|
Macdeo Lurjtux posted:Whitebait is just a catch all term for newly hatched fish, in Japan traditionally it's sardine/anchovy/herring. Sardine might be your best bet if you can get it fresh and whole. I know it's a traditional ingredient and was important for being one of the few calcium dense components of Japanese cuisine but it's absolutely terrible in terms of fish sustainability. I can’t, and that’s why I was asking what you could replace it with. We just don’t have the stuff here in Finland. At all, any fish.
|
#
?
Jun 12, 2020 02:12
|
|
|
|
| # ? Apr 25, 2024 21:33 |
|
|
extradite THIS! posted:I can’t, and that’s why I was asking what you could replace it with. We just don’t have the stuff here in Finland. At all, any fish. Try sprat if you can't find vendace or baltic herring in small enough sizes, I guess? I'm kinda surprised you can't find very young/tiny vendace and herring though...
|
|
#
?
Jun 12, 2020 12:41
|
|
|
I guess they’re just not part of the culture here, perhaps for the reasons Macdeo Lurjtux mentioned. Vendace is the smallest fish you can get here, the smallest ones are about 5 cm in length - much larger than what whitebait seems to be. I guess I could use them anyway, but another problem is that Finnish lake fish needs to be cooked (or frozen) to kill any potential parasites, so using them as they do in the movie might be out of the question. Guess I could just fry ’em and see what happens anyway!
|
|
#
?
Jun 12, 2020 16:30
|
|
|
Can you get whole dried small ocean fish, like the sardines/herrings? Tossing a dried sardine with a little dried konbu into a spice grinder gets you an umami rich furikake that can get you close to the taste. Or failing that, since you have access to agar agar you should be able to get pre-made fish based furikake. If you're aiming for aesthetics you can try seasoning bean sprouts with the furikake. Macdeo Lurjtux fucked around with this message at 19:21 on Jun 12, 2020 |
|
#
?
Jun 12, 2020 19:18
|
|
|
Macdeo Lurjtux posted:Can you get whole dried small ocean fish, like the sardines/herrings? Tossing a dried sardine with a little dried konbu into a spice grinder gets you an umami rich furikake that can get you close to the taste. Or failing that, since you have access to agar agar you should be able to get pre-made fish based furikake. Huh, those are some interesting options. I think I’ve for sure seen dried sardines in the Thai shops here. Thanks for the idea, might have to experiment on this one! Here’s my blog post about the anko and mochi I made the other day: https://lifehappenswhileyoureeating.blogspot.com/2020/06/our-little-sister-chikaramochi-with.html Next one is the a cyborg mug fucked around with this message at 19:18 on Jun 14, 2020 |
|
#
?
Jun 14, 2020 18:51
|
|
|
It’s Sunday so here’s my fishy blog post about the non-aji furai https://lifehappenswhileyoureeating.blogspot.com/2020/06/our-little-sister-deep-fried-mackerel.html
|
|
#
?
Jun 21, 2020 12:36
|
|
|
Help, I bought one of those 2lb frozen langoustine tails at Costco. Want some Japanesy suggestion to cook them un bulk so I can just grab some protein the next couple of days, getting ready to go to the beach next month. Would teriyaki work? Any good recipe for the glaze? Don't want anything breaded or fried.
|
|
#
?
Jun 22, 2020 23:27
|
|
|
ogarza posted:Help, I bought one of those 2lb frozen langoustine tails at Costco. Maybe poach them in dashi stock, then quickly fry with teriyaki to glaze. Here's a recipe for teriyaki, it really is the easiest sauce in the world to make https://www.youtube.com/watch?v=XKN9y5i7ZP8
|
|
#
?
Jun 22, 2020 23:51
|
|
|
Helith posted:Maybe poach them in dashi stock, then quickly fry with teriyaki to glaze. Thanks, I'll give that a shot
|
|
#
?
Jun 23, 2020 00:13
|
|
|
Personally, I'd do a citrus vinaigrette and put them on some greens with strawberries, or watermellon. Teriyaki is too strong for langostino. You can make doria, or dynamite with them too if you want a heavier dish.
|
|
#
?
Jun 23, 2020 05:13
|
|
|
Babylon Astronaut posted:Personally, I'd do a citrus vinaigrette and put them on some greens with strawberries, or watermellon. Teriyaki is too strong for langostino. You can make doria, or dynamite with them too if you want a heavier dish. The vinaigrette.. maybe yuzu and greens with watermelon sounds better, thanks! ogarza fucked around with this message at 05:31 on Jun 23, 2020 |
|
#
?
Jun 23, 2020 05:21
|
|
|
Yuzu vin pairs great with langostines.
|
|
#
?
Jun 23, 2020 08:55
|
|
|
Babylon Astronaut posted:Yuzu vin pairs great with langostines. Thanks for the suggestion, the salad was fantastic. The vinaigrette had yuzu and serrano. Ended up poaching the langoustine in dashi, pickling some zuccini and yellow squash in rice wine vinegar, and adding avocado as well as watermelon 
|
|
#
?
Jun 27, 2020 18:28
|
|
|
If anyone wants to cringe for a solid 15 minutes, here's some british food youtubers trying to make sushi as a challege: youtube.com/watch?v=2JJu7RZYQm4
|
|
#
?
Jun 28, 2020 19:31
|
|
|
My first attempt at ramen; albeit with zero carb noodles since I'm on keto. I followed the "Quick Shoyo Ramen" reciple from Way of Ramen: https://www.youtube.com/watch?v=r3_tcQiyGG8 Albeit with minor twists.  Subs: I was a dumb dumb and didnt buy sake, so I used Shaoxing wine instead. I didn't have lard and don't know how to get it so I used butter. Added a spoonfull of szchuan chili oil. Added a few dabs of hotsauce. Noodles are konjac noodles. Sweetener instead of sugar. Wherever and whenever the reciple called for 1 tablespoon of soy sauce I used twice as much.
|
|
#
?
Jul 21, 2020 22:18
|
|
|
Lard is usually with the butter and shortening at the grocery store. You can render and season pork fat for better results. Actually, that recipe is pretty amateur and I'm guessing the reason you had to use double the shoyu is that they didn't use dashi in the stock, so it lacked the vegetable based glutamates.
|
|
#
?
Jul 22, 2020 03:27
|
|
|
I doubled it because it seemed like too little for the sauce pan I was working with. Especially for the quick egg thing.
|
|
#
?
Jul 22, 2020 15:31
|
|
|
If you can double the tare, and it itsn't over seasoned; then it was too weak, probably with glutamates to begin with,
|
|
#
?
Jul 23, 2020 07:43
|
|
|
Well I don't have a reference point if its too much or too little, as I like my salt and burned off my taste buds years ago.
|
|
#
?
Jul 23, 2020 18:59
|
|
|
This is not really "cooking" but I had discovered that natto + rice + mustard sprouts are a very tasty combo. Natto + rice is already tasty. But i felt like it needed some greens, instead of green onion today i added the mustard sprouts and it was pleasantly enjoyable. I put only a few sad sprouts first but then i thought YOU GOTTA LIVE A LITTLE
|
|
#
?
Jul 29, 2020 21:40
|
|
|
Kaiware is awesome for that too. Mustard and natto are classic together. It can stand up to strong flavors that's for sure.
|
|
#
?
Jul 30, 2020 17:35
|
|
|
Babylon Astronaut posted:Kaiware is awesome for that too. Mustard and natto are classic together. It can stand up to strong flavors that's for sure. I shall seek Kaiware next time I'm at a japanese market!!
|
|
#
?
Jul 30, 2020 19:44
|
|
|
Food nerds: Talk me into/out of this: https://www.amazon.com/dp/B07KYDBX8N/
|
|
#
?
Aug 19, 2020 19:43
|
|
|
Toshimo posted:Food nerds: Talk me into/out of this: https://www.amazon.com/dp/B07KYDBX8N/ I have the smaller version of that one so consider that if you don't need as much rice at once (and it takes up little counter space). But otherwise it's awesome and you should get it.
|
|
#
?
Aug 19, 2020 20:00
|
|
|
If you can make the workflow and setup work, you can also just steam rice instead. https://thewoksoflife.com/how-to-steam-rice/ I'm now a big fan of this method since I cook just for myself and now don't have to deal with leftover rice or extra cookware to wash. It's also a really good way to control carb intake since you can cook just one serving and the 40 minutes of prep and cook time will discourage any impulse for extra servings. With a large enough steaming setup, you can also reheat leftovers in lieu of microwaving in addition to using it for recipes that call for steaming.
|
|
#
?
Aug 19, 2020 20:45
|
|
|
Edward IV posted:If you can make the workflow and setup work, you can also just steam rice instead. I don't have this problem. I throw one scope of rice in my Zojirushi, set the timer, scope half out for lunch, scope the second half out for dinner. Rinse the bowl out and repeat the next day,
|
|
#
?
Aug 19, 2020 23:40
|
|
|
I've had the same two cup Zojirushi cooker for more than a decade now. They are really good cookers and totally worth the cost if you make rice regularly.
|
|
#
?
Aug 21, 2020 05:55
|
|
|
Toshimo posted:Food nerds: Talk me into/out of this: https://www.amazon.com/dp/B07KYDBX8N/ If you’re going to get one, at least get the one with the cake setting. If they even still make those anymore. Although my 3 cup is amazing and still works great after over 8 years of use.
|
|
#
?
Aug 21, 2020 11:29
|
|
|
I am going to make Tonkostu broth on Sunday day using the pressure cooker method to see how it compares to the traditional way. However, due to Covid I can't get Shitake mushrooms. I have a lot of self-dried porcini mushrooms though. That should work as a substitute right?
|
|
#
?
Aug 21, 2020 19:32
|
|
|
Hopper posted:I am going to make Tonkostu broth on Sunday day using the pressure cooker method to see how it compares to the traditional way. It's going to be less effective than dried shiitake (https://www.cooksillustrated.com/how_tos/6488-mushrooms-porcini-versus-shiitake), but it won't be wrong or anything. Most cuisine throughout history came into being making due with what you got.
|
|
#
?
Aug 21, 2020 19:51
|
|
|
Yeah sadly both fresh and dried shiitake supplies seem to have "dried up" due to covid. But I have boatload of porcini my dad gathers and dried every year up in sweden. So I don't mind chucking double or triple amounts in. It won't match up with the 15x flavour boost but it should work.
|
|
#
?
Aug 22, 2020 09:56
|
|
|
I know this is probably kind of hard to quantify in text, but how flavorful should kombu dashi be? I tried to make some today, just got some kombu from the local Asian grocery store and steeped it in water for about 3 hours at room temp. I don't read a ton of Japanese but the package at least said something about dashi on it so I'm fairly certain it was the right stuff, it had lots of the white mannitol powder on the surface. The dashi tastes like seaweed (sort of like nori in flavor, but not exactly the same), but doesn't really have a strong umami flavor, it's pretty weak tasting overall. Is this a sign that I didn't use enough, or steep long enough, or just got old/bad kombu? I've never had just plain old kombu dashi so I have nothing to compare it to.
|
|
#
?
Aug 25, 2020 01:28
|
|
|
For pure kombu broth, I usually do about 1 square inch of kelp per quart and steep it over night in the fridge. I don't think you'll get much flavor from 3 hours at room temp. Granted, you're mostly in it for the glutamates.
|
|
#
?
Aug 25, 2020 06:08
|
|
|
So, if you have considered it, don't try to make pressure cooker tonkotsu. It takes "only" about 5 hours but the result sucks. The recipe was very close to the serious eats tonkotsu I made before, but unlike the traditional method tonkotsu, this pressure cooker variety is just mostly tasteless yet it smells good. very weird. It can be turned into a decent ramen broth by adding garlic powder, sesame oil and soy sauce, but a that point I could just make a quick soy sauce based broth in 1/5th of the time. Not sure what went wrong, but I am not doing that again. Tonkotsu is just not practical to make at home.
|
|
#
?
Aug 25, 2020 06:09
|
|
|
Does it not freeze well or something? It doesn't seem anymore impractical than any other bone stock you can make, slap it on the stove when you wake up and pull it off before bed. Doesn't seem too bad to me.
|
|
#
?
Aug 25, 2020 06:12
|
|
|
Yeah true, maybe I need to improve my workflow but last time I made it the traditional way, 15 hours of cooking yielded 6 bowls worth of broth. And that was using my biggest pot, I don't have a bigger pot or even the capabilities to heat a bigger pot. I just don't think that is worth the effort you have to put in, considering you can't leave the house for an entire day.
|
|
#
?
Aug 25, 2020 06:31
|
|
|
MockingQuantum posted:I know this is probably kind of hard to quantify in text, but how flavorful should kombu dashi be? I tried to make some today, just got some kombu from the local Asian grocery store and steeped it in water for about 3 hours at room temp. I don't read a ton of Japanese but the package at least said something about dashi on it so I'm fairly certain it was the right stuff, it had lots of the white mannitol powder on the surface. For dashi, I think there’s going to be an upper limit on how savory you’ll get it to taste with kombu alone. The common dashi which also contains dried fish actually has 2 distinct sources of tasty umami compounds: glutamic acid from the seaweed and inosinic acid from the katsuobushi (dried fish) flakes. Those two are actually synergistic; the umami taste you get when you have both is supposedly much more than with either one alone. (This blog post about vegan dashi says like 8x but that may be an overstatement) The Korean analogue trades the katsuobushi (dried skipjack tuna) for dried anchovies to achieve the same result. For vegans, a common substitution is some dried shiitake mushrooms, which contribute guanylic acid instead and does a similar job. Although the last few times I tried it with shiitake I got some weird off-flavors from the mushroom so I have some refining to do there. I haven’t made just pure kombu dashi before, but my understanding is that it’s not going to be as savory as a dashi that uses 2 components.
|
|
#
?
Aug 25, 2020 15:06
|
|
|
Well, that's good to know, if disappointing. I'll try adding some kombu back in and throwing it in the fridge overnight, to see what I end up with. At worst, I've wasted a couple of bucks on kombu, which isn't the end of the world. Any ideas on other options for making a nice umami dashi? My wife is vegetarian so katsuobushi is out as an option, and mushrooms have a tendency to make me sick, though I've only had that happen in dishes with actual bits of mushroom in them, and I can't swear shiitake is a culprit, but I'm hesitant to try to make a kombu/shiitake dashi for that reason.
|
|
#
?
Aug 25, 2020 16:18
|
|
|
If you can't use mushrooms or fish I'm not sure what else to add. I use marmite in a lot of sauces for a bit of savory boost but usually you can't taste it, in dashi I suspect you would. You could try just adding some MSG. Katsuobushi is smoky too, so maybe see what a drop of liquid smoke does to it.
|
|
#
?
Aug 25, 2020 16:26
|
|
|
|
| # ? Apr 25, 2024 21:33 |
|
|
Honestly, kombu dashi granules will probably serve you best as there's added MSG, in terms of flavor. I've also just cheated by adding a touch of soy sauce to kombu dashi. But if I were you, I'd just make a really mellow and flavorful veggie broth (with appropriate veggies) and accept that the flavor profile might need some tweaking.
|
|
#
?
Aug 25, 2020 16:33
|
|
