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dunno what exactly I'd expect if I slow cooked pigs' feet for 12 hours but yeah probably something close to that. e: that's one hell of a thing to start the new page on.
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Apr 11, 2017 15:19
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That's the gelatin, it will turn back to liquid when you heat it back up.
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Apr 11, 2017 15:31
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totalnewbie posted:That's the gelatin, it will turn back to liquid when you heat it back up. Yeah, I realize it's gelatine but I was a bit surprised how solid it got. Better than watery broth I guess. Tasted some of it after cooking it, and it seemed alright.
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Apr 11, 2017 15:37
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Nothing like a hot jelly shot you can stand a spoon up in if you let it cool too much to start your morning. That stock looks fantastic, don't diss yourself.
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Apr 12, 2017 01:32
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Yeah, I'm jealous. Stock is something I always gently caress up, somehow.
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Apr 12, 2017 10:04
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Fleta Mcgurn posted:Yeah, I'm jealous. Stock is something I always gently caress up, somehow. Doing it a slow cooker was pretty easy, so maybe get one of those. Ive done it for chicken stock before, and that turned out pretty ok too.
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Apr 12, 2017 10:10
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Apparently the secret to good stock is gelatin, which is why people make stock from bones, feet, etc.
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Apr 12, 2017 14:14
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I'm lazy as gently caress and mix store-bought stock with unflavored gelatin packs.
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Apr 12, 2017 14:17
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Buffis posted:So uh... I guess it came out pretty thick. That's some good looking stock there.
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Apr 12, 2017 22:57
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Made tonkotsu ramen with some of the stock today. Before:  After:  Came out really tasty, despite taking a few shortcuts with the recipe. Quite pleased.
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Apr 13, 2017 17:50
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Fleta Mcgurn posted:Yeah, I'm jealous. Stock is something I always gently caress up, somehow. pressure cooker.
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Apr 13, 2017 19:18
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Buffis posted:Made tonkotsu ramen with some of the stock today. Oh my lord that looks beautiful.
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Apr 16, 2017 05:26
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Asparagus is in season so I've been picking asparagus from the garden and making futomaki rolls with that and some canned gobo strips and sliced up tamagoyaki, just wonderful.
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Apr 16, 2017 05:36
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This might be a departure from drying your own katsuobushi or whatever, but nothing hits the spot like some instant curry: I've tried a few and usually stick with Golden Curry but that's probably just nostalgia, does someone have another favorite? Eating it, I can feel my mood improving with each bite. Anyway, I'd welcome some opinions on what veggies, fruits, meats and spices to add. I usually go with beef cubes, onion, potato, carrots, and bananas (a point of contention with my family). Sprinkled with cayenne pepper and served with an unhealthy amount of white rice. I try to cook enough for the next one or two days, and it tastes even better than the first night. poo poo now I'm thinking about kare pan which is equally delicious. Last time I visited Japan there were Coco Curry Houses everywhere which looked extremely appetizing but I admit it's not exactly highbrow and it wasn't possible to convince the family to go to to the Olive Garden of Japan during a limited vacation. Kevin DuBrow fucked around with this message at 06:39 on Apr 16, 2017 |
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Apr 16, 2017 06:30
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I can never get the prized milky white tonkotsu stock, it always comes out brown no matter how much I blanch and clean the bones. Next time I try it I'm peeling off the skin from the trotters and omitting the vegetables. My guess is the charred veggies are ruining the color so I'll mix like 2:1 ratio of pork stock to vegetable stock. Kevin DuBrow posted:This might be a departure from drying your own katsuobushi or whatever, but nothing hits the spot like some instant curry: Golden Curry is the only stuff I find around here and I swear by it. A few weeks ago I had an epiphany while trying to make a meat sauce for Coney dogs. Japanese curry is a roux so why do I cook it like a stew and not a gravy? So I took a pan with some bacon drippings from another meal, added some onions, a skosh of baking soda to turn them super brown, then fried the curry roux until it was almost black before adding the liquid. I've never had Japanese curry with such immense flavor (although admittedly it's not something I seek out). I don't put veggies in a gravy so why would I here? Add some meat and a heaping of rice, that's it. Next time I want to omit water and do a blend of sweet and spicy peppers. The more concentrated the better. al-azad fucked around with this message at 07:54 on Apr 17, 2017 |
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Apr 17, 2017 07:51
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Kevin DuBrow posted:Last time I visited Japan there were Coco Curry Houses everywhere which looked extremely appetizing but I admit it's not exactly highbrow and it wasn't possible to convince the family to go to to the Olive Garden of Japan during a limited vacation. How loving dare you. Anyways, Saizeriya is the Olive Garden of Japan. Seriously, though, any vegetables you would put in a beef stew are good in a Japanese curry, but I would replace the bananas with apple because bananas are goddamn disgusting hellmonster fruits. Japanese curry is also good with okra, spinach, tofu, squash, zucchini, corn, eggplant...anything sturdy enough to take a thick sauce (lol).
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Apr 17, 2017 09:37
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al-azad posted:I can never get the prized milky white tonkotsu stock, it always comes out brown no matter how much I blanch and clean the bones. Next time I try it I'm peeling off the skin from the trotters and omitting the vegetables. My guess is the charred veggies are ruining the color so I'll mix like 2:1 ratio of pork stock to vegetable stock. Don't peel the skin off, it adds body. You don't need to omit the veggies, just don't char them. Just sweat them or leave them raw if you want a white broth. Also what veggies specifically are you using? quote:I don't put veggies in a gravy so why would I here? Because the flavor the veggies add from being simmered in the curry are part of the Japanese Curry flavor you know and love. It won't taste the same without it, which it sounds like maybe you're ok with. But also, eat your goddamn vegetables.
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Apr 17, 2017 19:08
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Kevin DuBrow posted:This might be a departure from drying your own katsuobushi or whatever, but nothing hits the spot like some instant curry: al-azad posted:A few weeks ago I had an epiphany while trying to make a meat sauce for Coney dogs. Japanese curry is a roux so why do I cook it like a stew and not a gravy? So I took a pan with some bacon drippings from another meal, added some onions, a skosh of baking soda to turn them super brown, then fried the curry roux until it was almost black before adding the liquid. I've never had Japanese curry with such immense flavor (although admittedly it's not something I seek out). I don't put veggies in a gravy so why would I here? Add some meat and a heaping of rice, that's it. Next time I want to omit water and do a blend of sweet and spicy peppers. The more concentrated the better. The use of roux does not mean that it can't be a stew like preparation (see gumbo). Furthermore, the typical vegetables (onion and carrot) add a pretty good amount of flavor to the mix seeing as it's 2/3 of mirepoix. The onions in particular can help bring a pretty good amount of sweetness.
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Apr 17, 2017 21:37
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I'll meet you in the middle and just chop my veggies very finely. As a diehard fan of Indian and Thai curries, I just can't get over big stew chunks in Japanese curry. Now I've got the idea stuck in my head to let the rice cook in the curry sauce like jambalaya. Thoht posted:Don't peel the skin off, it adds body. You don't need to omit the veggies, just don't char them. Just sweat them or leave them raw if you want a white broth. Also what veggies specifically are you using? Onions, ginger, garlic, and sometimes leeks. I'll just make separate broths and combine them until I'm comfortable getting the right color.
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Apr 18, 2017 00:22
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al-azad posted:I'll meet you in the middle and just chop my veggies very finely. As a diehard fan of Indian and Thai curries, I just can't get over big stew chunks in Japanese curry. You could try doing it like a demi glace (or specifically Espagnole) where you cook the aromatics while making the sauce base to impart flavor, but strain them out prior to serving. Hell now I want to actually try using curry in demi glace. kirtar fucked around with this message at 06:48 on Apr 18, 2017 |
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Apr 18, 2017 06:46
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The place I work at blends duck fat into the tonkotsu broth, takes the creaminess and color up a notch.
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Apr 18, 2017 18:14
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My onigiri are falling apart after sitting in the fridge overnight. I'm using calrose rice, my wife says it's because I'm salting the rice. Is she right? How do you season it otherwise?
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Apr 18, 2017 22:46
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22 Eargesplitten posted:My onigiri are falling apart after sitting in the fridge overnight. I'm using calrose rice, my wife says it's because I'm salting the rice. Is she right? How do you season it otherwise? Vinegar. Are you salting the rice and then forming the onigiri or is it on the surface, like in a furikake or something? If it's the former, I think your wife may be right. You might also not be packing it firmly enough, or your rice might not be sticky enough. Is this something that happens every time you make onigiri, or is this the first time?
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Apr 19, 2017 02:54
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in japan for the first time. I walked by a shop selling katsuobushi, did a double take, went inside. after a lot of broken english and google translate with the owner, I discovered there are tons of types of shaved dried fish, which makes complete sense, but I never realized before - for whatever dumb reason I thought it was just bonito. got some sand bream, mackerel. I'm now slightly sperging out and want to buy some whole dried filets and shave my own, and/or preserve my own at home. anyone have any resources on grades of katsoubushi, production, etc?
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Apr 22, 2017 02:22
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The only thing I've seen is a chefsteps recipe where they just chuck a salmon fillet in the fridge for three months and microplane off the dried bits. It might be worth asking around in the charcuterie thread though.
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Apr 22, 2017 02:46
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mindphlux posted:in japan for the first time. I walked by a shop selling katsuobushi, did a double take, went inside. after a lot of broken english and google translate with the owner, I discovered there are tons of types of shaved dried fish, which makes complete sense, but I never realized before - for whatever dumb reason I thought it was just bonito. got some sand bream, mackerel. I'm now slightly sperging out and want to buy some whole dried filets and shave my own, and/or preserve my own at home. anyone have any resources on grades of katsoubushi, production, etc? I don't have any resources offhand, but I remember Ivan orkin sperging about about different types of dried smoked and shaved fish when talking about his shio broth. From what I gather the process involves steaming the whole fish, smoking it for like a month off and on, inoculating it with koji and aging it for a few months (or years) before shaving it.
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Apr 22, 2017 02:54
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mindphlux posted:in japan for the first time. I walked by a shop selling katsuobushi, did a double take, went inside. after a lot of broken english and google translate with the owner, I discovered there are tons of types of shaved dried fish, which makes complete sense, but I never realized before - for whatever dumb reason I thought it was just bonito. got some sand bream, mackerel. I'm now slightly sperging out and want to buy some whole dried filets and shave my own, and/or preserve my own at home. anyone have any resources on grades of katsoubushi, production, etc? Is that in yotsuya?
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Apr 22, 2017 03:11
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mindphlux posted:in japan for the first time. I walked by a shop selling katsuobushi, did a double take, went inside. after a lot of broken english and google translate with the owner, I discovered there are tons of types of shaved dried fish, which makes complete sense, but I never realized before - for whatever dumb reason I thought it was just bonito. got some sand bream, mackerel. I'm now slightly sperging out and want to buy some whole dried filets and shave my own, and/or preserve my own at home. anyone have any resources on grades of katsoubushi, production, etc? I'm not sure how I ran across this recently and it's technically only tangentially related, but here's a paper about adapting katsuobushi production techniques to pork; maybe you could reverse engineer the regular process from it?
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Apr 22, 2017 04:03
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Fleta Mcgurn posted:Vinegar. Yeah, I was salting and then forming. I salt rice for serving stuff over, I didn't consider the possibility that was making it stick less. Made them again with non-salted rice, it worked much better. Next time I'll try using a little mirin to season the rice.
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Apr 22, 2017 08:09
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How in the gently caress do I get Japanese rice to not go crispy and stupid in my rice cooker? I wash it first, I follow the instructions. More water, less water, it just always sucks. Every other sort of rice (jasmine, basmati, arborio) is totally fine. It's a whizz-bang Sunbeam pressure/slow-cooker thingo. I'm just looking for plain rice here. Regular old gohan for my curry or katsu or whatever.
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Apr 25, 2017 14:56
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You need to describe in detail what exactly you're doing. The rinse/drain/wait/cook cycle makes the rice a little firmer than just wash and cook but it's not crispy unless you're burning something.
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Apr 25, 2017 15:01
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here's my basically foolproof recipe for rice
congrats you've made perfect rice. if you do the whole rinsing thing with sushi rice you'll get better results, but it will complicate how much water you need. if you can't even make basic rice, it's not worth sperging about, just use a fixed amount of water and skip the rinsing until you figure it out.
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Apr 26, 2017 06:47
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I'm going to ignorant about people's financial status and just suggest a rice cooker. Also I suggest equal rice to water because wet rice is gross!!
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Apr 26, 2017 06:51
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I have a drat rice cooker, this is what's giving me the shits! I can cook literally any kind of rice but sushi rice and it's frigging perfect. But it doesn't seem to matter how much water I put in there with the grains (I've been up to 1.5:1), it ends up loving burnt! I'm a competent cook, but Japanese rice makes me feel like a complete imbecile.mindphlux posted:here's my basically foolproof recipe for rice If my god-drat poo poo-loving rice cooker can't get it right, I have no reason to think it's going to be any less stuck-to-the-bottom godawful gross if I do it over a flame, but I suppose this is my only option. I'll just have to baby it I guess. Smudgie Buggler fucked around with this message at 12:27 on Apr 26, 2017 |
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Apr 26, 2017 12:25
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My Zojirushi fuzzy logic rice cooker cooks all types of rice perfectly without any burnt to the pot. It also has a timer and can do steal oats. I really regret not buying one at the Tokyo airport during a layover and instead having to order a Chinese made one in the states, but it is still amazing.
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Apr 26, 2017 16:39
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Smudgie Buggler posted:I have a drat rice cooker, this is what's giving me the shits! I can cook literally any kind of rice but sushi rice and it's frigging perfect. But it doesn't seem to matter how much water I put in there with the grains (I've been up to 1.5:1), it ends up loving burnt! I'm a competent cook, but Japanese rice makes me feel like a complete imbecile. I mean, there's really no babying to it. You bring it to a boil and then turn your burner down really low. Set a timer, wait, pull it off the heat and fluff it. That's all. Thoht fucked around with this message at 18:08 on Apr 26, 2017 |
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Apr 26, 2017 18:06
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I only cook one type of rice at home, and season it according to what I'm eating, but it took me some time to find the right brand. Are u using the same rice Everytime?
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Apr 26, 2017 20:26
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Smudgie Buggler posted:I have a drat rice cooker, this is what's giving me the shits! I can cook literally any kind of rice but sushi rice and it's frigging perfect. But it doesn't seem to matter how much water I put in there with the grains (I've been up to 1.5:1), it ends up loving burnt! I'm a competent cook, but Japanese rice makes me feel like a complete imbecile. Would rinsing the rice first help? Or do you already do that I can't read? (apologies if so)
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Apr 27, 2017 01:18
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Its hard to overstate how nice having a good rice cooker is. You may not eat much rice now, but once its not a pain in the rear end to make, but instead super easy and always perfectly cooked, you'll eat more of it.
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Apr 27, 2017 01:52
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Is there a good source online for buying hon-mirin? I checked two Asian groceries near me today and one had none at all, the other an asinine amount of Kikkoman aji-mirin. Whole Foods had Eden brand, but $12 for a 10 oz bottle seems insane.
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Apr 27, 2017 02:13
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