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anyone got a good sushi rice recepie?
spinsane:
I don't even have much asian materials around the house, but I do keep nori on hand for making "leftover-maki."
Less than a quarter cup of white wine and some salt for 2 dry cups of rice typically works out nicely. Obviously, all that goes in after it's done cooking. The wine should be just enough to make the cooked rice go sticky and pliant. I like to think of it as cold risotto, you just keep adding wine (and mixing) until you get the right texture of rice, so don't add it all at once.
If you're making the rice for onigiri I wouldn't recommend this, but for raw fish and maki it isn't bad. I'm not a fan of refined sugar that isn't in desserts, so I prefer using sake or white wine to vinegar+sugar any day. A cheap Nigori-sake tastes pretty darn good in rice.
mgz:
--- Quote from: TwEeD on January 05, 2010, 01:54:51 PM ---
--- Quote from: Morgia on January 05, 2010, 09:10:45 AM ---GAHHH... you men that always need everything exactly quantified... >_>
--- End quote ---
lol, in most cases it is actually the opposite. I always have discussion with women about quantities when talking about recipes, "a bit of salt", "a good pinch of sugar", etc.. are mostly not acceptable terms in a women's cookbook. And then there is the "thing" that a overwhelming ratio of good cooks are actually male. I wouldn't go on bashing men in relation to cooking :D
(sry Kenshin, have no tested recipe for you (yet))
--- End quote ---
no, i think your just dealing with odd people or its changed.
Women in general used to learn a recipe and not need exact amounts, as opposed to a cook book. Which is why cooking is associated with non exact quantities or at least was in the past. With the advent of things like the food network and many chefs becoming very famous and more average people trying to do more extravagant and risky cooking it became a necessity to have things strictly layed out for more people to do them.
Im sure if you grab some old ass cooking books you would probably even find them using terms that are much less then exact.
Because its just an older way of doing things, and the result of people experimenting and finding what works to their liking.
Because maybe a full cup of sugar is too sweet but a lil less then a cup of sugar isnt
TwEeD:
Strange, you could be right though but my personal experience is based on having been brought up in a restaurant (so had different cooks, female and male, to compare with), having done schooling in cooking (also mixed gender) and how it goes with my friends & family (some of which are cooks). Stuff like measuring spoons and such were almost never used by males but alot by females.
Anyway trivial discussion though, let's get back to the Sushi recipes (i'm quite interested in it) :D
mgz:
could simply have been the women you dealt with were more professional.
In a restaurant atmosphere reproducing the same dish over and over is needed which is where strictly defined recipes come into play vs wingin it. Cook A needs to more or less be able to reproduce the same thing as Cook B. Or your restaurant goes down the shitter fast
kenshin-dono:
hmm.. moriga, id have to use more than a quarter of what i listed and a 'sip' of vinegar. i need enough to fold into the rice when its cooked.
I should clarify, this isn't for sushi purposes, this is just to make Onigiri. I like to make a few and then have them as a snack or light lunch later. So what spin and moria were talking about doesn't really work.
I usually just use a good short grain rice. I hear botan is really good but i dont have anyplace that sells it around here. i did find some online recently at a place i get seaweed snacks and japanese mayo from:
http://www.veryasia.com/bocari.html
im curious, do you still have to add the sushi vinigar to that stuff after its done cooking? Wondering if it comes pre seasoned or something since its actually called sushi rice
what i used to do in the past was just throw the 2 cups in the cooker with the water lvl at the sushi rice lvl, set it going, then throw the vinigar mix recepie into a small saucepan and cook it over low heat just to melt the sugar and mix it. id usually throw a flick of seaweed in there too. Then when the rice was done id take it out and fold it over while pouring the vinigar mix over the rice as i did it. I was always told to fan it while i did that so i do.. though im not really sure if that does anything. I think its suposed to dry it off faster?
is that how your suposed to do it? It worked great in the past, the rice tasted good and slightly sweet but i cant friggin remember the mix i used =( last time it tasted way off.
i see some sushi seasoning on that site
http://www.veryasia.com/104197.html
maybe i'll just try that if no one knows of a good ratio.. Hell even what kinda part ratio i should use might work
maybe i'll just try it plain right outa the cooker. id imagine thatd be kinda bland though and wouldn't stick as well
ah well, at least i can kinda cook a bit these days. I remember back when i was reduced to making the infamous 'pop tart sandwich' lol
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