Archive for category HomeCooking

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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School Vacation Week Menu

Su Nobu Mushroom Salad Pan roasted mushroom, field greens, spicy lemon dressing Nobu Tokyo Scallop Cabbage Steak, ikura, soy milk ‘soup’ Chilean Seabass Shaved red onion, Nobu jalapeno dressing Mo Grandmother’s Chicken Curry And Rice Tu Nobu DC Snapper Pan roasted shiitake, cherry tomatoes, olive oil ponzu vinaigrette We Ripert Steamed Cod Garlic sauteed pea […]

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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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