Archive for category Fundamentals

Quick note on cherry juice and Agar ‘Jell-O’

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2020/03/25/agar-jell-o/ My wife wanted me to make a cherry agar ‘Jell-O’ as a weekend dinner dessert.  I was concerned about the juice she wanted me to use the Stanton Orchards juice to make the dessert.  A quick check told me that the Montmorency cherries had a PH value of 3.28 […]

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Agar ‘Jell-O’

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/12/01/yuzu-gelatin-aka-yuzu-no-neri/ * https://tastingmenu.wordpress.com/2020/03/23/dashi-gelee/ As I mentioned during the dashi gelee write up, I thought I was now ready to try to make a fruit Jell-O swapping out the gelatin for agar. Because of the acidic constraint on agar as mentioned here: ( https://wholefoodcooking.com.au/2011/09/the-many-roles-of-agar/ ) I thought I would use double […]

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Dashi Gelee

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/01/12/morimoto-nyc-3/ One of the things my niece really loved at her very first omakase dinner at Morimoto NYC was: Bonito/Katsuo tataki shaved smoked katsuobushi, black truffle, smoked katsuobushi dashi agar gelee, wakame that was handed to us by Omae-san. She’s been after me to make that dish.  One of the […]

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Matcha Waffle “Nobu-Style”

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2017/07/31/a-quick-note-on-hazelnuts/ * https://tastingmenu.wordpress.com/2019/11/25/morimoto-tofu-cheesecake/ * https://tastingmenu.wordpress.com/2020/01/05/on-citrus-juice-acidity/ Recently I had acquired a mini waffle maker and then came across a picture at Nobu Manila of matcha waffles with pecans and yuzu whipped cream.  Why couldn’t I take a crack at making this breakfast item?   I could already make whipped cream based on […]

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On citrus juice acidity

So I thought it might be nice to have a quick at-a-glance reference of the citrus items I tend use when making cooking decisions; I will update as I come across more information over time – Citrus PH # Reference kumquat 3.95 https://science-investigation.weebly.com/the-research.html tangerine 3.9 https://science-investigation.weebly.com/the-research.html orange 3.41 https://pdfs.semanticscholar.org/f793/ea0f76da5afa39cd2935e96176ece0b34434.pdf grapefruit 3 https://pdfs.semanticscholar.org/f793/ea0f76da5afa39cd2935e96176ece0b34434.pdf sudachi 2.6-2.9 https://waimports.com/product/sudachi-juice-marugoto-shibori-750ml/ […]

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A note on agar products

While I was visiting my parent’s home, I wanted to make Morimoto’s Tofu Cheesecake for my family.  So I couldn’t find the agar product that I used when making the dessert here in Boston – So I went and bought the following at Mitsuwa, Edgewater (the old standby I used in making the Almond Tofu […]

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A note on Yaki Onigiri

Previously, on tastingenu.wordpress.com – * https://tastingmenu.wordpress.com/category/omakase-menus/kamakura-boston/ * https://tastingmenu.wordpress.com/2019/10/19/planning-the-christmas-2019-menu/ On recent visit to Kamakura for dinner, our last course was Onigiri yaki ikura, kizame nori, wasabi dashi Since I was planning to on doing a version of this as my last savory course for 2019 Christmas meal, I needed to learn the technique for  crisping onigiri […]

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