between plants and animals. You have to manage moisture levels and sometimes sunlight, and you have to wait for the fungus to spread its mycelia like roots throughout the substrate, but the substrate is more like animal feed than plant fertilizer. The fungi will in fact break down the substrate into forms plants can use. So if you grow your own vegetables, consider adding fungi like wine caps to your garden.
Fungi are neither plants, nor animals, nor something in between. I cannot teach you about the mushroom.
No wonder keeping a sourdough starter feels more like a pet. But one that can be force-hibernated guilt-free in the fridge
@@CharliMorganMusic that's why they said kind of and not literally
@@CharliMorganMusic love the references
@@CharliMorganMusic lol I think I remember that quote
Cooking mushrooms in a skillet is neat because you can cook them by ear. When the sizzling quiets down they're done.
I dunno, I've seen the sizzling continue until long after they're thoroughly burned.
Like cooking squid
This is my rule for eggs, once the sizzles go away its time to plate
Cooking them with ear, that sounds like something Hannibal Lecter would do.
That's nearly every food, as long as you flip at the start of the sizzling slowdown instead of the end. That means the water is drying up and your food will get much hotter, much faster.
I steamed my mushrooms for 72 hrs. They are now a fine black powder (as is the rest of my kitchen). I think I successfully overcooked them.
That's funny, you're a chef
Lol
Nah, it sounds like your recipe for black powdered mushrooms came out perfectly.
I think you forgot to add water while steaming
You know... The steaming part was technically done by the time all water left. Half of what you did sounds like pyrolysis.
I’m very into “Quelinary” stuff too. 😂
I once forgot to switch the stove. More precisely, switched it to very low instead of completely shutting (it was a gas stove).
After a few hours I entered the kitchen and felt mushrooms still produce a distinct smell.
They were very dehydrated and not very soft, but still decent. One might say they were heat-dried rather than over cooked though.
Well now I understand why most stoves have you turn it past High to shut off
@@williammanning5066 Not really, it's more because it's easier to start the fire with more fuel and then lower the fuel to reduce the fire, since once it's lighted, it's harder to turn off.
All this says is you can't over-steam mushrooms. You can definitely burn those suckers.
you cant overvoil or overfry them
you can set them on fire lol
Even when they appear burnt, they still taste pretty dang good.
@@turbotalon89
Some mushrooms are best when they are cooked to the point of looking 'burnt to a crisp' AKA frizzled. Shaggy Manes are one.
5:05 he literally warned you about it
I’ve over fried them.
My (by far) favorite way to cook mushrooms is by slicing fairly thick, adding evenly to a pan and just barely covering them with water, then cook on high heat until all the water has boiled and evaporated off, then add some oil/butter and fry the mushrooms until golden brown.
Cooking the mushrooms like this will leave a great fond in the pan as well which can be deglazed immediately with some light soy sauce or just a splash of water, or used as the base for a richer sauce or whatever you want really.
Mmm... Mushroom sauce, great for steak and pretty much everything
You fancy
Soap
You don't even need to add water, a pinch of salt will release all the water from the mushroom and it would cook on its own.
Don't tell me you went to Söderkulla...?
Wow I never thought I would see the day America's Test Kitchen would be cited on SciShow!
Now I just need to see Dan be the host for some food science episode!
This is the crossover I didn't know I needed
I knew I saw this somewhere before
"need"
Alton Brown 🙏
@@hallow_cat Adam Ragusea
Congratulations: you taught me that mushrooms use chitin as a structural material (that's weird), which I truly did not know.
Which worries me, isn't chitin dangerous..?
Not that weird if you realize mushrooms are closer to being an animal than they are a plant.
"Congratulations" "realize"
@@silverblank1139no, it's just a polysacharride like cellulose.
@@silverblank1139 No. Also humans have enzymes to break down chitin and extract all the nutrients from mushrooms, unlike cellulose which requires specialised bacteria.
"The science behind cooking boils down to..."
Solid dad joke. 8/10. 👏
It's more of a pun than a dad joke. 😁
@@thebasketballhistorian3291 Dad jokes are puns that are a parent.
btw, the best way to saute mushrooms to the point where they develop a slight brown crisp to them is to put the pan on high heat, add a little oil and salt and keep pouring a bit of water in the pan so that the oil doesn't smoke and nothing burns. it takes a while but it really is worth it, and they aren't overly greasy.
Fully agree, but substitute the oil with butter. They 10x more delicious that way
This is something you can use while cooking with a wok as well, while making a stir-fry.
Mushrooms are strangely a robust food indeed. The fact that not only can they be pretty tough to soften (we soak dried mushrooms before cooking, and it can take a while), and they almost never burn (it just takes a darn long time), even when subjected to the same cooking treatment where other foods will burn.
I keep dried Shiitake. Too expensive when fresh.
Challenge accepted. I can burn water.
That is why you still live with Mom.
I see you have master the art of water burning
i prefer to make my water lightly toasted. this can be done by placing a toaster into a tub of water.
@@DeadliftDarrell Only a fool would turn down free and delishious food rivalling the greatests of chefs.
That’s how we know you didn’t watch it all 😂he legit says you can still burn them before the video ends
I generally first dry the mushrooms by stir frying them with nothing on the stove. Then when they get dry or a little brown burned, there is a nice strong mushroom smell coming out. Then I'll add oil and keep stir frying them, then add soil sauce and sugar, or just salt and some herbs. It always turns out so nice.
Today I’ve learned I’ve only had overcooked steak. My family always goes for “well done” so I always thought the dry toughness was normal.
😭😭😭
My condolences
I’m so sorry
Poor thing
Medium-rare or medium is best.
Psychedelics are just an amazing discovery. It's quite fascinating how effective they are for depression and stress disorders. Saved my life
proven very effective in the treatment of various mental health issues aside from other health benefits. Helped me get out of years of depression and excessive alcohol use.
@@michaellesniak1310 I've been looking to try shrooms, anyone knows where can I acquire some?
@@juttaclemons5002 Yes. dr.jackshroomYes.
@@ObinnaHarrisCan I find him on Insta
@@kathleenmcclenahan5701 Sure he is.. dr.jackshroom
mushrooms are one of the few non-meat ingredients that can come out of the pressure cooker just fine
Other advantages of mushrooms over meat is that they give you savory flavor without funding the industry based on the needless killing of innocent, sentient individuals. Animal agriculture is also responsible for enormous damage to our environment, deforestation, biodiversity loss, wasting a huge amount of fresh water and promoting antibiotic pathogens and epidemics.
What are the others?
@@thejakery corn, cinnamon, cloves, beans...
@@thejakery even rice. Tbh, most ingredients are fine, it's just that some have a lot less room for error. But that's why you usually follow a recipe exactly when it comes to presure cooking. But yea, I'm not even sure what ingredients people think can't go into pressure cookers
All food is meat, whether pith, flesh, swamb, or scum.
Excellent news! I have long sought to make fungi a major part of my diet, and now I know I cannot fail. Bombs away!
You need to be careful of not overdoing it or your stomach will hurt because of all the chitin.
Also the bot is annoying!
As the name might suggest, when it comes to mushrooms, there's "much room" for error!
What is also relevant with cooking plants is that they get their structure from water pressure inside their cell walls*. They are basically water balloons. Lose that pressure and they get soft and mushy.
Meat gets its structure from proteins which can denature and get harder.
Fungi also have water pressure in cell walls but as you mention they survive heat very well so they shrink but stay spongy.
(* Assuming you are not cooking wood :D )
Please don´t cook wood.
Or eat grass.
Yay, info about my favorite food... anything with mushrooms. Learned lots of new things.
I need that shirt by the way :)
Nice save at the end. I cook a lot with mushrooms, and I have burned mushrooms in the process.
I used to think I hated mushrooms, when I was a kid, because all I'd known was canned mushrooms. Then I tried fresh (cooked) mushrooms, and was instantly hooked. (Raw mushroom is edible but weird.)
Now your shroomed for life
I grew up with mushrooms as a big part of our cooking and family time. Picking morels and other mushrooms was a family endeavor. I still can’t stand mushrooms. They taste like a musty old attic smells. It doesn’t matter how they are cooked or if left raw.
I like to cut them into small pieces, add a bit of a good oil and appropriate spices, then cook them in a pan. Lots of water comes out, i cook until most of the water is gone and the bottom of the pan goes dry. Now its time to add onions, garlic, other veggies, water, and now some of the water now enrichted in flavor moves back into the mushroom pieces. From here it can go many ways for many different dishes. Could be an awesome vegan or vegetarian pasta dish, or a truly amazing steak in a mushroom sauce with mushroom topping. Endless possibilities.
Define a "good oil"
@@pauljackways1473 not a bad oil
@@pauljackways1473 Depends on the taste you are going for, i mean unadulterated good quality. You can hardly go wrong with a good olive oil, but could be whalenut oil or something else that is fancy, or something as basic as a good sunflower seed oil. Here it matters what dish, what direction you are going for. For example, you can cool down mushrooms prepared like this and make them a salad topping, to which i would add some kind of nuts cut down a bit and have the oil match that.
Pecanut mushroom salad with pecanuts, pecanut infused mushrooms, and a pecanut-oil based dressing, oh wow. Taste explosion and you grin smugly as guests ask how you managed to add a pecanut-taste right into the mushrooms.
A little bit of salt with the mushrooms can accelerate the releasing of moisture while cooking, too. If it’s already part of the recipe and I’m trying to render or break down something a bit quicker I do this 👌 gives those veggies a bit more of a savory flavor as well in the end result. Does much more for me than powdering everything up in dried spices.
Not to be that person but wouldn't mushroom be non-vegan food since they're genetically close to human, and is like a mix between plant and animal? How do vegans thread this issue lmao
The only thing that WON'T MUSH, is called a mushroom. Classic
3:35 THAT UNFINISHED SLICE.
I told this to a coworker who promptly proceeded to burn a pan of mushrooms she was cooking for prep because she took it literally and she left the heat cranked and walked away to do other prep lol
Edit: the whole "not being able to overcook mushrooms is not new information and I had heard it in a Kenji or Dan Souza video a while ago. So this did not happen right now.
Yep, many of us culinarians have done that, but not on purpose. It's like a game of "Let's see if we can piss off Chef today!"
pans can easily reach 400 degrees if unattended on a decent flame, so it doesn't surprise me
It's actually desired by some chefs to dry sautée fresh mushrooms, allowing them to stick to the pan. This bring out added flavor and a deglazing with bourbon pairs the oakiness with the mushrooms very well. My channel has the world's best from-scratch mushroom soup!
But those were burned then and not overcooked. Bet the texture was still fine
@Werner Beinhart things can be overcooked and not burnt, but things that are burnt are almost always overcooked.
YASSS! Thank you for the mushroom acknowledgement! Mushrooms slap because they come with their own type of salt(msg) and broth(they're little sponges)so for high blood pressure they're great! They're great when you're struggling with meats that run dry, they make umami juice! They're like bullion but you can grow and preserve them.
Flavor! - uncle roger
@@ariesleo7396 You already know Uncle Roger is my favorite uncle!
Also, your username, chef's kiss
This is one of the best explanations about biology I've got in a long time. Thanks mate!
As far as I know, you don't get any significant collegen to gelatin transformation when cooking a steak quickly. That's only relevant in slow cooking.
"the science behind overcooking boils down to..." I see what you did there 😂
I use to hate mushrooms but I love them they give so much flavor. The texture use to kill me now I just cut it up and I'm eating it
Yeah, the texture still gets me
All right! This is one of the most information packed episodes of Scyther I've seen in a while.
Challenge accepted! you underestimate my ability to f*ck up a dish thats supposed to be impossible to mess up.
This is good to know, I really like mushrooms.
Also, I really like that penguin shirt. It sparks joy.
Psilocybin, LSD, shrooms and ketamine are absolutely life changing substances that have so much potential to help people with mental health issues.
Is he on instgrm?
Sure,dr.larryshroom
dr.larryshroom has been my supplier for over a year now. No problems.😊
Can dr.larryshroom send to the UK?
Psilocybin containing mushroom saved my life, never had a bad trip
It's impossible to ruin mushrooms while cooking, you can't fail!
Me: "You underestimate my power"
That shirt! (Sorry for my seeming shallowness; I love mushrooms, too, but: That shirt!)
That's a cool shirt!
The problem I actually run into with mushrooms most often is that they won't brown ENOUGH. Mushrooms can indeed be very watery, and if your skillet is overcrowded or you haven't browned the onions well enough, it's really easy for your dish to become a flavorless soup.
One thing the video doesn't address is whether the added cooking time destroyed a significantly greater amount of nutrients, which might have been nice to know.
I really wish I could like mushrooms, but I've never had one where the texture didn't completely gross me out.
Depends on the spices you utilize with them
Shitake mushroom?
Ever had those?
Cook them until crispy they are honestly much better that way
If it's the texture not the taste.. I make mushroom sauce by throwing them in a blender until mush and then add cream. heat & throw over pasta... (you can later add onions of ham or whatever texture does please you for some bite) You can also make pesto-like toppings with them. No need to eat them whole. Just blend away the texture and keep the taste!
@@SuzanKoekepan I prefer to just use nutritional yeast or yeast extract.
This is why lobster or crab cooked with mushrooms is usually the basis for some posh dish. A chitinous festival!
Qulinary.
When you "overcook" them, they just get this beautiful caramelized flavor and is so good. I've never burnt a mushroom, even when I walk away and forget they're frying for 20 minutes. 😂
Air fryer set to 500 degrees for a week: “Hold my beer”
Wrong scale. Chitin breaks down at 400C, that's 750F.
Que-lenary 😂 4:58
1:01 “well The science behind overcooking *boils* down to”
Absolutely amazing
Try sautéing them... You'll end up with mushroom leather at first and burnt mushrooms next and you don't need 100 minutes to get there!
Clearly maybe you haven’t seen the oldest fungi in the world fossilized in lava. They are FAR from overcooked, though would taste nice as carbon shavings… like the fungi in the sea floor or around old volcanic lands… 🍄 maybe they will be on a future Scishow episode…
Burn isn't the same as being overcooked. You can burn it and still be uncooked on the inside, God knows I've done that to stuff like chicken on the g.
Pickled mushrooms are probably my favorite way to "cook" them
I like how this video came out right after I got some mushrooms for the first time, and I've never cooked mushrooms before. Now I know there isn't much to worry about when I do cook them. Thanks!
kewlinary
hold my beer
POV: you're my dad
they arent as nice when fully cooked, the loss of moisture tends to make them more like rubber than a soft vegetable. they also shrink down to nothing and its just more satisfying when your meal hasnt disappeared.
I thought my hatred for mushrooms couldn't be topped. That was until I heard the pronunciation of the word culinary in the way that you did. It'll take a while to get over hearing that.
... And then you said it twice!!!!
*I’ll refer you to this dude online where I bought N-N Dmt Lsd mushrooms shrooms adderrall and other psychedelic products and they ship descreetly to any location**
*He’s on telegram*
😂😂😂
Mushroom Kingdom, here we come!
This was superinteresting :O Thank you for making this. Mushrooms are so cool.
It's very easy to overcook mushrooms, or anything for that matter. Just purposely try to turn it into a charbroiled lump by setting it on fire under very intense heat.
Okay, I've always pronounced culinary like kull-in-airy. It was like sandpaper on my ears when he pronounced it que-lin-airy. Which is the "right" way to pronounced this word, and does that change based off of local or larger accents, history, etc.?
I´ve never heard anybody pronounce it like that on the West Coast or Midwest of the US, in Scottland or on the BBC ... is it New Jersey slang? Is it a joke?
That shirt is EPIC! Also, I really want mushrooms now!
Yes, you can.
You can ruin the flavor without burning them.
They all have their own degree of tenderness.
Example - Resinous polypore should be sliced very thin and seared on both sides without losing all the moisture.
At this point it's like eating tender beef with its own fungal umami.
Keep cooking it and it becomes dirt flavored shoe leather.
Lion's mane when cooked dry tastes like egg white bubbles fried in deep grease, patted dry and over peppered. (It was nice in a salad.)
Several polypores are crap if you overcook them.
And puffballs, especially Wolf farts.
*sees thumbnail, reads title* Wait, what the hell....?
*clicks video, reads title again* Oh, over_cook_. So they can still be over_clocked_. That's relieving.
Mushrooms and fungi are the most under appreciated and most helpful and biologically diverse food and medicine. Thank you, fungus
Que-linary.
Cool-linary 😎
I dehydrated a bunch of store bought white mushrooms. Sliced them thin, soaked in brine over night, drained, dehydrated until crisp, ran them through a spice grinder. I use that in a shaker as seasoning instead of salt.
Mushrooms are really cool in so many senses. Always happy to learn more about them and their incredible versatility!
I used to love eating mushrooms! Such wonderful flavors! Portobello can taste very much like steak. Depending on how it is cooked. However, I can’t have them anymore😭So sad
Why can't you have them anymore
Did you develop an allergy?
you can't have any type of mushrooms? never heard of that before :(
I'm willing to accept this challenge
Interesting but somehow I’ve managed to cook mushrooms to a chewy leather texture before 🤔
Mushrooms are easy to cook, but I also find that they're an easy way to 'cheat' and make your dish more flavoursome and meaty/umami without having to think too much about flavour combinations. Simply add mushrooms for instant flavour!
Natural msg
Mushroom are also excellent at replacing meat in some dishes.
Or if you want to add a meaty, savory, or umami punch to a dish.
Even just adding some mushroom powder will take most soups, sauces, and gravies from good to great.
I actually like taking the stems off of them and throwing them on some storebough broth to simmer for at least 30 mins while i prep everything else i need for a soup or gravy.
Then you can cook the rest of the mushrooms and add them in with either your onions or meats.
@intervalgoodsdelivery
Funny that you post this here. Because in actual science, clinical studies and trials are showing pretty conclusively that microdosing doesnt work.
Don't overlook fungi amazing ability to compost. I got rid of my toilet years ago. Instead I just dook in a yeti cooler and when it's half full I throw a few shroom caps in there. 2 weeks later I am cooking mushroom pizza for the whole block 🍄💯💯
Do you leave the lid on?
@@terranovarubacha5473 yes I keep the lid closed since the mycellium prefer a moist environment however I do air it out twice daily when the fruiting bodies (the mushrooms) start to grow. I usually have two coolers that I am cycling between on a monthly basis.
Pro tip. Cook mushrooms in a pan with water. When the water boils off, cook them like water and add butter and garlic and 👌
Five minutes of cooking should be enough time to kill off any zombies growing in your mushrooms
I like my mushrooms medium-rare, roasty on the outside, firm on the inside. So I guess you can't overcook it if you're used to overcooking it in the first place.
So, there is nothing I can do to make mushrooms taste better. Lovely.
If it's a taste issue, cook them with something stronger like garlic to enjoy the nutrients without the taste, or in something larger like a soup. If it's a texture issue, cut them small or use a food processor to eliminate the issue. You could also look into different varieties that may have a milder taste.
If all that fails, mushrooms are hardly mandatory. As long as you have the nutrients you need, enjoy your meals and aim for good health.
Good luck!
Have you tried different kinds of mushrooms? There's so many!
@@ilexater9556 I appreciate the sentiment but I was trying for funny. I'll have to try harder.
@@finnmcool2 funny is subjective. As long as you were amused, you succeeded.
I mean... There is one p r e t t y g o o d kind of mushroom :D
This is why I love mushrooms
Was just waiting and waiting to mention that mushrooms can burn and then you brought it up just at the very end, ruining my know it all moment. Damn you
"cyoolinary" 😂
Thank god I’m not the only one that was like “what the hell??” 😂
It's considered an accepted/standard pronunciation, along with CULL-in-nary.
I'm glad that bit about burning was thrown in at the end because during the entire video I was thinking about all the times I've burned my mushrooms.
Wow this is new to me
Mushrooms grow on mycelium. Minecraft had me learning without realizing it 😂
This video: "You can't overcook a mushroom."
Me: "Sautee pan of burnt mushrooms"
Challenge accepted
And I still find mushrooms the most impressive things in terms of flavor, don't mind me I looove properly made beef and my love forever lies with broccoli but mushies? Ah they are amazing.
Use mushroom powder to season a steak! And you can pan fry the broccoli in the remaining juices. I do it all the time with wild mushroom powder that I make and it is the best thing ever.
@@eruiluvatar236 ohhh come on you can't do this to me, wow, I will save this comment with all my heart until I can get my hands ond some mushies, this sounds amazing.
@@hershmysson It is really good even with store bought mushrooms. When I buy portobellos I often eat the caps as usual but dry the stalks even if those stalks are perfectly edible as they are.
For drying I just slice thinly and set them on a tray on the fridge as the no frost in my fridge will dry them in a few days. But an oven set on low or of course a dehydrator will do.
As for powdering, I use a coffee grinder but I used to jerry rig a thing with a stick blender and saran wrap. After grinding I pass it through a sieve and maybe regrind what is left if there is much that won't pass.
There is also mushroom powder commercially available but it is too expensive.
The powder can elevate almost any savory dish.
*slowly loads a pile of mushrooms into a blast furnace*
"It's Basically Impossible To Overcook Mushrooms"
Me: *_You underestimate my powers_*
0:19 that’s not how you pronounce “culinary”
America's Test kitchen said if you don't want you're mushrooms soaking up grease or anything, microwave em 1st. Also, I saw where someone replaced hamburger with mushrooms in tacos. They replaced different percentages to see if anyone could tell in taste and texture. If I remember correctly, a 50/50 mix was the highest ratio of meat to mushroom where no difference was noticed
@@Kitties3eva For you personally, maybe. I'm not even Vegetarian, I still eat meat regularly, and I would happily have a mushroom patty instead of a beef one (just not an unseasoned portobello cap. You'd need like 3 big ones at least, with some good spice, to be equivalent to a burger patty. meat is far denser than mushrooms).
Portobellos and other Champignons are great but they're nowhere near the best mushrooms. Oyster or Lion's Mane mushrooms make far better slab-of-meat replacements. Both make for fantastic fried "chicken" once breaded.
Last time I left mushroom overcooked at kitchen, the entire family was flying
that was the cutest crab i ever seen, i was not ready for that.
Thank god, something I can’t overcook 😂
the fact that mushrooms are made of chitin makes it psychologically easier for me to eat insects
There's always 2 responses to this tidbit. There's your response here, or there's "well that's the last time I eat mushrooms."
Lol
Damn good point. Though, as a kid, I tried ants because of "The Jungle Book", and be warned: they are so tart that they are a bit bitter. Well, those common black ones(?) anyway. 😄
@@brianroberts783 very true. I really don't understand the other response though, that's kinda like saying you dont want to drink water because there is water in pee
"mushrooms are more closely related to you than anything else in the produce section"
bruh why would you say that. I was having a good day.
Chitin. I almost started up Skyrim when I heard that.
I love mushrooms in the kitchen so forgiving so you can get the flavour exactly right
You can scorch mushrooms, and that is burning them. A high heat coupled with inadequate fat or water will yield a burnt flavor and smell.
Lel they said you can’t overcook them, not that you can’t burn them
@@DanJuega I’d consider burnt to be overcooked.
@@DanJuega
Burning is a form of overcooking.
@@caterscarrots3407
Agreed. They were really discussing how its texture stays the same with some types of cooking, rather than overcooking.
Think the title was clickbait-ish.
I would argue that scorching is a separate problem from overcooking. My older sister, when she first watched us and cooked instead of my mother, always wanted to rush whatever she cooked. That resulted in a lot of scorched (and undercooked) meals at first.