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_john

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Everything posted by _john

  1. mochi for ice cream has additives in it to keep it soft at freezer tempertures. Try looking on the ingredients label of the store bought mocie ice cream for ideas.
  2. The shallot looking things are rakkyo. They are great pickled in amazu as sweet and sour pickles. Traditional accompianment to japanese curry.
  3. There seems to be a solid tone right around 3.7khz that rises slightly as the motor gets going. That can't be right can it? 3,700*60 = 222,000. This is for an old cuisinart "super blender"
  4. i'll record my blender and look at the spectrogram
  5. any ideas about how to measure tip speed at home? I'm guessing you would need a high speed camera.
  6. I like a flour that is milled from french wheat by a Japanese company. The flour is called Terroir テロワール and you can get it in 25lb bags. You can't go wrong with products from Nisshin Seifun. They have the cold milling technology and the transportation network necessary to make and deliver really good flour. If you could get local Japanese wheat raised in the proper conditions milled by Nisshin Seifun then it would be a great flour. Unfortunately as far as I know the proper conditions are not met fully anywhere in Japan. Hokkaido comes close but cannot compete with American wheat. I remember the water quality not being the best for baking bread in Yokohama. See if you can find a bakery near you whose products you like and ask them if they use the tap water or something else.
  7. what kind of bread are you making?
  8. the doubanjiang is raw as far as I know. I guess you can substitute but I would be worried about the ground meat becoming too sweet. I forgot to mention that you should adjust the seasoning of the broth with salt so that when you add the hot bean paste it is slightly over seasoned. When you add the sesame paste the oil will lessen you perception of the saltiness and you will get the right balance. Here is a cold version. It is in Japanese but you can get a feel for how things should look. This videos also shows you how to make your own sesame paste.
  9. guidelines: -chicken carcass based soup flavored with ginger and long onion. -add sesame paste, hot bean paste (Doubanjiang), light soy to the bowl before adding soup slowly to emulsify the sesame paste. -freshly ground Szechuan pepper and lots of chili oil poured on top. - scoop of ground pork that is cooked with tian mian jian (sweet bean sauce) and Shaoxing wine on top of the soup. -some kind of blanched green vegetable on top, usually bokchoy. *you can add a little vinegar, minced long onion, ground ginger, coarsely ground sesame seeds, sesame oil, oil flavored with long onion, and sugar at the same time as you add the sesame paste to the bowl to taste.
  10. Definitely go to doguya-suji in Namba. It is not appropriate to ask for a discount. In the same area there is a bookstore that sells only cooking books called namiya-shobo 波屋書房 What does average price mean to you? per-person lunch and dinner, do you drink alcohol etc. Do you just want to have the average ("standard") sushi/tempura/okonomiyaki? Or do you want to have what is popularly considered to be the best or best in class? There are a lot of young people working at restaurants in areas like shinsaibashi and umeda that speak Cantonese or are originally from Hong Kong. There are a lot of tourists coming from China as well as Korea recently so there is plenty of support once you are in Japan.
  11. they look sort of similar. I wonder what they taste like.
  12. I use a 2 hob induction range during service where there is no hood above. It is a 200v 2kw range made by some big Japanese maker. There are some situations in a restaurant where an induction burner is really nice to have. It is really powerful and the response is fast. I have never had a problem with 200v induction burners. The two single hob 100v burners I had in my house both broke within a year and were constantly shutting down (overheating?).
  13. _john

    Savory meringues

    I have seen references to savory meringues a few times in reviews of modernist restaurants. How are these made? Do they contain eggs at all? Any recipes?
  14. the color of that potted cheese was really off putting.
  15. Thanks for all the information. I will report back when I make a purchase.
  16. @fledfew As far as I understand it the equilibrium brining technique works by taking some meat, say 100g, an equal weight of water, 100g, and adding twice the percentage of salt to the water as you want the final percentage of the meat to be. 100g (minus bones) of beef + 100g or water + 4g salt + time = 2% brined beef. The salnity meter is used to measure the brine over time to determine when it has equalized (reached 2% in the example above). @emannths I don't think I need the precision of a ppm meter as it would mean that I would have to dilute some of the remaining brine every day to check it. But then again maybe this is the only type of meter available?
  17. I'm interested in buying a salinity meter after reading about it in Modernist Cuisine (volume 3 page 158) and its use in equilibrium brining. MC says they are "inexpensive" so I thought of buying one. What is the important range to be measured? Can I use a multimeter and a calculation? And most importantly what models (of strand alone salinity meters) do you recommend?
  18. Is there any way to measure alcohol content that is accessible to the home cook or professional kitchen?
  19. @heidih - The goal is to be able to use the mirin in dishes that are not heated and where I don't want the alcohol. So a flavor issue and an alcohol issue. @nickrey - Thanks a lot this looks like the data I was looking for. Obviously I will have to do a lot more experimentation to find out what the tolerable retention is. In the document is says that alcohol stored overnight without heating retains %70 of the alcohol. Could just leaving it uncovered for several days cause a lot of the alcohol to evaporate?
  20. I am trying to find out the best way to evaporate alcohol from liquids without changing the flavor of the original liquid. In my case this applies to "real" mirin which is 14% a.b.v. I have tried boiling it at a rolling boil until I perceive no alcohol in the vapor and I can so longer set the vapor alight. The resulting mirin is noticeably caramelized in taste and has lost quite a bit of volume. If time is not an issue is it better to keep the liquid at say 70°C (above the boiling point of alcohol I think) until it cannot be lit? If I boil off the alcohol from 1000ml of mirin can I add water at the end to bring it to 860ml (minus the 14% alcohol) and have the taste remain similar to the mirin before boiling? A scene from my everyday life
  21. probably just some disease on the konbu when it was growing. nothing to worry about. High grade konbu will have no marks or blemishes on it and be a uniform width. I personally buy the type that has holes in it due to being bitten by sea urchins. I like thinking that the sea urchins know which konbu is best
  22. _john

    Heijouen

    was the meat pre-covered in sauce? I hate that
  23. your knife can be found on this page. it is part of the Blazen "kuromax" series. 175mm "Special" folded steel. Other than what was translated above it says "forged cooking knife" it is made by the Echizen Knife Company. Translate this page for more info on the blazen series. FYI 4515 Japanese yen = $58 MSRP
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