Archive for category Fundamentals

Bulgogi

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2010/11/16/buri-bop/ So I’d been meaning to make bulgogi for a long time and realized I needed to understand the marinade used for preparing it.  They say if one really wants to learn, learn from the best.  Well that made me consider Chef Roy Choi of Kogi fame and Chef David […]

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On handling garlic, a quick observation

I’ve noticed over the years that as I continue my food explorations, I tend to grate peeled garlic when a recipe calls for it in some form or another.  Many times I see recipes calling for garlic to be minced/finely chopped/crushed.  But it seems that when I really need to blend in that garlic for […]

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On yuzu juice “substitute”

I recently came across some nice information provided from the Nobu Restaurants (thank you Matsuhisa-sama)! What does one do when one does NOT have access to yuzu juice?  Well, according to: https://www.noburestaurants.com/home/nobu-at-home/roasted-miso-cauliflower/ , the chef’s notes indicate that: ..If you can’t find yuzu juice at the moment, a combination of 40ml of lime juice and […]

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Egg a la Fernand Point

Place a lump of fresh butter in a pan or egg dish and let it melt – that is, just enough for it to spread, and never, of course, to crackle or spit; open a very fresh egg onto a small plate or saucer and slide it carefully into the pan; cook it on heat […]

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What is teppanyaki butter?

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2020/04/18/nobu-miso-pecan-compound-butter-for-matcha-waffles/ * https://tastingmenu.wordpress.com/2020/01/13/matcha-waffle-nobu-style/ …Beurre beurre, donnez-moi du beurre, toujours du beurre… – Fernand Point After making the Nobu style matcha waffles and miso pecan butter, I started thinking about the applications of compound butters. One of the things I’d wondered about over the years were flavored butters as part of […]

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Scallion Pancakes

Over the years, I’ve eaten my share of scallion pancakes.  And then there’re my friends John and Kevin who’ve joined me in chowing down on large orders of these addictive items.   When I first learned to make this from my grandmother, she taught me to rollout the dough, brush it with oil, spread a nice […]

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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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