Alex
Still a Music Elitist
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Gravy's Cooking Thread
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Alex
Still a Music Elitist
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It's not really coating it in sugar. It's just something to balance out the acidity of the other ingredients.
Then again I love cooking Asian cuisine and some type of sugar is used in almost everything. Salt, acid, sweet, heat.
Lanx
<Prior Amod>
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the problem i find w/ most teriyaki sauces is they add sugar or substitute mirin with rice vinegar, not needed and it becomes candied pork chop
whatever recipe i saw in a book called for equal parts sake/mirin/soy, no sugar needed, (mirin is sweet enough) (actually i think it just say a restaurant prep a sauce w/o sugar) don't use honey or syrup to thicken it up, just use a cornstarch slurry.
even onecookbook calls for sugar, it's not needed, skip it
Teriyaki Sauce 照り焼きのたれ
Learn to make homemade Teriyaki Sauce the authentic Japanese way. You only need four ingredients. It will be your go-to sauce for everything!
www.justonecookbook.com
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Ishad
Ahn'Qiraj Raider
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Went to Alinea last week. Had four of the same dishes (char, cauliflower, oyster/beef, desert). It was worth it, their cocktail bar the Aviary was a lot of fun.
LiquidDeath
Magnus Deadlift the Fucktiger
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So has anyone fucked with making really thick beef jerky or slabs of beef jerky in a dehydrator? I've looked at the methods for making biltong, but I the whole thing is too much of a hassle. I was hoping that a dehydrator could be used to speed up a similar process, but I can't find any online recipes for it.
Lanx
<Prior Amod>
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i bought this to try cuz i still have no idea where the fuck the movers put my whetstones and honing rods
Work Sharp Precision Adjust Knife Sharpener
it is really nice, the "swivel/pivot" point is a really strong magnet so it's the best "floating" mechanism
i've been using this comfortably for a while
and the worksharp has more quality of life bonuses, like i don't "HAVE" to affix it to the edge of my countertop, i can just slap it on my countertop, and again that magnet pivot
but i really don't like the stones that are include, besides just a 300 /600 and ceramic, it's too coarse and the stones feel... rough (like dmt diamond stones)
anyway i'm still keeping it
Work Sharp Precision Adjust Knife Sharpener
it is really nice, the "swivel/pivot" point is a really strong magnet so it's the best "floating" mechanism
i've been using this comfortably for a while
and the worksharp has more quality of life bonuses, like i don't "HAVE" to affix it to the edge of my countertop, i can just slap it on my countertop, and again that magnet pivot
but i really don't like the stones that are include, besides just a 300 /600 and ceramic, it's too coarse and the stones feel... rough (like dmt diamond stones)
anyway i'm still keeping it
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i bought this to try cuz i still have no idea where the fuck the movers put my whetstones and honing rods
Work Sharp Precision Adjust Knife Sharpener
it is really nice, the "swivel/pivot" point is a really strong magnet so it's the best "floating" mechanism
i've been using this comfortably for a while
and the worksharp has more quality of life bonuses, like i don't "HAVE" to affix it to the edge of my countertop, i can just slap it on my countertop, and again that magnet pivot
but i really don't like the stones that are include, besides just a 300 /600 and ceramic, it's too coarse and the stones feel... rough (like dmt diamond stones)
anyway i'm still keeping it
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Erronius
<WoW Guild Officer>
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Lanx
<Prior Amod>
- 66,065
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i still can't find my whetstones, so i needed something (note the sharpener is good for bringing back an edge, but not for finishing, imo, it's missing a good 1000 and 6000 grit stone.Because it'sLanx and that's a new, nifty, neato gadget
but you can make fun of me for getting this
now that i live close to an asian grocer, i can buy fresh bean sprouts... only theyre a bit further out so i don't make as many trips as i'd like, apparently growing bean sprouts on the countertop is easy
you can just put em in a pot and a strainer and it's like lazy hydroponics
problem is you have to monitor them at least twice a day and change the water.
and even more hands on approach is to keep em wet and rinsed
but you have to do that a few times a day.
so i just opted for the automatic sprinkling instead
mung bean dish is easy enough to make, you've probably seen it at korean banchan or topped w/ pho and other noodle dishes
Mung bean sprout side dish (Sukjunamul-muchim)
Today I'm going to make a mung bean sprout side dish with my homegrown mung bean sprouts. If you followed my directions and harvested your sprouts already, this is perfect timing for you and you're ready to start! If you didn't grow your sprouts, don't worry, you can still buy them in a grocery...
www.maangchi.com
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Lanx
<Prior Amod>
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on my kitchen countertops i only have a cutting board, instapot, wok and mixer out, i have alcove that i designate as the cup cabinet and coffee station
honestly i wanted a bigger kitchen, and an island, but the timing and market didn't allow for that, at least this kitchen is updated with new cabinets and appliances.
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Lanx
<Prior Amod>
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moonarchia
The Scientific Shitlord
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Ha, didn't even need to get to the link to know that was Maangchi. Youtube has been pushing all her foodie videos on me.i still can't find my whetstones, so i needed something (note the sharpener is good for bringing back an edge, but not for finishing, imo, it's missing a good 1000 and 6000 grit stone.
but you can make fun of me for getting this
now that i live close to an asian grocer, i can buy fresh bean sprouts... only theyre a bit further out so i don't make as many trips as i'd like, apparently growing bean sprouts on the countertop is easy
you can just put em in a pot and a strainer and it's like lazy hydroponics
problem is you have to monitor them at least twice a day and change the water.
and even more hands on approach is to keep em wet and rinsed
but you have to do that a few times a day.
so i just opted for the automatic sprinkling instead
mung bean dish is easy enough to make, you've probably seen it at korean banchan or topped w/ pho and other noodle dishes
Mung bean sprout side dish (Sukjunamul-muchim)
Today I'm going to make a mung bean sprout side dish with my homegrown mung bean sprouts. If you followed my directions and harvested your sprouts already, this is perfect timing for you and you're ready to start! If you didn't grow your sprouts, don't worry, you can still buy them in a grocery...
Lanx
<Prior Amod>
- 66,065
- 150,568
i wanted to call back to this, in that i've started to use the rubbermaid version of the cambro, only b/c i've had a 8qt around for my sous vide, what i like about em is you can stack em into each other while empty (so no funky sizes) and 2qt to 8qt all use the same lid.
i've so far only been doing this for dry goods, while i keep the rubbermaid brilliance to fridge stuff.
BrutulTM
Good, bad, I'm the guy with the gun.
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A neighbor lady gave me a 9 lb chuck roast to cook for a community dinner because she wanted something more interesting than a pot roast done with it.
After reading up a bit I smoked it pretty much exactly like I would a brisket. It came out very similar to brisket. In fact pretty much everyone at the party thought that was what it was. Kind of cool to know that you can do it with chuck roast since they are cheaper and easier to come by than brisket and they come in different sizes.
After reading up a bit I smoked it pretty much exactly like I would a brisket. It came out very similar to brisket. In fact pretty much everyone at the party thought that was what it was. Kind of cool to know that you can do it with chuck roast since they are cheaper and easier to come by than brisket and they come in different sizes.
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