2004-03-20, 13:51
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Link #1 |
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Senior Member
Join Date: Jan 2004
Age: 35
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Food / recipe discussion
Hey, i am looking for a new mushroom recipe, preferably something asian. Right now have just been sauteing the mushrooms, then adding soy sauce or bean sauce with lime. Anyone know a better recipe or an improvement?
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2004-03-20, 14:56
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Link #2 |
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Senior Member
Join Date: Nov 2003
Location: Down Under
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I'm chinese, but I don't eat mushrooms plain by them selves :/
I don't even know any dishes like that (not off the top of my head however) we usually have them with other veggies, fish, meat etc... What kind of mushrooms are these btw? that might help, diffrent kind of mushrooms use diffrent things... But sauteing with soy sause, and then bean sause...wierd... not too sure what kind of cooking style you're used too...but that doesn't sound too asian too me (but I don't do alot of cooking so  )
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2004-03-20, 15:13
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Link #4 |
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Liberal Screamer
Join Date: Jan 2004
Location: New York
Age: 41
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Hmm I was just thinking of opening my own recipe thread but this the perfect time to share my knowledge. Being an Executive Chef I think I can give you a good recipe.
Stir Fry Mushroom 1/4 cup shitake 1/4 cup oyster mushroon 1/4 cup of enochi mushroom 2 Tb(tablespoon) ginger (julliene) 1/2 of an onion (diced) 1/4 vegetable or chicken stock 2 Tb of soysauce 2 Tb of pineapple juice 1 Tb garlic 2 sprigs of scallions 2 Tb of slurry (mixture of 1/2 cornstarch and 1/2 water) Heat pan up, wait till hot. add a nice coating of olive oil (or any oil you have handy, vegetable works fine) Toss in Mushrooms, ginger, onions, and garlic, wait till they brown a little bit. Then add in stock, pineaple juice, and soysauce, let it simmer for 15 second, then add the slurry (make sure your slurry is mixed well or else it will create little lumps in your sauce). Salt and pepper to taste (make sure you add salt and pepper little a time and taste the sauce as you go, so you can get just the right taste). and finally topped it off in with dice scallions. Well hope that helps anymore recipe anyone need I will try to help out. |
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2004-03-20, 15:15
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Link #5 | |
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Senior Member
Join Date: Jan 2004
Age: 35
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2004-03-20, 15:24
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Link #8 |
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Uber Coffee for da win!
Join Date: May 2003
Location: Middle of insanity
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OH geez. You would ask for something like this when all my best culinary books are buried under a ton of garbage in my storage unit.
 I've got some stuff that'd blow your socks off. But I am NOT going to dig them out in 40 degree weather with rain. Ask me again in June when we clean out the storage unit. 
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2004-03-20, 20:52
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Link #10 |
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lost in wonder forever...
Join Date: Mar 2003
Location: edge of my dream in the land of twilight...ZzzZzZ
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*Off Topic*
Bun-kun what's it like being a chef? I'm planning on majoring in Culinary Arts (Baking and Pasteries) since I really enjoy cooking and eating.  What do you usually do at your job besides cooking?
__________________
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2004-03-20, 21:20
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Link #11 | |
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Liberal Screamer
Join Date: Jan 2004
Location: New York
Age: 41
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But yeah the hospitality industry can be very rewarding and also very stressful at the same time. I don't like baking too much although I can do it if I really have to. Too much exact measurements for me. But if you enjoy it go for the rewarding aspect outweighs the stress by alot. for my job, I do ordering, menu planning, banquet planning, scheleduling shifts, etc, etc. It's a good job because I can get all those things done in a short time, and then I can view the forum all I want, got my own office and everything. So once you get into my possition it's all butters from there. Hope you succeed in everything you do oh good choice with baking and pasteries every place i know needs either or, so it a good career to be in. |
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2004-03-20, 22:38
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Link #12 | |
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HainShodan
Join Date: Nov 2003
Location: new york city
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2004-03-21, 00:49
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Link #13 | |
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~Lost in the Moonlight~
Join Date: Mar 2004
Location: WA State
Age: 51
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2004-03-21, 02:08
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Link #14 | |
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Liberal Screamer
Join Date: Jan 2004
Location: New York
Age: 41
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Quote:
first cook the rice 1. cooking rice you want 2 cups of rice and 2 1/2 cups of water rinse the rice out very thoroughly put in pan and let it boil, once it boil you want to turn the heat down to low, cover the pan 98%, to let the steam out. it should be ready in 20 min but make sure the water are all evaporated. Pad it and toss it around with a flat spatula. let it sit for another 10 min 2. Making ball yes it simple as it seems just place the rice in a bowl, put filling in the middle (fish, pork, chicken, vegetable, herb, what ever your heart desires) and ball it up with you hands. then you can cover it with some sesame seeds (I like toasted) or any kind of roe well I hope that helps, that is how I make mine at least and it comes out fine for me. |
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2004-03-21, 17:52
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Link #17 | |
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Liberal Screamer
Join Date: Jan 2004
Location: New York
Age: 41
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Quote:
1 whole chicken 2 cup of mirepoix( equal part carrots, onions, and celery) 2 table spoon of chicken base or bouillons 1/2 cup of champagne mushrooms 1/2 cup of squash and zucchini mixture 6 cloves of garlic, chopped 1 sprig of thyme 1/2 sprig of rosemary (becareful with the rosemary because it can be over powering) First you want to make the stock, so heat up a nice deep pot, and give a little coating of oil (I prefere olive) then add your 1 of cup mire poix and herbs, let it simmer until the onions becomes translucent. then all the whole chicken (you can chop it up so it can fit in the pan, add water to cover it all, and bring to boil. once it boils reduce the heat so it just simmering and not boiling, let it simmer for 2-3 hr (add water to it if you see too much evaporation, and don't cover because you won't get a constant heat and your broth will become very cloudy). okay take as much chicken out of the broth and let it cool (so you can pull it later), then drain the broth so you only have the broth and none of the vegetable and herbs in it. Once your chicken is cooled, go ahead and pull as much meat as possible, then set it aside Now in another pot saute all the vegetable, garlic, mirepoix (you can have anything you like, I suggested a couple but you can put whatever vegetable pleases you). once again wait for the onions to be tranlucent then add all of the broth and chicken and chicken base or bouillons, bring to boil and let simmer for 1 more hr. you can thicken up the soup by adding a little be of noodles(i like to use egg noodles). Salt and pepper to taste (put a little at a time and taste it so you can get the exact taste you like). this may take a long time to do, but you can freeze the soup in little containers and have soup for the week. I use to do this alot when I was in college it saved me alot of money and I always have something to eat. those are the basic step in making the soup, if you're bold you can experiment with different ingredients and see what you can come up with, after all that's what being a chef is all about. Hope you have fun making it. |
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2004-03-21, 19:23
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Link #20 | |
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だいすきが大好きです！
Join Date: Nov 2003
Age: 35
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do any of you shabu-shabu? and if you do, I want to hear what you put in the pot, and sauce recipies. |
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| cooking |
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