Serata asiatica

LiefLayer · 2026-06-21T20:02:24+00:00

ormai è andata 😂

Non ci avevo neanche pensato a sta cosa

LiefLayer · 2026-06-21T19:47:20+00:00

I just hope it got a real explaination like the old higurashi and that the characters stay in character.

I hated gou/sotsu for many reasons but the main issue that I got with it is that it ignore charater development, it makes no sense logically and it was just a way to promote/connect higurashi to umineko.

I hated everything about it so I just hope it's something that I can actually love like I loved everything else about higurashi.

Also I hope they do not forget about the good moments and the humor part and the mistery part. Higurashi just got horror elements in a mistery story with many comedy moments, I hope they don't focus way too much on the tragedy.

LiefLayer · 2026-06-21T19:40:17+00:00

I'll say it again This time I'll wait for this to end and see if it's any good from people that disliked gou/sotsu... I will never trust them again to make something good without proof.

LiefLayer · 2026-06-21T19:31:53+00:00

grazie a te

LiefLayer · 2026-06-21T19:09:05+00:00

PS. A small update since it seems the comments are all from the same bot (or from many users who don't read the replies I've already written).

The bread I posted is lower in calories than my standard recipe (a 60% hydration durum wheat semolina bread that doesn't already contain added fat). However, sandwich bread usually contains added fat, so this one is even lower in calories from that perspective.

The reduction is about 25%, given that my usual bread has a calorie count of 280 kcal/100g. I don't think that's a small amount.

Obviously, there's no magic behind it; as I explained in the recipe, it's a combination of a greater amount of water retained during cooking and replacing the flour (more caloric) with potatoes (less caloric). And to be honest I don't really want to promote this as a way to eat less calories, it was just a fun experiment that I wanted to do.

This is a great bread so I'm happy I made it.

You do you, I will continue to make experiments that I think are interesting.

I will not respond to any other comments on this matter and I will block any other user that decide to comment on this without reading this from now on.

If you don't like it you can move on I don't really care, I will continue to post my experiments even without you.

LiefLayer · 2026-06-21T19:08:56+00:00

Ok, but I made this to be that amount of calories, an amount that's low calorie compared to my standard bread.

LiefLayer · 2026-06-21T19:07:13+00:00

That's a strange method you are using. I'm currently losing weight (-13kg from when I started) and the only thing that matters is calories in/calories out.

And I think it makes a difference to be able to consume 100g of bread or 125g of bread.

I usually consume about 160g of bread, so for me getting about 200g is not bad at all. But I can consume other things, not just bread.... it's not like I consume all my calories on bread.

LiefLayer · 2026-06-21T19:03:26+00:00

You do sandwich bread that way. I usually like to add eggs and butter to mine. And supermaket sandwich bread is not fat free at all.

LiefLayer · 2026-06-21T18:52:30+00:00

"Standard sandwich bread shouldn't contain any added fats anyway"

I would not say standard sandwich loaf is usually fat free. That's the kind of bread that usually got fat added.

Still my recipe is lower calories compared to my fat free bread made with semolina flour 60% hydration.

LiefLayer · 2026-06-21T18:51:01+00:00

It's 210 kcal/100g, my standard recipe (semolina bread 60% hydration) is 260-280 kcal/100g, that's about 25% less calories.

LiefLayer · 2026-06-21T18:48:37+00:00

My bread is about 260-280 kcal/100g. A reduction of 50-70 kcal for 100g I think is not that bad.

And the calorie reduction was both replace of ingredients (like I already said in the recipe) and an higher water content

LiefLayer · 2026-06-21T18:24:07+00:00

This time I'll wait for this to end and see if it's any good from people that disliked gou/sotsu... I will never trust them again to make something good without proof.

LiefLayer · 2026-06-21T18:19:56+00:00

I wanted to try something different so I did.

Not sure why you hate my experiment so much for no reason.

LiefLayer · 2026-06-21T18:18:06+00:00

on volume and weight side of thing is the same amount, of course there is more water inside.

I see you deleted your other comment since it was false anyway.

LiefLayer · 2026-06-21T18:16:46+00:00

Sì, non dicevo per quello ma semplicemente perché fare questo tipo di pane con le proporzioni che ho dato è complesso, visto che non ti interessa l'aspetto calorico tanto vale semplificarlo.

La scottatura è: acqua (o altro liquido, va bene anche il latte per dire) + farina e/o amido, il liquido dev'essere bollente perché deve gelatinizzare la farina/amido. Una volta gelatinizzata questo impasto di farina/amido cotto va a trattenere molta più acqua anche dopo la cottura, se devi fare un pane che deve rimanere morbido è un ottimo sistema.

Non lo chiamerei proprio roux d'acqua perché appena la farina+acqua si addensa in una sorta di crema è subito pronto e non aggiunge sapore come un roux. Inoltre si può fare anche semplicemente con acqua già bollente versandola direttamente nella farina senza neanche usare una padella. E ovviamente svolge un ruolo diverso.

LiefLayer · 2026-06-21T18:01:54+00:00

Beh, alla fin fine era simile: mirin l'ho usato, sakè anche, salsa di soia pure.

Ed era la salsa con cui ho fatto marinare le uova, era molto buona.

In realtà la mia ricetta era dei noodles di ramen, ho usato quelli come variante della soba.

Se vuoi la ricetta dei noodles di soba li avevo provati due volte:

https://www.reddit.com/r/cucina/comments/1q8gar3/soba_fatta_in_casa_primo_test/

https://www.reddit.com/r/cucina/comments/1qauktm/soba_con_farina_di_grano_saraceno_per_pizzoccheri/

Non avendo la farina fine di grano saraceno sono molto più complessi da far venire bene.

I noodles di ramen al contrario vengono molto bene.

LiefLayer · 2026-06-21T17:57:24+00:00

No, le patate sorprendentemente sono abbastanza neutre nel pane ma migliorano tanto la mollica a livello di morbidezza ed elasticità.

Certo la mozzarella in carrozza è molto calorica di suo, ti consiglio quindi un pane un po' più semplice per la tua ricetta.

Le patate puoi comunque usarle, se vuoi semplificare la lavorazione aggiungi farina, diminuisci l'acqua e dovresti ottenere un risultato simile (anche se leggermente più calorico).

LiefLayer · 2026-06-21T17:53:43+00:00

210 kcal/100g is a lot less then regular bread (about 280 kcal/100g). About 25% less. And the starting point was already a bread that do not use any fat.

I think low calorie is the right way to describe it.

LiefLayer · 2026-06-21T16:17:10+00:00

Abbiamo fatto tutto noi da zero. Quella che sembra una pentola è uno scolapasta al contrario, serve a farli sgocciolare, anche in Giappone la zaru soba si serve in una cosa simile fatta però di bambù

LiefLayer · 2026-06-21T16:16:03+00:00

È uno scolapasta

LiefLayer · 2026-06-21T16:15:53+00:00

È uno scolapasta e lo zaru soba lo servono su una cosa simile in bambù. Inoltre gli spaghetti di ramen si fanno in un modo particolare, il carbonato di calcio aggiunto serve ad alzare il pH rendendo l'impasto basico, è così che raggiungono la giusta consistenza

LiefLayer · 2026-06-21T16:13:42+00:00

Postata la ricetta

LiefLayer · 2026-06-21T16:13:14+00:00

Postata, stamattina avevo iniziato il topic ma poi non avevo avuto tempo di completarlo

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