I was reading a 1970s cookbook from a library sale and it said to salt mushrooms at the start of cooking

Tried it on a duxelles and they released all their water immediately, turning into a soggy mess. Does anyone still follow that old rule, or do you always sear them dry first?

2 comments

2 Comments

alex_taylor1016d ago

Actually think the old rule has some merit if you're going for a specific texture. Salting early pulls out moisture so they can soak up butter or oil better later, creating a more intense flavor. That soggy mess might mean your heat was too low to evaporate the liquid fast enough. Maybe the 70s cooks were onto something we just forgot how to do right.

tarac1615d ago

Yeah, crank the heat next time and it works.