Long cooked dashi

bronwyncarlisle
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Bento-ing from: Dunedin › New Zealand
Joined: 12 Jan 2009
User offline. Last seen 1 year 5 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.

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Bronwyn

My blog is Food and Shoes

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maki
admin
Bento-ing from: somewhere › France
Joined: 24 Jan 2007
User offline. Last seen 1 week 5 days 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)

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