Hey there,
Today I am here with a post on bamboo shoot or
kanile. I would like to share the ‘Process of cleaning
and cooking fresh bamboo shoots’
as it is quite trickier to use them fresh in cooking. It is easy to use the
processed & tinned kanile, but the taste of using fresh kanile in cooking is
worth the effort.
Bamboo shoots/ Kanile is tender edible shoots of few
bamboo varieties. It starts sprouting when the bushes are watered. So usually
bamboo shoots are available in monsoon season, whereas it can be harvested
anytime throughout the year by watering the bamboo plants. These are used for
cooking in many parts of India, Indonesia, Thailand, China, Vietnam and more
countries. They have a unique taste with the crunchiness of cooked shoot which
makes them to be the favourite of many. Bamboo shoots go well in variety of
food items such as palya, sambhar, pickles, soups, bisibele bhath and many more…
It
is known that, raw bamboo shoots contain natural toxins which are destroyed by
cooking or boiling. So it is important to cook well before using bamboo shoots
for cooking. I follow a method of boiling the cut pieces of bamboo shoots
couple of times and draining the water completely. This is the method followed
by my mother and mother-in-law.
Now
let’s come to the main phase of choosing and using the bamboo shoot.
Pick fresh bamboo shoots which will be 1.5 to 2 ft
in length.
Remove all the outer dark skins covered, which is
not edible. The inner core which is the edible part will be creamy yellow in
colour and it will look as shown in the image below.
In this, we will find 2 parts, softer edible core
and hard nodes in between. The nodes which are soft and can be cut using a
knife can be used in cooking.
Make thin slices by cutting the softer portions and
discard the hard part (nodes). Slices or cubes are fine for curries or sambhar.
Chop finely if you are using them in stir fry or palya or in pickle.
Cooking
or boiling:
Take the pieces in a vessel, add required water to
cover them completely and cook in medium flame for 4-5 minutes (after it starts
boiling). By now, the water will turn to yellow. Discard water and, boil once
again by adding fresh water. Discard this water too. Now the bamboo shoots
(kanile) are cooked and ready to use in your delicacy.
Amazing post, I having an experience around 5 years in cleaning and I always prefer to research jobs and also some sophisticated tips in cleaning. Your blog really interesting and informative to read.
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Thanks a lot for stopping by and commenting. It is really motivating. Nice to know about you and as of now I ust write about cooking & gardening which are my interest areas.
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