posted by Dave Arnold
Cooking a large whole fish is challenging. It’s easy to overcook the outside, leave the inside raw, or both. This problem keeps cropping up for me. You see, my stepfather Gerard has three interests: drinking wine, smoking cigars, and surf casting for striped bass. He’s an accomplished fisherman, and he catches nice big guys –36-40 inches — [...]
Entries Tagged as 'cooking'
Whole Fish à la Cooking Issues
January 21st, 2010 · 17 Comments · Uncategorized
Tags:circulator·cooking·fish·fried fish·fry·low-temperature·oil·sous vide·whole
Umami Nation: Kombu Dashi Smackdown
January 19th, 2010 · 34 Comments · Uncategorized
posted by Dave Arnold
Kombu, a variety of giant kelp (seaweed), is a cornerstone of Japanese cooking. Kombu is particularly high in free glutamic acid—the umami maker—but its flavor is otherwise rather delicate, so it is an excellent source of MSG. By the way, glutamic acid + sodium = MSG. (You’ll get much more on MSG and umami [...]
Tags:cooking·dashi·japanese food·kombu·low teperature·seaweed·sous vide·stock·taste test·umami