OK, I confess I normally use canned bamboo shoots, but last week I was given (a) freshly cut bamboo in a salt water solution in a container and (b) a bamboo shoot to prepare myself.
First of all, I was shown the amazing plant that it had came from. I doubt the photo will do it justice - it is thicker than a man's arm, and strong. It grows at a terrible fast rate and at 8 weeks is fully grown, and 6 or 7 metres tall. Awesome.
These shoots have appeared in early February - though other species might shoot at other times of the year.
I peeled off the leafy bits after I cut the root in half, and then peeled back the rough tough looking outer pieces, put them in a saucepan after I rinsed them and covered them with water. then onto the stove with some salt to boil for about 10 minutes. I'm told it is best to boil them twice so - after the first boiling I discarded the 'old' water and fresh water, they boiled again.
Then I cut some of it it into slices so that I can add it quickly to my cooking and put it in the refrigerator in a plastic container with salted water.
These shoots have appeared in early February - though other species might shoot at other times of the year.
I peeled off the leafy bits after I cut the root in half, and then peeled back the rough tough looking outer pieces, put them in a saucepan after I rinsed them and covered them with water. then onto the stove with some salt to boil for about 10 minutes. I'm told it is best to boil them twice so - after the first boiling I discarded the 'old' water and fresh water, they boiled again.
Then I cut some of it it into slices so that I can add it quickly to my cooking and put it in the refrigerator in a plastic container with salted water.
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