|
|
|
|
|
|
|
|
|
 Posted: Tue Apr 27, 2010 11:11 am
A place to post about food... everything from restaurant items, recipes, new food you liked or disliked, and anything else. Recipe titles should be in bold. Easier for referance when doing a quick scan through the thread. Links are helpful as well.
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Tue Apr 27, 2010 11:40 am
BASIC TEMPURA
a) Tempura is easy, but time consuming.
b) Prep and cook time will vary depending on what you cook and how much you are cooking.
c) It's not healthy for you! Make sparingly!
MEAT: (Boneless if available.)
Pork
Chicken
Beef
Shrimp
VEGETABLE:
Onions
White Potatoes
Sweet Potatoes
Eggplant
Seasonal selection
EQUIPMENT:
Deep pan for frying.
Trays to set food on to drain and cool.
Lots of newspaper or paper towels.
Tongs (or the alike)
Bowl of water.
Bowl of flour.
Tempura Batter:
1/2 cup flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 egg
2/3 cup ice water
Yellow food coloring (optional)
Prep:
1. Clean, cut, and store vegetables in water if prepared early. (Keeps potatoes from turning brown.)
2. Clean and cut meat into small pieces. (For shrimp you may have to remove shells and re-vein.)
3. Batter can be prepared ahead of time and kept in the fridge or right before cooking.
4. When ready to cook, begin warming up oil.
5. Form a production line.
Vegetables or meat --> bowl of water --> bowl of flour --> frying oil --> cooling try.
6. Start with vegetables. Dip in water, light rolling in flour, a generous dip in batter, and then in batter.
DO NOT DIP MEATS IN WATER!
Note: It is better to have meat that taste like vegetables, then vegetables that taste like meat.
7. Keep watching until items are crispy golden brown.
8. Remove and place on cooling tray.
9. Add more oil to pan if necessary.
NOTE: Cooking time will vary based on heat and amount of batter on coating and size/thickness of object. Experiment to see what fully cooks your meat without burning the crispy part.
Good Additions:
White rice or rice balls.
Soba noodles.
Miso soup.
Dipping Sauces.
Other Good Tips:
Cut vegetables in different ways, so you know what they are.
Place vegetables and meats on different trays.
ENJOY!!!
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Fri Apr 30, 2010 9:45 pm
Something i love in Japan is eat ckaes and ramen; and the drinks from the machines XD
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Wed May 12, 2010 4:26 am
I'm gonna miss Natto and Shabu Shabu the most when I get home... I'm thinking about buying a small Nabe and sneaking it back in my suitcase. I dunno what to do about the rest of the ingredients, but there must be a way *_*
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Wed May 12, 2010 10:37 am
Doesn't Shabu-Shabu jus involve cooking the food in water, fresh in front of you?
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Wed May 12, 2010 11:16 pm
Ha! バッドくん those little Nabe pots are adorable! You should totally get one! Ingredients aren't that hard to find in the US...although I'm sure it is more difficult in some places than others >.> The asian population is pretty large where I live so not so difficult but...idk about Montana ;_;
Still, it is def worth getting I think even if you can't use it for Nabe, you could prolly use it for other things. *^_^*
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Thu May 13, 2010 4:04 am
Sailor Blue Rose Doesn't Shabu-Shabu jus involve cooking the food in water, fresh in front of you? IT'S GREAT *_* I'm not sure if it's plain water, I'm pretty sure a kind of shoyuu is used, but I'm not sure. There is something just kinda kickass about lazily cutting up a buttload of cabbage, mushrooms, tofu, and itokonyakku, having your plate of meat, and just tossing s**t in the pot as it empties. It is as though god himself reached down to the world to make this way of eating for me. Sukiyaki and most Nabemono is pretty similar, in my experience, although I've got this friend who's some kind of Nabe genie and makes really complicated stuff I never see elsewhere. Btw, it wouldn't surprise me if the asian population of Montana were about 100 people, total. In my entire county (which covers about a 16th of the state) there was one Japanese woman. She was very nice to me :>
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Thu May 13, 2010 1:49 pm
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Thu May 20, 2010 12:00 pm
I tried making dango and Sakura Mochi yesterday.
The dango did not turn out well at all. The dough kept sticking to my hands, so I was unable to form it into a decent ball shape. Also, the recipe I was following said to let them cook for 8 minutes or until they float to the surface. My dango floated to the surgace about 30 seconds after I placed them in the pot...
The Sakura Mochi went a little better, but I didn't make the "pancake" large enough, which left me with two mini-Sakura Mochi. It tasted alright; unfortunately, I didn't like it as much as I had hoped. sweatdrop
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Thu May 20, 2010 9:45 pm
With cooking it is all trial and error.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Fri Jul 09, 2010 8:44 am
They have these marshmallows with various kinds of fruit jellies.Its really good!
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Fri Jul 09, 2010 6:46 pm
Badeye I'm gonna miss Natto and Shabu Shabu the most when I get home... I'm thinking about buying a small Nabe and sneaking it back in my suitcase. I dunno what to do about the rest of the ingredients, but there must be a way *_* How can you POSSIBLY miss natto!?!?! eek xp That stuff is deadly, no joke. Like brown, salty snot. I love Japanese style Curry and getting Ramen in a real restaurant. It's easy to make the curry in the US, though; for Pete's sake, you can buy the rue for it at Wal-Mart. Ramen, on the other hand, is harder because the stuff you can get in a restaurant in Japan doesn't hold a candle to the freeze-dried crap you can buy off the shelf. In other news, we've taken to making nikuman at home lately, and it's goooooood.... heart I can't find the original site with the recipe I used, but I think this is the right recipe anyway: http://hubpages.com/hub/Nikuman-Steamed-Pork-Buns-kawaii
|
|
|
|
|
|
Ivy Lana Lee Vice Captain
|
|
|
|
|
|
|
|
|
|
|
|
|
Reply
