|
I'd like to try my hand at making soba from scratch. Anybody got any good videos/sites giving a good rundown of the finer points? I've made plenty of pasta, ramen, and udon before.
|
#
?
Apr 4, 2016 19:31
|
|
|
|
| # ? May 11, 2024 19:25 |
|
|
Philip Rivers posted:Do you mean like cheesecloth? That's what I'm imagining here.
|
|
#
?
Apr 5, 2016 01:46
|
|
|
Pegnose Pete posted:Y'all have me inspired to try my hand at kimchi for the first time. I live in Japan so most of the stuff shouldn't be too hard to find. If you're in or around Tokyo, hit up pretty much any grocery store in Shin-Okubo. Also, literally every Korean person I know under the age of fifty uses Tupperware or similar. The onggi pots are cool as gently caress, but in my dirty waygook opinion, it doesn't really make a difference. Pegnose Pete posted:Right now the markets are mostly selling hakusai (nappa) in quarters anyway. The whole small fridge/shopping every day or two thing. I was kind of looking forward to tearing the cabbages in half by hand, seems like it would totally alter the texture. If you want, you CAN chop up the cabbage into bite-size pieces, rather than stuffing goop between the leaves. That's what I always do, and I am currently enjoying a very fine batch of homemade kimchi that I roasted with chicken, tofu, broccoli, and bacon. Fleta Mcgurn fucked around with this message at 14:38 on Apr 5, 2016 |
|
#
?
Apr 5, 2016 14:35
|
|
|
I always chop the cabbage first. It doesn't make any real difference. Tofu squeezin' cloth is basically cheesecloth, yes. Making tofu and making cheese have a lot in common. The stuff you curdle the soy milk with is usually powdered gypsum.
|
|
#
?
Apr 7, 2016 03:15
|
|
|
Philip Rivers posted:Do you mean like cheesecloth? That's what I'm imagining here. Grand Fromage posted:I always chop the cabbage first. It doesn't make any real difference. I guess. Although my grandma has few bags and uses them for a lot. She makes herbal tonic by boiling dried herbs and things in traditional pot. Then use the bag to strain with the aid of two sticks. ... i am so glad she is so far away and cannot force me to drink those bitter tonics anymore.
|
|
#
?
Apr 7, 2016 03:33
|
|
|
bringmyfishback posted:If you're in or around Tokyo, hit up pretty much any grocery store in Shin-Okubo. I live in a subburb in Nagasaki, so I don't have a lot of options other than shopping online. Good to know about the tupperware though. I wasn't sure if an onggi would make a difference or not. Thanks!
|
|
#
?
Apr 7, 2016 05:01
|
|
|
OH BY THE WAY if you don't have cheesecloth, buy some pantyhose. Really.
|
|
#
?
Apr 7, 2016 15:52
|
|
|
Pegnose Pete posted:I live in a subburb in Nagasaki, so I don't have a lot of options other than shopping online. You could try checking the international food section at Don Quijote; the Tokyo and Fukuoka ones occasionally had Korean food IIRC. I just checked Rakuten and they've got Korean food, too. I feel like the hometown of jjampong/champon should have at least one Korean grocery, though!
|
|
#
?
Apr 7, 2016 15:57
|
|
|
Grand Fromage posted:Tofu squeezin' cloth is basically cheesecloth, yes. Making tofu and making cheese have a lot in common. The stuff you curdle the soy milk with is usually powdered gypsum. Someone suggested a really good series on Chinese food (In china! By a Chinese broadcasting company! For Chinese people to watch! I actually think it might have been you who suggested it, Fromage. I forget the name of the documentary though, it was a series) that went pretty in-depth on tofu. It was super interesting! But then towards the end, they start talking about Milky Tofu, a kind of tofu made from milk, and showing how they make it. And oh wow does Milky Tofu look so super cool and interesting and why have I never heard about this stuff, that's so neat, I gotta try making it myself, hell, I bet I could it looks just like make...ing...cheese. It's cheese. That is cheese that they are making. Why did I not realize this. Tofu is bean cheese. Now here's a question. Why does tofu puff when you fry it? Aburaage looks almost like a weird pita pocket sometimes. How's it doing that? Suspect Bucket fucked around with this message at 03:13 on Apr 8, 2016 |
|
#
?
Apr 8, 2016 03:03
|
|
|
bringmyfishback posted:OH BY THE WAY if you don't have cheesecloth, buy some pantyhose. Why not buy some cheesecloth?
|
|
#
?
Apr 8, 2016 03:47
|
|
|
Subjunctive posted:Why not buy some cheesecloth? Cheesecloth can be very hard to track down in Asia but pantyhose is easy. Most people don't make their own tofu anymore either, so tofu making supplies are also surprisingly hard to find in some places. Suspect Bucket posted:Someone suggested a really good series on Chinese food (In china! By a Chinese broadcasting company! For Chinese people to watch! I actually think it might have been you who suggested it, Fromage. I forget the name of the documentary though, it was a series) that went pretty in-depth on tofu. It was super interesting! But then towards the end, they start talking about Milky Tofu, a kind of tofu made from milk, and showing how they make it. And oh wow does Milky Tofu look so super cool and interesting and why have I never heard about this stuff, that's so neat, I gotta try making it myself, hell, I bet I could it looks just like make...ing...cheese. It's cheese. That is cheese that they are making. Why did I not realize this. I think that was A Bite of China, which is really cool. I don't remember the milky tofu part but there is a group in southern China with a native cheesemaking tradition, I've always wanted to try it.
|
|
#
?
Apr 8, 2016 05:29
|
|
|
Subjunctive posted:Why not buy some cheesecloth? drat WHY DIDN'T I THINK OF THAT  It's very hard to find outside of Europe and North America, in my experience. e:fb ^^^
|
|
#
?
Apr 8, 2016 10:05
|
|
|
Suspect Bucket posted:Someone suggested a really good series on Chinese food (In china! By a Chinese broadcasting company! For Chinese people to watch! I actually think it might have been you who suggested it, Fromage. I forget the name of the documentary though, it was a series) that went pretty in-depth on tofu. It was super interesting! But then towards the end, they start talking about Milky Tofu, a kind of tofu made from milk, and showing how they make it. And oh wow does Milky Tofu look so super cool and interesting and why have I never heard about this stuff, that's so neat, I gotta try making it myself, hell, I bet I could it looks just like make...ing...cheese. It's cheese. That is cheese that they are making. Why did I not realize this. A Bite of China
|
|
#
?
Apr 8, 2016 18:16
|
|
|
bringmyfishback posted:drat WHY DIDN'T I THINK OF THAT Yeah, I didn't know why pantyhose was better than cheesecloth, so I asked. I wasn't trying to say that you were stupid. Sorry if it sounded that way.
|
|
#
?
Apr 8, 2016 18:19
|
|
|
Thanks! I just went back to try and find the tofu episode of A Bite Of China and OH MY GOD THERE'S TWO MORE SEASONS NOW yaaaaaaay Oh, for cheesemaking, you can also use an old t-shirt. Just soak and rinse it really good in fresh water to get the detergent flavor out. Suspect Bucket fucked around with this message at 00:52 on Apr 9, 2016 |
|
#
?
Apr 9, 2016 00:46
|
|
|
Pegnose Pete posted:Y'all have me inspired to try my hand at kimchi for the first time. I live in Japan so most of the stuff shouldn't be too hard to find. Gag. I loving hate raw tomatoes, both cherry and normal size. The rest looks great, though! I don't know why I'm not posting my own lunches in this thread. Welp, that's gonna change. Just as soon as I make another...
|
|
#
?
Apr 10, 2016 14:43
|
|
|
Pollyanna posted:Gag. I loving hate raw tomatoes, both cherry and normal size. The rest looks great, though! Tradsies. You can have all my carrots. However, there's the sad chance you've never tasted a fine summer ripe cherry tomato fresh off the vine. It's the candy of June. Does anyone have a good method for organizing chopsticks? All of mine are in the butter knife section of my silverware drawer, and it looks messy. Can never find two of the same chopstick.
|
|
#
?
Apr 11, 2016 02:17
|
|
|
I went to an asian store and they had a chopstick holder- it was basically a tall pencil holder with a lid and a pattern of little painted chopsticks.
|
|
#
?
Apr 11, 2016 04:46
|
|
|
Suspect Bucket posted:Tradsies. You can have all my carrots. However, there's the sad chance you've never tasted a fine summer ripe cherry tomato fresh off the vine. It's the candy of June. Get a bunch of the same ones. Voila.
|
|
#
?
Apr 11, 2016 05:21
|
|
|
totalnewbie posted:Get a bunch of the same ones. Voila. Yeah, I had that idea, but y'see, I keep finding cute cheap chopsticks that need homes.  I'm also the only person in the house that uses chopsticks. Suspect Bucket fucked around with this message at 03:27 on Apr 12, 2016 |
|
#
?
Apr 12, 2016 03:24
|
|
|
Get some long roll of cloth with loops in it, and you can make a big production out of getting a pair out. Like a movie assassin opening his "toolbox".
|
|
#
?
Apr 12, 2016 04:29
|
|
|
Suspect Bucket posted:Does anyone have a good method for organizing chopsticks? All of mine are in the butter knife section of my silverware drawer, and it looks messy. Can never find two of the same chopstick. Get a cylindrical vase.
|
|
#
?
Apr 12, 2016 06:58
|
|
|
cyberia posted:Get a cylindrical vase. Doing this one. Goodwill ahoy!
|
|
#
?
Apr 12, 2016 12:20
|
|
|
Critique my lunch! Sweet potato salad, panfried chicken nuggets on green bean goma-ae, carrot-zucchini kinpira, iri tamago on white rice, carrot-stuffed chikuwa, and salt-pepper chicken thigh on Napa cabbage leaf asazuke. The sesame dressing doesn't stick very well to the green beans, I find. It's a little disappointing. How do I make it adhere to the beans better? I had made blanched asparagus as a side dish as well, but they turned out awful. They were mushy and bland, so I added salt to try and help that...too much salt. Whole thing was ruined.  So I added some chikuwa instead, which I'm not in love with, but works as filler I guess.This is a good example of why you can never have too many side dishes. I actually just barely had enough to put a lunch together. Normally I have some collard/spinach namul, but I got lazy and didn't make any for the week. I'll have to do that when I get home. Pollyanna fucked around with this message at 14:13 on Apr 12, 2016 |
|
#
?
Apr 12, 2016 14:07
|
|
|
Pollyanna posted:Critique my lunch! Looks like a tasty and healthy lunch, good job! From a arrangement standpoint, I would try more color variation, perhaps moving the chikuwa and adding in something bright like some fresh veggies. The iritamago looks good, I should do that this week.
|
|
#
?
Apr 18, 2016 02:26
|
|
|
I'm going to be making chanko nabe for my parents this weekend, can anybody suggest a good recipe? I'd probably prefer to go with one of the salt broth based ones if that helps. We've got a few Asian grocery stores around here so I can probably get some fairly exotic ingredients but they're more specialized in Vietnamese stuff.
|
|
#
?
Apr 22, 2016 19:32
|
|
|
just got a tsukemono press! https://www.amazon.ca/Liter-Tsukemo...words=Tsukemono Any one has any tips? favorite recipes?
|
|
#
?
Apr 24, 2016 20:10
|
|
|
themongol posted:just got a tsukemono press! I've had good success slicing carrots and celery thin and pickling those, along with the celery leaves. Maybe try adding some dill or other fresh herbs to make them taste nice! White/savoy cabbage works too, but I wasn't a fan of Napa cabbage for some reason. You can pickle cucumbers as well, but they don't end up like typical western pickles - they're still cucumbers, unfortunately. In general, the quality of the vegetables you use don't change much. Incidentally, the rule of thumb is to use 2% of the total pickling material's weight in salt. So, if 400g of stuff is going into the press, rub in 8g of salt.
|
|
#
?
Apr 24, 2016 21:45
|
|
|
themongol posted:just got a tsukemono press! This book is really excellent. It had been out of print for quite a long time but is now back in print and available at a really good price. It has various asazuke and other more involved Japanese pickles.
|
|
#
?
Apr 25, 2016 05:42
|
|
|
Don't remember if I got it off this thread but I did this baked tonkatsu for dinner. About to move out of my grandparent's place, so I'm cooking more often. I called it "crumbed pork" because I know they'd complain about a weird name Had no panko or other crumbs so I just put some cornflakes in a plastic bag and beat it with a hammer. Worked well. Sauce was worcester, tomato sauce and some crazy hot tiny peppers that grow in the yard of my shut-in (dead?) neighbour. They won't mind. Just crushing them and putting them in gave it some punch, not sure if I want to grind them up more next time. Bought a $14 rice cooker, it works really well for the cost. Not that I've had any before to compare it to. Looks like dog barf because bad camera + I ate the eye-pleasing green beans in the time it took to whip out my phone
|
|
#
?
May 2, 2016 12:20
|
|
|
So I got a jar of Shichimi Togarashi spice powder from my mom. I've never heard of it before, so what do I do with it?
|
|
#
?
May 2, 2016 12:50
|
|
|
Thoht posted:I'd like to try my hand at making soba from scratch. Anybody got any good videos/sites giving a good rundown of the finer points? I've made plenty of pasta, ramen, and udon before. I also want to do this. If you do a google video search on "make soba" there are some results. That said, I think the best bet would be to go to one of the few places left in the world that make their soba by hand and slip them a benjamin to train you. This would probably save you quite a bit of time in the long run. I am not aware of any such place in the Washington DC area where I'm from. There are a couple places in Chinatown that make noodles by hand, but not soba or udon. I know Sobaya in NYC makes Soba by hand, and I went to Miyabi 45th in Seattle that does as well. Anyone know of any other handmade soba places in the US? http://www.seattletimes.com/pacific-nw-magazine/seattle-chef-specializes-in-a-rarity-handmade-buckwheat-soba-noodles/
|
|
#
?
May 2, 2016 15:39
|
|
|
ScottyWired posted:Don't remember if I got it off this thread but I did this baked tonkatsu for dinner. About to move out of my grandparent's place, so I'm cooking more often. I called it "crumbed pork" because I know they'd complain about a weird name That looks awesome. Will have to try it sometime. Wahad posted:So I got a jar of Shichimi Togarashi spice powder from my mom. I've never heard of it before, so what do I do with it? I just shake it over food before I eat it like you would with salt or pepper. It's more of a condiment than an ingredient for cooking from my experience.
|
|
#
?
May 4, 2016 00:47
|
|
|
Is there a way to make my daikon pickles smell less like a dead animal? I love them so much but they smell so bad.
|
|
#
?
May 4, 2016 00:58
|
|
|
Shnooks posted:Is there a way to make my daikon pickles smell less like a dead animal? I love them so much but they smell so bad. Not that I'm aware of. They are always just kinda farty smelling but delicious.
|
|
#
?
May 4, 2016 05:03
|
|
|
Maybe look up how they're pickled in Korea? I can't recall what Japanese daikon pickles are like but the Korean ones don't have any weird smell.
|
|
#
?
May 4, 2016 16:04
|
|
|
ScottyWired posted:Don't remember if I got it off this thread but I did this baked tonkatsu for dinner. About to move out of my grandparent's place, so I'm cooking more often. I called it "crumbed pork" because I know they'd complain about a weird name Now I feel less guilty using a box of Oven Fry (basically the same as shake and bake but more crumbs I think?) to do the pork the first time I made tonkatsu.
|
|
#
?
May 5, 2016 04:52
|
|
|
Shnooks posted:Is there a way to make my daikon pickles smell less like a dead animal? I love them so much but they smell so bad. open air circulation will take a lot of that away
|
|
#
?
May 5, 2016 20:38
|
|
|
I go to a traditional Japanese cooking class every other week...today we are making tofu from scratch apparently. This should be interesting. The teacher is super legit and trained/taught at some prestigious school in Osaka. She spent 3 hours teaching us how to make legit dashi and was super strict about it. Anyway it is a good time.
|
|
#
?
May 9, 2016 00:54
|
|
|
|
| # ? May 11, 2024 19:25 |
|
|
Pegnose Pete posted:I go to a traditional Japanese cooking class every other week...today we are making tofu from scratch apparently. This should be interesting. share! how do you make legit dashi?
|
|
#
?
May 9, 2016 23:46
|
|