Profesionalni kuhar otkrio tajnu savršeno skuhanih gljiva

Jim Fuller, profesionalni kuhar iz SAD-a, otkrio je kako se “ispravno” trebaju kuhati gljive. Unatoč tome što većina drugih kuhara kaže da se gljive ne bi trebale prati u vodi, on smatra da je ključ svakog ukusnog jela koje sadrži gljive da se one prvo dobro prokuhaju.

“Prvo, kuhajte do kraja i dodajite vodu dok to ne postignete”, rekao je u videu koji je objavio na Instagramu.

“Sjetite se da ne možete prekuhati gljive zbog njihove jedinstvene strukture, ali pazite da ne dodate previše vode odjednom jer one puštaju vlastitu vodu”, upozorio je.

Nakon što voda ispari Jim, koji već deset godina radi kao kuhar, rekao je da je sljedeći korak dodavanje masti, poput maslaca ili ulja, u tavu kada se rubovi oko gljiva počnu karamelizirati.

 

Pogledajte ovu objavu na Instagramu.

 

Boil the mushrooms first. This statement created a bit of controversy when I told @lfizzlphillips the best way to cook mushrooms was to start off boiling them until they are perfectly cooked on this morning's @channel9 @thetodayshow weather. Here's the response video with a better, longer explainer why you would do such a wonderfully crazy thing when you've always been told not to wash and “NEVER LET THE MUSHROOM TOUCH THE WATER BEFORE COOKING” The basic method: You can do this all entirely on a high flame First, boil to perfection- you can keep adding water until this is achieved. Remember you can't over boil a mushroom because of their unique cellular structure. They will let their own water out so don't put too much water at once. When perfectly tender, let the water evaporate until the pan is basically dry Then add oil or fat and your aromatic stuff Quick saute or stir fry and season to taste with salt Thanks @natalie.ngyn and @fablefoodco Edit: some people have been asking me what mushrooms in cooking there. You can see some saffron milk caps and some wood blewits in the wok (yes I love to cook mushrooms in woks) and I am cutting up a slippery Jack that I have already peeled the slippery skin from the cap.

Objavu dijeli Jim Fuller (@longtalltex88) Lip 13, 2020 u 4:05 PDT

“Pustite da voda ispari dok se tava skroz ne osuši. Kada voda sasvim proključa, dodajte malo maslinovog ulja i aromatične sastojke poput bijelog luka”, rekao je.

Jim je nastavio pržiti gljive još 30 sekundi, prije nego što je jelo začinio prstohvatom soli.

“Ukus je nevjerovatan”, zaključio je.