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Article: THE POLISH CHEF: Introducing Poland's "Magic Mushroom Cube"
- Article from:
- Polish-American Journal
- Article date:
- November 30, 2001
- Author:
CopyrightProvided by ProQuest LLC. (Hide copyright information)
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Strybel, Robert
Polish-American Journal
11-30-2001
THE POLISH CHEF: Introducing Poland's "Magic Mushroom Cube"
In recent years, professional cooks and homemakers in Poland have began
using mushroom bouillon as a quick and convenient alternative to scrubbing,
rehydrating (pre-soaking) and cooking dried Polish mushrooms and possibly
filtering the cooking liquid to remove any undesirable grit. Now the
gourmet mushroom bouillon cubes good Polish cooks have enjoyed for nearly a
decade are available in America for the first time.
Whereas commercially available chicken, beef and vegetable bouillon is
generally over-salted, over-seasoned and only roughly approximates the
taste of the real stock, mushroom ...
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Article: THE POLISH CHEF: Lenten Fare - Polish Style
Polish-American Journal;
March 31, 2001 ;
700+ words
... ... beater until smooth. Return to heat. Add 1 (11 gram or 1/3 oz.) mushroom bouillon cube (Winiary or Knorr brands) or equal amount of vegetable-bouillon cubes and bring to boil. Sour to taste with 3-4 pinches citric-acid crystals ...
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