|
|
Article: PUFF-DRIED MUSHROOMS ON THE CULINARY HORIZON
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- March 18, 1987
- Author:
CopyrightCopyright 1987 The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
|
We've all heard of puffed rice, as in cereal -- but puffed
mushrooms?
Believe it, says Michael Kozempel, chemical engineer at the
USDA's Eastern Research Center in Philadelphia.
Indeed, scientists have been shooting mushrooms from a
cannon-like puffing device with great success lately.
"Puff-dried mushrooms are of higher quality than those
conventionally dried and they retain more nutrients, especially B
vitamins," Kozempel says.
He reports that the low-calorie, puff-dried mushroom bits are
crunchy, something we may want to sprinkle on salads like croutons.
Or, if we want to reconstitute them, we can pop them into boiling
water, and in just five minutes they will completely ...