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Ve el episodio completo en: https://www.wearenotzombies.com/canales/podcasts/aqui-nada-sobra/hongos

WE ARE NOT ZOMBIES presenta
AQUÍ NADA SOBRA con Hongos

Llegamos al quinto episodio de Aquí Nada Sobra para hablar sobre los hongos, un alimento que nos ha acompañado en nuestra dieta desde la época prehispánica. Con sus distintas variedades, como los champiñones, el portobello, las setas, el shiitake y por supuesto el huitlacoche, los hongos se han convertido en un ingrediente indispensable dentro de la gastronomía mexicana, aportando una gran cantidad de proteínas, vitaminas y minerales a nuestro organismo. Aprende más sobre ellos en este nuevo episodio.

Invitados: Invitados: Ana Luisa Ricardez José Antonio Vázquez Raquel Castillo
on las sobras después de comer? David Santa Cruz ‘La Banquetera’, periodista y cronista gastronómico, será nuestro guía en el interesante camino del reaprovechamiento de aquello que queda en el plato.

Súmate al Movimiento No Zombie:
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Transcript
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05:38 the edge of the knives enters when we cut them, many times we also make them more prone to oxidation, the mushrooms can easily oxidize.
05:51 So for people who are unfamiliar with that, it is better to process them or chop them close to cooking.
06:00 Although we find them chopped many times, but if you have them whole, then it is just before preparation.
06:09 I had read, just preparing this program, that they could be washed in salt water. Does it make sense?
06:17 It is a discussion that I do not know if my colleagues want to expand it because like other vegetables that also have the same process, there are also these suggestions.
06:33 It is that in mushrooms there is very contradictory information.
06:36 The water with salt also obeys a bit like guaranteeing innocence, but it also favors dehydration a bit, not only of the mushrooms, but of a lot of things.
06:46 For example, the aubergines, what we do when we soak them with salt is to prevent bitterness because they dehydrate.
06:53 In the case of mushrooms, people have worked better than us, that they contact us and tell us their experiences.
07:02 I honestly don't do it like that and I don't know for sure what are the benefits it can bring.
07:13 Ok, and with what you have left over this week, in those 15 days that we have not seen each other, what would you prepare with mushrooms and what mushrooms would you use?
07:22 It is that mushrooms make a lot of money, the truth is.
07:25 You can sophisticate simple dishes or simple preparations.
07:32 There, for example, if one who is a little expert in the kitchen and wants to look good, a preparation with mushrooms can take out a good one.
07:43 Or you can sophisticate a dish.
07:46 If you have a meat, a protein, a red meat, a chicken, and what you decide is to do it to the iron with little fat, we are going to apply a process that later in that same pan we can throw a little mushrooms.
08:01 I personally put chopped or whole.
08:04 Chopped, chopped to make a sauce, a reduction, we deglaze, that is, through a liquid we are going to remove the flavors that remained there of the protein in the cooking.
08:14 And what is that?
08:16 In the same pan where it is cooked.
08:18 In the same pan, yes, if you have a breast, a piece of steak and you want to look good, you throw that away and in the same pan where the flavors are concentrated in the background, you put the mushrooms first.
08:29 I then, to give it there as an interesting touch, I throw a little bit of chives mustard and then, for example, with red wine and we wait for it to reduce.
08:39 Then you have a very flamboyant sauce of wines with mushrooms and I tell you, you can take the dish to another level.
08:48 Well, I don't know if level, but at least you can look good with the one you want or with whom you decide to share it.
08:54 On screen, on screen.
08:56 For those of us, it is the first chapter that they listen to us, a reduction is to cook something a little longer to get the excess water out.
09:08 I mean, they would say, "Grandma, let the water evaporate so that it becomes thicker."
09:12 There are different types of reduction, it depends on what kind of liquid we are, we can let it reduce up to 30% or even in the case of a sauce, we can let it reduce up to 10%.
09:29 With the wine, we are going to see that with these, we really want a sauce that gives a punch to the preparation.
09:35 With that, if we let it reduce to 10, 20, it is quite good.
09:40 Yes, if you want to listen to the first two chapters, the second is about backgrounds and broths, there we talk a little more about other tricks that you can apply to this.
09:50 Raquel, you love to be in markets and that you have your mushroom distributors.
09:59 Tell us a little bit, how do we select some mushrooms when we go to the market?
10:03 I mean, we are not going to tell people to go and collect some from the forest because it can be dangerous.
10:10 It can be very nice too, but it is very dangerous for those who don't know.
10:13 But when we go to the market, what do we have to observe in a mushroom?
10:17 Well, I really like to go to Jamaica.
10:20 In Mexico City.
10:23 Yes, here in Mexico City, you get off there in the Jamaica subway and there is the market.
10:29 And from Thursday to Sunday, there are some ladies who come from Río Frío, from Puebla.
10:38 So, as the rainy season progresses, there is the availability of mushrooms.
10:44 So, they start with, for example, the cloves, with the brussels sprouts.
10:51 The brussels sprouts are a super fibrous mushroom.
10:54 I personally don't like them because I like them a little bit meaty.
10:59 I don't like them super meaty like the pambazo or the duraznillo.
11:02 But well, that's how the availability of mushrooms evolves according to the rainy season
11:11 until you get to the morillas.
11:14 The morillas are the ones that the chefs fight the most.
11:20 So, well, how to select a mushroom?
11:24 I think that, first, it has to be in good condition.
11:27 I mean, you will always have dirt.
11:30 You can have a little bit of lichen or grass, it's normal, nothing happens.
11:38 But you have to make sure that the mushrooms are not beaten, that the mushrooms don't have,
11:45 I mean, their body is full of water, but you have to make sure that the meat is firm,
11:50 because then they can start a decomposition process.
11:56 That they are not wet.
11:58 Exactly, those, well, those no.
12:01 But well, the ladies are always up for that question,
12:06 so they are always cleaning them and taking out their knife
12:09 and they start to take away everything that is no longer useful,
12:13 and they separate it.
12:15 So, well, going to the market, to Jamaica, without doing a commercial,
12:20 I think it's a guarantee.
12:22 Of course, I like it a lot, I mean, my family is from here, from the State of Mexico,
12:27 and towards the Tenancingo area, Valle de Bravo,
12:31 I like it because there are mushrooms of many colors.
12:33 There are some blue mushrooms that are a beautiful thing, I mean,
12:36 one would think, these mushrooms are ponies,
12:38 these mushrooms must be playful for something.
12:41 They have some function in nature, something more than being beautiful.
12:44 But there are also red, orange, what I said at the beginning,
12:47 the colored mushrooms, which are not particularly,
12:50 that they have a very distinctive flavor, but they are very attractive,
12:54 and to cook, I also think that the aesthetic part is also worth it, right?
12:58 You want to look good with someone, whether with the family or even with yourself,
13:01 and say, "Oh, I'm going to experiment and make colored mushrooms."
13:04 But, tell me, tell me.
13:08 Oh, no, look, there is a very funny mushroom that is very meaty,
13:12 I don't remember the name because I already looked for it and I can't find it,
13:15 but the part is in the middle, and it goes from some shades, from blue to red, right?
13:21 And since you cook it, it's brown, and it tastes like meat.
13:24 I mean, it's a very interesting mushroom from Puebla.
13:28 And you were going to pass us a recipe for tamales, a type of tamales.
13:32 That interested me a lot, because I have a connection with tamales,
13:36 I have tried tamales from the south of the United States to the north of Argentina,
13:42 there are many places.
13:44 Tamales catcher.
13:45 Really, I mean, if someone wants to ask me ...