Archive for January, 2018
Putting Lakanto to work
Posted by tastingmenu in Fundamentals, HomeCooking on January 18, 2018
So, this weekend I wanted to try out the new Lakanto 1:1 sweetener to work. First up was making sushi vinegar and to try it out on making a bara chirashi. The sushi vinegar recipe I used was from Nobu: The Sushi Book, p. 12. The recipe called for combining: 2/3 cup of red rice […]
The Lakanto monkfruit sweetener is here!
Posted by tastingmenu in Uncategorized on January 9, 2018
Time to try it out on sushi vinegar and Nobu’s Saikyo-style miso!
Lakanto Monkfruit Sweetener
Posted by tastingmenu in Uncategorized on January 7, 2018
Recently, I came across a surprise comment from Matsuhisa-sama regarding his use of sugar: http://www.businessinsider.com/nobu-matsuhisa-sushi-secret-ingredient-makes-healthier-sugar-taste-restaurant-hotel-2017-12 : Nobu Matsuhisa: Sushi rice is — make the steamed rice, put the rice vinegars, and the salt, and … used to be I use the sugar, but we don’t use the sugars anymore…Most sushi rice uses sugar, rice vinegar, […]
Darphin Potatoes
Posted by tastingmenu in Fundamentals, HomeCooking, Pepin At Home, Robuchon At Home on January 7, 2018
So as I was thinking about the holidays meals for 2018, I was reminded of the various constraints on my menu planning. In contemplating things like meat-and-potatoes, it had occurred to me that I maybe I could do something like darphin potatoes. Joel Robuchon’s (The Complete Robuchon, p. 627) darphin potatoes were basically 2 lbs […]
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