Things I like to cook in ways I like to cook them.
Home cook, not a chef.
I like umami, and try to introduce it to my cooking whenever I can. I want my ingredients to shine, and try to help them achieve that. For me, the purpose of a sauce is to act as a catalyst, not the star of the show. I’m a fan of food science, and science in general. There’s nothing wrong with grandma’s recipe, but I like to respectfully question each step along the way.
As much as I would like to make my videos short, precise and suitable for the modern day attention span, I tend to talk too much.
A bit, too different to my liking than the actual texture of 腸粉~ too chewy and does not have the silky and soft feeling 😢 I also thought the soy is a bit too light, it can go up to 1:1 in my opinion and I would actually add sugar. It needs to be saucy enough, and not too brothy - the ratio proposed felt a bit broth-y...
Agree with the texture unfortunately. I find the less you cook the rice paper, the more pleasant the texture. That's one reason why I suggested cooked ingredients for the fillings, so that I can afford to minimise the cooking time. But like you said, it will not be the same as a good Cheung Fun. Another suggestion if you like the sauce saucy is to dissolve a tiny bit of oyster sauce at the end. It can both impart some lovely umami and act as a thickener at the same time.
what do you think of the frozen yellowfin tuna that they sell in american supermarkets? you probably dont know it, but if you do, does that work in a sashimi or would I really need to find some high quality tuna for this?
I'm definitely not a food safety expert, but personally, even though "sashimi grade" is a loosely defined term, I always go for sashimi graded fish, fish from a Japanese sashimi counter or fish from fishmongers I know and trust. Otherwise the risk reward is just not there.
@@w2kitchen Ive been experimenting with how Im defrosting it, but no matter what I do it just tastes watery and bland, and not the right flavor as real sushi grade stuff.
I think a lot of sushi restaurants use bluefin tuna, which has a deeper colour and much deeper flavours. With yellowfin, perhaps a tartare would be more suitable. This will also allow you to add more flavours to the dish. With your defrosting experiment, is there a clear winner so far?
I would treat it like an extremely flavoursome version of salt. You can use just a tiny bit to season a bowl of noodles or use it to steam fish fillets.
shaulan, this is your art n composition!!! all of this delicious fishes the egg omelet n the funky rice!!! there's a few stars in this chirashi sushi dish!!! yummmy-ness!!! ❤️🍣❤️ I ofcourse have much to say about this beauty n the insane gifted bowl but have kept it supportive due to a tough couple days.... missed seeing the great lady-tomoko!!! it seemed to me a purfect play on GTO- great teacher onizuka!!... ❤️🍣🍚❤️
just to clarify, it's washed for 45 seconds and the tap was running to clear the water for the remaining 10 minutes. Adjust the total time depending on the amount of water the rice absorbs - the rice should take on a maximum of 100g of water per 500g of dry rice.
Awesome!!! I'm always looking to make my own condiments out of healthier ingredients than modern store bought. Can't wait to try this. Could you do a video on dehydrating the oysters and using them to make dashi?? That's probably old-hat to some people here, but I would love learning more!
did the shirt remain unscathed during the funny, well could've been not sooo funny blooper??? 🫣🥸🤣 I was cooking with oil n butter.... it started getting steamy.... I went to lift the large pan.... my wrist gave waaay.... from my elbow to all 5-fingers covered!!! thank-you darling mum for the medical training n coming over a couple times a day to clean with saline cover my arm in silvadene n re-wrap for 4-months straight!!! pricey mistake but little scarring because mum knew what she was doing!!... 🍀🌽🪷
I can get those ingredients from my supermarket (Portugal). I can't wait to make it. I don't have the food thermometer. I wonder whether it is necessary.
You can definitely do it without. One way to gauge the doneness is to insert a metal skewer (or even a fork) into the thickest part of the fish, leave it there for a couple of seconds, then touch the tip of the skewer to see whether it is warm (similar to hot tap water). Cod is very forgiving in general, so when in doubt, just cook it for slightly longer. Let me know how it goes, Sue. 🙂
I made this today and sopped up the sauce with some fresh bread. So tasty and so garlicky! I did get some coagulated protein bits from the heads floating in my sauce after the simmer but I didn't mind. Thanks for the deep dive into the technique- it really allows the two main ingredients to shine.
what a ruckus n some controversial anarchy in the kitchen again!!... LoL!!! (using the stalks to add flavor like with the tomatoes) not only does this look delish but the use of 3- main ingredients giving cream corn a run for it's money anyday!!! what do you think about this chowder cool/ cold??? I get excitable n ramble-on but just can't help myself.... I made the pepper stir-fry yummmy-ness made extra then devoured it straight from the fridge cold!!! n there's the 4th generation gnocchi pesto which every sooo often I lose the vocabulary n just make happy-sounds!!... sometimes the more one adds the more one hides.... this is clean-eating n flavors on a totally different tier friend!!! many thanks!!! ❤️🌽🍷❤️
I've actually never tried it cold, but I definitely want to now. Given there is very little oil, it should work as a cold soup. Maybe even a drizzle of extra virgin olive oil before serving. Thank you for the kind words as always, Elle. 🙂
Just made corn chowder a couple days ago and the corn husks impart so much flavor. The most impressive part of this video is how the corn didn't bounce all over your kitchen as it was sliced off the husk
