ecstatichamster
Member
- Joined
- Nov 21, 2015
- Messages
- 10,537
Thanks. Haven't had them canned, thought I imagine they'd still be crunchy as American Chinese restaurants serving the hot and sour soup still have the crunch in the bamboo shoots in them. But in buying bamboo shoots in wet markets, I look for fresher bamboo shoots and could tell from the color if they're old already by the color. The texture and taste is a lot different when fresh. And when I refrigerate for later use, the bamboo shoots turn up soggy when cooked (as would be expected of most, or all, produce).
I cook them for a long, long time. 45 minutes in a pressure cooker, at least when I was eating them I did. I may try again.