Long cooked dashi

bronwyncarlisle
Moderator
Bento-ing from: Dunedin › New Zealand
Joined: 12 Jan 2009
User offline. Last seen 1 year 4 weeks ago.

Has anyone else seen this? http://cookingissues.wordpress.com/2010/01/19/umami-nation-kombu-dashi-s...

It's a blog I find really interesting (because I'm a geek), and I've been able to try out a few of their techniques using old equipment rescued from work. I haven't tried this dashi thing yet, but I've made "roast" beef sous vide* and it was stunningly good.

*Vacuum packed, submerged in a 55°C waterbath for a few hours, then quickly seared on the outside before eating.

____________________________________

Bronwyn

My blog is Food and Shoes

Comment viewing options

Select your preferred way to display the comments and click "Save settings" to activate your changes.
maki
admin
Bento-ing from: somewhere › France
Joined: 24 Jan 2007
User offline. Last seen 1 week 38 min ago.
Re: Long cooked dashi

Well it would be nice to have a sous vide thingie to test out that theory, I'm sure... :P

Seriously....I prefer the refrigerator method myself because it's so convenient, doesn't spoil, etc. (Put konbu and katsuobushi in a big glass jug, fill with water, leave in fridge, use up within about a week)

____________________________________

The Big Onigiri.

- Wherever you go, there you are. -

Post new comment

The content of this field is kept private and will not be shown publicly.

New forum activity since your last visit

TitleAuthorAnswersLast Postsort icon
Sesame salad dressing Supertaster932 weeks 23 hours ago
Authentic paella? maki1033 weeks 2 days ago
IMPORTANT: If you have a blog on JustBento... maki235 weeks 6 days ago
Shiso - uses for this herb Loretta038 weeks 2 hours ago
Fuki (Japanese Butterbur) Tsukemono Recipes kumo538 weeks 21 hours ago