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    Fair Oaks,CA
  1. MokaPot- You might have hit on something in regards to butterfish. (black cod). It is super fatty. Hard to get as it has a super short shelf life. I talked to my mom about the dry, miso-buri. She's never had it before but she use to make miso-salmon. She would only marinate it for 4 to 6 hours. Told me I marinated it too long. I'm gonna try buri again but follow my mom's method. Funny, when I was a kid, I hated miso-salmon. Could be that it was always Coho. Not my favorite salmon. Thank you for your suggestion.
  2. Found a nice piece of buri at my local fish market in Huntsville, AL. So I had some sashimi and marinaded the rest in shio miso, mirin, sake, and sugar. Marinaded for 3 days then grilled under my broiler. It was very tasty, but dry. Did I over cook it, marinaded too long, or what? Any ideas? The buri toro was nice and fatty; just the way I like it. But I ate that sashimi within the 1st 10 minutes of getting it home. Also (once I get the misoyaki dryness figured out) can I cook saba (Frozen) with miso? Thank you in advance.
  3. I found some matsutake I would like to use this New Years. I'd like to make something that would highlight the mushrooms. Any ideas?
  4. Thank you for that link. I tried a Nisei version using sugar, vinegar, salt, water and chili flakes. It's not too bad if I say so myself. I asked some of the Nisei ladies at my church about drying the daikon. They either laughed at me (more of a giggle) or looked at me like I had two-heads. I tasted a Hawaiian style that uses a dry mix; very nice, but no recipe. I’ll keep trying. Kataoka
  5. I my local Raleys has rice bran in bulk. What kind of coarse salt? Rock salt or kosher? Yuzu is a bit more problematic. I've only seen it as pozu shoyu, but I really haven't looked. I guess I'm open to any recipe. Thnak you for responding, Helen. Kataoka
  6. I had to buy a 1kg piece of diakon for like 200g of oroshi. I want to use the rest of the daikon but I don't want to make oden or nishime. My thoughts were turning more to takuwan. Any old family recipes out there? Any new family recipes? How one off the back of a bottle of vinegar? Preferable without the yellow food colouring I loved as a kid. Thanks- Kataoka
  7. I’m jumping into this thread kind of late as I was just directed to this thread recently from another EG member (Thanks, Pielle of Montreal). Regarding the loss of water during high temp (for a simple water bath) Sous Vide cooking: If your water bath is deep enough, dump in some plastic, non-wiffle type, golf balls to a mono-golf ball thickness. These floating balls reduce the surface area, thus reducing evaporation loss of the water while maintaining accessibility to water bath (e.g., temperature probe wires). I actually use plastic balls made specifically for limiting evaporative loss from hot water processing tanks. I've also used a sheet of Lexan™ that was cut to fit the opening of my laboratory water baths. My experiences with auto-fill (constant level) devices ate they always seem to fail when I’m not around. The Lexan™ cover work very well. I performed a 20 day, constant temperature exposure study at 200°F in a water bath only having to top-off the bath every other day or so (like over the weekend). Another option if evaporation is a concern is to use an oil as a working fluid. No evaporation concerns; just really messy. Using oil will allow for cooking temperatures >100°C (not that anyone would do that as the bags might fail). Those with laboratory water baths: If temperature of the working fluid is important, check the water temperature with an independent measuring device (T/C or thermometer). I’ve worked with some water baths that were off by ~5°C. Keith
  8. Kataoka

    Confit Duck

    Good point. I'll try using a drip pan and dry rub using a non vacuum container. with a reduced curing time.Do folks simply rinsing the duck parts or are they soaking them in fresh water? What would be optimum temperature? If I can maintain optimum temperature, what would be the suggested cooking time?Thank you for your responses. Keith
  9. Kataoka

    Confit Duck

    Cooked me up some Duck Confit a couple of days ago. The legs were to salty for me to eat. Is this normal? This is how I prepared my version of "Duck Con Salt Block": Following along the Confit Duck, Step By Step With Photos thread, I prepared about 500g of domestic duck legs by coating the legs with a mixture of bay leaves, crushed garlic, ground pepper, crushed juniper berries and salt (15g). The above thread seem to suggest a salt to duck ratio of 22g/lbm (~5 wt%). This seemed too much to me so I tried a ~3 wt%. The coated legs were bundled up into a vacuum sealed bag and allowed to do whatever dry rubbed things like to do for 22 hours in the refrigerator. After marination, the legs were removed from the bag and rinsed thoroughly with cool water and allowed to drain for 30 minutes in a well perforated colander. The drained legs were patted dry with a paper towel and placed into a new vacuum sealable bag with about 5g of the aforementioned dry rub (without the salt) and 80g of freshly, rendered duck fat. The filled bag was vacuum sealed and placed into an 90°C waterbath (aka my crock pot set at "High"). The bag was held underwater with the add of a small glass bowl and the heavy glass crock pot lid. Within about 15 minutes the water temperature dropped to 76°C. Two hours later the water temperature was 83°C. After five hours, the water temperature rose to 90°C. I switched the temperature control to "Low" and retired for the evening. The next morning, the waterbath temperature appeared to have stabilized at 73°C. After cooling the bag in a ice bath, the legs were removed and the remaining liquor retained for further processing. Any ideas or suggestions? Thank you- Keith Kataoka
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