![]() ![]() Occasionally such water-packed bamboo is imported and available in the United States. Japan, bamboo shoots are also available year-round "fresh-cooked" and packed in water in plastic packs. This is a lot of work for an item that can be purchased canned, but many feel the flavor of the fresh shoot, and its ambience of spring, are worth the effort. This bitterness can be easily removed by boiling the shoot (preferably in the milky water from washing rice) for about l/2 hours, then cooling in a cold water bath. 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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