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  1. I am land locked. But we do have a Grocery chain (Wegmans) that prides themselves with quality produce/meat. They have a live sushi bar where they make any sushi to order. Top quality sushi grade salmon, tuna, even A5 japanese beef ($220/lb yikes). Anyway. we order sushi and nigiri from this grocery a lot.
  2. This is a big part of it. Pretty much all the recipes tell you to heat the vinegar up to help dissolve the sat/sugar. The usual reaction "eww whats that smell" But again, the vinegar taste always ends up overwhelming. I am going to start omitting it, or drastically cutting the vinegar with water. If a recipe calls for 2 cups cooked rice and 1 TBSP vinegar, im going to cut it to 1 tsp vinegar and 2 tsp water. (just an example)
  3. Sorry. I am not a expert in all types of sushi. I meant Nigiri. And yes they add salt and sugar to the rice. Both are very subtle, but again, i can not detect vinegar. I am just going to omit vinegar completely. If i have to, ill sub it out for water. With the salt and sugar, i see no reason it would change the texture.
  4. I always order sashimi. Salmon is my favorite, It is draped over rice, and nothing else. I can taste slight salt, and slight sugar, but never do i detect vinegar.
  5. I remember it said to fold in a rice vinegar/sugar/salt mixture after the rice had been cooked, and cooled down.
  6. Well, all of them, lol. But the last one we tried was an instant pot sushi rice recipe. The rice turned out amazing, but as usual the vinegar ruined it. I dont have the link, I apparently clicked on a few so i don't know which one i used.
  7. I think the worst recipe i remember trying was Alton Browns sushi rice recipe. I don't recall the amounts but it was horrible.
  8. found a recipe for lemon juice, going to try using fresh squeezed lemon and lime juice to see how that turns out.
  9. I have tried many types of vinegars from high quality rice vinegar, AJI Mirin, to even apple cider and plain white distilled. Seems no matter what the vinegar taste is too present. Not sure why we can't detect vinegar in the sushi we buy from sushi bars. I am not talking about high end 5 star places, but good fresh sushi made while you sit/wait.
  10. I can't think of one sushi restuarant that puts vinegar in their rice.And if they do, neither my family or I can taste it. When i make sushi rice and follow pretty much every online recipe, it calls for vinegar, and even when i cut back on it, my family hates the smell and flavor of the rice.
  11. My solution still applies because E-Z Gel will thicken even cold liquids. I use it all the time with leftover chinese food.
  12. Use modified cornstarch. I use a product called E-Z Gel. You can buy a 1lb package for $10 on amazon. It will last you a long time if you only use it for sauces you intend to refrigerate and reheat. It works great for making dipping sauces as well, and gravies.
  13. Bromelain is a natural ingredient in Pineapple. I ordered some pure bromelain since i didn't want to add any added salt or other ingrdients they use to "cut" bromelain in retail meat tenderizer. But i am having a hard time finding information on how much to use as a injection solution. The best info i could find was studies, and one of them suggested 1% of total weight. I could not tell if it was 1% of total weight of solution, or total weight of solution + meat. And i am not even sure if 1% is too much, or not enough. Hoping for some Professional chefs, or anyone else in the meat processing f
  14. Honestly, if its already sliced thin, it might not take long to take on a high sodium seasoning. I love Lawry's AP but it doesnt take much to over salt chicken wings. I usually do a 30 min rest before dusting in plain flour before frying. Amazing breaded wings.
  15. I would assume, if you want the name to make sense, sub out the chicken stock for your lobster stock. I imagine it would be even better then the original.
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