HINTS AND TIPS # 5 - 8

HINTS AND TIPS

# 5

MEAT CUTS

BEEF:

Beef is divided into sections called primal cuts. From these large areas, the meat cutter makes smaller portions suitable for individual or family-sized packaging. Different cuts of beef require unique cooking methods.  With these details in mind, I have prepared the following information for you to use as a guide when selecting and preparing beef cuts.

A "side" of beef is literally one side of the beef carcass that is split through the backbone. Each side is then halved between the 12th and 13th ribs into sections called the forequarter and hindquarter.

The most tender cuts of beef, like the rib and tenderloin, are the ones furthest from the horn and the hoof. By contrast, the neck and leg muscles are worked the most, which makes them tougher.

To begin with, let's look at the beef primal cuts that come from the forequarter:

Beef Chuck:

Consisting of parts of the neck, shoulder blade and upper arm, beef chuck is a tough cut of meat with a good deal of connective tissue. This makes it a good choice for braising and stewing, particularly for making pot roast. Because of its fat content, beef chuck is also excellent for making ground beef.

Beef Rib:

Made from the center section of rib, the beef rib primal cut is used for the traditional standing rib roast (sometimes referred to as prime rib). It's also the source of the popular rib eye steak as well as the classic French entrecôte.
Because it's so tender, beef rib is well suited for various forms of dry-heat cooking.

Beef Brisket:

Beef brisket is another tough cut frequently used for pot roast. Beef brisket is also used for making corned beef.

Beef Plate:

Also called the short plate, beef plate includes the short ribs and the skirt steak, which is used for making carne asada. Beef plate contains a lot of cartilage, making it good for braising. It's also used for making ground beef.

 Beef Shank:

The beef shank is the leg of the animal, and is extremely tough and full of connective tissue. (Note also that each side of beef has two shanks, one in the forequarter and one in the hindquarter.) Beef shank is used in making the luxurious Italian dish osso buco.

That's it for the forequarter. Now let's look at the beef primal cuts that come from the hindquarter:

Beef Short Loin:

Beef short loin is where we get many of the most desirable cuts of meat, including T-bone and Porterhouse steaks, as well as the strip loin or strip steak. Dry-heat cooking is best for the tender cuts from the short loin.

Beef Sirloin:

Another tender cut, beef sirloin is an excellent choice for roasting or barbecuing.

Beef Tenderloin:

Possibly the finest cut of beef, the beef tenderloin is found inside the loin, and is where we get filet mignon, which is made from the very tip of the pointy end of the tenderloin (as seen above). Chateaubriand is made from the center cut of the tenderloin.

Beef tenderloin should only be cooked using dry heat methods such as grilling and broiling.

Beef Flank:

Though often grilled, beef flank can be tough when prepared this way, which is why it is usually marinated first. Beef flank is much better suited for braising or for making ground beef.

Beef Round:

Beef round is a fairly lean cut, but also tough. Beef round is best prepared using moist-heat, as in a crockpot. Beef round is traditionally where we get cube steak.

PORK:

Just like beef, pork is divided into large sections called primal cuts. These primals are then broken down further into individual retail cuts.

Unlike beef, however, pork is not split into sides. Instead, it is broken down directly into its main primal cuts.

The most tender cuts of pork are from the rib and loin. It's where we get the expression "high on the hog" — the most desirable cuts of meat come from higher up on the animal. By contrast, the shank and shoulder muscles give us the toughest cuts.

Pork Butt:

Despite what its name might indicate, the pork butt, or blade shoulder, (also called the Boston butt), comes from the upper shoulder of the hog. Consisting of parts of the neck, shoulder blade and upper arm, the pork butt is a moderately tough cut of pork with a good deal of connective tissue. Pork butt can be roasted or cut into steaks, but it is also well suited for braising and stewing, or for making ground pork or sausages.

Just above the Boston butt is a section of fat called the clear plate or fatback, which can be used for making lard, salt pork, or added to sausage or ground pork.

Pork Shoulder:

Another tough cut, the pork shoulder (also called the picnic shoulder) is frequently cured or smoked. Pork shoulder is also used for making ground pork or sausage meat. The pork shoulder is sometimes roasted, but it's not really ideal for this.

Pork Loin:

Hogs are bred to have extra long loins, so they can have up to 17 ribs — unlike beef and lamb which have 13. The entire pork loin can be roasted, or it can be cut into individual chops or cutlets. The tenderloin is taken from the rear of the pork loin, and baby-back ribs come from the upper ribcage area of the loin.

Above the loin is another section of fatback which can be used for making lard, salt pork, or added to sausage or ground pork.

 

Ham:

The back leg of the hog is where we get fresh, smoked or cured hams. Serrano ham and prosciutto are made from hams that are cured, smoked and then air-dried. Fresh hams are usually roasted, but they can be cut into ham steaks as well.

The ham hock, which is used extensively in southern U.S. cuisine, is taken from the joint at the shank end of the ham, where it joins the foot. The ham hock is often braised with collards or other greens.

Pork Belly or Side:

The pork belly, or pork side, is where we get pancetta and bacon. Pork belly meat can also be rolled and roasted or even cut into steaks.

Pork Spareribs:

Taken from the belly side of the ribs where they join the breastbone, pork spareribs are often prepared by grilling very slowly over low temperatures. Pork spareribs can also be braised or cooked in a crockpot.

Pork Jowl:

The pork jowl is mostly used in making sausages, although it can also be cured and made into bacon. In Italian cooking, cured pork jowl is referred to as guanciale.

Foot:

High in collagen, pork feet are excellent sources of gelatin and are frequently added to soups and stews. Long, slow simmering breaks down the tough connective tissues in the pork foot and tenderizes the meat. Pork feet can also be cured, smoked or even pickled. Pig feet are a key ingredient in the traditional Mexican menudo.

LAMB:

Just like beef, lamb is divided into large sections called primal cuts.  These primals are then broken down further into individual retail cuts.

Unlike beef, however, lamb is not split into sides. Instead, it is first divided  into sections called the foresaddle and hindsaddle,  which are then broken down further into their main primal cuts.

To begin with, let's look at the lamb primal cuts that come from the foresaddle:

Lamb Shoulder:

As a rule, lamb is fairly tender, which means that most cuts of lamb can be cooked using dry heat — even when the corresponding cut of beef or pork might not. One example of this is the lamb shoulder.

The lamb shoulder is often roasted — in which case it is usually boned and rolled; it can be stuffed, as well. Lamb shoulder is also sometimes cut into chops, though these chops are not as desirable as rib or loin chops.

Lamb shoulder can also be cooked with moist heat. Here's a recipe for braised shoulder of lamb.

Lamb Rib:

Sometimes called the hotel rack, the lamb rib primal cut is where we get lamb rib chops, lamb crown roast and rack of lamb. Depending on the size of the ribs, a lamb chop may actually have two ribs on it.

Lamb Breast:

Lamb breast contains a lot of cartilage and other connective tissues, making it one of the few lamb primal cuts that needs to be cooked with moist heat. Lamb breast can also be used for making ground lamb.

Lamb Neck:

Another tougher cut with a lot of cartilage, the lamb neck is best used for making lamb stew.

Lamb Shank:

The shank is the lower section of the animal's leg, and it's extremely tough and full of connective tissue. (Note also that lamb has a foreshank and a hindshank, which come from the foresaddle and hindsaddle, respectively.) The lamb shank is the source of a particularly succulent dish, braised lamb shanks. Lamb shanks can also be prepared in a crockpot.

That's it for the foresaddle. Now let's look at the lamb primal cuts that come from the hindsaddle:

Lamb Loin:

The lamb loin is where we get the lamb loin roast and lamb loin chops, both tender cuts that are best prepared using dry-heat. The entire lamb loin can also be cooked on the grill.

Lamb Sirloin:

The lamb sirloin is sometimes considered part of the leg primal cut, but it can also be prepared separately. In this case it is frequently cut into chops or steaks.

Lamb Flank:

As is the case with beef flank, lamb flank can be tough unless cooked with moist heat. Lamb flank can also be used for making ground lamb.

Lamb Leg:

The leg of lamb can be cut into leg chops, though more frequently it is prepared whole. Roasted leg of lamb is one of the most common preparations, although braised leg of lamb is also popular in some cuisines.

If you have questions please feel free to e-mail me


gourmet.chef.orlando@gmail.com

or

gourmet_chef@bell.net


We wish to thank the people at "Chefs Corner and "Ask.com for their help.

HINTS AND TIPS

# 6

BARBECUES AND BARBECUING

BARBECUING

Here we are in the midst of another barbecue season.

Barbequing has been around since early cavemen figured out that food tasted great after being cooked on an open fire.

The barbecue:  An evolving North American tradition.
There's nothing quite like the smoky smell of barbecue wafting through the air on a summer's evening. Part of North American culture since the 1950s, barbecues trigger so much more than an appetite. They bring family, friends, neighbours and entire communities together on special occasions and on no particular occasion whatsoever, that's their beauty.

So much more than a simple means to a meal, the barbecue prompted a welcome shift in the family dynamic when it arrived in North America. If you grew up in the suburbs, chances are you can picture your dad standing by the barbecue, beer in one hand, spatula in the other, while you, with your sun-kissed hair, run around the yard building up an appetite for whatever's on the menu. It's the quintessential North American picture.

BARBEQUES

Before you make a major investment in a barbecue you should  start with the charcoal vs gas grill issue because that must be decided first. For most of us, anyway.

Taste or convenience?: The charcoal vs gas grill issue is largely a taste vs convenience issue. Or is it? Taste tests actually reveal no significant flavor difference between gas and charcoal grills.

A gas grill is ready when you are, just turn it on. You can control  the temperature. It's easy to clean and there are no ashes to dump or messy coals to deal with. And features? You'll never use all the features available. Bottom line: The majority of barbecue grill owners have gas grills and love them.

I personally prefer my gas grill because I find it has is more useful and convenient than a charcoal barbecue i.e., instant on and off,  complete heat control, and less maintenance.

Having said that, I am only going to deal with gas barbeques in this Hints and Tips.

Whether you are a first time buyer or a repeat buyer of a gas grill, I will try and give you my take as to what you should look for.


Price:

The first thing is the price. Decide what you are willing to pay and remember, you get what you pay for, so buy quality.
Gas grills start at about $200 and end at around $10,000 for the gourmet/entertainer who wants all the bells and whistles. Quite a range. You can purchase a very nice model with lots of premium features for $700-$1500. The most popular models are under $600, I personally bought a gas barbeque for $500 and it has every thing I need, and I barbeque year round.
Brand:  Buy a grill with a known brand name, good customer support, parts replacements, and a long warranty. If you do that, everything else will fall into place. With a long warranty from a reputable manufacturer you know you can count on solid construction, which is most important.


Features:

Choose features wisely. If you are going to have your barbecue grill for a long time, choose convenience features that you will want later as well as now, like work surface and storage. Purchase the best grill you can afford without going overboard on features you are not likely to use. And look for safety features like stay-cool knobs. Consider a barbecue which can be upgraded later i.e., rotisseries etc..
Minimum features your gas grill should have, sturdy steel construction with a baked-on porcelain-enamel finish. Heavy-gauge nickel or chrome-plated aluminum cooking grate. 2 separate burners, with 2 separate control knobs for greater heat control.
Choose a grill with at least 500 sq. inches of cooking space. Anything less is inconvenient for cooking whole meals on the grill. Even if it's just the two of you and all you do is grill a couple of steaks now and then, don't settle for less. The first time you cook for company or want to cook the meat, veggies and bread at the same time, you'll be glad.
BTUs: 30,000-40,000 for a medium-sized model, and 50,000-60,000 BTUs for very large appliances. But note, these are relative figures. A well-engineered grill uses fewer BTUs but is more efficient, for instance. In general, the larger the cooking surface the higher the BTUs. But don't get sucked into paying for 100,000 BTUs if you don't need them. More is rarely better, just a waste of gas.


Material:

Next is the material the grill is made out of. The main body of the grill is usually made from cast aluminum, sheet metal, cast iron, or stainless steel. Stainless steel is the preferred material of professional cooking equipment and the most expensive, but not all stainless steel is created equally. One thing to watch for is not just the body, but also the frame. There are many "stainless steel" grills that have painted steel frames that can rust. Once you decide on the material, look over the whole grill to see how it's put together. Is it all stainless steel (try using a magnet)? Or only parts of it.


Maintenance:

The biggest impact on the lifespan of your barbecue gas grill depends how well it is take care of. A regularly cleaned and cared for grill lasts a very long time.
 The best grill out there will rust and fall apart if it is left uncovered and uncleaned. Of course a better grill will last longer, but you can get a long time out of a cheap grill if you look after it.


If you are new to barbequing, chances are you have run into some problems when cooking on the grill. Barbequing, like anything else, takes practice. Here are a few tips to help you out.


Only barbecue fresh meat and fish; if the meat or fish has been frozen, it will be dry when barbecued.
Never allow fire to char your meat; remove visible fat to prevent charring.
Use a meat thermometer.
Learn to cook the food the same way every time
For safety, use long-handled tools.
Be sure BBQ tools are stainless steel with thermoplastic or wood handles
Clean your grill after each use


If you have questions please feel free to e-mail me


gourmet.chef.orlando@gmail.com

or

gourmet_chef@bell.net

HINTS AND TIPS

# 7

THERMOMETERS

A cooking or meat thermometer is possibly the most impotant tool or utensil a chef (novis or professional should have in his/her arsenal. The reasons will become clear in the following Hints and Tips.

Using  a cooking or meat thermometer takes the guesswork out of cooking. 

If you don't regularly use a meat thermometer, you should get into the habit of using one. A meat thermometer can be used for all foods, not just meat. It measures the internal temperature of your cooked meat and poultry, or any food to assure that a safe temperature has been reached and that harmful bacteria   have been destroyed.

A meat or cooking thermometer should not be a "sometime thing." Use it every time you prepare foods. A meat thermometer can help you: prevent food borne illness; prevent overcooking; and hold foods at a safe temperature.

A cooking or meat thermometer is a thermometer used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods. The degree of "doneness" of meat correlates closely with the internal temperature, so that a thermometer reading indicates when it is cooked as desired.

 A meat thermometer doesn’t cost much, but it can save hundreds of dollars in medical bills by ensuring that food is cooked enough to kill disease-causing salmonella, E. coli, and other bugs.

Which Type of Meat Thermometer Should You Buy?

 

These are several types of meat thermometers currently available. They can be purchased at supermarkets, hardware stores  or kitchen supply outlets.

They include:

Regular:  oven-proof types go into the food at the beginning of the cooking time and remain there throughout cooking. The temperature indicator will rise slowly as the food cooks and can be read easily.

The thermometer pictured below is of the regular type made with stainless steel and an easy to read dial and shatter-proof clear lens. These types of thermometers are usually of the bi-metal type and therefore are not the most accurate in my opinion.

Regular Digital Read Types: these are basically the same as the above Regular thermometers with the exception that a thermometer is inserted at the beginning of the cooking time and remain there throughout cooking but the display is digital and remains outside of the oven. the high heat probe and wire withstands up to 700F (371C) These types come with all the bells and whistles i.e. timers, choice of target temperatures, elapes times, average temperature updates every 10 seconds, and an alarm. 

I highly recommend this type of thermometer. I use an instant read type for my oven but I use this type for my barbecue.

The thermometer pictured below is a Regular Digital read thermometer.

Instant-read  digital types: instant-read thermometers are not designed to stay in the food during cooking. If you are using an instant-read thermometer, pull the meat or poultry out of the oven far enough to insert the stem about 2 inches into the thickest part of the food but not touching bone; the temperature should register within 15 seconds. These types are not expensive and are highly accurate. I personally use this type and I highly recommend these types.

Pop-up types: commonly found in poultry, but may be purchased for other types of meats. These are just what they are. they are throw aways and I did not find them accurate.

Microwave-safe types: are especially designed for use only in microwave ovens. These types are becoming dinosaurs simply because most recent microwaves are coming with built in temperature probes.

Digital Barbecue Thermometer

There is a new thermometer on the market and it is a must for the gas grill. The Maverick DIGITAL BARBEQUE THERMOMETER lets you know the constant average temperature inside your barbeque throughout the cooking process. What’s more, it recalculates this average every 10 seconds, and compares it to the temperature target you have preset. It then alerts you if the temperature swings more than 15F (9C) above or below your target temperature. It updates this average every 10 seconds.

The DIGITAL BARBEQUE THERMOMETER measures the temperature by using a probe sensor with grill rack clip, and an insulated metal wire that passes between the grill hood back to the unit. Grill knobs or air vents don’t have very accurate temperature settings and when you open and close the hood the temperatures can vary up to 100 F (55C) from the temperature you think you set on the dial. Some grill hoods have anolog thermometers but they are not at the grill surface, and they are not as accurate as digital. If you don’t know your temperature, barbeque results can be poor.

Also features 20 hour count-up or countdown timer. Detachable stand for countertop use, hanging bracket for wall, and has magnets on back for sticking to metal surfaces.
.

THIS UNIT MEASURES INTERNAL TEMPERATURE OF GRILL OR OVEN - WILL NOT READ TEMPERATURE OF MEAT.


I use this exact model for my barbecuing. It is pictured below.

Where To Place The Meat Thermometer?



Poultry

Insert the meat thermometer into the inner thigh area near the breast of the chicken or turkey but not touching the bone.

Beef, Pork, Lamb, Veal, Ham, Roasts, Steaks or Chops

The thermometer should be inserted into the center of the thickest part, away from bone, fat and gristle.

If you have questions please feel free to e-mail me

gourmet.chef.orlando@gmail.com

or
gourmet_chef@bell.net

HINTS AND TIPS

# 8

MUSHROOMS

There are numerous fungi (mushrooms) both edible and poisonous out there but the ones I am concerned with are obvious the edible, both wild and cultivated. I hope this primer will help you.

A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. Like all fungi, mushrooms are not plants and do not undergo photosynthesis. The standard for the name "mushroom" is the cultivated white button mushroom.

BUTTON (WHITE) MUSHROOM

The button mushroom, better known as a white mushroom is the most widely cultivated, harvested, and distributed mushroom in the world.

The most common type, white mushrooms range in size from tiny (called button), which are harvested when young and have the mildest flavor to jumbo, which can be stuffed and baked. 

Creamy white to pale tan, they have a firm texture and a delicate flavor. It is also known as the common store mushroom,(also known as "commercial mushroom") was first cultivated on horse manure heaps in France in the 1700s. It is still grown this way.

Until recently it was the main mushroom cultivated in the United States. This edible fungus is eaten so commonly by such a wide variety of people that the term “mushroom” conjures up the image of a button mushroom in most people's minds.

In the United States alone, an average person consumes over two pounds (one kilogram) of button mushrooms a year. The mildly flavored, hardy fungus can be found fresh, dried, and canned in grocery stores all over the world.

It may be eaten eaten raw.

It is used mainly in salads, sauces, stews, stuffings, and soups.

CHANTERELLE MUSHROOM

Prized for a fruity aroma (as apricot or peach) like or peppery, almost like a flower. Chanterelles range from yellow, orange, and brown to pale white or black. The funnel-shaped caps have wrinkles instead of gills on the underside, which should be washed quickly but carefully before using. This pleasantly aromatic fleshy wild mushroom shines like an exotic golden flower. Also known as "golden chanterelle" and "egg mushroom," it has a magical appeal for most culinary experts in Europe, United States, and Asia.

They are golden looking, golden tasting, and golden priced. They are considered to be a culinary delicacy.

It is found throughout the forested areas of the United States and Canada (and in temperate forests around the world). In the Pacific Northwest it fruits in the summer underneath conifers.
Their unique flavor is prized by cooks worldwide, with recipes and preparation methods designed to highlight and preserve it. As with most edible fungi, they are best when collected or bought fresh.

A Word About Purchasing Commercial Chanterelles

More and more golden chanterelles are appearing in marketplaces. They are expensive, so only buy specimens in prime condition.

Here is what to look for:

They should have a fragrant odor.
The color should be golden or apricot.
They should not be slimy or have dark, decaying parts.
The gills should not be granular, fragmenting off the fleshy portion of the mushrooms.

Very few people eat chanterelles raw. They are peppery and upsetting, and they can make some people ill. Their finest flavor can only be appreciated when they are thoroughly cooked.

They're excellent with meats, fish, soups, stews, or as an entree topping. hey're also very popular with eggs or as a filling in crêpes.

CRIMINI MUSHROOM

Similar to white mushrooms but with a firmer texture and deeper flavor, creminis are actually immature portobellos. The button-like caps range from pale tan to rich brown.

Crimini mushrooms are a coffee-colored variety of the world's most commonly eaten mushroom, commonly called the "button" mushroom. The names brown button, Italian brown mushroom, Italian mushroom and also called baby portabellos.

ENOKI MUSHROOM

Enoki mushrooms are edible mushrooms which are very popular in Asian cuisine, especially in Japan. The delicately flavored, their aroma is slightly fruity and their taste is mild.

There are actually two different kinds of enoki mushrooms, although both are botanically classified as Flammulina velutipes. One is a wild type, which looks and tastes radically different from the cultivated mushroom, which has been raised under specific conditions to modify the look and flavor of the mushrooms. While both versions are perfectly palatable, many consumers prefer the cultivated mushrooms, since they have a more intense flavor.

This interesting looking mushroom is also cultivated and sold in other parts of the world, although they are most widely used in Asian and fusion foods. Asian grocers and specialty stores often sell enoki mushrooms, and they are sometimes also available in regular markets, depending on the region of the world that one is in.
The wild mushrooms are found naturally growing on the stumps of the enoki tree. They are also known as enokitake or enokitaki. The mushrooms are golden to dark brown in color, with a dense velvety growth on the lower part of their stems which leads some people to call them Velvet Foot mushrooms. After wild collection, the mushrooms can be eaten raw or lightly cooked, and they generally last only a few days in a paper bag under refrigeration, so they should be used quickly after harvesting.

To cook enoki mushrooms, you must know how to buy, store and prepare them to retain their flavor. Enoki mushrooms tastes their best when they are eaten raw. Add them to your salads or sandwiches for a truly divine experience. If adding the mushrooms to a stir-fry, turn the heat off and stir the mushrooms in with the other ingredients while the pan is still hot. Continue to stir until the mushrooms have become soft and bendy. If adding to a steam vegetable dish, wait until all the other vegetables are crisp and ready. Add the mushrooms in and leave in the steamer for 2 minutes before removing.

MAITAKI MUSHROOM

Due to the taste and texture of the mushroom, it has been widely eaten as a food in Asia for thousands of years. It has a fabulous flavor and a firm texture that lends itself to almost any culinary application.

The fungus is native to the northeastern part of Japan and North America, and is prized in traditional Chinese and Japanese herbology as a medicinal mushroom, an aid to balance out altered body systems to a normal level.

MATSUTAKE MUSHROOM

No discussion about edible mushrooms would be complete without mentioning the elusive matsutake. Every year between September and January, pickers on the West Coast of North America search for this spicy-smelling mushroom with a passion usually only reserved for morel hunters.

These edible mushrooms are prized in Japan, both for their flavor and meaning. To this day they're still given as important gifts, meant to symbolize fertility and happiness.

Yet it's not only the Japanese that love these pine mushrooms. Matsutake are held in high regard the world over for their powerful flavor and odor. They're a sensory adventure often referred to as spicy, intense, or like cinnamon. Although some would prefer the terms foul or pungent!

These words do little justice to the true spicy intensity of the mushroom, which is better experienced than described. Few people have a moderate opinion here; they either love them or hate them.

A closer look will tell us more about these unusual specimens. We'll start with some basic facts, and move on to their status as a famous edible mushroom. We'll end with a discussion of some of the culture and controversy surrounding their collection.

They are sometimes called "pine mushrooms" due to their association with certain types of pine trees.

Their caps are usually around 2 to 8 inches across (5 to 20 cm) and convex. When the mushroom is young, the caps have a distinct curl to their edges.

Matsutake are most commonly found in North America in California and the Pacific Northwest. However, they are known to grow in other places such as Japan, Korea, China, and the Northern European countries of Sweden and Finland.

Matsutake work best in recipes without a lot of butter or cream. These heavy ingredients don't mix well with their unique, pine-like flavor.

 

MOREL MUSHROOM

Morels are among the most highly prized of all the wild harvested Mushrooms.

The reason is plain. Their taste is superb!

One of the best and simplest ways to enjoy morels is by gently sauteeing them in butter, cracking pepper on top and sprinkling with salt. Others soak the mushrooms in an egg batter and lightly bread them with saltine crackers or flour before frying them.

Morel mushrooms should never be eaten raw.

After hundreds of years in the attempt, mycologists have discovered a way to grow Morels under cultivation. This process was perfected in 1990 in Michigan and is now in production in Illinois. Year-round but limited availability at this time.

Fresh morels are occasionally sold in markets.

Morels grow in temperate latitudes around the world, in both conifer and hardwood forests.

There are three types of True morels:

Black

Yellow

Half Free.

OYSTER MUSHROOM

Velvety and trumpet-shaped, oyster mushrooms have delicate brown, gray, or reddish caps on gray-white stems.

They have a peppery flavor that becomes very mild when cooked. Young, small specimens are considered the best.

Here's a mushroom that lives up to its name, it looks, smells, and tastes like oysters.

With virtually no stalk, this mushroom's oyster-shaped caps usually grow in layers on dead deciduous wood (or on some supermarket shelves), like clusters of oysters. The moist, hairless, fragrant, white to smoky-gray caps are 2-8 inches wide.

Fresh oyster mushrooms can now be found in supermarkets and farmer's markets.

Oyster mushrooms are used in stir-fried dishes, since the cap is thin and cooks quickly. Asian chefs simply tear the mushroom into desirable sizes before adding it to their woks.



PORCINI MUSHROOM

The porcini mushroom, with its rich and woodsy scent, looks much like the toadstools found in a child's storybook. Sought after by mushroom hunters across the globe, this meaty mushroom is often referred to as the king of wild mushrooms.
Porcini mushrooms are a famous, and delicious, addition in Italian cuisine. Due to their strong nutty flavor, this is an incredibly popular gourmet mushroom.

PORTABELLO MUSHROOM

Up to 6-8 inches across, portobellos have a big, steak-like taste and texture; in fact, the huge, umbrella-like caps are often eaten as vegetarian burger substitutes.

Remove the woody stems before eating.

For many people, the portobello far outshines the white button mushroom. Because it's more pungent than the white button, it will enhance the flavor of any dish. This mushroom is an excellent grilling mushroom. Because of its size and texture, it holds up well and can be a substitution for meat in a sandwich. 

It is versatile and retains its pungent, earthy aroma when heated. While dried mushrooms don't taste as earthy as fresh mushrooms, some prefer the milder flavor and aroma. When this mushroom is harvested in its youth, it is called a cremini.

SHIITAKI MUSHROOM

Shiitaki is an edible mushroom native to East Asia, which is cultivated and consumed in many countries around the world. 

With meaty tan to dark-brown umbrella-like caps, shiitakes have a distinctively smoky flavor and taste best when cooked. Available fresh or dried, they work well in stir-fries as the flavor doesn’t fade next to ginger and garlic.

Although the stems are too tough to eat and should be removed from the heads before cooking, you can use them to flavor stocks and sauces before discarding.

In the East, the shiitake mushroom has long been considered a delicacy.

It is a feature of many Asian cuisines including Vietnamese, Chinese, Japanese, Korean and Thai.

Fresh and dried shiitake have many uses in the cuisines of East Asia. In Chinese cuisine, they are often sauteed in vegetarian dishes such as Buddha's delight.
In Japan, they are served in miso soup and also as an ingredient in many steamed and simmered dishes. In Thailand, they may be served either fried or steamed.

TRUFFLE MUSHROOM

The elusive truffle is also a mushroom. Since this mushroom grows underground, it's exceedingly difficult to discover its whereabouts. For this reason, special tracking animals like female hogs and truffle dogs are used to locate these mushrooms. The hogs and dogs are able to detect the strong odor of the truffles from the surface of the earth.

Truffles are difficult to find and very expensive as a result!

In the United States, edible truffles are collected in the forests of Oregon and Washington. In Europe, most truffles are collected in France and Italy.

If you have questions please feel free to e-mail me

gourmet.chef.orlando@gmail.com

or

gourmet_chef@bell.net