The use of bamboo in gastronomy
Edible bamboo shoots or stems come from very young bamboo plants. These are actually bamboo shoots that are barely two weeks old. These sprouts are tender enough to be eaten after removing the outer rind and cooking for 20 to 30 minutes. Without cooking, the plant is too hard to be chewed, but it is also bitter which makes it really essential to cook it before consuming it. You can find frozen bamboo stalks and the ones I found were raw, meaning I had to defrost and then cook them. I've also seen dehydrated bamboo stalks advertised, but I don't know what results they give. Someday I will try them and tell you about it.

Once cooked, the bamboo stalks have a mild and subtle flavor, with a slightly bitter and very characteristic background, with a crunchy texture that makes them very pleasant both in salads and in hot dishes. They have been part of the diet of Asian countries such as China, Indonesia, India, among others, for centuries. They are eaten pickles, in soups or in sauces accompanying meat and fish. There are also recipes that incorporate fermented bamboo stems. They are usually served cut into small, thin strips.

If we cannot find fresh bamboo shoots, we are left with the alternative of buying them canned or vacuum packed in plastic sachets. Let's read the manufacturer's details carefully since canned stems can be preserved in a soy-flavored broth or with some vinegar. In many cases, the canned or packaged bamboo stems will already be fully cooked and salted, so they can be washed quickly and consumed directly in a salad or added to a stew without the need for long cooking.

In other cases, the least, the product may require a cooking of about 10 minutes, with which the sprouts will take on the right texture, which should be slightly crunchy but not hard, and will lose any bitterness that may remain. If the manufacturer's instructions aren't clear, just try a piece of bamboo. If it is hard and bitter, then it requires cooking, always in a separate pan so as not to pass the bitterness to the stew. They are then drained and can be incorporated into the recipe at the last minute. If we make, for example, a chicken with bamboo shoots, it will be enough for them to boil the last minute in the sauce, just enough to soak up the sauce.