FeChef

Maybe a a dry Marsala reduction with some balsamic and mushrroms.?

Another "claim" is alcohol brings out flavors of foods that would otherwise not come out. Specificly tomatoes when making pasta with Vodka sauce. I can't say my pallette noticed a difference making the sauce without vodka. However, i am aware that alcohol (80 proof or higher) will pull out flavors in fruits and vegetables over a long period of time. But i am not buying the quick cook off of alcohol in food dishes.

I was thinking the same when i heard wine, as it comes from fermented grapes which are acidic. I never had alcohol cook or toughen meats. One of my favorite salmon recipes uses a honey and bourbon brine. Always turned out moist and flakey.

You should have added and Fragile. Also, I tried nuking the dried cabbage i bought, there is definitely a similar aroma, but its not quite there. I am thinking its a combination of aromas from the cabbage, onion, and garlic. So i ordered minced onion and minced garlic. Will report back.

I am not contacting the company. I might be nuts for really liking this packet, I'll give you that. But you should really try it before you pass judgement. The entire container cost like 54 cents at Walmart. My wlamart is usually always out of stock, but another grocery has them for 99 cents. I hate paying that for a tiny packet of dried vegetables.

Looking solely at the picture of the ramen, It looks like the cabbage can only be Napa or Savoy Cabbage. I Never bought Savoy before, so i am going to try steaming it rather then blanching because i dont want to lose any flavor/aroma. Then i am going to dehydrate it. I took a pic of the dried vegetable packet, as you can see, it is mostly cabbage. Did some research, seems Savoy is a popular cabbage used for dehydration. I bought a quart Jar which probably contains more then i will end up from the $4 head i bought from the grocery store. It all good, i bet this Savoy Head is going to make some really good Halupki's.

I thought about the chives, but if there is chives in the packet, there very little. I believe the ingredient list is listed in order of the amount, which suggests cabbage is the dominant ingredient. As @Eatmywords suggested, maybe these dried vegetables (mainly the cabbage) is seasoned or cooked prior to being dehydrated. In my tests to dehydrate cabbage, i came to a conclusion the cabbage must be pre cooked because the amount of time it takes to make the ramen, my dehdrated cabbage was very tough to chew.

Walmart sells Jonah's crab claws i think $20 for either 1 1/2 or 2lbs not sure. They are not colissal but they are really good.

Anyone know what vegetables would give a unique flavor/aroma when dried. One of my favorite instant type ramen is the yakisoba spicy chicken. For the longest time, i always assumed the unique flavor/aroma was from the spice packet. Turns out the flavor/aroma is actually from the dried vegetable packet. I love this flavor so much, i buy these instant ramens just for the packets. I really want to either make, or buy these dried vegetables in bulk instead of buying the whole package. I prefer a thicker more chewy noodle. Anyway this is the list of dried vegetables in the dried vegetable packet: Dehydrated Vegetables (Cabbage, Onion, Red Bell Pepper, Green Peas, Garlic, Chive, Celery Stalk) Just to clarify, none of these vegetables taste or smell like this when fresh. Drying them must change their flavor/smell. (kind of how dried minced onion smells compared to fresh minced onion) But the onion doesn't seem to be the unique flavor/smell in this case. Just using it as an example. Also, its really hard to tell which vegetable the flavor/smell is coming from until its been cooked. I am guessing its was the cabbage, but my attempts to dehydrate cabbage and boil it didn't seem to produce this flavor, if any to be honest. Maybe its a specific type of cabbage? I have only tried regular green cabbage.

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.

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)

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.

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.

I remember it said to fold in a rice vinegar/sugar/salt mixture after the rice had been cooked, and cooled down.

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.

I think the worst recipe i remember trying was Alton Browns sushi rice recipe. I don't recall the amounts but it was horrible.

found a recipe for lemon juice, going to try using fresh squeezed lemon and lime juice to see how that turns out.

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.

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.

My solution still applies because E-Z Gel will thicken even cold liquids. I use it all the time with leftover chinese food.

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.

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 field that has any advice. Thanks in advance

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.

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.

Freeze them. They hold up pretty well to freezing. And you can use them frozen to make smoothies, or add them to wine to make sangria. I personally enjoy eating them partially frozen along with frozen mango and frozen grapes.