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Old 01-11-2012, 12:03 PM   #21
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I use wood ear mushrooms in H&S. As you said, any flavorful mushroom would be good.
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Old 01-11-2012, 01:41 PM   #22
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I really like Hot n Sour soup and this recipe looks good Timothy. I like the flavor of white pepper but 1/4 tsp. seems like a very small amount to get the "hot". You said white vinegar, do you mean white distilled or white wine vinegar or white Chinese Rice Vinegar? TIA


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The amount of white pepper would be to the tolerance of those eating it and prepared accordingly. With unknown tolerances, it's best to start at the more mild of seasonings. Any white venegar should work if applied with their various strenghs considered.
Timothy, I am not trying to be argumentative. I really wondered what kind of white vinegar you used since you said this is one of your favorite recipes. In my experience there is a world of difference in white vinegars and I happen to have the three kinds I mentioned. Yes, they all probably would work, I was just asking what you use.
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Old 01-11-2012, 01:55 PM   #23
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Quote:
Originally Posted by Kayelle
I really like Hot n Sour soup and this recipe looks good Timothy. I like the flavor of white pepper but 1/4 tsp. seems like a very small amount to get the "hot". You said white vinegar, do you mean white distilled or white wine vinegar or white Chinese Rice Vinegar? TIA

Timothy, I am not trying to be argumentative. I really wondered what kind of white vinegar you used since you said this is one of your favorite recipes. In my experience there is a world of difference in white vinegars and I happen to have the three kinds I mentioned. Yes, they all probably would work, I was just asking what you use.
I use the white distilled vinegar, Kayelle. It's the most convienient for me and I like it's sourness in this recipe.
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Old 01-11-2012, 02:10 PM   #24
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Gotcha Timothy! TSM......
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Old 01-11-2012, 02:51 PM   #25
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I love hot and sour soup. Problem is finding good quality shitake mushrooms. The last ones I bought were so dry after I'd soke them and cook they would be still like a piece of tough rober.

Thank you Tim, H&S is my favorite soup in Chinese restaurants.
How long did you soak the shitake mushroom? And did you use cold water or warm water?

With warm water, it takes about 20 minutes. With cold water, it takes longer.
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Old 01-11-2012, 03:12 PM   #26
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How long did you soak the shitake mushroom? And did you use cold water or warm water?

With warm water, it takes about 20 minutes. With cold water, it takes longer.
Warm water for about 20-30 minutes.
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Old 01-11-2012, 06:41 PM   #27
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How long did you soak the shitake mushroom? And did you use cold water or warm water?

With warm water, it takes about 20 minutes. With cold water, it takes longer.
The first time I soak them in a very warm water fr about an hour. I forgot about them. And then boil them for about half an hour. They were horible. The second time I fallowed the directions on the container to the T, whatever it was, cannot remember now, same thing. I bought two containers from COSTCO, I had to return one.
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Old 01-11-2012, 07:56 PM   #28
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The first time I soak them in a very warm water fr about an hour. I forgot about them. And then boil them for about half an hour. They were horible. The second time I fallowed the directions on the container to the T, whatever it was, cannot remember now, same thing. I bought two containers from COSTCO, I had to return one.
I think it's the mushroom's problem then. Next time if you pass by some Asian grocery market, grab a bag of dried shitake mushroom from there. Those are normally good quality.
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Old 01-11-2012, 10:17 PM   #29
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Unfortunately my dietary restrictions do not allow me to use something from just "a bag".
My father used to go mushroom picking, that was the best.
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Old 01-11-2012, 11:32 PM   #30
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Cook's Illustrated has the most amazing Hot & Sour recipe. The key is black vinegar and fresh ground white pepper. I've tried many but the CI always seems to be the best.
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Hot and Sour Soup (Suan-la-t'ang) This is my favorite soup of all soups. I think I could easily live entirely on this soup alone. I do like to add a few drops of hot sauce to it just prior to eating. Ingredients 4 dried Shiitake Mushrooms (1-1.5" in diameter) 2 squares, 3 inches each, Very Firm Tofu 1/2 cup of bamboo shoots 1/4 pound of boneless pork 1 quart of chicken stock 1 teaspoon of salt 1 tablespoon of Soy Sauce 1/4 teaspoon of ground white pepper 2 tablespoons of white vinegar 2 tablespoons of cornstarch, mixed with 3 tablespoons of cold water 1 egg, lightly beaten 2 teaspoons of sesame seed oil 1 Scallion, green top included, finely chopped Method Prepare ahead: 1. In a small bowl, cover the mushrooms with 1/2 cup of warm water and let them soak for 30 minutes to re-hydrate. Then, discard the soaking water. With a cleaver or knife, cut away and discard the tough stems of he mushrooms, and shred the caps by placing one at a time on a chopping board. Cut them horizontally into paper thin slices, and then into thin strips. 2. Drain the pieces of bamboo shoot and tofu. Rinse them and then chop as fine as the mushrooms. 3. Trim the pork of all fat. Then cut it into thin slices and then into very thin strips about 1/5 to 2 inches long. 4. Have the above ingredients, stock, salt, soy sauce, pepper, vinegar, cornstarch mixture, egg, sesame seed oil and scallions within easy reach, (Mise en place). To cook: Combine in a heavy 3 quart pan, the stock, salt, soy sauce, mushrooms, bamboo shoots and pork Bring to a boil over high heat, then immediately reduce the heat to low, cover the pan and simmer for 3 minutes. Drop in the tofu, and the pepper and vinegar. Bring to a boil again. Give the cornstarch mixture a stir to recombine it and pour it into he soup. Stir for a few seconds until the soup thickens, then slowly pour in the beaten egg, stirring gently. Remove the soup from the heat and Put into a serving bowl. Stir in the sesame seed oil and sprinkle the top with the scallions. 4-6 servings 3 stars 1 reviews
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