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 Post subject: Is it necessary to rehydrate before tossing in crockpot?
PostPosted: Sun Aug 10, 2014 9:42 am 
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Drunk Dialed Ian MacKaye
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I'm going to christen my new crockpot with Kathy Hester's slowcooker hot and sour soup, which you can find online here: http://blog.fatfreevegan.com/2011/10/ka ... -soup.html

However, I also want to use some of the ingredients I got to make Donna Klein's hot and sour soup - dried shiitakes (instead of the fresh called for in the Hester recipe), dried lily buds, and dried cloud ear mushrooms. In the Klein recipe, she tells you to rehydrate the dried stuff and just drain the liquid. Her recipe seems to be very quick, so I'm assuming this is just for time sake, but is there another reason one might want to rehydrate these ingredients before dumping them in the broth? Ideally I would like to just toss them into the crockpot dry and let the long cook time rehydrate them.


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 Post subject: Re: Is it necessary to rehydrate before tossing in crockpot?
PostPosted: Sun Aug 10, 2014 10:36 am 
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Sometimes when I rehydrate dried mushrooms, I end up with a bit of grit at the bottom of my cup, which you wouldn't want in your soup. Maybe you could just do a quick soak(5 min, then drain), then throw them in the slow cooker.

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 Post subject: Re: Is it necessary to rehydrate before tossing in crockpot?
PostPosted: Sun Aug 10, 2014 12:05 pm 
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I tend to just put things that need to be rehydrated right in the crockpot and up the liquid slightly.

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 Post subject: Re: Is it necessary to rehydrate before tossing in crockpot?
PostPosted: Mon Aug 11, 2014 1:16 am 
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I would just rinse them first to eliminate any sand/grit, and then add them dry and increase the liquid.

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 Post subject: Re: Is it necessary to rehydrate before tossing in crockpot?
PostPosted: Mon Aug 11, 2014 6:56 am 
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Drunk Dialed Ian MacKaye
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I just used fresh mushrooms and dumped the cloud ears and lily buds I as they were. Hopefully no grit! I'm not sure if the mushrooms I used were cloud ears, but they looked like it. My Asian market had them labeled as "dried black fungus." I'm super excited about the lily buds, though. They smell like hot and sour soup. I think it's what I've been missing in previous recipes!

I'm planning to thicken it a bit with cornstarch for that takeout feel, but I'll probably do that in a bit once it has cooked some.


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