Long cooked dashi

bronwyncarlisle
Moderator
Bento-ing from: Dunedin › New Zealand
Joined: 12 Jan 2009
User offline. Last seen 1 year 39 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 7 weeks 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)

____________________________________

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

TitleAuthorsort iconAnswersLast Post
Sesame salad dressing Supertaster91 year 15 weeks ago
Authentic paella? maki101 year 16 weeks ago
IMPORTANT: If you have a blog on JustBento... maki21 year 18 weeks ago
Shiso - uses for this herb Loretta01 year 20 weeks ago
Fuki (Japanese Butterbur) Tsukemono Recipes kumo51 year 21 weeks ago