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tipstools tips 2008 03 how to clean morels
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To clean fresh morels, dunk them into a bowl of cold water; drain them on a clean kitchen towel. You can substitute 8 dried morels for the fresh: Cover with hot water in a medium bowl. Set a small bowl on top of the mushrooms to keep them submerged. Let the mushrooms stand until soft, about 20 minutes, then lift them out of the water. Using paper towels, gently press out excess liquid, and let the mushrooms drain on a clean kitchen towel.
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Make this red snapper recipe when you can find really great mushrooms, and use the best Port and Sherry vinegar you can get your hands on—they’re the foundation for the sauce.
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Morels are to spring what tomatoes are to summer: they epitomize the season. Their spongy texture and funny pine-cone shape give these wild mushrooms unmistakable personality. In order not to mask their delicious earthy flavor, morels are best when prepared simply. In a French kitchen, morels are often cooked with cream. And as with so many traditional pairings, when you taste the combination you understand why it’s a classic. Here the morel ragoût is bound with a little cream, spooned over toasted slices of brioche, and topped with dollops of crème fraîche. The soft herbs are left whole; when you bite into them you get a big burst of flavor.
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You don’t have to peel asparagus (unless you really want to!); just leave any thicker spears in the pan for an extra minute.
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This recipe was created to accompany Grilled Veal Chops with Morel Sauce . Fresh morels, veal stock, or demiglace are available at specialty foods shops.
Recipes
Editor's note: These instructions are excerpted from The Complete Book of Year-Round Small-Batch Preserving, by Ellie Topp and Margaret Howard. They originally accompanied the following recipes:
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Fast Favorite Garlic Dill Pickles
Mango Chutney Below is the step-by-step procedure for the processing of foods that require 10 minutes or more processing time. Use this procedure for most condiments as directed in the recipes. If the recipe requires a preparation and cooking time longer than 20 minutes, begin preparation of the ingredients first. Then bring the water and jars in the canner to a boil while the prepared food is cooking. If the ingredients require a shorter preparation and cooking time, begin heating the canner before you start your recipe. The jars do not need to be sterile if the processing time is 10 minutes or longer, but they do need to be hot. Have a kettle with boiling water handy to top up the water level in the canner after you have put in the jars. _
Mango Chutney Below is the step-by-step procedure for the processing of foods that require 10 minutes or more processing time. Use this procedure for most condiments as directed in the recipes. If the recipe requires a preparation and cooking time longer than 20 minutes, begin preparation of the ingredients first. Then bring the water and jars in the canner to a boil while the prepared food is cooking. If the ingredients require a shorter preparation and cooking time, begin heating the canner before you start your recipe. The jars do not need to be sterile if the processing time is 10 minutes or longer, but they do need to be hot. Have a kettle with boiling water handy to top up the water level in the canner after you have put in the jars. _
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Salt the cucumbers a day ahead—they’ll get crunchier when chilled. Add some Smoked Potatoes for a heartier salad.
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Quick
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Shopping
No, you can’t just spritz and wipe it away.
Emily Farris
Cooking
Here are the spots you’ve (okay, we’ve) been missing—plus the best cleaning tools to get the job done.
Bon Appétit Staff & Contributors
Culture
Culture
Finally get the grease off your stovetop, make stainless steel pans sparkle again, and more.
Alyse Whitney
Cooking
The solution isn't to cook less—it's to cook smarter.
Sarah Jampel
Culture
A pro-tip from Left-Handed Toons
Danielle Walsh
Videos
(184)
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Learn 67 essential kitchen tips with Chef Curtis Stone, from choosing a perfect rib eye to cutting onions, prepping vegetables, shucking oysters, making vinaigrettes, storing truffles, organising your kitchen, and refining knife skills. This chef-driven guide covers beef, seafood, herbs, cheeses, dressings, and everyday techniques to help you cook smarter, cleaner, and more confidently at home with professional results.
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Still not sure how to take care of your cast iron skillet? If your food is tasting....rusty, absorb some knowledge from Brad Leone!
Read our complete guides to Cleaning Cast Iron, Seasoning Cast Iron, and Saving a Rusty Skillet
Buy the cast-iron skillet here: http://amzn.to/2C99MqD
Read our complete guides to Cleaning Cast Iron, Seasoning Cast Iron, and Saving a Rusty Skillet
Buy the cast-iron skillet here: http://amzn.to/2C99MqD
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Bon Appétit asked 8 of NYC’s top chefs to share their best kitchen tips to help you cook smarter at home. From mastering mise en place to sharpening knives with a whetstone, and using tools like a microplane, thermometer, and food processor–these are the essential chef secrets every home cook should know.
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We'll show you how to make a kitchen cleaner with citrus peels and vinegar!
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Make sure to rinse the rice in several changes of water before cooking so that it isn’t too gluey.
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No matter how hard you scrub, there are some stains that just won't come out with soap and water. Test Kitchen assistant Gaby Melian shows us a simple technique borrowed from elementary school science experiments that gets residue off your pans.