Andy M.
Certified Pretend Chef
I use wood ear mushrooms in H&S. As you said, any flavorful mushroom would be good.
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.
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.
How long did you soak the shitake mushroom? And did you use cold water or warm water?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.
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.
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.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.
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.
care to add the recipe here? please.
Thanks Tim.
“Swanson broth” reminds me of a funny story, ok not so funny. We were visiting my in-laws and I made chicken soup. I happen to be the best chicken soup maker (as far as simple Jews style chicken soup goes) we were seating down for dinner and my Not so dear SIL says:" oh it is so good, it tastes almost like Swanson’s" - good thing my wife doesn't allow weapons in the house...
They are almost too salty for me. You have to cut WAY back on any salt in your recipes when you use them.Honestly, I never had Swanson's broths, have no clue how it tastes.