ojisan
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Posts posted by ojisan
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No cornstarch.
Add a Tbl. cold water to the egg then beat well w/ hashi.
Jinmyo has it right. If you can't picture it, try this:
- beaten egg/water in rice bowl, held in left hand: little and ring fingers under bottom; middle and index fingers against side of bowl; thumb holds hashi across/against rim of bowl.
- slowly pour egg in thin stream, flowing off the tips of hashi, while stirring simmering broth w/ right hand.
The only clumpy part will be from the unbeaten white thingy that eggs have. When making chawanmushi, the beaten egg mixture is strained to get rid of it.
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I usually cut the outer rind off and leave the thick layer of fat on...
... and then stick it back in the oven under the broiler to crisp the skin. The meat always turns out incredibly juicy, the skin very crisp..
You cut the skin off, and then put it under the broiler to crisp the skin which you've cut off?
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Would a quick blanch in boiling water, then start cooking in cold water work if stock is the primary goal?
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They're fine - after opening the can, repack them with their salt into a glass jar, preferably with a rubber seal, and refrigerate.
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Is this what you're looking for: Sumeet Asia Kitchen Machine Mixie Grinder (eBay)?
No. The Multi-grind is described on the Sumeet website: http://www.sumeet.net/
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I spoke directly w/ Sumeet - there's an 800# on their website - some months ago. At that time they were looking for a new factory to build the Multi-grind, and hoped to have them again by last February. The website still says "temporarily out of stock".
Has anyone been able to buy one in the U.S. this year?
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The Sumeet multi-grind seems to be unavailable, perhaps no longer made. What other options are people using to grind powders and pastes, and how well do they work? Options other than morter/pestle.
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Campbell's cream of mushroom soup.
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Also worth owning is Bruce Aidell's "Complete Sausage Book".
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We have a kitchenaid mixer with the grinding and stuffing accessories, and I've picked up some casings as well.
Do yourself a favor - throw away the Kitchenaid stuffer attachment. The grinder is fine.
If you're semi-serious about making sausage, get this stuffer:
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Steven
Keep in mind that seasoned rice vinegar already has the sugar and salt in it. Next time buy plain rice vinegar. The reason for heating the dressing is because a bit of kombu is usually included.
Try this version of sushi su:
500 ml rice vinegar (plain)
300 gr. white sugar = (10.7 oz.)
100 gr. kosher salt = (3.6 oz.)
2" sq. kombu
Heat until sugar is dissolved, and cool.
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I'd suggest the 150mm honesuki as well - great for frenching a rack of lamb too.
I was debating whether to get that or the petty. Petty first, I think. I'm so excited !
I have the Hiromoto HC 150 petty, and I don't use it very much - it's too big for when I need a paring knife - instead, I use the Tojiro DP nakiri, which Korin doesn't seem to carry now. In the Japanese household, the nakiri is the primary knife.
If you buy whole chickens, the honesuki is a joy to use. I would suggest: 240 gyuto; nakiri; honesuki and petty. And a cheapo bread slicer.
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I'd be willing to try a gyuto, and comparison test drive it against my 10" Wusthof chef's knife (my workhorse), but I'm lazy. Can some knowledgeable person just give me a link to an under-$100 gyuto of decent quality that will be similar in size to my Wusthof?
Steven - sometimes it's better to remain ignorant. If you get the gyuto (especially the carbon Hiromoto) you will venture into the world of crack-head knife junkies... you'll end up giving all your Wustrofs to your mother-in-law... hiding your JapaneseChefKnife USPS deliveries from your wife... and you will discover the world of... cleavers. Get thee behind me Satan....
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OK, what do you think of this combo?
Tojiro 150mm Petty and the
Tojiro-DP 240mm Gyutou (actually, looks like the 240 won't come up in the link; this is the 210mm.
Looks like two versatile knives at good prices.
Xlnt choice. And if you work with poultry, I'd suggest the 150mm honesuki as well - great for frenching a rack of lamb too.
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Ditto Octaveman's advice . The Tojiro DPs are great. I'd suggest the 240mm gyuto, and later add a paring knife.
If you are willing to care for carbon steel, the Hiromoto 240mm gyuto is even better, and cheaper. JCK ships for $7 and arrives in 4 days:
http://www.japanesechefsknife.com/Hiromoto...HEIGHT:%20161px
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Steven -
I would be interested to know how many Japanese restaurants are actually owned/operated by people of Japanese descent. On the west coast, most are Korean owned.
You might consider a chapter devoted to proper etiquette at high-end sushi bars - the hows and whys one should know in order to get the best meal/service possible.
Phil
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If you really, really want some....
Let me know before I head back to the US next summer.
The shipping from Japan is ridiculous and probably not worth the price, but it would be quite cheap for me to bring in my suitcase and ship it from Ohio.I'd be very interested in being able to obtain a genuine katsuo block, but am wondering whether it could be shaved using a French style mandoline or even a Benriner.
Also, how much do the katsuos cost? I assume they are graded according to quality or size etc.
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12" wok would work, but I would suggest larger, up to 18" max.
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I have the Eastman Big Kahuna, and the pressure regulator says "10 lbs.".
FWIW, I've never used the thing at full output - it sounds like a jet engine (scary) and has more than enough heat for my 16" wok. Perhaps the overall burner design is more important than just psi figures - sometimes size doesn't always matter.
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I've just bought Trader Joe's Greek Style Plain Yogurt to use as a starter, thinking I would portion out and freeze the remainder to use later as starters. I'm now wondering if freezing will impair the active culture - the instructions that came w/ my new SaltonYM9 (1 qt.) says that "Yogurt can be frozen, but... the culture will not survive the heating and freezing process. However, it will retain its nutritional value." Does anyone freeze their starter?
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I'm new to making yogurt, and am wondering whether using half and half instead of milk is a good or dumb idea. Half and half at Costco is cheaper than whole milk at my local chain market. I am interested in a rich regular yogurt, and also yogurt "cheese". I'd like to hear from experienced yogurt-heads....
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You could leave out the canned anchovies and serve whole salt-packed fillets on the side.
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You're serving fish to a vegetarian, but you're concerned about serving a puttanesca sauce because it contains anchovy?
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Here is a shot of my first terrine (basic country pate):
(this is a little one that I made as a test from some extra mixture that wouldn't fit in my loaf pan)
Cheers,
-Dan
Beautiful pate! What is the recipe - and what would you change next time (and why)? Looks like raw pistachios, and pink salt?
Wok Issues
in China: Cooking & Baking
Posted
The problem is your stove - electric burners don't work well with woks. Your wok is black only where it contacts the coils. If you heat the wok so the bottom is the right temperature, the sides will not be hot, and if you heat it so the sides are hot, the bottom is too hot and the oil ignites. My solution to this problem was to buy a propane wok burner, which must be used outdoors. This also solves the problem of vaporized oil wafting throughout the house.