No šef Jim Fuller nedavno je gostujući u TV emisiji podijelio potpuno suprotno mišljenje, a čini se da bi mogao biti u pravu.

Na australskoj mreži Channel 9 Jim je ispričao kako uvijek prvo kuha gljive, kuhajući ih dok ne postanu "al dente" - pojam koji se češće koristi kada se priprema tjestenina.

Pojašnjavajući svoj kontroverzni stav, Jim je na Instagramu objavio video u kojem je detaljno opisao način kuhanja, počevši od stavljanja gljiva u veliki wok i dodavanja vode.

- Ono što se događa je da voda iz gljiva ustvari kuha gljive- objasnio je te dodao kako biste ih trebali kuhati dok voda ne ispari.

 

 

 

 

 

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Boil the mushrooms first. This statement created a bit of controversy when I told @lfizzlphillips the best way to cook mushrooms was to start off boiling them until they are perfectly cooked on this morning's @channel9 @thetodayshow weather. Here's the response video with a better, longer explainer why you would do such a wonderfully crazy thing when you've always been told not to wash and "NEVER LET THE MUSHROOM TOUCH THE WATER BEFORE COOKING" The basic method: You can do this all entirely on a high flame First, boil to perfection- you can keep adding water until this is achieved. Remember you can't over boil a mushroom because of their unique cellular structure. They will let their own water out so don't put too much water at once. When perfectly tender, let the water evaporate until the pan is basically dry Then add oil or fat and your aromatic stuff Quick saute or stir fry and season to taste with salt Thanks @natalie.ngyn and @fablefoodco Edit: some people have been asking me what mushrooms in cooking there. You can see some saffron milk caps and some wood blewits in the wok (yes I love to cook mushrooms in woks) and I am cutting up a slippery Jack that I have already peeled the slippery skin from the cap.

A post shared by Jim Fuller (@longtalltex88) on Jun 13, 2020 at 4:05am PDT

Nakon toga probajte gljive kako biste provjerili imaju li "al dente" strukturu. Ako nemaju, dodajte još malo vode i pričekajte dok ispari. Nakon što nestane vode i gljive su gotovo kuhane, dodajte malo maslinovog ulja u tavu zajedno s aromatičnim začinima koje koristite, poput bijelog luka, nasjeckanog luka ili drugog začinskog bilja, prenosi Metro.

Kako kaže, glavna greška je u tome da ljudi najčešće stavljaju gljive direktno na ulje ili maslac, a one potom upijaju masnoću te poprimaju potpuno drugačiji okus od onog kakav bi trebale imati.