Usually, however, some time elapses before shoots get to market and in the kitchen, and they become acrid and bitter. If a shoot is cooked immediately after being dug from the ground, it may be sweet. But by the time the husks are shucked and the baseÄ¥6 rNcnrnrENTS is trimmed off, the shoot is only about half its original size and weight. Regardless of size, all shoots are thickly covered with many layers of husks. Fresh raw shoots in their brown husks appear on the market, and the flavor of bamboo shoot is associated with spring. Spring is the time when bamboo sends forth shoots. In a 15-ounce can (8 ounces dry weight) there are usually 2 to 3 small shoots, which make 2 cups of chopped shoot. Canned shoots, packed in water, are available at all oriental food stores and some supermarkets. Their mild, unpretentious taste (they pick up the flavor of the soup, stew, or whatever they are simmered with) and their crunchy texture. Published by Kodansha Internationd, Ltd., 17-14 Otowa la, rfr): Bamboo shoots are one of the most common ingredients in Asian cooking. LondonÄistributed in the United States by Kodansha America, Inc., and in the United Kingdom and continental Europe by Kodansha Europe, Ltd.
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