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How to flute a mushroom

post #1 of 14
11/1/10 at 6:59pm
Thread Starter 

Here you go.   Figured I'd make you guys a video.  smile.gif

 

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post #2 of 14
11/2/10 at 7:17am

Very neat.  Thanks.  Much appreciated

 

(not quite a easy as you make it look in the video, but getting there!) 

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post #3 of 14
11/2/10 at 7:24am

Thanks for the video. 

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post #4 of 14
11/2/10 at 9:40am

Neat stuff Kuan, you do a lot of food decor/carving?

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #5 of 14
11/2/10 at 1:31pm
Thread Starter 

Nah I don't do anything of that sort.  Just thought I'd do it for fun. smile.gif We used to have to do it a lot when I worked in stuffy hotel restaurants.  You know the kind of place where you had to make vegetables look like something else in order to serve them.  wink.gif

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post #6 of 14
11/2/10 at 7:38pm

I say the he!l with that.  Just drop 'em in the Cuisinart. 

 

Mike

travelling gourmand
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post #7 of 14
11/3/10 at 6:25am

Not everything is served chopped and diced and ground to a paste, Mike.

 

Although fluted mushrooms are a little retro, there are times where they make sense. For example, the original Hot Brows were garnished with mushrooms, not tomatoes. And given the time and place or their origination, we can safely assume the 'shrooms were fluted. So I do them that way for that dish. Much more visually appealing.

 

I'm just not as good at it as Kuan.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #8 of 14
11/3/10 at 7:18am

I've never fluted a mushroom. But Kuan makes it LOOK easy. i think he's deceiving me about that though.

more than taste fine
me eat it all the time
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post #9 of 14
11/4/10 at 3:35am

I used to do that. I was the mushroom fluter. How about doing that 500 times? I held my knife differently though. Chef taught me and it took forever, but even to this day, it comes back.

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post #10 of 14
11/4/10 at 4:58am

I held knife different to. I used caps on top Filet Mignons

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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post #11 of 14
1/26/11 at 7:09am

When do we get our next video Kuan?

more than taste fine
me eat it all the time
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post #12 of 14
1/26/11 at 11:52am
Thread Starter 

Man!  I'm a one trick pony!

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post #13 of 14
1/26/11 at 12:01pm

Boy, oh boy, do we know better than that!

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #14 of 14
1/29/11 at 12:15am

I want to flute some truffles now. :D

(Maybe tomorrow)

 

 

Black_Truffles.jpg

Do or Do not - There is no Try. - Yoda
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