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Random Food Questions Thread - Page 432

post #6466 of 7132
I don't know if anyone's actually tried it since Matt actually found the magazine that has the recipe. I'm waiting for a subway, but I'll post it later.
post #6467 of 7132
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post #6468 of 7132

Japanese cookbook recommendations? My week in Japan will probably make me wince at overly-westernized crap. Basics will do, doesn't have to be sushi-heavy. I don't even know how to make miso soup, but I want to.


~ H

post #6469 of 7132
Tsuji, Japanese Cooking: A Simple Art is a, maybe the, classic. It's very good, and super thorough. The Murata Kaiseki book is good for reading/knowledge, but not cooking.
post #6470 of 7132
Quote:
Originally Posted by ehkay View Post

Tsuji, Japanese Cooking: A Simple Art is a, maybe the, classic. It's very good, and super thorough. The Murata Kaiseki book is good for reading/knowledge, but not cooking.

Totally. Tsuji did another book called Practical Japanese Cooking, which is shorter and glossier than A Simple Art, but it is a really good place to get started if you are not interested in depth. I think it is out of print but widely available.
post #6471 of 7132
Quote:
Originally Posted by itsstillmatt View Post

Totally. Tsuji did another book called Practical Japanese Cooking, which is shorter and glossier than A Simple Art, but it is a really good place to get started if you are not interested in depth. I think it is out of print but widely available.

I just bought a copy on Amazon for 37 cents. There were a number of other versions in this price range.
post #6472 of 7132
Other than to cover raisins ( drool.gif ), is there any good use for bad milk chocolate?
post #6473 of 7132
Quote:
Originally Posted by Huntsman View Post

Japanese cookbook recommendations? My week in Japan will probably make me wince at overly-westernized crap. Basics will do, doesn't have to be sushi-heavy. I don't even know how to make miso soup, but I want to.


~ H

 

Not a book recommendation, but here's how to make the best teriyaki sauce ever.

 

1 part dark soy sauce

1 part mirin

1 part cooking sake

white sugar to taste

 

Put liquids in saucepan, bring to boil and add sugar, let it reduce. Add more or less sugar depending on how sweet you like your teriyaki.

 

It'll keep in the fridge for a week or two as well so you can make it in advance and use in recipes or add to rice or w/e.

post #6474 of 7132
Quote:
Originally Posted by edinatlanta View Post

Other than to cover raisins ( drool.gif ), is there any good use for bad milk chocolate?

Smores.
post #6475 of 7132
Quote:
Originally Posted by itsstillmatt View Post

Quote:
Originally Posted by ehkay View Post

Tsuji, Japanese Cooking: A Simple Art is a, maybe the, classic. It's very good, and super thorough. The Murata Kaiseki book is good for reading/knowledge, but not cooking.

Totally. Tsuji did another book called Practical Japanese Cooking, which is shorter and glossier than A Simple Art, but it is a really good place to get started if you are not interested in depth. I think it is out of print but widely available.

Thanks, gents. Ordered.

 

Incidentally, I'm going to need it. I had miso soup and chicken tempura at a Japanese restaurant out here in the sticks. Man, was that awful.

 

 

Quote:
Originally Posted by iamacyborg View Post

Quote:

Not a book recommendation, but here's how to make the best teriyaki sauce ever.

 

1 part dark soy sauce

1 part mirin

1 part cooking sake

white sugar to taste

 

Put liquids in saucepan, bring to boil and add sugar, let it reduce. Add more or less sugar depending on how sweet you like your teriyaki.

 

It'll keep in the fridge for a week or two as well so you can make it in advance and use in recipes or add to rice or w/e.

 

Thanks. Cooking sake? I hope that is not like Western cooking wine, which is really something awful though!! 

 

Best,

Huntsman

post #6476 of 7132
Quote:
Originally Posted by Huntsman View Post

Thanks, gents. Ordered.

 

Incidentally, I'm going to need it. I had miso soup and chicken tempura at a Japanese restaurant out here in the sticks. Man, was that awful.

 

 

 

Thanks. Cooking sake? I hope that is not like Western cooking wine, which is really something awful though!! 

 

Best,

Huntsman


I don't tend to use sake just because it's a PITA to get my hands on, 1 part soy to 2 parts mirin works well too, but the recipe I was given mentioned cooking sake.

post #6477 of 7132
Quote:
Originally Posted by Huntsman View Post

Thanks, gents. Ordered.

Incidentally, I'm going to need it. I had miso soup and chicken tempura at a Japanese restaurant out here in the sticks. Man, was that awful.



Thanks. Cooking sake? I hope that is not like Western cooking wine, which is really something awful though!! 

Best,
Huntsman

Quote:
Originally Posted by iamacyborg View Post


I don't tend to use sake just because it's a PITA to get my hands on, 1 part soy to 2 parts mirin works well too, but the recipe I was given mentioned cooking sake.

Cooking sake (more correctly cooking nihonshu) has a higer seimai-buai (ratio of milled to unmilled rice), which means it has more of the components that contribute to umami. It is not like Western cooking wine.
post #6478 of 7132
How very bad is it to heat a pot/pan/cocotte with a bottom of ~ 23 cm on a 19 cm stove top?
post #6479 of 7132
Quote:
Originally Posted by aravenel View Post

Smores.

I actually think Hershey's is the worst element of Smores. Maybe its just a hershey's problem. I do like Reese's and Kit Kat occasionally.
post #6480 of 7132
On the topic of Japanese cookbooks, I discovered this by accident today.

http://tigger.uic.edu/~sema/japan/
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