#EdenCooks - SUSHI! - Monday Apr 15 at 8pm EST

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#EdenCooks - SUSHI! - Monday Apr 15 at 8pm EST

Antipova Antipova
Quote:
Originally posted by Wicked Wahine
Thanks for all the hard work, again, Antipova!
Thanks for making it worth it!
04/15/2013
Pixel Pixel
Quote:
Originally posted by Wicked Wahine
anyone want to know about the mushroom kits?
Yes please!
04/15/2013
XxFallenAngelxX XxFallenAngelxX
Quote:
Originally posted by Antipova


And be sure to come add pictures here yourself when you make sushi! I hope to see you next month, when we'll be making ribs (and maybe a Bloody Mary or a Tom Collins? Let me know your thoughts!) on the 20th of May, in the forum, at 8pm ...
Amaretto sour!
04/15/2013
Pixel Pixel
Quote:
Originally posted by Wicked Wahine
anyone want to know about the mushroom kits?
Yes please!
04/15/2013
Antipova Antipova
(to keep this on the last page...)

You guys, I"m so sorry this meeting has gone so far beyond time! I'm sure half of you are in bed and the other half are eating dinner (or at least neck-deep in your school papers...

I'll be sure to stick around until 9 for questions, and check back in the thread all month to answer other questions that are had.


And now for straight-up food porn and question time!

And now for straight-up food porn and question time!

















And be sure to come add pictures here yourself when you make sushi! I hope to see you next month, when we'll be making ribs (and maybe a Bloody Mary or a Tom Collins? Let me know your thoughts!) on the 20th of May, in the forum, at 8pm EST!
04/15/2013
Wicked Wahine Wicked Wahine
Quote:
Originally posted by Pixel
Yes please!
It's on the previous page
04/15/2013
Pixel Pixel
Hey, random question for y'all! What do you like in your rolls? My favourite lately has been making variations on crunchy rolls, and while I am not going to fry tempura batter and smush it up to make crumbly bits, I found using panko breadcrumbs was a great substitute! Also, avocado, cream cheese, snow crab, and tuna all make me happy.
04/15/2013
Pixel Pixel
Quote:
Originally posted by Wicked Wahine
It's on the previous page
Eep, thanks. Sorry, I have some serious lag going on tonight.
04/15/2013
FieryRed FieryRed
Quote:
Originally posted by Antipova
XxFallenAgnelxS

surreptitious

FieryRed

Gold Lion

JordanB

all receive a gift card this month!

Oh, how awesome! I didn't even know about the gift card drawing for participating--just love sushi. Thanks!!
04/15/2013
dv8 dv8
Bah I'm always late to these things and miss all the fun.
04/15/2013
Wicked Wahine Wicked Wahine
Quote:
Originally posted by Pixel
Eep, thanks. Sorry, I have some serious lag going on tonight.
no worries, do you have any questions?
04/15/2013
Pixel Pixel
Quote:
Originally posted by Wicked Wahine
no worries, do you have any questions?
No, thank you though! I'm really looking forward to trying this out!
04/15/2013
FieryRed FieryRed
Quote:
Originally posted by Pixel
Hey, random question for y'all! What do you like in your rolls? My favourite lately has been making variations on crunchy rolls, and while I am not going to fry tempura batter and smush it up to make crumbly bits, I found using panko ...
I like a crunchy texture too. My favorites are hamachi (yellowtail), avocado, spicy tuna, and occasionally tempura shrimp and salmon. I love using a sweet/spicy sauce made by combining mayo, sriracha, and teriyaki sauce. That sauce tastes good on everything, I swear, even breakfast burritos!
04/15/2013
CountryPrincess CountryPrincess
I've found I only like ahi (so far) but my bf LOVES umi.... so I promised him i'd give that a chance some time
04/15/2013
Wicked Wahine Wicked Wahine
Quote:
Originally posted by CountryPrincess
I've found I only like ahi (so far) but my bf LOVES umi.... so I promised him i'd give that a chance some time
Hey there CountryPrincess! You ever try the waterpik? Just curious if it helped
04/15/2013
GONE! GONE!
Quote:
Originally posted by Antipova
XxFallenAgnelxS

surreptitious

FieryRed

Gold Lion

JordanB

all receive a gift card this month!

Oh goodness, yay!
04/15/2013
snowminx snowminx
Sorry that I didn't get to stay for it all but the pictures look soooo yummy and I can't wait to try this dish out. Many thanks for the cooking lesson. You take some very naughty food porn I might add, better not save that on the hard drive!
04/16/2013
Gone (LD29) Gone (LD29)
Better late than never, here.

Thanks for all the great rice information! I can definitely see a few things I've been doing wrong. Just to be sure, there is no good way to do sushi rice in a rice cooker, is there?

I'll also be trying the recipe for homemade pickled ginger. Sounds yummy!
04/16/2013
.kaycat .kaycat
Quote:
Originally posted by Antipova

Sharp knife required! It is also important to have your kitchen sink running a bit of cool water so you can rinse the starch off your knife between cuts. That keeps the knife from getting sticky and mashing up your roll.



To make a ...
I worked at a sushi place, in order to get the seaweed paper to look flawless and not smooshed is to place a baking sheet, the shiny side against it, (between the bamboo and seaweed) press it firmly all around, remove and slice. Also always sharpen the blade you're using frequently <3
04/16/2013
.kaycat .kaycat
Quote:
Originally posted by .kaycat
I worked at a sushi place, in order to get the seaweed paper to look flawless and not smooshed is to place a baking sheet, the shiny side against it, (between the bamboo and seaweed) press it firmly all around, remove and slice. Also always sharpen ...
Oh sorry, sent early but you don't slice all the way down, leave a centimeter. And so after take the bamboo off, and remove the baking sheet. I /we used Glad press n Seal it was easier to slice and held onto the bamboo side very well!
04/16/2013
Antipova Antipova
Quote:
Originally posted by Gone (LD29)
Better late than never, here.

Thanks for all the great rice information! I can definitely see a few things I've been doing wrong. Just to be sure, there is no good way to do sushi rice in a rice cooker, is there?

I'll also ...


Actually, sushi rice can be made in a rice cooker! (I haven't done this myself, so this is straight out of the book.) Follow the same rinsing procedure, but do not soak the rice before you start it in the cooker. And don't follow the normal water level guidelines.

Instead:

Hiroko says the cup-measurer that comes with your rice cooker is about 4/5 of a normal cup. So when you're using that measuring scoop:

3 scoops of rice
3 cups of water
about 50 minutes (if your cooker does not have an automatic sushi setting)
yields ~6 cups cooked rice

Or
4 scoops of rice
4 cups of water
about 50 minutes
yields ~8 cups cooked rice.

Will that help you?
04/16/2013
Antipova Antipova
Quote:
Originally posted by .kaycat
Oh sorry, sent early but you don't slice all the way down, leave a centimeter. And so after take the bamboo off, and remove the baking sheet. I /we used Glad press n Seal it was easier to slice and held onto the bamboo side very well!
OOoh, neat tip, thank you!
04/16/2013
Gone (LD29) Gone (LD29)
Quote:
Originally posted by Antipova


Actually, sushi rice can be made in a rice cooker! (I haven't done this myself, so this is straight out of the book.) Follow the same rinsing procedure, but do not soak the rice before you start it in the cooker. And don't follow the ...
Yes, very much! The scoop that came with my rice cooker is long gone, but it looks like as long as I use equal parts rice and water (by volume) and set a timer for 50 minutes I'll be good. I'll probably use a 1 cup measuring cup, and do 3 cups of rice and 3 cups of water the next time I try.

The reason I think I'd prefer to use it if it works, is my stove is electric and the controls are really touchy. It is hard to find a middle ground between off and medium heat. With delicate foods like rice, it seems like they either don't cook at all or burn much faster than they should.

Thanks again for all of the tips!
04/16/2013
Antipova Antipova
Quote:
Originally posted by Gone (LD29)
Yes, very much! The scoop that came with my rice cooker is long gone, but it looks like as long as I use equal parts rice and water (by volume) and set a timer for 50 minutes I'll be good. I'll probably use a 1 cup measuring cup, and do 3 ...
Ooh, a little off actually. Since the "scoop" is a little less than a cup, you should use 2 and 2/5 cups of rice to go with 3 cups of water.
04/16/2013
Gone (LD29) Gone (LD29)
Quote:
Originally posted by Antipova
Ooh, a little off actually. Since the "scoop" is a little less than a cup, you should use 2 and 2/5 cups of rice to go with 3 cups of water.
Yikes! I totally misread your earlier post as saying 3 scoops of water and not 3 cups of water! So glad you clarified that. Can you see why I have problems with the rice?
04/16/2013
PassionateLover2 PassionateLover2
Quote:
Originally posted by Pixel
link This is the eel sauce recipe I use! It takes forever to reduce (2-3 hours, or less if you cheat and use cornstarch to thicken), but it's delicious and totally worth the time it takes to make it. ...
This recipe is too complicated. You are better off in preparing your sauce for eel or rolls (like the Caterpillar Roll) by using this method.

2 or 3 oz. of your favorite soy sauce
3 or 4 tablespoons of (powdered sugar)

Place both ingredients in a pot and heat to a slow rolling boil. Don't be to aggressive in your boiling, but just keep it under control and just reduce the mixture to a thick consistency (your preference). During the reduction process, dip the tip of a spoon or one of your chopsticks and taste how sweet the sauce is. Add more powered sugar as needed for the level of your preferred sweetness. If it becomes too thick, just add a little water.

That's it; preparation time is about 10 minutes. You can't tell the difference in your 'link' (taking up to 3 hours) vs. this process. I've seen it prepared this way in Sushi restaurants here in Seattle, WA and I've been doing it this way for over 10 years! Good Luck!
04/17/2013
PassionateLover2 PassionateLover2
It doesn't look like making Sushi with shrimp was mentioned here; is real easy! This is a good start for those of you who have never eaten Sushi!






Or, Shrimp Tempura Roll!



04/17/2013
FieryRed FieryRed
Antipova, I know this is so off-topic, but can you tell me how to find/use the gift card I won in your drawing? Thank you!!
04/18/2013
GONE! GONE!
Quote:
Originally posted by FieryRed
Antipova, I know this is so off-topic, but can you tell me how to find/use the gift card I won in your drawing? Thank you!!
Anyone? I'm not sure either lol.
04/21/2013
XxFallenAngelxX XxFallenAngelxX
Quote:
Originally posted by GONE!
Anyone? I'm not sure either lol.
I never received mine... ?
04/23/2013
Total posts: 277
Unique posters: 32