My intent is to make a leek-miso soup and I would like to add dried shiitake for their texture (flavor too, sure, but it is already a flavorful soup). Unfortunately, the market near me only has fresh mushrooms (portabella, baby bella, snow cap, and other normals). But alas, I also do not have a food dehydrator.
How can I manipulate the mushrooms to approximate the same chewy texture? My thought is that long, slow baking at a very low temp would dry them out. Is this intuition right? Should I prep the mushrooms before hand in anyway?
I have accidentally gotten that texture by putting leftover stir-fried sliced shitake in the fridge uncovered. Leather.
Tomorrow I'll be making a big batch of fresh pasta for about 7-8 people. I know that if I'm using dried or bought fresh pasta, I usually count on about 125-150g per person, depending on the pasta type and whether it is dried or fresh. When making pasta dough I will add eggs to my flour weight. Should I just approximate the total weight, and again count on 125-150g per person... reduction in weight during cooking). By my reckoning, that would feed 12 people generously. Am I correct?
I'm new to the idea of cooking with dried (reconstituted) mushrooms and am wondering how they would differ from fresh when cooked. Specifically, is the texture noticeably different? What types of (cooked mushroom) dishes and cooking techniques are appropriate for dried vs. fresh? Related questions: 1, 2
Possible Duplicate: Can I Brown Beef For Slow Cooking the Night Before I would like to prep my Beef Wellington the night before. I would sear, cover with mushrooms, prosciutto the night before, refrigerate overnight then wrap in pastry the next day before cooking. Is this safe?
I was looking at some recipes online that included dried mushrooms (mostly porcini). All those recipes and this question mention soaking them in warm water. Why warm water? Would there be a difference if you would use cold water?
. This wasn’t at all what I expected. Just to give you some background: due to relatives who live in the country, my family always had a decent supply of rabbit meat. Until say five years ago we had rabbit once every other month, or more often; definitely more frequently than chicken. That said, I don’t recall rabbit to taste anything like chicken up to the point that apart from soup I don’t value... recipe should I try with rabbit meat? Am I prejudiced against chicken ;-)? References: some threads mention this substitution, but they don’t exactly answer my question.
My question is exactly the reverse of this one: Substituting Dried Shiitake Mushrooms for Fresh I have a recipe for vegetarian gravy which calls for 8 dried shitake mushrooms, but I only have fresh shitake mushrooms. How much should I use? For reference, the recipe was found here: http://umamigirl.com/2011/11/best-vegetarian-gravy-recipe.html
Every time I have made split pea soup, I have to try to estimate the amounts to be finished in one meal. If I store the leftover soup (in the refrigerator or the freezer), the soup thickens to the point that it's barely liquid anymore. In Ham and Pea Soup with Whole Dried Peas, there's a passing comment that split peas break apart more to thicken soup. Is there any way of reducing this effect or simply predicting the amount of thickening that will happen? No matter how much liquid I add to the original soup, I can't seem to store the leftovers without getting a porridge-like texture.
When making high-heat, quick tomato sauces using economical brands of tomatoes packed using calcium chloride (and citric acid typically), the metallic taste and fake-fresh texture are disturbing. Aside from shelling out more money for products without the additives, I would like to know if there is some work-around for sub-premium tomatoes that could address the following; Is there a way to balance out the metallic taste of the calcium chloride present in these tomatoes? Considering cooking time is short, my assumption is that the texture issue is basically intractable without longer
, added my new vinegar, and some salt, pepper, and herbs -- and almost immediately, the mixture turned into the texture of thin mayonnaise. No matter how much oil I added later to thin it down...When I make salad dressing, I usually don't expect my vinaigrette to emulsify particularly well. I don't do any of the steps described in this question about vinaigrette emulsification, such as drizzling the oil into the acid slowly with much stirring. However, last week I decided to try to make a vinaigrette using some aged balsamic vinegar that I just bought. I've used aged balsamic