"And then I opted to return the chicken** to the pot so that it could finish together with the sauce." **and also the spoon. (The spoon wanted to be delicious too.)
this is an old ish video but one of my absolute fave mushroom recipes is diri djon djon. It's a haitian rice dish and it is made with dried black mushrooms and i absolutely love it soooooooooo much!!! So glad I found this video. It's given me more things to try with mushrooms.
That toast looks soooo good :b It would be cool to see an episode about spinach or lettuce, or any other leafy green, because honestly I have no idea how to use them except for salads lol
I liked everything about this video but one thing: Mushroom won't just taste like their surrounding. There are mushrooms in the forrest that taste like garlic, smell like anise, or can substitute a chili in your dish. The diversity in taste is enormous!
My family makes this mushroom soup that is absolutely to die for. It's just a lil bit of onions, 3 pounds of mushrooms, a stock, and wine. So dang good. It sits for a couple hours to mellow down
I think It could be very interesting to do a garlic episode, so many recipes throughout many cultures utilize garlic, and though it might not be as much as 5 pounds, there are definitely many opportunities to explore garlic as a whole
I really loved the Duxelles that you made, I think it's something I would like to make myself as well. I have a recommendation for another video for this series - Rice.
I love mushrooms, thank you for the great ideas! I also like duxelles with herbs like parsley or chives, browned mellow garlic, toasted almond slices, and creme fraiche. You can put it on toast, pasta, potatoes, any canvas you like.
6:35 You're correct, Andrew. You stir the risotto to release the starch into the stock, if you don't stir it constantly you're really just boiling the rice and the consistency will become more watery. The reason for putting in a little stock at a time is to make sure that when the rice are cooked al dente, your risotto has a nice creamy consistency and you're not left with a soup. However it is safe to add a couple of ladles of stock the first 10 min of cooking, and then go back to adding one ladle at a time after that. You should save your stock for another time when you cook with dried mushrooms, as leaving them to soak in boiling water creates a stock on its own. As you found out, the mushrooms really just dominates the flavour of the stock anyway. I usually use dried mushrooms to make a stock and then add some fresh panfried mushrooms to the risotto when it's almost done, to round out the flavour of the risotto. I usually don't add butter to my risotto, but the nutty flavour of butter really compliments the mushroom risotto as well.
I love mushrooms, I haven't bought them in a while though... I prefer them fresh though, canned is gross. Ooo, they're on special this week, just ordered 600 grams!
I wonder if Jamur Goreng is the best possible way to get the "fried chicken" texture without using chicken, or cauliflower. Since the oyster mushrooms are more structurally intact than a piece of cauliflower. I wonder also if fried oyster mushrooms with hot sauce would be delicious... might investigate that this weekend. :) Thanks for the video!
Yum to all. I see you got the stainless conical - after saying the country pan wasn't the one. What size and brand did you decide on? Appreciate your honesty,
Oh, I really want to eat some mushrooms now. Nice. For a next video: carrots? (Maybe you don't like carrots tho?) If not then maybe your take on broccoli? I love broccoli.
I can't stop myself shouting "Hah?!" when Andrew said "Jamur Goreng" and the title appear. I'm from Indonesia by the way, Jamur Goreng is one of my favorite 😆😆
I love this series cuz you see Andrew like push his limits, and he's been on a like veggie kick, but it be cook to see him try out like a protein like Shrimp, and like go the route of Forrest Gump and Bubba, just try laundry list of ways to prepare shrimp.
doing his own voiceovers has taught Andrew to be even more creative with his word choices. The nuance of sentences is poetic and sometimes unimaginable. Mushrooms = tyers... 😂 flavours = triangles
Really wanna see Andrew does carrots at some point. Recently we got put under covid lockdown and after a while all everyone has in their pantry is dozens of carrots 😂
Hi Andrew, I would love to see an episode on aubergines/eggplants/brinjals. They are so versatile, and can there are a lot of varieties within the vegetable as well. Gutti vankay, Vankaya pachadi, Baingan ka bharta/chokha, Badanekayi gojju, Ennai kathirikai, are all the dishes I ate growing up. I also know that Italian cuisine loves aubergines, and so do many other Eastern European and Mediterranean countries (Ajvar and aubergine lasagna being my favourite dishes). I would like to know more about how other cultures also celebrate this vegetable, so I request you to make an episode on aubergines/eggplants/brinjals.
as an Indonesian, the Jamur Goreng sent me!! that's like a very nostalgic middle school holiday snack (i used to get it when i visited my cousin) 🍄 thanks for featuring Indonesian dish, hope to see more! Edit: I'm rewatching this vid and suddenly got an idea: could you do eggs/carrots/corn? I am curious of your choice of dishes for those ingredients! Or maybe do it with the others on "Tell Us What You Made" 😀 any serie in this channel is great!
6:44 Why is no one talking about this shot? Its a unique technique of spreading the liquid evenly and it was done so beautifully & effortlessly! I loved it.
I really like this series. I would like to see you make a series with condiments or herbs like Tahini, Thai basil, kaffir lime leaves or chili black bean paste.
I've heard so many good things about mushrooms and it's health benefits, I also heard it helps one get through addiction and depression. Am just wondering where to purchase cause I'll love to give it a try
when i tried shrooms i ate way more than i should of because i thought they wouldn’t work and then my face got numb and i threw up shrooms and my friend was laughing but trying to comfort me and the bathroom lights were flickering cuz they were old and i had to go home
please do radish! i feel that this ingredient is so underrated, and its always something that i look forward to seeing in a dish simply because they absorb flavours so well and can take on various textures. nonetheless, great video as always :) thanks ATE team!
You reinvented the "Duxelles pasta" - the Duxelles comes from the northern Italian cuisine and come later to France. It was a dish verved in the hunting session in autumn. If the noble men successful in hunting the pasta with mushrooms were a frist dish, if they weren't getting any gem the amount of pasta was pepped up and veggies were add and you had still a meal wrothy of feast in the house of Duke - italian Duca --> duxelles.
Your Mushroom Toast dish is gorgeous. The way you plated it made it look like a dish out of the series 'Hannibal' with Mads Mikkelsen. The flowers were a nice touch.
YAS!!!!!! I have been waiting for the mushroom episode since you started the series! I love mushrooms! Also, I appreciate you leaving the take of you dropping the spoon into the pan lol.
I would love to see various pickles of all sorts, lemons prepared many ways, clams, and Korean BBQ items. Also hot pot, including Chinese, Japanese and Korean styles. Keep it up! I also think cabbage is highly underrated, and is used in so many different cultures, cuisines.
I love this series and I was looking forward to mushrooms. I would like to see chocolate to see molè sauce or other savoury uses as well as desserts. Also chickpeas as I think aquafaba increases their versatility
you should cook more indonesian food! there’s alot of indonesian cuisine that you must know and try because every food has different variety and taste👍🏻
i thoroughly enjoy this series, it's very fun to see all of the applications of an ingredient come to life. honestly, i think because i've seen him cover butter & potatoes, i'm extremely curious to see him tackle other "staple" ingredients to see how everyone uses them. eggs come to mind, but also corn.
