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toripaitan for NYE!   
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Jan 1, 2022 08:40
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hallo spacedog posted:We did our annual tradition of NYE sukiyaki dinner and it was once again very delicious. I've used JOCs recipe a few times and it's been a good success. we're having that tonight for new years dinner. y'all know about adding rice to the leftovers the next morning, right?
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Jan 1, 2022 09:35
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Stringent posted:we're having that tonight for new years dinner. We like to make enough for two dinners then use udon instead of rice.
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Jan 1, 2022 13:42
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FYI the google translate app is perfect for stuff like this. It will give you a live camera view and sub in your chosen language for all text it sees. I use it a lot with Chinese and Japanese ingredients.
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Jan 3, 2022 19:08
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I put instant dashi powder directly on Salmon as a seasoning. Is that weird? It's really delicious.
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Jan 13, 2022 19:40
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Comb Your Beard posted:I put instant dashi powder directly on Salmon as a seasoning. Is that weird? It's really delicious. You season your fish with other fish? EDIT: More seriously, not really weird. It's sorta like doing a dashi simmered fish... but without the water or the simmering. captkirk fucked around with this message at 21:19 on Jan 13, 2022 |
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Jan 13, 2022 20:41
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I think people would consider it weird, but if you used powdered katsuobushi and kombu it wouldn't be as weird despite being basically the same thing.
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Jan 13, 2022 20:47
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Not sure if this is the right thread for this, but I got a gift certificate for a place that sells American wagyu. I've never had or cooked that before so I was wondering what would be a good preparation method to best take advantage of it. I've seen on TV that it's cooked in strips in Japan. Is that "better" than just cooking it as a normal steak?
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Jan 19, 2022 16:40
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Technically "wagyu" literally means "Japanese beef" so "American wagyu" isn't really a thing. That said, it's just nice beef that's usually fattier than typical American beef, so cook it like you like to cook nice beef. In Japan, big steaks aren't really eaten (meat's expensive, it's fatty so it's too rich to eat a lot of, and it's not in the culture) but there's no reason you couldn't do it. Cooking and eating tiny rare bites of awesome beef does rule though.
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Jan 19, 2022 18:00
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If it's actually the kind that's so fatty it's practically white you won't want to eat a whole steak of it anyway, it's a lot. You can just cook it like a normal steak though. You'll want to cook it past rare or the fat won't render, medium is the lowest I'd go.
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Jan 19, 2022 19:18
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Thin strips grilled on a tabletop grill is the way to go. Let beef rest to room temperature, a tiny salt+pepper on oil rubbed grates. Perfection
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Jan 19, 2022 19:35
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American wagyu is pure marketing so most likely your just getting an above average cut and not some Kobe beef bullshit
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Jan 19, 2022 21:53
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Yeah there's an "American wagyu" farm near here and I've had their beef. It's pretty good but it's nothing like wagyu. I have seen actual wagyu but boy I do not have that kind of money.
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Jan 19, 2022 22:06
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IIRC pure-bred Japanese cows do not fare well in North America, so "American wagyu" is a hybrid of Japanese and American cattle breeds.
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Jan 19, 2022 23:21
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Pththya-lyi posted:IIRC pure-bred Japanese cows do not fare well in North America, so "American wagyu" is a hybrid of Japanese and American cattle breeds. it's this, yeah they are a hybrid. I eat a lot of Snake River Farms' "American Wagyu" and yeah, it's nothing like Japanese Wagyu...but it is very good and highly marbled. Here's their "gold" grade short rib and prime rib:  
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Jan 20, 2022 00:26
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If you're looking for something anything like wagyu make sure you look at the steaks. Something being American wagyu just means the cow has some amount of heritage from the Japanese cattle but it isn't a regulated designation there is no guarantee for the pedigree and the beef isn't graded in the same way (or really grown to fit the same niches) so you can't trust the label to really mean anything.
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Jan 21, 2022 00:22
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Once I realized how...possible it was to make really good ramen at home, I've been pretty obsessed: This is a chicken chintan (whole chicken and chicken feet, with scallion bulbs, garlic, ginger, niboshi, kombu, and katsuobushi as aromatics). Scallion/garlic chicken fat as the aromatic oil, pretty traditional shoyu tare. The chashu was a Costco pork belly cooked sous vide in a marinade at 155F for ~36 hours. Noodles are 35% hydration, using Caputo 00 flour I usually use for pasta and Neapolitan pizza, with extra vital wheat gluten and powdered egg white. Kansui was 100% sodium carbonate.  Slightly nicer bowl presentation (the nori strip was actually really nice, helped to bring out the subtle fishy notes in the broth), but much goonier background:  The main source I used: https://docs.google.com/document/d/1qLPoLxek3WLQJDtU6i3300_0nNioqeYXi7vESrtNvjQ/edit#heading=h.5hxxzh5loqxf Also I hate peeling eggs more than anything else on Earth. I'm pretty much convinced it's a quantum problem and you just have to assume 20% of them aren't going to peel. forbidden dialectics fucked around with this message at 09:14 on Jan 29, 2022 |
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Jan 29, 2022 09:12
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I still need to try some instant pot broth hacks to make solid ramen in 1/4 the time
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Jan 29, 2022 19:38
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Way of Ramen on YouTube has a solid instant pot Tonkotsu broth recipe. I make big batches and freeze it.
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Jan 29, 2022 20:20
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forbidden dialectics posted:Once I realized how...possible it was to make really good ramen at home, I've been pretty obsessed: This looks really incredible. I'm jealous.
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Jan 29, 2022 21:08
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djfooboo posted:I still need to try some instant pot broth hacks to make solid ramen in 1/4 the time If you're looking for tonkotsu broth I've always heard that the IP doesn't work, that you need the rolling boil to get the proper cloudy broth.
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Jan 29, 2022 21:18
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captkirk posted:If you're looking for tonkotsu broth I've always heard that the IP doesn't work, that you need the rolling boil to get the proper cloudy broth. This is true- you can't do the whole process while under pressure. You pressure cook for a few hours then take the lid off and boil it (outside) for a couple hours more. You also can cheat and put it in a blender to really emulsify the fat.
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Jan 29, 2022 22:30
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captkirk posted:If you're looking for tonkotsu broth I've always heard that the IP doesn't work, that you need the rolling boil to get the proper cloudy broth.
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Jan 29, 2022 23:28
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forbidden dialectics posted:Also I hate peeling eggs more than anything else on Earth. I'm pretty much convinced it's a quantum problem and you just have to assume 20% of them aren't going to peel. Looks great. Have you tried peeling the eggs under running water? Cool them down in ice water, then leave your cold water running ever so slightly, crush the shell on all sides and once you start peeling, let water run under the shell. That's what helped me get better peeling. Part of it is the rapid cooldown, because it contracts and loosen the inside from the shell and the runninhlg water helps lift the shell+membrane from the egg white.
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Jan 31, 2022 12:46
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Boyfriend wanted Sushi for his birthday so I made the sushi. 
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Feb 9, 2022 21:48
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Solefald posted:Boyfriend wanted Sushi for his birthday so I made the sushi. That's loving gorgeous
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Feb 10, 2022 06:54
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Solefald posted:Boyfriend wanted Sushi for his birthday so I made the sushi. Looks incredible!!
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Feb 10, 2022 14:25
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Solefald posted:Boyfriend wanted Sushi for his birthday so I made the sushi. mad @ u for not inviting me to this
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Feb 11, 2022 16:15
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How hard is it to make sushi rice? My wife loves maki rolls but is also vegetarian and the veg options for sushi around here are limited, basically just the same avocado roll everywhere. So she wants to try and make sushi at home, which I'm all for, but I've heard varying reports about how complicated it is to make sushi rice, from "it's the same process as making any other rice" to "you must have a specially made bamboo screen and a specialized fan to carefully control the rate at which the rice cools" and I'm not sure I wanna deal with the latter, if that's true.
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Feb 11, 2022 17:01
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MockingQuantum posted:How hard is it to make sushi rice? My wife loves maki rolls but is also vegetarian and the veg options for sushi around here are limited, basically just the same avocado roll everywhere. So she wants to try and make sushi at home, which I'm all for, but I've heard varying reports about how complicated it is to make sushi rice, from "it's the same process as making any other rice" to "you must have a specially made bamboo screen and a specialized fan to carefully control the rate at which the rice cools" and I'm not sure I wanna deal with the latter, if that's true. I mean it might not be Jiro Dreams of Sushi levels of perfect, but you can make sushi rice just fine. Cook short grain sushi rice, add in a little mirin and rice vinegar and you're good. Plenty of recipes and videos available, but the most important things are the right rice and the seasoning. Don't be afraid.
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Feb 11, 2022 17:31
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MockingQuantum posted:How hard is it to make sushi rice? My wife loves maki rolls but is also vegetarian and the veg options for sushi around here are limited, basically just the same avocado roll everywhere. So she wants to try and make sushi at home, which I'm all for, but I've heard varying reports about how complicated it is to make sushi rice, from "it's the same process as making any other rice" to "you must have a specially made bamboo screen and a specialized fan to carefully control the rate at which the rice cools" and I'm not sure I wanna deal with the latter, if that's true. Give it a shot. It’s not difficult and you don’t need any special equipment. No need to complicate it. Just keep it simple. Wash it at least 3 times and cook according to the rice instructions (usually around a 1:1 ratio of water to rice). When it’s done you can let it sit a few minutes if you want, then mix it with the sushi vinegar in whatever you have. At home I just use a medium or large mixing bowl. You’ll probably be making such a small amount that you won’t have to worry about it staying too hot for too long. Can fan it if you want or just let the top cool a little and then mix it around some more so the rest can cool to a non-hot temperature. Edit: And make sure to post it when you make it FishBowlRobot fucked around with this message at 17:43 on Feb 11, 2022 |
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Feb 11, 2022 17:39
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Don't mind the clickbait title, it's really not that hard. I like this recipe and technique from this youtuber (used to be a sushi chef at a great local omakase spot in SF). You can make it in any sort of wide bowl, though something wooden like a hangiri helps wick away excess moisture from the rice and prevents it from getting too gummy. The key bit is to make sure the rice grains don't get crushed as you're handling it through the washing and mixing process. https://www.youtube.com/watch?v=JfW9nSqy_3Q https://www.youtube.com/watch?v=hsBHBMrm-wg
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Feb 11, 2022 18:03
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MockingQuantum posted:How hard is it to make sushi rice? My wife loves maki rolls but is also vegetarian and the veg options for sushi around here are limited, basically just the same avocado roll everywhere. So she wants to try and make sushi at home, which I'm all for, but I've heard varying reports about how complicated it is to make sushi rice, from "it's the same process as making any other rice" to "you must have a specially made bamboo screen and a specialized fan to carefully control the rate at which the rice cools" and I'm not sure I wanna deal with the latter, if that's true. Confirming it's easy. You don't need any of that poo poo for good home sushi. Cook rice (use a little less water since you're adding more liquid), cool it a bit, mix up the seasoning (I do 3:1:1 vinegar/sugar/salt plus a bit of MSG but this is to taste), mix it in with cutting motions so you aren't smushing the rice. Add however much tastes good to you. Done.
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Feb 11, 2022 18:48
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Awesome, that seems entirely doable. I'm excited to give it a spin, love me some basic-rear end Americanized maki rolls.
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Feb 11, 2022 18:54
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Yeah it's easy as long as you have somewhere to cool and mix the rice.
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Feb 11, 2022 23:33
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MockingQuantum posted:How hard is it to make sushi rice? My wife loves maki rolls but is also vegetarian and the veg options for sushi around here are limited, basically just the same avocado roll everywhere. So she wants to try and make sushi at home, which I'm all for, but I've heard varying reports about how complicated it is to make sushi rice, from "it's the same process as making any other rice" to "you must have a specially made bamboo screen and a specialized fan to carefully control the rate at which the rice cools" and I'm not sure I wanna deal with the latter, if that's true. Man sushi rice is ezpz Get sushi rice. Put it in a large bowl and/or sieve and add cold water. Wash the rice by very gentle caressing the rice. Like you wanna just let the rice move around your fingers while you gently make swirling motions. Don't use force or pressure or you'll risk breaking the rice and releasing more starch. Just take your time. Drain the water out and then add fresh water and repeat the wash. It could take 7 times, maybe 10. The water will never ever become fully clear but once it drains you want to see a more silvery colour rather than cloudy. Once it's washed, drain the water as much as possible. I usually leave the rice in a sieve over a bowl for 10 mins or so. Now you want 120mls of water to every 100g of rice (idk what measurements Americans use???) Put water in a pan, add rice, make sure rice is even and covered with water. Put lid on. Put on medium heat for 10 minutes. Once time is up put on a high heat for 4 minutes. Once tome is up turn the hob off/move pan off heat and leave it for 15 mins (don't remove lid). Once that time is up your rice should be pretty darn good. Now just add sushi rice seasoning. It's all about your own taste really and imo there is no set rule on how much you put in it. Just make sure you mix it fully otherwise it's gonna be weird and poo poo. Preferably try to use something wide/long where you can spread the rice out. You want to gently fold the rice over and over again to mix the seasoning in but also to help the rice cool down a bit. You don't want cold rice but you want it to not continue cooking. Get some air in it! If your arm isn't hurting when folding the rice over then you're not finished ☺️ You're gonna gently caress it up the first 10 times you do it so don't worry. Just keep at it. You want sticky rice but each grain should still be distinguishable. You don't want just mush. Hope that helps? Sorry I'm not the best teacher 
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Feb 12, 2022 01:04
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The rice is easy, maki rolls take some practice to get the portions right and the roll nice and tight.
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Feb 12, 2022 18:55
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captkirk posted:The rice is easy, maki rolls take some practice to get the portions right and the roll nice and tight. Make chirashi, problem solved!
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Feb 12, 2022 19:01
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I only make chirashi because my skin is just rice glue and nothing I do keeps it from sticking. I can manage maki but nigiri is just a loving mess. I guess I could wear gloves.
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Feb 12, 2022 21:21
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| # ? May 10, 2024 13:21 |
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captkirk posted:The rice is easy, maki rolls take some practice to get the portions right and the roll nice and tight. 80g of rice for a Hosomaki is usually ideal iirc. They are the easiest roll to make but will take a lot of tries to get perfect. Anyway My head chef has been away which means I've been running the place and I've decided to change up our Tonkotsu Ramen a bit and imo it looks sexy as gently caress (also tastes pretty darn good too). Any recommendations on presentation? 
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Feb 19, 2022 23:44
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