My Science Fair Project: Part 2

...in which is revealed the Experimental Design (at last, SLIS L509 proves useful!)

To re-cap (Get it?  Cap, like mushroom caps?  Hello?  Hello???), there are several suggested methods of cleaning mushrooms: dry brushing, peeling, wiping with a damp cloth, rinsing + patting dry, rinsing + spinning dry, quick soak + patting dry, quick soak + spinning dry.  For the sake of thoroughness, I will include longer soaking even though it is uniformly not recommended.  The disasters that supposedly await improperly cleaned mushrooms include failure to remove all dirt (cleanliness), sogginess (textural issues) and loss of flavor.  And as there are already a few well-documented demonstrations debunking mushroom-washing myths for immediate cooking (which all recommend quick rinse + pat dry), I will concentrate exclusively on the effects of cleaning method on prep-ahead cooking. 

Procedure
For each cleaning method, two whole button mushrooms will be cleaned, sliced, stored for 24 hours, cooked and taste-tested and quantitatively evaluated by a small but discerning panel (me and my husband).  The taste-testing will be conducted so that the tasters (at least my husband) will not know which cleaning method was used on which experimental group.  For this experiment, I define "rinsing" as being placed under cold running water and "soaking" as being placed in a bowl containing water.  A "quick rinse" will last 2 seconds, and a "quick soak" will last 2 seconds.  A "regular soak" will last 2 minutes.

1. Two whole mushrooms will undergo a single cleaning method (no cleaning for control, brushing with a silicone brush, peeling with a paring knife, wiping with a damp paper towel, 2 second rinse + pat dry with a paper towel, 2 second rinse + spin dry in a salad spinner, 2 second soak + pat dry with a paper towel, 2 second soak + spin dry in a salad spinner, 2 minute soak + pat dry with a paper towel, 2 minute soak + spin dry in a salad spinner).   
2. The mushrooms will be sliced after drying (if part of the cleaning method) using a mushroom slicer to insure even thickness of slices. 
3. The mushrooms will be stored in open zip-top bags numbered 1-10 with a paper towel to strike a balance between possible condensation and possible drying out.  The mushrooms will be refrigerated to insure food safety.  A list will be made linking the experiment group numbers to the cleaning method, but will not be viewed until data analysis begins.
4. The mushrooms will be sauteed over medium heat ('5' on my stove) for 5 minutes in olive oil. 
5. The mushrooms will be tasted and evaluated after a 5 minute cooling period. 
6. The results will be quantified using a 5-point Likert scale.  Each judge will award a score to each numbered sample for cleanliness of the mushroom, texture and flavor. 
7. The result metrics will be added to give an overall score to each cleaning method.  Averages will be computed for each result category as well as for the overall performance score to determine the best cleaning method. 
8. Qualitative preparation notes will be kept and discussed, but will not figure in the analysis of the data and determination of the preferred cleaning method.

Control Group/Variables/Constants

• The control group will consist of two uncleaned mushrooms subjected to the above procedure. 
• The independent variable is the cleaning method.  There will be 9 experimental groups in addition to the control group. 
• The dependent variable is how the mushrooms look and taste after cooking. 
• The constants are:
• Type of mushroom (white button)
• Method of preparation (slicing with mushroom slicer)
• Method of storage (open zip-top bag with a paper towel in the refrigerator)
• Method of cooking (sauteing in olive oil)
• Serving time (5 minutes after cooking)

Data collection form to be used:

Group #	Cleanliness	Texture	Flavor	Overall
1
2
3
4
5
6
7
8
9
10
Scale:
1	2	3	4	5
Strongly Dislike	Somewhat Dislike	Neutral	Somewhat like	Strongly like

Oy...this is just as tedious as I remembered.  Next installment will have...duh-duhduh-daahh!...Results and Analysis, and maybe even Discussion and a Conclusion (whenever I get the chance to actually do this LOL) Pin It

My Science Project: Part 1

I’m not sure what grade I’d be in now, but I’m going to do a science fair project this year.  I’ll even use the actual Scientific Method, and probably it will be a far better and more rigorous investigation than any of the slapdash assignments I grudgingly turned out while slogging through middle school. 

Question: How should you clean mushrooms?

I got to thinking about this after one of those days where it seems every facet of everyday life turns on a single subject…casual conversations, tv spots, magazine articles, cookbook guidelines.  That day mushrooms and proper cleaning methods thereof occupied a great deal of the universe's energy.  I personally think the official Food Network position that mushrooms must only be wiped with a damp or dry cloth to avoid Bad Culinary Things is hoodoo-voodoo and routinely wash—gasp!—mine under running water, followed by a toweling off. 

But it did get me thinking…what if I’m wrong?  Have I been abusing my mushrooms all these years?  What really is the best way to clean a mushroom—here is the moment of relevance--in the context of prep-ahead cookery?  

Research

Before designing my experiment, I need to know what evils purportedly befall washed mushrooms and what methods are recommended to avoid them.  I am also curious if there is any literature on preparation of mushrooms immediately before cooking versus advance preparation. 

I consulted the websites of the National Mushroom Council (whose website also reveals that mushrooms are Vitamin D powerhouses and a very good source of copper, selenium and riboflavin.  Betcha didn't know that...I didn't!), the Mycological Society of San Francisco, Alton Brown's Good Eats transcripts, various cooking discussion forums (fora?) and Julia Child's How to Cook.  My findings are arranged below showing what each source recommendations as a cleaning method, what pitfalls await if you use the wrong cleaning method and whether or not to clean in advance.

Hypothesis

The incidence of rinse quickly + pat dry confirms my personal preference for this method, so I will stand by it as my hypothesis that it is the best manner in which to clean mushrooms thoroughly without compromising flavor or texture even for delayed cooking (a practice which is generally disfavored, but which constitutes reality in my kitchen). 

Stay tuned for details of the experimental design...


FYI...Taste of Home is sponsoring a mushroom recipe contest through August.  Prizes involve Weber grills, I think.

Suggested Cleaning Methods
NMC	soft dry brush, rinse quickly + pat dry
MSSF	damp cloth, avoid wetting undersides
AB	rinse quickly + pat dry
Discussion fora	peeling, rinse quickly + salad spinner
Julia Child	soft dry brush, quick soak + pat dry
Potential Negative Results
MSSF	loss of flavor
Discussion fora	turn mushy, absorb excess water
AB	remaining dirt
Immediate vs. delayed  use
MSSF	clean as you use them
AB	wash immediately before cooking

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