Morel time!
 

Lin wrote:
> Jon/Zeppo wrote:
>
>> No problems I could see. We soaked the morels in salt water for ~30
>> minutes, which was supposed to loosen the grit, then let them drain on
>> paper towels. I meant to check the bottom of the bowl for grit but
>> forgot. Did you have any issues?
>
> Unfortunately, yes. There was far more grit than previous morel
> acquisitions. These were overnight-shipped to me from Oklahoma (thank
> you, mom!) We used to get huge hauls on her heavily wooded property, but
> she hasn't found any since cattle aren't grazing there anymore (and she
> really doesn't have the time or inclination to look). Knowing how much
> Bob and I enjoy these delicacies, she found a local supplier so all I
> can think is where he harvested from was sandier than our family place.
> It makes me wonder about the Pacific Northwest varieties of morels which
> I would love to try before the season is up.
>
> I've shared this before of my great uncle when he and the great aunt
> would come in from New Mexico twice a year for the "great morel hunt" on
> our family property. This was a typical daily haul:
>
> http://i41.tinypic.com/25f15op.jpg
>
> I can't tell you how many salted ice-water soaks I gave them. Even
> looking at what chefs suggested to remove grit was exactly what I was
> doing -- and then some. Apparently grit in the dried morels is
> prevalent, too. So, getting smarter than the average bear, before I
> batter dipped and fried them I took each mushroom and brushed it gently
> with a pastry brush under running cold water. Not sure if that did the
> trick or the frying hid the grit crunch. But, they sure were good! Even
> with the grit in the other dishes we prepared, it was all soooooo
> delicious.
>
> --Lin

Oh gee. I never soak them. I just brush them off, cut off the
very end of the stem (if that seems warranted), and inspect their
innards for anything that is offputting. I'd better start
checking around here for my morel fix.

--
Jean B.

Morel time!
 

Jean B. wrote:

> Oh gee. I never soak them. I just brush them off, cut off the very end
> of the stem (if that seems warranted), and inspect their innards for
> anything that is offputting. I'd better start checking around here for
> my morel fix.

Besides the grit rinse, the other function of the salt-water soak is to
kill those little pests that like to hitch a ride.

Hope you find your morels! The season is short!!!

--Lin

Morel time!
 

On Apr 21, 11:17*am, "Jean B." > wrote:
> Lin wrote:
> > Jon/Zeppo wrote:
>
> >> No problems I could see. We soaked the morels in salt water for ~30
> >> minutes, which was supposed to loosen the grit, then let them drain on
> >> paper towels. I meant to check the bottom of the bowl for grit but
> >> forgot. Did you have any issues?
>
> > Unfortunately, yes. There was far more grit than previous morel
> > acquisitions. These were overnight-shipped to me from Oklahoma (thank
> > you, mom!) We used to get huge hauls on her heavily wooded property, but
> > she hasn't found any since cattle aren't grazing there anymore (and she
> > really doesn't have the time or inclination to look). Knowing how much
> > Bob and I enjoy these delicacies, she found a local supplier so all I
> > can think is where he harvested from was sandier than our family place.
> > It makes me wonder about the Pacific Northwest varieties of morels which
> > I would love to try before the season is up.
>
> > I've shared this before of my great uncle when he and the great aunt
> > would come in from New Mexico twice a year for the "great morel hunt" on
> > our family property. This was a typical daily haul:
>
> >http://i41.tinypic.com/25f15op.jpg
>
> > I can't tell you how many salted ice-water soaks I gave them. Even
> > looking at what chefs suggested to remove grit was exactly what I was
> > doing -- and then some. Apparently grit in the dried morels is
> > prevalent, too. So, getting smarter than the average bear, before I
> > batter dipped and fried them I took each mushroom and brushed it gently
> > with a pastry brush under running cold water. Not sure if that did the
> > trick or the frying hid the grit crunch. But, they sure were good! Even
> > with the grit in the other dishes we prepared, it was all soooooo
> > delicious.
>
> > --Lin
>
> Oh gee. *I never soak them. *I just brush them off, cut off the
> very end of the stem (if that seems warranted), and inspect their
> innards for anything that is offputting. *I'd better start
> checking around here for my morel fix.
>
> --
> Jean B.- Hide quoted text -
>
> - Show quoted text -

Hi Jean B,

Agreed! Never soak them either - in MY opinion, better to use a fungus
brush or even just a paper towel or your hand. A lot of folk subscribe
to the theory that to remove any little critters that may be in the
morels, it is useful to soak them in salty water. I have been told by
many a trained chef though that salt water soakings only make them
soft and mushy and less firm in the end.

Kind Regards,
Brian Anasta

Morel time!
 

Brian Anasta wrote:
> On Apr 21, 11:17 am, "Jean B." > wrote:
>> Lin wrote:
>>> Jon/Zeppo wrote:
>>>> No problems I could see. We soaked the morels in salt water for ~30
>>>> minutes, which was supposed to loosen the grit, then let them drain on
>>>> paper towels. I meant to check the bottom of the bowl for grit but
>>>> forgot. Did you have any issues?
>>> Unfortunately, yes. There was far more grit than previous morel
>>> acquisitions. These were overnight-shipped to me from Oklahoma (thank
>>> you, mom!) We used to get huge hauls on her heavily wooded property, but
>>> she hasn't found any since cattle aren't grazing there anymore (and she
>>> really doesn't have the time or inclination to look). Knowing how much
>>> Bob and I enjoy these delicacies, she found a local supplier so all I
>>> can think is where he harvested from was sandier than our family place.
>>> It makes me wonder about the Pacific Northwest varieties of morels which
>>> I would love to try before the season is up.
>>> I've shared this before of my great uncle when he and the great aunt
>>> would come in from New Mexico twice a year for the "great morel hunt" on
>>> our family property. This was a typical daily haul:
>>> http://i41.tinypic.com/25f15op.jpg
>>> I can't tell you how many salted ice-water soaks I gave them. Even
>>> looking at what chefs suggested to remove grit was exactly what I was
>>> doing -- and then some. Apparently grit in the dried morels is
>>> prevalent, too. So, getting smarter than the average bear, before I
>>> batter dipped and fried them I took each mushroom and brushed it gently
>>> with a pastry brush under running cold water. Not sure if that did the
>>> trick or the frying hid the grit crunch. But, they sure were good! Even
>>> with the grit in the other dishes we prepared, it was all soooooo
>>> delicious.
>>> --Lin
>> Oh gee. I never soak them. I just brush them off, cut off the
>> very end of the stem (if that seems warranted), and inspect their
>> innards for anything that is offputting. I'd better start
>> checking around here for my morel fix.
>>
>> --
>> Jean B.- Hide quoted text -
>>
>> - Show quoted text -
>
> Hi Jean B,
>
> Agreed! Never soak them either - in MY opinion, better to use a fungus
> brush or even just a paper towel or your hand. A lot of folk subscribe
> to the theory that to remove any little critters that may be in the
> morels, it is useful to soak them in salty water. I have been told by
> many a trained chef though that salt water soakings only make them
> soft and mushy and less firm in the end.
>
> Kind Regards,
> Brian Anasta

Yes, the mushroom books I have perused indicate one should NEVER
soak mushrooms.

--
Jean B.

Morel time!
 

Lin wrote:
> Jean B. wrote:
>
>> Oh gee. I never soak them. I just brush them off, cut off the very
>> end of the stem (if that seems warranted), and inspect their innards
>> for anything that is offputting. I'd better start checking around
>> here for my morel fix.
>
> Besides the grit rinse, the other function of the salt-water soak is to
> kill those little pests that like to hitch a ride.
>
> Hope you find your morels! The season is short!!!
>
> --Lin
>

But the morels end up waterlogged! Interestingly, my morels have
never been gritty--and there have been no OBVIOUS critters either.
Of course, that does not rule out some less-than-obvious bits of
protein!

--
Jean B.

Morel time!
 

On Apr 20, 8:17*pm, "Jean B." > wrote:
> Lin wrote:
> > Jon/Zeppo wrote:
>
> >> No problems I could see. We soaked the morels in salt water for ~30
> >> minutes, which was supposed to loosen the grit, then let them drain on
> >> paper towels. I meant to check the bottom of the bowl for grit but
> >> forgot. Did you have any issues?
>
> > Unfortunately, yes. There was far more grit than previous morel
> > acquisitions. These were overnight-shipped to me from Oklahoma (thank
> > you, mom!) We used to get huge hauls on her heavily wooded property, but
> > she hasn't found any since cattle aren't grazing there anymore (and she
> > really doesn't have the time or inclination to look). Knowing how much
> > Bob and I enjoy these delicacies, she found a local supplier so all I
> > can think is where he harvested from was sandier than our family place.
> > It makes me wonder about the Pacific Northwest varieties of morels which
> > I would love to try before the season is up.
>
> > I've shared this before of my great uncle when he and the great aunt
> > would come in from New Mexico twice a year for the "great morel hunt" on
> > our family property. This was a typical daily haul:
>
> >http://i41.tinypic.com/25f15op.jpg
>
> > I can't tell you how many salted ice-water soaks I gave them. Even
> > looking at what chefs suggested to remove grit was exactly what I was
> > doing -- and then some. Apparently grit in the dried morels is
> > prevalent, too. So, getting smarter than the average bear, before I
> > batter dipped and fried them I took each mushroom and brushed it gently
> > with a pastry brush under running cold water. Not sure if that did the
> > trick or the frying hid the grit crunch. But, they sure were good! Even
> > with the grit in the other dishes we prepared, it was all soooooo
> > delicious.
>
> > --Lin
>
> Oh gee. *I never soak them. *I just brush them off, cut off the
> very end of the stem (if that seems warranted), and inspect their
> innards for anything that is offputting. *

Like those little sluggy thingies. Ick.

> I'd better start checking around here for my morel fix.

I'm figuring that tomorrow night's rain will produce morels this
Friday morning.
>
> --
> Jean B

--Bryan

Morel time!
 

"Jean B." > wrote in message
...
> Lin wrote:
>> Jean B. wrote:
>>
>>> Oh gee. I never soak them. I just brush them off, cut off the very end
>>> of the stem (if that seems warranted), and inspect their innards for
>>> anything that is offputting. I'd better start checking around here for
>>> my morel fix.
>>
>> Besides the grit rinse, the other function of the salt-water soak is to
>> kill those little pests that like to hitch a ride.
>>
>> Hope you find your morels! The season is short!!!
>>
>> --Lin
>>
>
> But the morels end up waterlogged! Interestingly, my morels have never
> been gritty--and there have been no OBVIOUS critters either. Of course,
> that does not rule out some less-than-obvious bits of protein!
>
> --
> Jean B.

Probably why the morels we fried came out soggy.

Jon

Morel time!
 

Jon/Zeppo wrote:

>> But the morels end up waterlogged! Interestingly, my morels have
>> never been gritty--and there have been no OBVIOUS critters either. Of
>> course, that does not rule out some less-than-obvious bits of protein!
>>
>> --
>> Jean B.
>
> Probably why the morels we fried came out soggy.

You mentioned that you used Marsala to deglaze AFTER they were batter
fried. That would make for sog. I think the deglazing creates a dish
much different than a plain, batter-dipped and fried mushroom. All the
same, your dish sounds delicious.

To Jean B's comment about them being waterlogged: Soaking them is what I
was taught to do, and the things I've read have pointed to doing the
same thing, and at a minimum cleaning them under a flowing stream of
water. I had no problem with the morels being waterlogged, as I did make
a point to shake off the leftover moisture, dabbed them dry with a dish
towel and let them air dry on paper towels. Maybe you have less grit and
fewer pests in your neck of the woods and are blessed with not having to
go through all the steps that I have. Maybe you just enjoy the extra
crunch from grit! ;-) (You know I'm just messing ya here!)

--Lin (no problems with sogginess whatsoever).

Morel time!
 

Zeppo wrote:
>
>
> "Jean B." > wrote in message
> ...
>> Lin wrote:
>>> Jean B. wrote:
>>>
>>>> Oh gee. I never soak them. I just brush them off, cut off the very
>>>> end of the stem (if that seems warranted), and inspect their innards
>>>> for anything that is offputting. I'd better start checking around
>>>> here for my morel fix.
>>>
>>> Besides the grit rinse, the other function of the salt-water soak is
>>> to kill those little pests that like to hitch a ride.
>>>
>>> Hope you find your morels! The season is short!!!
>>>
>>> --Lin
>>>
>>
>> But the morels end up waterlogged! Interestingly, my morels have
>> never been gritty--and there have been no OBVIOUS critters either. Of
>> course, that does not rule out some less-than-obvious bits of protein!
>>
>> --
>> Jean B.
>
> Probably why the morels we fried came out soggy.
>
> Jon

I suspect that is the case. Truth be told, when I shop for
morels, I frequently choose those that are a tad dried out both
because they cost so much per pound and also because I figure they
will rehydrate when I cook them--with no diminution of the normal
morel flavor.

--
Jean B.

Morel time!
 

Lin wrote:
> Jon/Zeppo wrote:
>
>>> But the morels end up waterlogged! Interestingly, my morels have
>>> never been gritty--and there have been no OBVIOUS critters either. Of
>>> course, that does not rule out some less-than-obvious bits of protein!
>>>
>>> --
>>> Jean B.
>>
>> Probably why the morels we fried came out soggy.
>
> You mentioned that you used Marsala to deglaze AFTER they were batter
> fried. That would make for sog. I think the deglazing creates a dish
> much different than a plain, batter-dipped and fried mushroom. All the
> same, your dish sounds delicious.
>
> To Jean B's comment about them being waterlogged: Soaking them is what I
> was taught to do, and the things I've read have pointed to doing the
> same thing, and at a minimum cleaning them under a flowing stream of
> water. I had no problem with the morels being waterlogged, as I did make
> a point to shake off the leftover moisture, dabbed them dry with a dish
> towel and let them air dry on paper towels. Maybe you have less grit and
> fewer pests in your neck of the woods and are blessed with not having to
> go through all the steps that I have. Maybe you just enjoy the extra
> crunch from grit! ;-) (You know I'm just messing ya here!)
>
> --Lin (no problems with sogginess whatsoever).

Just watch. After this conversation, I'll probably end up with
gritty morels, with critters crawling out of them.

--
Jean B.

Morel time!
 

Jean B. wrote:

> Just watch. After this conversation, I'll probably end up with gritty
> morels, with critters crawling out of them.

LOL! Famous last words! For the record, I didn't see any buggies in mine
either, but better safe than sorry!

--Lin

Morel time!
 

Jean B. wrote:

>> Besides the grit rinse, the other function of the salt-water soak is to
>> kill those little pests that like to hitch a ride.
>>
>> Hope you find your morels! The season is short!!!
>>
> But the morels end up waterlogged!

I see people making that claim again and again. Don't you think musrooms
ever get rained on? Just spread them out on a pan for an hour, and they'll
be dry again.

Bob

Morel time!
 

Bob Terwilliger wrote:
> Jean B. wrote:
>
>>> Besides the grit rinse, the other function of the salt-water soak is
>>> to kill those little pests that like to hitch a ride.
>>>
>>> Hope you find your morels! The season is short!!!
>>>
>> But the morels end up waterlogged!
>
> I see people making that claim again and again. Don't you think musrooms
> ever get rained on? Just spread them out on a pan for an hour, and
> they'll be dry again.
>
> Bob

But how many people do that after soaking them?

--
Jean B.

Morel time!
 

fOn Wed, 21 Apr 2010 19:01:59 -0700, Bob Terwilliger wrote:

> Jean B. wrote:
>
>>> Besides the grit rinse, the other function of the salt-water soak is to
>>> kill those little pests that like to hitch a ride.
>>>
>>> Hope you find your morels! The season is short!!!
>>>
>> But the morels end up waterlogged!
>
> I see people making that claim again and again. Don't you think musrooms
> ever get rained on? Just spread them out on a pan for an hour, and they'll
> be dry again.
>
> Bob

true, but don't the gills point downward when they're getting rained on
(actually, all the time they're growing) so that the water does not
collect?

your pal,
blake