Bamboo shoot question
A few years ago I made the mistake of planting black bamboo. However, I have found the secret of controlling its spread- eat it! So I am now at the peak of my bamboo season, eating sauteed, stir-fried, etc bamboo a few times a week. But I've always wondered....what is it in bamboo that gives that weird mouth feel? I can't eat it raw because of that feeling...not quite metallic, not quite astringent....just weird and hard to describe. I still get the feeling from cooked bamboo, but not as severe, although one of my son's still finds it too strong to enjoy. It's the only problem with what is otherwise an ideal vegetable.
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chefj
May 7, 2012 05:15 PM
May be it is Cyanide!
http://www.inbar.int/publication/txt/...
The article mentions( at the bottom) that cooking decomposes the Cyanide.›4 Replies-
re: chefj
EricMM
May 8, 2012 02:15 PM
Yes, since writing my first post, I was able to look it up. Similar to apricot pits. So, beginning with today's harvest, I'll boil the bamboo a few minutes before sauteeing it with broccoli. My wife is getting sick of all this bamboo, but I love it. And otherwise, I'd soon have no yard left.
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re: EricMM
I was re-reading Nina Simonds' "Classic Chinese Cooking" last night and she writes that fresh bamboo shoots should be boiled for 15 minutes - no explanation as to why, just directs the cook to do so. This was in the ingredients chapter wherein she discusses bamboo shoots in general, not in any specific recipe.
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re: janniecooks
Eric, please disregard my first reply. Found this on a Chinese newspaper. Put the bamboo shoot in cold water enough to cover them. Cover and bring to a boil. Lower the heat to medium and continue to boil for 30 mins. Turn off the heat, let it sit in the pot for another 10 mins. Remove and let it cool down. Then slice or shred and add to your stir-fried.
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todao
May 7, 2012 09:48 AM
You don't mention how you're handling the harvest, but if you haven't already tried it, select a few of the shoots just as they break the surface of the ground and cover them with an inverted bucket (one or two gallon size is enough). Let them grow until they reach the top of the bucket (the bucket will lift off the ground) before cutting them for the dinner table. I believe you'll find them to be less astringent using that method.
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