EPTsushi how to - Page 2
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New Zealand6137 Posts
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CDRdude
United States5625 Posts
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pyrogenetix
United Arab Emirates5090 Posts
On November 26 2008 10:58 Hawk wrote: holy shit. ihave found my next cooking adventure since when is tuna that expensive? is that just for fresh, hours of the boat stuff? i assume fresh tuna steaks wouldnt cut it eh ._. well yea in japan its off the boat but they also export some frozen ones but those are flash frozen on the fishing boat with special equipment that go really cold like -40 celcius. the colder and faster the fish freezes the less ice crystals will form in the fish and will damage the flesh texture less. tuna steaks =/ i dont know... it really depends on the taste. if you think its good enough then it is, but generally in western countries that level of freshness just doesn't really exist. I think people treat it as a given that people are going to cook the tuna no matter what, so it's "fresh enough for cooking" but we're looking for "fresh enough for NO-cooking" you know what i mean? there was this once i asked for sushi grade A tuna and the people at the fish market had to go to the very back into the biggest freezer they had and brought me a little chunk of tuna vacuum packed in plastic. was like 100USD for it but damn the color of it was just totally different from any tuna i've seen in the regular markets. I didn't buy it though it was too expensive and i've never asked for it again cuz it's way out of my price range. it looked like the picture below ![[image loading]](http://www.apartmenttherapy.com/uimages/kitchen/2008-01-23-raw-tuna.jpg) but once i was having sushi at a nice sushi place in stockholm and i ordered like the 25 piece sushi menu and i only got 1 tuna nigiri but that tuna was sushi grade tuna not the ordinary one and the taste was so different. my advice would be either get the really good stuff for a really special occasion, or just stick to salmon. salmon tastes great anyway and unless you get really good tuna it would be a waste of money and you'll be wondering to yourself where the extra 50 bucks went. | ||
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imDerek
United States1944 Posts
5/5 should put it in bookmark or something | ||
NeverGG
United Kingdom5399 Posts
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Disregard
China10252 Posts
Remember let the rice to cool to about room temperature before using it!! | ||
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DoctorHelvetica
United States15034 Posts
I've only had sushi once before and I didn't like it much, but go figure it was at a buffet in Vegas. Probably not the best quality sushi. | ||
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Physician
United States4146 Posts
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zulu_nation8
China26351 Posts
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babypo0
Korea (South)66 Posts
where do you find the ingredients cheaply, especially the fish, and the sauces. rice, sesame seeds, wasabi, giner, seaweed can be pretty easily found in any asian markets. avacado any grocery store. but the FISHES and the extra things... we need good cheap sources for those. thanks. | ||
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NarutO
Germany18839 Posts
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Plexa
Aotearoa39261 Posts
5/5 | ||
SilverskY
Korea (South)3086 Posts
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KreaGata
United States1702 Posts
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Nytefish
United Kingdom4282 Posts
Another easy thing I like with sushi is omelette. You can cut it into strips similar size to the cucumber. Cooked prawns are nice too, just slice them in half. | ||
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Augury
United States758 Posts
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alffla
Hong Kong20321 Posts
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Ecael
United States6703 Posts
On November 26 2008 11:29 pyrogenetix wrote: well yea in japan its off the boat but they also export some frozen ones but those are flash frozen on the fishing boat with special equipment that go really cold like -40 celcius. the colder and faster the fish freezes the less ice crystals will form in the fish and will damage the flesh texture less. tuna steaks =/ i dont know... it really depends on the taste. if you think its good enough then it is, but generally in western countries that level of freshness just doesn't really exist. I think people treat it as a given that people are going to cook the tuna no matter what, so it's "fresh enough for cooking" but we're looking for "fresh enough for NO-cooking" you know what i mean? there was this once i asked for sushi grade A tuna and the people at the fish market had to go to the very back into the biggest freezer they had and brought me a little chunk of tuna vacuum packed in plastic. was like 100USD for it but damn the color of it was just totally different from any tuna i've seen in the regular markets. I didn't buy it though it was too expensive and i've never asked for it again cuz it's way out of my price range. it looked like the picture below but once i was having sushi at a nice sushi place in stockholm and i ordered like the 25 piece sushi menu and i only got 1 tuna nigiri but that tuna was sushi grade tuna not the ordinary one and the taste was so different. my advice would be either get the really good stuff for a really special occasion, or just stick to salmon. salmon tastes great anyway and unless you get really good tuna it would be a waste of money and you'll be wondering to yourself where the extra 50 bucks went. Was that for akami or toro? The picture you gave seems like akami to me, but I didn't think grade A akami would be that expensive 0.o Though honestly, yeah, in terms of making sushi oneselves with the kind of ingredients easily obtained, salmon is the way to go. | ||
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Kennigit
Canada19447 Posts
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alffla
Hong Kong20321 Posts
On November 26 2008 22:54 Kennigit wrote: Aren't you supposed to rinse the rise over and over until the water is clear before using? ya well i do that just rinse a few times but apparently if u do it too much the rice like loses its nutrients or something like that haha | ||
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