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stale pine nuts and watery 'shrooms

post #1 of 5
Thread Starter 
I have two, dumb, unrelated questions:

1. What's the best way to store pine nuts after you've opened the package?

2. When a recipe calls for sauteed mushrooms--and other ingredients will be sauteed as well in the same pan--is it better to:

A) saute the mushrooms first, set them aside and pour off the liquid?
OR
B) saute the mushrooms first, cook down the liquid, set both aside and add both later?
OR
C) add the mushrooms to whatever else is cooking (like onions and peppers) and not worry what the liquid does?


:confused: :confused: :confused:
Emily

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"If you are not killing plants, you are not really stretching yourself as a gardener." -- J. C. Raulston, American Horticulturist
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Emily

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"If you are not killing plants, you are not really stretching yourself as a gardener." -- J. C. Raulston, American Horticulturist
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post #2 of 5
Seal the pine nuts well. Freeze. They still seem to go rancid faster than other types of nuts.

And I'd do B. The extra liquid in the C option promotes steaming, not sauteing.

A works fine too, but the mushroom essence is good stuff in the recipe in my opinion.

Phil
post #3 of 5
I don't think those are dumb questions. I think they address some fundamentals of cooking.

Ziplock bag in the freezer for the pine nuts. I would saute the mushrooms first, lightly deglaze with water to get the good stuff off the pan and set aside.

Kuan
post #4 of 5
Jinx! You owe me a coke!

Kuan
post #5 of 5
What variety?

Phil
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