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Moderator_Deanne
Posts:
345
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Posted:
Jul 1, 2008 11:58 AM
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> When skewering mushrooms, always use whole ones.
> Instead of pushing the skewer just through the side
> e of the mushroom head, hold the the mushroom upright
> and push the skewer straight up through the stem and
> then through the head, going from the bottom straight
> up through the top. It will make it more stable and
> it will cook more evenly.
That makes a lot of sense. Thanks for sharing!
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Posts:
1
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Posted:
Jul 1, 2008 7:59 AM
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When skewering mushrooms, always use whole ones. Instead of pushing the skewer just through the side of the mushroom head, hold the the mushroom upright and push the skewer straight up through the stem and then through the head, going from the bottom straight up through the top. It will make it more stable and it will cook more evenly.
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Moderator_Deanne
Posts:
345
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Posted:
Jun 21, 2008 9:06 PM
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> For the round foods like mushrooms or cherry tomatoes
> I use two skewers instead of one then they not only
> stay on but they don't spin when I am flipping them.
>  Happy kabobing!
That's a good idea, thanks for sharing!
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Posts:
39
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Posted:
Jun 21, 2008 5:09 PM
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For the round foods like mushrooms or cherry tomatoes I use two skewers instead of one then they not only stay on but they don't spin when I am flipping them. Happy kabobing!
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Moderator_Deanne
Posts:
345
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Posted:
Jun 19, 2008 7:52 PM
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> > i seemed to always have problems keeping
> mushrooms on
> > the skewers. any pointers?
>
> I usually put them on whole between other items that
> will keep them in place like peppers, onions or meat.
> My younger brother, who practices blacksmithing as a
> hobby, made us a set of skewers that are fairly
> thick. To keep the food on those, we have to use
> slightly larger pieces of everything.
>
> Jane
I second Jane. We don't have the thick ones like she does (unless she wants to share?) so I stick them between other things to help hold them.
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Moderator_Jane
Posts:
246
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Posted:
Jun 19, 2008 8:23 AM
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> i seemed to always have problems keeping mushrooms on
> the skewers. any pointers?
I usually put them on whole between other items that will keep them in place like peppers, onions or meat. My younger brother, who practices blacksmithing as a hobby, made us a set of skewers that are fairly thick. To keep the food on those, we have to use slightly larger pieces of everything.
Jane
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Posts:
1
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Posted:
Jun 18, 2008 11:57 PM
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i seemed to always have problems keeping mushrooms on the skewers. any pointers?
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