The Trick to Making Golden Brown Mushrooms Every Time- Kitchen Conundrums with Thomas Joseph
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- Опубліковано 8 вер 2024
- Thomas Joseph shares his tips for how to saute mushrooms so that they turn out golden brown, super flavorful, and never soggy.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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Thomas Joseph, I just realized everytime i cook my mushrooms i do everything you say not to..... this will never ever happen again. Thank you soooo much
😂😂😂
What surprised me about this video is you haven't mentioned any of the mushrooms we eat in Poland. And we have a huuuge tradition of mushroom picking, so if you ever come and visit in late summer/autumn, don't forget to visit a local market or a good local restaurant, there's a lot to discover :)
that pile of mushrooms and the variety of it makes me want to cook mushroom soup 😍😍
You definitley need a BIG pile of mushrooms and onions! Make sure you sautee the mushrooms in the pot you're using. Use good chicken and/or beef stock with a dry red wine or dry sherry. THEN YOU'' re off to the races!!
I like to use my big cast iron pan to sear mushrooms. They come out nice and browned with great flavor!
Very very good. Excellent guidance. Thank you very much...
What a fabulous tutorial! I learned SOOOO much from this video. I thought I knew "something" about fungi, but I learned a 1000x more. Thank you.
oh my god, when he put the mushrooms in the pan, I had this intense urge to stir them, IT DROVE ME INSANE. I WILL GLADLY TAKE SOGGY MUSHROOMS IF YOU JUST LET ME STIIIIIIIIRRRRRRRRR
First time I've seen Thomas taste something he's made. I love mushrooms.
Vee Ardy Huh, now I'm going to review his videos. Never noticed that.
He just started doing that recently. :)
He tasted the ricotta he made
I love these videos. He explains food while being helpful.
Great video!! I love ALL of those!! There is also the wood ear mushroom that is amazing!
I wish I would have had this video a few weeks ago. I tried to explain the salt issue with mushrooms to a home cook friend of mine and they argued the whole point!! hah
Wood Ears are definitely a leap for those of us used to baby bellas. Flavor is wild, and the texture is like a chewable rubberband. Definitely wanna experiment with them. Just wish they'd agree with my appetite
They can be really really great when cooked then throw into a soup!! Kind of takes away the rubber bandy texture!
But... I totally get what you mean!
You have sooo much knowledge! I respect this immense amount of vocabulary! Also, the cooking techniques. Thanks
Kudos man !
First of all that was a fantastically and professionally done cooking tutorial in all the aspects.
So, underrated rn.
Plus I'm a Pure Strict Vegetarian, so mushroom is kind of an exciting thing to try but I didn't have the chance to taste it in any form until recently, but boy after one take at it, it instantly became my go-to dish !
And I feel that that's the case with lot of us vegetarians out there.
So keep on making these videos and hope you get the credit you deserve.
Definitely gonna try your recipe soon 😋😁✌
I have never tried this, and think I will tonight, thank you!
Thank you! I love mushroom and only intermittently cook them well. Thanks for the technique to get more consistent results.
Guys guys guys you guys guys you guys there you go guys you guys guys as always guys.
perfect simple instructions, mushrooms came out amazing first try. I actually went with bacon fat as my oil
I'm vegetarian and mushrooms are my meat replacement. Love them.
Aahh, portabellas are a great sub for bread buns for a "veggie burger"! A heck of a lot more delicious too, oil 'em and grill for a sort time or saute in the skillet! Mmmm, me be drooling! Peace
Have you ever try tempe? Its soy cakes. Very good as snack or as meat replacement.
Best method thus far!
I love how he says to use high heat and then drops them into a cold pan. you can see them just sitting in the pan doing nothing.
Yeah I noticed that
joe jitsu the pan was cold
I love you
You always explain in the right waaay
You convince me everytime
You are the beeeessst ❤️❤️❤️❤️
I've never been into mushrooms that much but three weeks ago I've prepared some white button ones according a different YT video which was pretty much the same as yours and they were great. I've even prepared them once more a week ago as a side dish for different meal. The other vid added salt, black pepper and thyme at the end of the cooking process.
Great video and if you have never really liked mushrooms then try to prepare them this way.
nice video, thanks.
Useful tips!! Thanks :)
Sir, you are such a good teacher.:)
Thanks Thomas!
I follow this channel because of Thomas Joseph, love his videos and easy explanations.
Very helpful. Thanks
Great video!
I love all kinds of mushrooms and always enjoy discovering new ones that the mushroom man stand at my farmer's market has, but apparently in all my years of preparing and enjoying them I've been cooking them all wrong! I will try this technique when next I find myself mushrooming…
Frank Gavin Moratalla That makes two of us, Frank! Lol.
I'm amazed that I didn't know creminis & baby bellas were the same thing. Thanks!
I love to add a splash of worchestershire and/or red wine with the butter and herbs. Delicious served over a baked potato or steak!
can you please make a video about how to cook dried or canned mushrooms as in my region fresh mushrooms are not available.
UMER AMEER UDDIN I think you should soak dry mushrooms in water, because I get these dried shiitake mushrooms from china, friends and grandparents send them when we visit or when they visit, and we soak them in water
@@bl6973, really ?! I think you're conversing with a true gourmand! If you know how to cook an egg a thousand ways, You can't mess-up sauteeing mushrooms with or without other ingredients (onion, garlic,bacon), remember not to be shy of using too many mushrooms! They cook down fast!!
michael wertzy.was I saying any of that? What caused you to outburst like that.
michael wertzy also. Um. Dried mushrooms need to be rehydrated to be palatable
@@bl6973, sorry you took it that way.
Very nice prepration! I tried and worked very well!!! I have one more question: some recipes require to add some white wine to the mushrooms to have some acidity. What is the best moment to do it? I thank you in advance.
Great advice thanks!
Great video! My mushroom making game just quadrupled😍🍄👩🏼🍳
excellent, helpful video
Thank You
Very nice! awesome tips
Hi Thomas,
Thanks for the wonderful mushroom video. I had a question on what you said about cooking in batches. How would you keep the mushroom that are already done warm and ready to consume as you're cooking the rest? Thanks!
James
Eat 'em up as you're cooking, but save some for what you are using them for, me, I seldom have the willpower to avoid! Or put "em in the fridge and use 'em within a couple of days! Peace
Brilliant
make it right away, so good in pan, after one bit, it almost could not survive to photo shot, definitely make it again and again.
Thomas, thank you for sharing this video .
I need a Thomas in my life. 💯
Great tip! Could you make a video on how to clean fresh herbs? I always see you guys chopping fresh herbs but how do you clean them ??
this answered my mushroom conundrum thanks!! perfect
I'm hungry now, thank you very much x.x
Could you make a video about testing for pure honey? There are many test online with differing answers, making it confusing to know if the honey I bought is pure. And Could you also explain the difference with raw and pure honey?
Great tips!
Will you please make a video about how to cook rice on the stove top? I always mess it up when it's not in a rice cooker. :/
Two part water to one part rice. Medium heat with a lid on. Relax till the water is all absorbed.
That usually works for me! Hope that helps
Anthony Torres I think people said that it is better to use cooked overnight rice
Hi, my best rice is made like this:
2 parts water to 1 part rice. Bring the water to a boil and add oil. Add rice, reduce to a simmer and season with salt, white pepper and onion powder. Close the lid and leave it for 20 minutes. Make sure the pot isn't too tall/big in comparison to the amount of rice and water your have, otherwise the steam won't gather appropriately.
Rinse rice, let it drain well. Add a little ghee or butter to pot, sautee rice a little bit (before adding water). Add water (2:1 ratio), a little salt and a cardamom pod. Bring to boil, then put on lowest heat and cover pot.I can't remember now how long to cook it for, I sort of do it by feeling now, but check to see when water is absorbed. Then let it "rest" off of the stove for a little bit. I used to always mess up cooking rice and this recipe never fails me.
There is already a Kitchen Conundrum video for this: ua-cam.com/video/XuO-fgPsVbg/v-deo.html
However, as a Chinese person, I don't agree with his rice cooking method but if it works for you... (I personally steam my rice.)
❤️great video! I love champignons!
I wish you showed how to prepare the other varieties you presented at the beginning .
Merci!
you are by far my number one go-to when i have a kitchen conundrum. that's why i have to ask: can you do segments about trust worthy brands when it comes to everyday kitchen tools, appliances and ingredients? this is the most frustrating thing i've encountered when cooking and baking; i just can't research enough and who has the time? i'm afraid of using tools from china that would seep chemicals into my food like spatulas and plastic wrap, and i hate wasting money on products that won't work to my standards or don't taste good. help! and thanks for the videos you've put out thus far!
Could you guys make a video on the differences between the various types of flour? Like what are the differences between pastry and all purpose flour? Can I just substitute 1:1? And what is the difference between starch and flour? For example, corn flour vs corn starch. Thank you:):)
you can absolutely use shiitake stem bro, just feel it for how tender and if its as or less tender than beef then you can slice them thinly and soak them in boiling water for 5 minutes
Can you do s video on which kind of erbs go best with which meat or dishes?
Thomas, I love your videos. Thank you for sharing :-)
Thank you so much! Now i know why my mushroom does taste good! Thanks again!
This video is so helpful thank you so much!
so helpful! thanks for the video!
Thomas where did you get that denim apron? I absolutely love it!
yummy mushrooms
Very good to know ! Thank you awesome !!
Hi Thomas. One conundrum. Cooking with gas stove or induction. Which is better and what are the differences in texture, taste, etc. Thanks!
Thanks for the tips!
Can you do a video on lemon bars? I love making them in the summer, but I can't seem to get it right.
I've got one. Lavender has become abundant everywhere for its relaxing properties, in essential oils to bath salts to aromatherapy. My question--can I incorporate lavender's buds, or more importantly (since mine aren't making any flowers) lavender's leaves, into cooked dishes? Teas, sure, but how else could I use lavender in the kitchen?
Thank you so much for making video on a theme a requested! Very helpful :)
well done chef! you are the cutest! love you and your caramelized mushrooms! so good done that way over a well of hummus!
Hi can you teach us the perfect buttercream and cream frosting for cakes and cupcakes.
Also how to get crispy skin on baked chicken legs..?
Thomas, could you please do a video on croissants? I can't seem to find a good informative video on the science behind them. Thank you!
7 mins on a solid UA-cam channel > 1 day in cooking school
Somebody loves Chef John as much as I do 😉😉
Yummy, mushrooms!
I love maitake :( I've lived in Japan for a while and never bought them because I thought they looked 'yucky'. Then one time I think my local supermarket didn't have the mushrooms I would usually buy, so I went for the maitake. And then never had the other ones again :'D This is a totally ignorant, subjective opinion, but when I eat maitake, since they're so flavourful and 'smokey', I don't crave meat anymore/don't need meat anymore in my dish. I am trying to reduce my meat consumption/try to live as vegetarian and vegan as possible, and maitake have been great for that
Love these type of videos, so informative.
hi mr thomas , first of all would like to tell you that yr great ! every tips of yrs are so helpfull to me . can you please do a video on , red velvet cake , cream cheese frosting not sweet but will be good for piping ? thanks a lot , emilie frm mauritius island
Okayyy. Tried this tonight. Didn't go so well. I'll keep practicing! I love mushrooms.
#kitchenconundrums. please explain the difference between masarepa cornmeal grits &polenta
can ground hominy grits be used in place of masarepa?
thanks in advance & love your series!
Love your videos! Thank you for the tips 🙌🙏
Could you do a video about how to make the middle eastern garlic spread?I never get that right and I have seen a few videos.
anyone know if we could use coconut oil instead? It is supposed to have a high heat tolerance.
Yes, but you shouldn't add butter at the end because the coconut oil already has quite a richness to it. And I suggest hitting on those herbs, as it otherwise overpowers the mushrooms.
Refined versus unrefined coconut oil have different smoking points so double check that before trying it
Coconut oil has a very low smoking point and oxidises very quickly. Bad idea.
Actually, the Coconut Oil jar I have on hand from Better Body Foods, states "High Heat Cooking" up to 425 F .Unfortunately UA-cam doesn't allow you to post pictures like Facebook. I will give it a try.
Can you make a video on how to clean head on shell on shrimp? And how to use the shrimp heads for stock or other purposes? I'd love to learn how to handle whole shrimp rather than purchasing peeled, deveined shrimp and missing out on all the flavor in the head/shell. Thanks!
Now I really want to see a recipe for a mushroom burger :D
Can you show the hot pan/cold oil method for cooking with stainless steel pans? I've heard they can do eggs but mine always stick!
Can you show us how to make french onion soup?
You are a Jedi master
Would these mushrooms be a good topping for a White pie (white wine, lemon cream sauce)?
You can eat the shitake stalks! Just cut them really small (cubes with 1/8" side) and cook them as usual (or put it a bit earlier when you stirfry them)
honestly this guy should just have his own channel
I love marinated citric mushrooms
You can add compound butter here as well right?
You should either try something easy like pizza/burger or my favorite desert cremé brûlée
Those button mushrooms Thomas cooked looked delicious, but you can really go a lot further if you want to increase the intensity of flavor. I usually do a total time of 20 minutes for button mushrooms, since they are so bland. Only trouble is, you end up with a volume of 25% of the original, but they are more tasty!
I would like to see a video on flan
what spices to use for which cuisine (china, italy,mexican etc) because when i start added my spices it all just ends up tasting the same . Any basics on spices would be very helpful
If I am baking and want exact measurements, can I use 225 grams for every cup, or are there any adjustments I need to make from volume to weight?
I have had sliced dried shiitake mushrooms with the stems. I was able to eat them with no issues. Is this because they were dry?
Can you please do a recipe on how to roast turkey legs and wings I have tried several different ways and they always end up coming out tough I'm not sure what I'm doing wrong thank you!
Maybe not having the heat on the highest setting is better; the coils were red-hot and I regretfully burned my button mushrooms.
Yeast donut and cake donut conundrum video please!!!!
How do you season your stainless steel pans?
how do we get to know that we need to change the ratio of ingredients while making different cupcakes or cakes?and also how do we get to know how much ratio we need to alter while making different cupcakes.
like we could use the simple chocolate cupcake recipe to make the Maltesers or oreo with the same ratio of ingredients used in the chocolate cupcakes and just add the malt powder in that.then why do we need to alter the ratio of all the other ingredients when making different chocolate cupcakes.and how do we get to know that how much quantity we need to increase or decrease of ingredients
Every time I watch your videos, I think..He reminds me of someone, but who?? And I finally got it: Emun Elliott, a British actor. You guys look so much alike! Both gorgeous, of course! :)