10/2/12

How to clean button mushrooms

Native to grasslands in Europe and North America. “Agaricus bisporus” (the common mushroom) is cultivated in more than 70 countries and is one of the most commonly and widely consumed mushrooms in the world. It was first described by English botanist Mordecai Cubitt Cooke in his 1871 Handbook of British Fungi.

Among English speakers, it is known by many names. A young specimen with a closed cap and either pale white or light brown flesh is known as a button mushroom or white mushroom.

In strains with darker flesh, the immature mushroom is variously marketed as a crimini mushroom, baby portobello, baby bella, mini bella, portabellini, Roman mushroom, Italian mushroom, or brown mushroom. At this stage of maturation, the cap may also begin to open slightly.

In maturity, it is called a portobello. The French name is champignon de Paris (“Paris mushroom”). – Wikipedia

How to clean:

05/8/12

How to peel and clean shrimp and prawns

Cleaning, or “deveining” shrimp means taking off the shrimp shell and removing the vein that runs along the back.

This video shows you how to peel and devein shrimp quickly and easily, with just a kitchen paring knife.

You can often find raw shrimp that have already been deviened and/or peeled. This is fine, as long as the shrimp is still raw. Pre-cooked shrimp that have been frozen, or sitting in a grocery store cooler, are sad, flavorless, rubbery things that are unworthy of your kitchen.

Enjoy!

– Chef Perry