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hallo spacedog posted:Miso is really heat sensitive, you wouldn't want to put it in cooking rice because it would destroy the flavor. this isn't true, miso is regularly heated (e.g. miso soup). there's a variety of unsupported claims online about various temperatures and “probiotics” but generally the flavour survives heating well
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Jun 3, 2023 09:23
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Arglebargle III posted:How do you make your oyakodon the right egg texture? I always over or under cook it my recent idea and preferred method is to separate the eggs, add the whites first, then pour over the yolks shortly before serving. an evolution of the two techniques of adding the egg in two batches, and of putting a yolk on top after serving
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Jun 17, 2023 19:27
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tsukemono are traditionally “just” lacto-fermented so you shouldn’t be adding vinegar. the easiest way is to just add ~2% salt in some form and seal in a vacuum bag, but you could also make a wet brine, use a fermentation vessel, etc. what have you tried so far?
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Aug 30, 2023 17:47
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sure, you can quick pickle instead if you like. but if you read about production it’s historically just a dried and lacto-fermented daikon radish
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Aug 30, 2023 18:18
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if you have a vacuum sealer then you don’t need to bother with brine at all, just salt 2% and vacuum seal. it will create its own brine and you will never have issues with aerobic bacteria, yeast, etc
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Aug 30, 2023 18:48
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