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Today's meal

Free talk
#1
  • おにぎり
  • mail
  • 2020/05/02 17:08

Please share what you made today and let me copy it~!

This text has been translated by auto-translation. There may be a slight difference between the original text and the translation. (Original Language: 日本語)

#355
  • お新香
  • 2020/05/28 (Thu) 19:22
  • Report

I recently started making nuka-zuke, but it doesn't taste as good as when my mother used to make it.
I use a commercial recipe for nuka-zuke, but I'm not sure if I'm getting enough umami in the flavor yet ？
I put cucumber, eggplant, turnip, radish, and carrot on it. I have tried adding kombu (kelp) and shiitake mushrooms, but I still need more practice. If anyone has any good ideas, please let me know.

This text has been translated by auto-translation. There may be a slight difference between the original text and the translation. (Original Language: 日本語)

#356
  • 不思議
  • 2020/05/28 (Thu) 21:01
  • Report

If you make the white sauce
hard, it will be
very
hard when chilled in the refrigerator.
If you really want to make it softer
, you can buy
a form and freeze it, or
use an ice-cube plate instead
it's good


It takes some time until the taste is absorbed

The basic is salt.
If it is not good salt, it will not be
delicious.

After that, balance of pickles
If you only use cucumber, it will be sour
.

This text has been translated by auto-translation. There may be a slight difference between the original text and the translation. (Original Language: 日本語)

#357
  • お新香
  • 2020/05/28 (Thu) 21:24
  • Report

Thank you for the information, Mr. Wonder.

This text has been translated by auto-translation. There may be a slight difference between the original text and the translation. (Original Language: 日本語)

#358
  • 簡単料理
  • 2020/05/28 (Thu) 22:39
  • Report

The method for hardening the cream sauce is similar to that for making ice cream.
When it is half frozen, stirring it with a whipper allows air to stay in the sauce.

Ice cream can be tempura, but ice cubes will explode.
Cream croquettes will also not explode if there is enough air in the mix, with the exception of
oil that is too hot. The proper temperature for oil is 170 degrees Celsius.
Be careful, if the temperature is over 200 degrees, there is a possibility of explosion.

This text has been translated by auto-translation. There may be a slight difference between the original text and the translation. (Original Language: 日本語)

#359
  • 簡単料理
  • 2020/05/29 (Fri) 00:05
  • Report

The care of bran bed is easy if you know the points.
1 ） To create an environment where lactobacilli can work actively.
2 ） Protect lactobacilli from bacteria.

1 ＞ Leave it out of the refrigerator for about 5 hours a day on the kitchen counter
1 ＞ Change the bran bed every day and let the lactobacilli come into contact with air to make them grow
1 ＞ If the lactobacilli are not maximized, they are controlled by bacteria.

2 ＞ Vegetables are soaked in water for a while to remove residual pesticides
Residual pesticides kill lactobacilli
2 ＞ The water on the surface of rice-bran paste is a playground for bacteria, so absorb it with a sponge
2 ＞ Frequent pickling in rice bran is the key to good pickles
2 ＞ Replenishment of umami ingredients to make pickles tasty

Kamishinko is a mirror of the sincerity of the person who makes it ？.

This text has been translated by auto-translation. There may be a slight difference between the original text and the translation. (Original Language: 日本語)

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