This was very interesting! I’ve watched many food preservation videos, but never on mushroom preservation. The “Old World” ways need to be passed on to future generations.
I agree! My mom is 84 and grew up without refrigeration in southern Italy so learning how to preserve food was important! It's also interesting hearing her stories about lean times and how they got through :)
@@asimpleseason2616 You pushing the water out from the mushrooms and then you put them into water and then you pushing the water out again. In my opinion this will wash the taste out of the mushrooms. You should just cook them and then get rid of the moisture. Or I missing something?
@@newsomething9437 Great question....most methods of Italian oil preservation usually have two pressings...from my understanding, the first pressing, which has the salt on the mushrooms is to get a better texture for the end product and to ensure the salt has a chance to permeate the mushrooms since it's not added afterwards...surprisingly, the flavor is very mushroomy and delicious...hope that answers your question :)
I have only done this with Zucchini, thyme, chili, garlic, mint, rosemary, fresh bay leaf, you can char grill them to release the moisture like sliced zucchini and preserve, saves time, similar result, great video.
After seeing all the work that goes into these mushrooms, I have a new respect for the companies that do this so that I can easily buy it off the shelf!
nice presentation, thank you. I have wanted a way to preserve mushrooms this autumn, besides canning or dehydrating. Best wishes of success for your new YT channel.
I have started to watch all your videos. They are very helpful. Thank you. I am 60 years old and knoticed you had ponds face cream. Being in the makeup industry, do you recomend pouds face cream ?
