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| Asian Cooking (alt.food.asian) A newsgroup for the discussion of recipes, ingredients, equipment and techniques used specifically in the preparation of Asian foods. |
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25-10-2004, 05:52 AM
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Tippi wrote:
who sez? I think you need to briefly rinse it to get rid of extra salt or something; it definitely is not like fresh mushrooms (which soak up extra water and give it back out while cooking making a soggy dish). the packet and if you do a google 
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25-10-2004, 09:38 PM
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"Tippi" wrote in message om... who sez? I think you need to briefly rinse it to get rid of extra salt or something; it definitely is not like fresh mushrooms (which soak up extra water and give it back out while cooking making a soggy dish). because you will wash away that which you are extracting, viz. glutamic acid, the natural monosodium glutamate, and you are right, its not like fresh mushroom, 'cause its a seaweed. cheers Wazza
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