Elevate Your Mushroom Cooking | Mastering The Techniques of Fine Cooking 

😊

Thank you and yes give it a try, I think it’s amazing and hope all is well with you Have a great day 😉

Howdy Walter. So first off your really making great videos. Now the subject of mushrooms, you definitely could make a entire series on this subject. But I agree it was good to start with the most common button mushroom. I do believe you might have mentioned ( at least this has been my understanding for several years) that Cremini mushrooms and "baby bellas" and Portabello mushrooms are all the same mushrooms just at a different stage of maturity. The tip about figuring how old the mushrooms are by the length of the stem makes great sense and I'll definitely be using that when picking my mushrooms at the store. My experience of cooking mushrooms goes back about 45 years ago when I worked as a waiter at a restaurant that was experimenting with the waiter or waitress cook your steaks. It was primarily a steakhouse. I loved that job and never had a single steak sent back. After all they would be dealing face to face with the person who grilled their steak,right?😂 Anyway one of the three owners of this restaurant was a German chef. I really enjoyed working for him. I learned a lot. Including my introduction to mushrooms. We made a great sautéed mushrooms. A very simple sautéed. Butter and some sweet German white wine. I still use that butter and white wine for mushrooms. But I have learned to use it elsewhere. I'm planning on doing my smoked turkey soon in preparation for our Thanksgiving holiday. A friend of mine said she will help me video it and help me edit it so I can put it up on RU-vid. I've been smoking turkeys for about 30 years now and have many tips. I mentione this because one of my tips is doing that butter and wine as a injection into the turkey before going into the smoker. I smoke the bird breast side up and inject starting on both sides of the keel bone( breast bone) and work down. I'm not concerned about making to many holes in the bird,it's never been a problem. The beauty of doing this is that as the bird heats up the muscles begin to contract pushing some of the injection out,spilling across the surface of the bird. In other words I have made this bird self basting. I do 10 to 12lb birds, no bigger. That gives I believe the best smoked exterior meat to interior meat ratio. And at 350°f will be done in three hours. If I drop down to 300°f for a more smoky flavor closer to 4 hours but I don't like to have to much smoky flavor on turkey. And fyi I always do a brine overnight before I smoke the turkey. Anyway I'm pumped about doing this video and having it out a couple of weeks before Thanksgiving. That's the end of November in the states( Canada does theirs in October) Anyway I'll let you know when I get it posted. I'm going to have fun with it saying " my first RU-vid video was a real Turkey " Hopefully some folks will catch the joke. Do more mushroom videos explaining different cooking techniques and other wonderful ideas. Have a great day my friend. 😊🍄🍷🦃

@@victorbenner539 hi Victor Nice to hear from you and I am very very exited to see your video Surely it will be amazing considering your knowledge and even more so sharing your experience Yes please let me know when it is up Regards the steaks I know it’s still common in French bistros . Old school waiters had loads more skills I am getting inspired by your turkey method Should give it a try myself this Christmas My lovely wife is English so it had to be turkey and the whole other Christmas treats As you can imagine that can be a challenge in the middle of summer . I hope all is well with you and thank you for touching base All the best Victor and looking forward to your video 🥳😉

🙏😉

yes try it and you will see your mushroom heads stay firm and keep their quality longer . try half with and half without stalk and you see and thanks for watching

@@WalterTruppTheChefsTable I was very excited about this video. I have struggled a lot with inconsistency with cooking mushrooms. After a reasonable amount of testing, I really think that one of the biggest factors is just the quality of the mushroom, so I have become really picky about my button mushrooms gill size and firmness. The gill size mostly just affects the color and can make them overly brown, and the firmness of course has a huge impact on final texture. I really like your idea of cooking them whole more often. I'll have to try this as well. Question: I noticed you didn't have any larger buttons. Is this a general rule that you think helps? To stick with smaller/younger mushrooms? Or if you have a larger button, would you just cut into halves/quarters?

@@WalterTruppTheChefsTable Final question: do you ever just add the stalks in with the rest of the sauté, or typically just save them for stock/soups?

@@WalterTruppTheChefsTable Any thought on that last question about the stalks?

hey , yes i cook the stalks with the mushrooms they are great and i usuaully cut them into slices so they look nicer that way . the stalks stay better too if you take them out