Archive for September, 2020
Nobu Creamy Spicy Tartar Sauce
Posted by tastingmenu in Nobu At Home on September 19, 2020
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2018/02/19/a-note-on-salt-and-soy-sauce-salinity-equivalence/ * https://tastingmenu.wordpress.com/2020/08/23/ming-tsai-scallion-panko-cod-and-james-beard-tartar-sauce/ So tonight, my wife wanted to make crispy fish sandwiches for dinner (ok, ok – she was thinking filet-o-fish sandwiches) and I got the call to make the tartar sauce from Nobu Now (p. (p. 120). As previously mentioned, the recipe was a combination of: 1/2 japanese pickled […]
Nobu Quick Simmered Baby Octopus
Posted by tastingmenu in Nobu At Home on September 12, 2020
For Labor Day 2020, I discovered that my wife’s kick for mollusks – you know, clams, calamari…..now included baby octopus. So she recently came home from food shopping and there was 1/2 lb of baby octopi. What to do? Fortunately, Matsuhisa-sama had a nice suggestion in Nobu Now for Quick Simmered Baby Octopus (p. 45,46). […]
Technical note on sauteeing halibut
Posted by tastingmenu in Fundamentals, HomeCooking, Ripert At Home on September 8, 2020
Over the years, I’ve shied away from cooking certain fish, mostly because of the concern of overcooking them (what else is new?). Recently, my wife came back from the food shopping with a nice fillet of halibut. Halibut is a very muscular and quite lean fish that needs to be cooked carefully else, when overcooked, […]
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