Why You Can't Overcook Mushrooms
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- Опубліковано 26 вер 2024
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Not many ingredients are as forgivable as mushrooms when it comes to internal temperature and cook time. We steamed portobellos, beef tenderloin, and zucchini and compared their textures over the course of 40 minutes. They only ingredient that stayed texturally steady? Mushrooms.
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Cooks often lump mushrooms into the category of vegetables, which, aside from being a taxonomy faux pas, can be problematic in the kitchen. While these fungi display characteristics of both meat (their savory flavor, for instance) and vegetables (their high water content) they are unique in important ways. Chief among these differences is their ability to maintain a pleasant texture over a wide range of cooking times. We set up the following experiment to illustrate how mushroom texture changes with cooking in relationship to a green vegetable and a cut of beef.
EXPERIMENT
We cut 1/2-inch-thick plans of portobello mushrooms, zucchini, and beef tenderloin and spaced them out evenly in a steamer basket. We set the basket over boiling water in a large Dutch oven, covered it with a lid, and steamed the samples for 40 minutes. At 5-minute intervals we used a CT3 Texture Analyzer to test the tenderness of each sample and then graphed the data as a function of tenderness over time.
RESULTS
After 5 minutes of steaming, the tenderloin, portobello, and zucchini required 186, 199, and 239 grams of force, respectively, to be compressed 3 millimeters. Tasters noted that all of these samples were tender. This picture changed rapidly with 5 more minutes of steaming: at the 10-minute mark, the tenderloin, portobello, and zucchini samples required 524, 195, and 109 grams of force, respectively. Tasters found the tenderloin to be tough and leathery, and the zucchini overly soft. The portobello, on the other hand, remained largely unchanged.
Over the course of the next 30 minutes, the tenderloin continued to toughen, eventually turning a whopping 293 percent tougher, while the zucchini decreased in firmness 83 percent and turned mushy and structure-less. The portobello, meanwhile, increased in firmness just 57 percent over the same period of time; after a full 40 minutes of cooking, tasters found the mushroom to be properly tender.
TAKEAWAY
While many foods we cook require precise attention to internal temperature and cook time, mushrooms are remarkably forgiving. The key to their resiliency lies in their cell walls, which are made of a polymer called chitin. Unlike the proteins in meat, or pectin in vegetables, chitin is very heat stable. This unique structure allows us to quickly sauté mushrooms for a few minutes or roast them for the better part of an hour, all the while achieving well-browned, perfectly tender specimens.
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The Smurfs were ahead of their time! Mushroom houses are the future?
😂 stfu
Wallace Rigby bruh
no
Actually yes- the mycelium of mushrooms can be baked into slabs or blocks that can function like building materials- it makes the best insulation for housing. It's fire retardant and water resistant. And stronger than concrete. Mushrooms really are the building materials of the future
Better, in my eyes, use than eating them.
so why are we not putting out fires with mushrooms
Or why houses aren't made of mushrooms
Because they rot?
ALEXANDER1318 well people already made mushroom lamp shades...
Haha, it's funny, because it's stupid.
smurfs beat us to it
bullshit I cooked some mushrooms in the oven for 36 hours and they turned into coal they were overcooked to shit
They steamed the mushrooms, not bake them.
LOOOOOL did you grill em
So, they aren't idiot proof because idiots can work really, really hard to be extra dumb?
I have no idea why I laughed at this comment for almost a minute.
Hey, they said that you *literally* can't overcook them. That sounds like a challenge to me.
You're trying to say I can't burn mushrooms? Challenge accepted.
Shawn Hawkins Wtf but why do I always accidentally burn my mushrooms then?
Not enough oil
i always burn my mushrooms... how?
i'm an idiot but because you're an idiot, I still love u tho
that's different, burning happens due to the temperature being too high. overcooking is because of time. you can't burn anything in a steamer
I can assure you that anything can and will be overcooked if I'm the one cooking.
I would cook you.
Do you heat the pan with your mixtape?
what am I doing with my life
Learning how to cook!
HAHAHA ONE MORE UA-cam COMMENT POSTED, ONE STEP CLOSER TO THE GRAVE HAHAHAHA
Go for a walk.
Learning something interesting and new?
Dufffaaa93 Lol. What was the person who created that bite pressure machine doing with their life. I nominate it for the most useless piece of technology award.
I've noticed when sauteing, you can let mushrooms go for quite some time and they will still taste great. But there is still a window where you'll want to pull them.
when is the window
+Coregame3 before they catch on fire
The window for me is when the moisture inside starts to seep out.
Ｒｕｓｈｎｅｒｄ PULL OUT! mushroom style
Yeah the thing in mushrooms is that they dry. If you "overcook" them you can rehydrate them with a little of water
As a chef, this was incredibly fascinating and illuminating, and has inspired me to try new techniques with mushroom based dishes. Thanks!
I saw the word literally, and I had to see if they meant it literally.
Man In Water -- I guess when you are performing a fake experiment, 40 minutes literally feels like forever.
What do you think was wrong with their experiment?
They didn't use any other method to cook the 3 items. Fry, bake, deep fry, grill, roast, ect. You can definitely burn mushrooms deep frying them.
Jason Moonsmith they said "overcook" not "burn"
Danny Kim Overcooked and Burnt have two different meaning with different outcomes. Spaghetti can be overcooked, but not burnt.
where is the "why" answer in this video? all it said was chitin is very heat stable then it went straight into "this unique structure allows us to cook mushrooms for 5 or 40 minutes". great explanation. I learned so much.
Hi, we're from the brazzers network, and we were wondering if we could use this mushroom tip in one of our videos; thanks in advance.
It's been a while since I've seen such a trolly comment. Kudos!
It took me a second to get the genius of that comment.
I want to say I get it, but I am not sure. Explain please!
www.beyond-the-pale.org.uk/mushroom.jpg
I see what you did there!
You give my wife some mushrooms she will show you how to over cook them, you can sole your shoes with them after she has finished cooking them.
haha, thanks richard
LOL
Rick hctep i dont get it
*XxShukri xX* he is making fun of his wife's poor cooking skills, overcooking something you can't overcook.
She might have a business there.
Fun fact: chitin also makes up the exoskeleton of most insects
Now I wanna saute mushrooms...
Samee
it's all anyone wants
So if I threw a mushroom in a volcano it wouldn't over cook?
+Lol Mark as long as I can watch
+André Masséna the volcano, you mean
No way did the video teach you nothing? Buy some superglue and 30 lbs of mushrooms. Glue mushrooms all over your body. You will be fireproof for the rest of your time on earth #themoreyouknow
+Sinastar con savage
or douse it in gasoline and light it on fire?
chitin is used in regenerative medicine as well. I used to to deliver mice skin cells to burnt patients.
I think it would be more accurate to say that mushrooms are very forgiving ... but as in all situations there are idiots in every crowd who, through either sheer inattentiveness, culinary incompetence, or sheer stubborn pride, can overcook anything ... even tap water. Never underestimate the stupidity of the general public.
My roommate has put a pot of water for boiling and forgot once. He boiled the whole pot away. So you're totally right. He managed to overlook his water.
Punster - Right, especially your last sentence.
@Luis Pina & @cloudfan notthatcloud: Here, let me spell it out for you ... I usually lump rude non-contributing trolls like the both of you in with the term "stupid". A simple click on either of your account profiles reveals you have NO CONTENT and NOTHING of value to say about anything. Do us all a favor and pipe down until you do, and grow some manners while you're at it. No need to reply, as I'm done with this thread.
BTW, the sentence you gigged me on was a paraphrase of a famous quote by Robert A. Heinlein {"Never underestimate the power of human stupidity"}, which in turn was inspired by an equally famous quote by Albert Einstein {"The difference between stupidity and genius is that genius has its limits."}. Mark Twain also has numerous quotes with the same theme, but this has already gone too far OT.
+Roving Punster rekt them complete good sir :D
Great presentation. You real come across like a proper fun guy.
I LOVE MUSHROOMS!!
jillhbaudhaan i was literally about to write that
i also love shrooms
Sparka J do you eat cheese you sick fuck there's fungus and mold and cheese along with dozens of other foods you probably eat but your to stupid to know what your really eating
jillhbaudhaan you and me both
It is possible to overcook mushrooms. Why do they think the concept of "overcooking" only applies to the texture? It also applies to taste and flavor as well. Enzyme that destroys umami stops working at 60C while enzyme that increases umami stops working at 70C which means that heating too quickly passed 70C overcooks the mushrooms. To avoid overcooking mushrooms, one should cook mushrooms between 60 and 70C.
Shut up.
so all I need to do is genetically engineer chitin steaks to have an amazing business since you could never turn it into a slab of leather?
...on it.
So basically giant bugs?
I was thinking more like mooshrooms
Hit me up when you've perfected it!
+rparker069 Chitonous cuts from ambulatory creatures sounds very bug like to me.
It's a cell wall not a membrane. But if you've got billions in capital go head and try it.
It's beautiful to see kitchen and physical and chemical sciences together! Great channel, congratulations!
Should have used 'practically' instead of 'literally'.
Man that explains, I am a sucker for good texture in food and mushrooms have always been my favorite thing to eat and experiment with
Nibbling on well done sauteed mushrooms is orgasmic bliss!
omg yess 😥😧
This explains why mushrooms are the only food I never seem to stuff up when I have to cook for myself.
Wait a second... I own that book! The Science of Good Cooking. It's one of the things that got me to apply - and get into - Cornell for food science. I think I found my new favorite UA-cam channel.
"Literally"
I knew it!Your channel is very interesting, good job!
Those mushrooms look goooooood.
This is really well done. I hope the series continues!
//looks at title//
"I need to show this to Gordon Ramsay"
Always fascinated by the passion and precision good people put in the most trivial yet fundamental things in all kinds of professions. What a time to be alive and living!
And I am hungry now..... Thanks youtube!
Fun fact: chitin is the same structural protein found in insect exoskeletons. Insects and fungi use chitin, vertebrates use keratin and collagen, and plants use pectin and cellulose.
They remained tender, but did they lose any flavor?
i think the umami in the mushroom would enhance the longer its cooked
+Irfancooking what is unami
it's a flavor like salty or sweet.
Broden I think it is described as a "savoury" flavour. Not salty, but savoury. Hard to describe though.
Broden like a meaty flavor. Like mushrooms or eggplant or anchovy.
I don't think anyone realizes just how valuable this little piece of knowledge is right now, especially in how it relates to the timing of both adding and removing yeast in the intestine ...
Disliking due to the deceptive title. You can overcook mushrooms. And more proof is the host says "its remarkably forgiving" at 0:20.
Yeah, but their flavor change quite alot at different cooking levels! Also, the force required to bite into them might not change alot, but their look and feel in the mouth change alot too. I love barely cooked, almost crunchy but soft, raw tasting mushrooms, but my dad prefer them very well cooked, with a earthy and woody taste and soft rubber texture.
GRAMS
OF
FORCE
loladas9 I read this as grandmas of Force
That is so awesome! I never knew this about mushrooms!
If you cook meat for longer, it eventually becomes tender again though?
depends upon temp
No, depends on the cut
depends on the cut
yes temp does play a role but for longer cooking time, types of cuts with higher collagen is more important. cuts like filet mignon and tri tip will not benefit from longer cooking time where as short ribs and oxtail needs more time to break down the collagen.
If you cook meat long enough, the fat and connective tissue break down so that the muscle fibers basically fall away from each other. This gives the illusion of tenderness, however, each fiber is still overcooked and tough. It is just hard to tell because there is less chance of chewing on a clump of fibers.
A bad analogy would be if you were to remove the limestone binder from a chunk of concrete. You could push your hand through the pile of aggregate, making it appear "soft", unlike the original concrete block. However, each rock is still hard.
"You can't over-cook mushrooms."
Me: hold my beer.
*grabs a bucket of lava*
They shrink, first of all.
also, it sort of depends what you mean by overcook
Significant shrinkage occurs from moisture lose,. but, this also boosts perceived flavors so is not considered a negative. I think they illustrated exactly what "overcooked" means in the context of the video, the veg went limp and the meat was too tough. I suppose "overcooked" as a generic term would mean exposure to heat past the point at which the food is safe to eat and past the point at which is most palatable. I always appreciate a skeptic but ATK has been a reliable source of food knowledge for too many years to count, to home cooks and professionals alike. I don't think your going to shut them down with your 15 words of ignorance.
Robb Conn I'm in no way trying to "shut them down" as you say, but I am just pointing out my own thoughts on this. I understand what they meant and all.
Robb Conn I wasn't trying to be rude, although I can see how my tone came across as shrewd. Again, I had no intention of being rude, I'm just awful at tone and phrasing.
I made portobello mushroom "burgers" on the grill this past weekend that was drizzled with balsamic vinegar and other spices. Yummy! My boyfriend was skeptical but asked for seconds.
Does Dan have Bell's Palsy?
Hahaaa
Nice.
No, but actually, that dude's lip is fucked.
even if he did he'd still be attractive lol
Oh wow. To be honest I didn't even notice his lip you guys 😅 I thought you were just making a joke about him being overly expressive with his hands.
Exactly the kind of information I was looking for while putting together a recipe, thanks.
Wish you had videos like this for more ingredients, like onions
They might not overcook, but they'll taste like crap so please cook mushrooms properly.
Not really no. They'll taste like crap only if you made them so. I mean, pouring shit in the recipe might not be a good idea.
There is no way to properly cook a mushroom. They are not a food.
Gorgeous illustrations holy
I love neat stuff like this
Not one mention that mushrooms belong to a different branch of life called fungus?
He did allude to it by mentioning that they were neither meat nor vegetable.
Fruits are neither meat nor vegetable.
Reason well fruits are parts of plants, just like vegetables. In some parts vegetables are even fruits of a plants.
Mushrooms are a wholly different branch of life form though
That reminds me of the mushrooms I left on my stove last year. Glad to know I can still eat them
I want GMO meat with chitin in it!
Resiliency is not a word. It’s resilience
Fire destroys everything.
+Table Salt That's the million dollar question
You can't fight fire with fire
+TheRelentlessKnight I can and I will prove it. I'll be back in a hour.
+Rust Ty If you are not back - what address should we send the firefighters to?
Winter is coming.
I absolutely hate mushrooms but I find this fascinating
That's complete bullshit...
You can still easily burn mushrooms to a crisp, rendering them "overcooked".
Also, for many meals, you want to cook the mushrooms a specific way.
If you cook them for too long, then depending on the dish (and your intentions), you have OVERcooked them.
right click bait
Curly you know it
Exactly
not really click bait. If you thought in a literal sense that at any temperatures you can't overcook mushrooms, that is your ignorance. This video does not say you cannot burn mushrooms. At normal cooking temperatures it is impossible to over cook them base on cooking times and how most food becomes over cooked from cooking to long not with too much heat. You misunderstood the point and science completely, also terminology and vocabulary.
xb3l13v3r
The title literally says "literally", so yeah...
It's literally clickbait.
Literally.
*****
Also, thanks, I made it a while back, and have been using it since then.
The head is originally from a screenshot that I took of The Binding of Isaac: Rebirth.
Interesting tidbit of knowledge: there's two forms of life that have chitin: fungi and arthropods. This has led many biologists to believe that fungi are more closely related to animals than plants.
That's not how you use the word "literally"
Why? You literally can't overcook it even if you tried to. If we were saying that it's easy to cook mushroom, that "you can't overcook it" because you actually can but shouldn't, then we wouldn't use "literally".
He made a new video about how to prevent mushrooms from absorbing so much oil when they are being sauteed. The trick is to cook them in the microwave first and then saute them. They will then absorb much less oil.
Sadly there's no amount of cooking that could make a mushroom taste good. The "texture" is disgusting.
@Daniel Trill: Excuse me, but that's *YOUR* personal opinion, not objective fact.
No. It's objective fact. Most people on the planet have a tiny alarm that goes off in their head when they try to consume non-food items, such as mushrooms. I bet you eat paint chips and soap and shit too.
No doll, your opinion is not fact. Hate mushrooms? Get off the page. But don't try to spin your opinion as fact.
It's amazing the cognitive dissonance people will employ to justify eating non-edible objects. You might as well just pick up a rock off the ground and eat that. You're the reason warning labels exist on cleaning products.
Daniel Trill
Sounds a lot like you are speaking about yourself there, darling.
Most interesting. I had noticed this aspect of mushrooms. Now, I know why, after all these years of cooking.
Thanks for the mushroom tip!
video title is clickbait. mushrooms turn to black rocks with 10 minutes of pan cook time
I'm intrigued. If chitin is the key to the mushroom's resiliency, does this suggest that bugs - which I keep hearing are going to be a major food source in the near future - would exhibit similar properties?
Great explanation
Another attribute about mushrooms is that due to there minuscule of flavor they easily absorb the flavors around then when cooking. While still retaining there faint earthy flavor.
A simple fact, that actually really improved my cooking.
favorite cooking show
Great video! I'd love to see more like this.
vez cool. thanks.
can you do a vid or help me. when I fry mince no matter beef/pork whatever.
all the moisture comes out of the meat and then the meat boils and tastes crap. what am I doing wrong lol
Masterchef chef judges literally always clock people with overcooked mushrooms
But if you are using the same sample and returning it to the steamer, the cooling temperature would have an effect?
You forgot how much nutrition are lost when you cook to long, even for mushroom.
Cool. Now I know I can never over boil psilocybin shrooms for a perfect pot of tea.
Isn't chitin the same thing that makes up bug shells? Do bugs have the same resistance to overcooking? If so, that 's another point in favor of shifting our priority from meat to them.
a lot of people seem to confuse the concepts of overcooking and burning food.
much like how people cannot appreciate the concept of well done steak.
I get overboard on any mushroom, cooking it at max fire, surprisingly dont get destroyed after minutes of stir frying
I LOVE MUSHROOMS SO MUCH So easy to cook and always tastes good.
This vids waaaay more serious than I thought before I clicked it
Chitin is also a substance you can find on crokroach .
"cannot overcook mushroom" trust me, I take that as a challenge
Great information!!
Love me some mushrooms. Always put them in gravy, don't care if the dish calls for it or not
What about nutritional values? For example, a bell pepper is bursting with nutrients yet these are destroyed after a relatively short cooking time, after which they may still look and taste fine?
Forgiving in cooking, AND delicious?
Hell yeah
Very nice and informative video 👍👍
I should be studying but I saw the word "literally" and I literally couldn't not click.
It's going to depend on the type of mushroom. Enoki mushrooms have a limit, after which they seem to disappear. Shiitake mushrooms vary texture with cooking, depends on the taste/texture you want for a given recipe.
I love this channel.
People need to realise the difference between overcooking and burning.
You can burn almost anything, but definitely all foods.
Overcooking means that you cook something so long that the texture (and maybe flavour) changes so it doesn't taste good anymore.
Meat mostly turn tough while vegetables turn mushy and soft.
Mushrooms are neither of both and do remain quite good no matter how long it is cooked.
I have eaten tough mushrooms before as well, but I would say it was more about the quality of the mushrooms than the preparation.
"you can't overcook a mushroom" clearly, you've yet to meet my mother
Nice to know chitin is in mushroom. Usually chitin is only on the exoskeleton of insects or arthropods(including shrimp).
Can we harness their structure for some kind of springy armor
reading the title i was like "oh wow, i wonder what are the reasons NOT to overcook mushrooms."
watching the video has me like "ooooohhhhhh. the title meant it's near impossible to overcook mushrooms."
An important point about the texture analyzer. A piece of equipment like that can never replace a chef for designing a dish. BUT, if you take that dish design and start mass producing it, it would be idiocy to use a real chef on the line doing quality control; you would implement a texture analyzer.
You would be stunned at how many industries think that you still need some "master" looking over the process and that a machine could never replace them. Those people are evil and are only fighting for their jobs.
Wouldn't taking steak in and out of the heat and messing with it really mess up the cooking process? Making it tougher?
It's 4 am, I'm not even hungry nor interested in mushrooms. How did I get here?!
Hands him a plate of charred, black mushrooms. Waits for him to eat.
"Why You Literally Can't Overcook Mushroom's"
Me: HOLD MY BEER