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that elevator is very VERY busy
Next episode on What’s eating Dan? smoke alarms.
I have always stored my mushrooms and a brown paper lunch bag.
West KY…Big oak forests…lots of morels..many different sizes… what to do?…how to use… especially how to store..short season so storage is paramount. HELP!!
my favorite part of this video is the incessant beeping
Love you videos and love your style!
I must be the exception. I never liked peas, green beans, lima beans or most green veggies. I would eat a cooked and browned carrot now and then. Actually, my favorites were the stronger tasting veggies like cabbage, broccoli and Brussels sprouts had they been offered to me. Brussels are among my favorites to this day. I have liked them gently browned on the cut half size. I came to a recipe similar to Dan's on the cook top on my own. Dan's is better and more efficient. From now on I will be cooking his.
BEST WAY I'VE FOUND to store mushrooms: Just leave them on the counter in a paper bag. If you have a whole lot of them or live in a humid environment, put them into the fridge in the paper bag. Over time they will slowly dry out, and you can just re-hydrate them as needed in some water before using 🙂
Molding mushrooms – fungi on fungi >.<
First off, a lot of the celebrity cooks out there state not to rinse mushrooms for knife safety reasons (it's a disclaimer because damp mushrooms can slip under a knife). Julia Child states : you can rinse mushrooms, just dry them afterwards, and never prep them too far ahead of cooking — that is common sense. To get the manure flecks off mushrooms, 1) rinse them while tossing them in a large sieve or whirl them in a salad spinner; or 2) wipe them with a DRY coarse towel versus a damp paper towel. Damp towels just spread the grit. Lastly, a little manure never hurt anyone. Commercial mushroom growing environments are very sterile and mushrooms have their own way of killing pathogens.
Love mushrooms on pizza, although not for the taste but for their aroma and texture. Yummy.
Please fix the squeak/beep!
Your comment about storing button mushrooms in a slightly open ziploc bag got me to thinking about something from my past in theatre production. There is a device called a pouncing wheel, which is essentially a spur (like on cowboy boots) with a handle (and yes, everyone, I know its a rowel) that would be perfect if you needed to ventilate a bag for things that need air circulation like mushrooms, cilantro, zucchini, etc. In real life, it's used to make small holes along a paper pattern on top of the cloth of the garment, which is then gently patted with a bag of crushed chalk to transfer the pattern. I'd think in an upright bag, you'd want to pounce the top third and keep the items in the bottom two thirds. We have one around here, so I'll try it and let you know how it goes.
Do we really have to see repeated pictures of Dan stuffing food in his mouth?
I couldn’t bring myself to enjoy mushrooms until I turned 60! Before that, I just pretended they were little chunks of eggplant. My brother, for example, would cook a mushroom sauce, and I’d say, ‘Mmm, good eggplant!’ He’d try to correct me, ‘That’s not eggplant, it’s mush_____,’ and I’d quickly say, ‘EGGPLANT.’ But once I got over that hump, I thought, ‘Hmm, they’re actually pretty good.’
I was a mushroom hater until I started eating them raw in salads.
From there I experimented out with them cooked in things.
Dan, Great series. Please do a video on salt: table vs. kosher vs. pink vs. specialty salts? when to use each? dos and don'ts? thanks!
Could you not do the gaping mouth thing in the thumbnails? It's gross.
These videos are really enjoyable, so glad I subscribed. Normally, I only see ATK and Cooks Country when they are on PBS.
I have such a crush on Dan. He's awesome.
Look for farmers markets in your area. Mine has a great selection of mushrooms, among other goodies.
Didn't skip the Ad 😎
magic mushrooms!
enoki mushrooms added to simple broth-based soups would also be a good first time mushroom experience. they're visually interesting without any shock value like the ones with gills, light on flavor so they won't take away from the dish, and don't require anymore cooking than string beans
Plastic bags are not great for fresh mushrooms, especially when foraging but even for refrigeration prior to cooking. Mushrooms sweat, and good old brown paper bags breathe. Even minimal airflow prevents condensation on the surface of the mushroom, which minimizes the pace of spoilage. That said, I've had decent luck with short-term mushroom storage in supermarket produce bags or plastic containers that allow at least a bit of airflow.
Thanks for the great information in the original video and this follow-up. Minor niggle: the mushroom you are a calling, "shitaki" is pronounced "shee-tah-keh". Japanese is a metered language, which means that the "ii" is held twice as long as a single "i". The final "e" in shiitake is pronounced like the short "a" sound in English. Don't feel bad about getting it wrong: even Google Translate and Oxford Dictionary get it wrong. You can hear the correct pronunciation here: https://www.youtube.com/watch?v=NuHPbBZeJh0. Thanks, again, for all of the great info!
I have both of those books and they are a fantastic way to learn about food science. The science of good cooking book has in it, what is now, my goto Marinara sauce.
I disliked this video because of the gross inside view of the mouth in the thumbnail. Please avoid gross thumbnails!
I can't wait for the new segment "Dan eating fans!?" and its unavoidable sequel "Fans eating Dan!"
Store mushrooms in little brown paper bags in the fridge!!! It allows just the right amount of moisture to transpire into the paper to keep the mushrooms at the right humidity and prevent them from going slimy like in plastic bags! Plastic will condense moisture and before long you have slimy 'srooms. If you dont have a paper bag add a sheet of paper towel into the plastic bag which will absorb condensation and release it in the right amount of humidity to keep your mushrooms fresh. The paper bag trick lasts for nearly 2 weeks for plump fresh looking mushrooms; after that you will see a little bit of shriveling and a little drying starting to appear which is fine, you can still chop them up into you favorite dish and cook them up. Your grocer's bulk mushroom bin should have a stack of brown paper bags next to them. If not, just ask a produce dept employee, they'll be happy to get you some.
yup , I love mushrooms
your follow up video is well done also. I intend to get both of the books you showed. And I'll ask again, make a special edition on mushrooms and recipes what to expect from different types, etc. Thanks.
A recommend drying and grinding. Then add to dishes. My girlfriend thinks she hates mushrooms. But loves my spaghetti! Hmm
Thanks! For using my comment! I'll take your advice and try a few.
I will stick to watching ATK videos for my epicurean education vs reading.
Also use the water from hydrating dried mushrooms as a broth or stock, esp. dried shitakes. Very tasty and adds extra depth to what you are cooking.
Per Alton Brown, I've been storing my mushrooms in brown paper bags, not fully sealed. They last significantly longer than when kept in plastic. I think this is because my fridge allows more moisture and it pools in the plastic at the bottom, whereas the paper bag tends absorb it.
BEEEEEP
Does anyone else hear a metallic/alarm-ish sound periodically through Dan's response videos? It's driving me nuts.
I quicky rinse all mushrooms. You don't know the sanitation habits of who may have handled them you. A quick rinse mind you.
As always you did a great video. Keep up the good work. Can you do a video on comfort foods for the cold. Like hot cocoa or soup even bone broth