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| Posted By,
JH on
September 7,2010 |
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| Never tried it with the red cracking. I've always been put off by its aroma. When ceps are dry they give off this sweet, cream and caramel aroma, but you just don't get this with the red cracking. It's a shame because there's often a load of them as you say. You could always give it a try and see what you get! |
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| Posted By,
adj on
September 7,2010 |
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Cheers JH,
On second thoughts if this was viable then this would be done commercially ,still the anorak in me is still going to give it a go,you never know it might yield some interesting flavours. |
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| Posted By,
Linda on
September 14,2010 |
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| I have given up with red-cracking boletes. They spoil whatever else you have in your basket by becoming mushy before you even get them home. Then they behave badly in the pan by disintegrating into a tasteless slimy porridge. They don't even redeem themselves when dried and turned into a savoury powder (Carluccio's book). |
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