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Long cooked dashi
posted by bronwyncarlisle on Sat, 2010-01-23 23:10
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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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. -
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