Knowledge Base > Char Nolan - Ask Me Anything (Office Hours)

Ask Me Anything (Office Hours)

Char Nolan - Ask Me Anything (Office Hours)

This event was on Tuesday, February 20, 2024 at 11:00 am Pacific, 2:00 pm Eastern

Join Chef Char Nolan in her virtual office as she welcomes all of your questions. This event was created for you and we encourage you to ask anything – from cooking techniques to cou… Read More.



Do you have any suggestions for cooking mushrooms without oil? I am having trouble with that assignment.

— Cynthia Dudak


So what I love about this assignment is the underscore of the importance of your mis and plus is what really makes this assignment work. It's kind of like the next ingredient, uh, aside from the minced, uh, shallots and chives and your mushrooms and, uh, whether you're using, uh, vegetable broth or a wine or a cooking wine or whatever because it moves so quickly. And, uh, I also find that having a stainless steel pan and doing the mercury water ball test is the most important thing. And then two more things. One is that it's really important for the mushrooms to be of the same size. And if you are buying pre-sliced mushrooms in your produce department, we don't know when they were picked. We don't know when they were sliced, but if they are starting to look a little brown and maybe a little dehydrated, your mushrooms are not going to taste good. So I suggest, uh, baby Bellas slicing them equally and then following that assignment to the letter, and you will have the most delicious, um, mushrooms. I use a little extra garlic, um, just because I like garlic. And also do not use garlic, granulated garlic or garlic powder because it burns immediately in the pan. So, um, I have seen where, uh, some students have used that instead. And also I also notice sometimes in the mis and plus a jar of, um, minced, um, garlic from the store, flavor's gone. You're not gonna get that zing zing that you get from using, um, uh, fresh garlic. So remember also that garlic is a very low moisture vegetable, so that's why it's gonna burn quickly. So make sure it's minced well, and then make sure that you put it in the order that it's supposed to go. It's my favorite assignment, believe it or not. I love when I, when the cue comes up and it's like, oh, yay, I have 10 mushroom assignments tonight. So that's always, um, so great.
Char Nolan

Char Nolan

Chef Instructor