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Badger of Basra posted:I have some MSG and want to add it to a glaze for fish I'm making but I'm not sure how much to add. The recipe for the glaze is 4.5 tablespoons of stuff - how much MSG should I add? 1/2 a teaspoon Longer answer, use it in ratio with your salt. Like 1/2 teaspoon of MSG for every 3-4 teaspoons of salt EDIT poo poo, snipe, lemme go quote
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Mar 31, 2024 20:26
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I would add less if there's a lot of soy sauce in those 4.5T, as that's for a ton of natural glutamate as well
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Mar 31, 2024 23:48
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TBH the best way is to just taste as you go. Mix up the glaze, sprinkle a bit, mix it in, then taste a bit on your fingertip. Keep going until it tastes about right. I think 1/2 teaspoon would be a lot, for about 1/4 cup I’d honestly be in pinch territory. I’d put some in an old spice jar with a sprinkle lid. I put some MSG in a paprika container and it’s been good to just sprinkle over whatever. Eeyo fucked around with this message at 04:29 on Apr 1, 2024 |
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Apr 1, 2024 04:26
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I'm gonna be making Japanese curry and I want to make it with tofu, but I've never cooked tofu before, do I just grab the firmest kind I can buy and saute with the vegetables?
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Apr 1, 2024 18:06
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YggiDee posted:I'm gonna be making Japanese curry and I want to make it with tofu, but I've never cooked tofu before, do I just grab the firmest kind I can buy and saute with the vegetables? --- The way to prepare tofu sort of depends on what you want to do with it though. You could just dump it in at the end, you could put it in salt water and heat to boiling and then add it at the end (this may improve the flavor slightly) You can saute it but I don't think that would be worth the effort to dump in a japanese curry because I don't think it would have any noticeable effect You could bread and deep fry it to make it into something like katsu which might work better but I'm guessing that's not what you want and I don't think it would be worth the effort unless you're a vegetarian which I'm guessing you aren't if you've cooked tofu (if you're not a vegetarian and you're going to go through the trouble, I would make real katsu) Honestly, especially if you aren't a vegetarian and don't particularly need the extra protein, I would suggest just not adding the tofu though. mystes fucked around with this message at 18:21 on Apr 1, 2024 |
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Apr 1, 2024 18:14
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I'm not vegetarian but meat is so goddamn expensive right now, I figured it might be a good idea to figure out tofu and I want protein in my curry.
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Apr 1, 2024 18:23
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I'm pro-tofu but I don't think it works very well in Japanese curry, it's not going to be the best intro. https://www.youtube.com/watch?v=ZjOG8chNW-M Something like this would be better for your first time IMO. I think a vegetable curry but you also throw in some silken tofu and let it fall apart into the sauce would be pretty good.
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Apr 1, 2024 18:26
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YggiDee posted:I'm not vegetarian but meat is so goddamn expensive right now, I figured it might be a good idea to figure out tofu and I want protein in my curry. Or do Japanese curry without meat and just eat something else for protein (or do something else with the tofu as a side dish) Mapo tofu is also really easy in terms of the tofu preparation and it's very tasty so in some sense I want to suggest it as an easy tofu dish but you might need to get a couple of special ingredients for it and it normally does have some meat in it too mystes fucked around with this message at 18:34 on Apr 1, 2024 |
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Apr 1, 2024 18:30
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alrighty, sounds like I should keep my tofu adventures and curry separated. 
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Apr 1, 2024 18:36
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Strong disagree… We do Japanese curry about once a month and just fry cubes of firm tofu dredged in corn starch, tossed lightly with salt and more curry powder when they come out, then throw them on top. It’s great. Doing a 3 step katsu style would be even better, obviously, but, effort.
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Apr 1, 2024 19:24
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Yeah I’d say just pan-fried tofu would work well in Japanese curry. It takes a bit of effort to cook it first though. I don’t even use cornstarch or whatever, just slice, then fry on one side until golden, flip and fry on second side, done. IMO you don’t really sautee tofu without prepping first. You could sautee already fried tofu but if you just put in a bunch of cubes and cook it how you’d cook veggies it’ll just fall apart and be a mess. Frying it first makes it more robust.
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Apr 1, 2024 21:22
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Yeah like the first thing that Chinese cooking dude or whatever he’s called does. Maybe not the second thing what the gently caress is he doing with all those shrimp
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Apr 1, 2024 21:24
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Eeyo posted:Maybe not the second thing what the gently caress is he doing with all those shrimp Making a Qing-era tofu dish. It's really good. I usually add some dried scallops as well.
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Apr 1, 2024 21:27
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Quick note on tofu: oven "fried" can be 95% as good as shallow fried in a wok / deep pan. The key is a quick press (no 15 minutes under bricks, just squish in the package tbh) followed by the aforementioned corn starch coating followed by 425°F for 30 minutes. Don't even need to flip, really. Parchment Here's a recipe that convinced me, I'll be using this technique for any recipe I use in the future that calls for crispy tofu. https://www.bonappetit.com/recipe/sheet-pan-orange-tofu-and-broccoli and I skip the lengthy "weigh down" step. If you follow that recipe exactly, use two sheet pans, idk how it would ever work with one without steaming instead of roasted.
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Apr 1, 2024 22:01
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I watched it with sound off so I have no idea what it was. I think I’m just more of a moldy beans kind of guy than a funky shrimp kinda guy.
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Apr 1, 2024 22:01
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How are air fryer for toast?
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Apr 1, 2024 23:08
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Just as good as a convection oven (not)
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Apr 1, 2024 23:16
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I ended up chopping the tofu into cubes, drizzled some soy sauce on it, coated in cornstarch and pan-fried em for a while. Not bad!
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Apr 2, 2024 01:18
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I'm really worried about cutting my finger while chopping vegetables. Are there any gloves you can wear that would prevent it?
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Apr 2, 2024 02:32
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There are cut-resistant gloves that people use for stuff like oyster shucking or a mandolin, but the better thing is to just get over it. Practice your knife technique and how to hold your hand to keep it away from the blade. Even with perfect technique you will cut yourself eventually and it's not a big deal. You're not going to accidentally take off a whole finger while slicing an onion.
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Apr 2, 2024 02:45
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Grand Fromage posted:There are cut-resistant gloves that people use for stuff like oyster shucking or a mandolin, but the better thing is to just get over it. Practice your knife technique and how to hold your hand to keep it away from the blade. Ya this. Learn how to hold the veg with cupped fingers so that the flat of the knife rubs against the back of your knuckles and you don't have any juicy fingertips in harms way. Every summer I do volunteer work in a Turkish hotel kitchen and 90% of my job is veg prep, and I would say I've cut myself seriously enough to remember exactly once in over 10 years.
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Apr 2, 2024 02:49
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Sharp knife is safe knife
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Apr 2, 2024 02:55
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I think the most important thing to remember is to go slow. You don’t need to be a Master Chef and dice 15 onions in five minutes. You are cooking for yourself at home, so go at your own pace until you’re comfortable going faster. Make sure your knives are sharp. It’s counter intuitive, but dull knives are more dangerous than sharp ones. If your knife is dull it can slip off of the food and go towards your finger.
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Apr 2, 2024 03:12
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Or just use a Slap Chop for everything.
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Apr 2, 2024 05:16
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NotNut posted:I'm really worried about cutting my finger while chopping vegetables. Are there any gloves you can wear that would prevent it? All of the above, but for a specific glove recommendation I like the No-Cry brand. It's washable and has a grippy side, but I usually wear a nitrile glove over it anyway. See if there's a cooking course your community college (etc) puts on. Usually they'll teach basic knife skills in the first couple of lessons. Or I'm sure someone has some videos they can point here.
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Apr 2, 2024 13:54
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All that said, if you're using a mandoline slicer, wear gloves.
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Apr 2, 2024 14:14
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There's chainmail gloves which serve the same purpose as well. I suggest the aluminum ones for corrosion resistance.
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Apr 2, 2024 18:03
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TooMuchAbstraction posted:All that said, if you're using a mandoline slicer, wear gloves. as someone whose only ER visit of their lives involved a mandolin, i say "live a little"
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Apr 3, 2024 02:51
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Eat This Glob posted:as someone whose only ER visit of their lives involved a mandolin, i say "live a little" Counterpoint, as someone who sliced part of the tip of his finger off with a mandolin (No ER visit) and sliced the hell out of another finger with a vegetable peeler (ER Visit), use the correct gear. Hand guard for sure on a mandolin, and maybe a glove for any super sharp stuff. I'll use a mandolin whenever, but I'm still wary of using a peeler and holding the stuff in my hand at the same time.
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Apr 3, 2024 14:13
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I genuinely get anxiety every once in a while watching pro chefs freehand mandolin use. I saw Alex Guarnaschelli cut herself pretty bad on one during an episode of Alex Vs America and you could tell how many episodes were left on that shoot for the day because her giant wrapped finger was easily visible Absolutely use the hand guard and get some anti-cut gloves. They're surprisingly cheap - I think I got some for $3/pair on Amazon. Whatever they cost, they're gonna be cheaper than your co-pay if you're an American
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Apr 3, 2024 15:43
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I always use a cut-resistant glove when using a mandoline. Better safe than sorry imo.
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Apr 3, 2024 15:44
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CzarChasm posted:I'm still wary of using a peeler and holding the stuff in my hand at the same time. Not the most eco friendly but when I do this professionally I've always just used a latex glove in my veg holding hand, that way any slips or nicks get the glove and not my skin
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Apr 3, 2024 16:21
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Surprise latex allergy in a chicken salad
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Apr 3, 2024 17:17
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Could use nitrile too
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Apr 3, 2024 17:18
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CzarChasm posted:but I'm still wary of using a peeler and holding the stuff in my hand at the same time. I gave the tip of my thumb a goo slice 2 weeks ago with this. i was using my lovely ikea peeler since my good one was dirty and it got a good few mm off the edge of my thumb.
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Apr 3, 2024 18:11
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I never use gloves with a vegetable peeler, but you can move slowly with those. With a mandoline, I seem to need to keep things moving quickly to get a good cut, so gloves are on. I lost the tip of a finger the first day I got a mandoline, just trying it out, and bought cut-proof gloves the next day.
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Apr 3, 2024 19:05
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The kitchen gloves I got for use with my mandoline come with a little card that basically says "warning: these gloves will not turn you into Superman", complete with a silhouette of a person blocking lightning bolts with their hands. 
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Apr 3, 2024 19:27
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I can't imagine how I would cut myself with a peeler but maybe mine isn't sharp enough.
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Apr 4, 2024 00:59
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Grand Fromage posted:I can't imagine how I would cut myself with a peeler but maybe mine isn't sharp enough.
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Apr 4, 2024 01:25
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Grand Fromage posted:I can't imagine how I would cut myself with a peeler but maybe mine isn't sharp enough. I had a potato in one hand. I was rounding off the top of the potato when it slipped off the potato. Since it was dull and I was pushing really hard I jammed it straight into my thumb and got the tip of the corner of my thumb. mystes posted:It's more like peeling and less like cutting Yeah pretty much. It's sharp enough to gently caress up your hand if it's got speed to it.
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Apr 4, 2024 02:52
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