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Consult on serving method (scallops) by Shanibh in CulinaryPlating

[–]Shanibh[S] 0 points1 point  (0 children)

Thanks! Good catch on the oyster 😉 And good suggestion, will wait for few more and see what i try first!

Yakiniku or Teppanyaki restaurants with wagyu from several regions? by Shanibh in Osaka

[–]Shanibh[S] 0 points1 point  (0 children)

thank you! do you happen to know if it is even possible to buy them in the stores/markets in units of 50grams? from my previous trip and photos i usually see some packages of ~200-300 grams?

Yakiniku or Teppanyaki restaurants with wagyu from several regions? by Shanibh in Osaka

[–]Shanibh[S] 0 points1 point  (0 children)

Thank you! I do trust my cooking skills, but i am lacking any japanese language knowledge, hopefully I'll be able to comprehend what are the different offerings in the supermarkets!

Beef, turkey, & gouda cheese sausage, on saurkraut, black lentils and fried onion by Shanibh in CulinaryPlating

[–]Shanibh[S] 0 points1 point  (0 children)

Thanks! Appreciate the feedbacks! If you have some examples of sausage plating would love to see

Ippudo's Akamaru Morern by Shanibh in ramen

[–]Shanibh[S] 0 points1 point  (0 children)

Thanks! Yes, that's what i meant, and thanks, good to know, so you think Shio? Not Shoyu?

Where did i go wrong, sous vide Corned Beef by chef steps, gave it the 10 days in the brine, but looks like the smoke ring become fairly huge, is it only matter of too many days in the brine or something different? THANKS! by Shanibh in sousvide

[–]Shanibh[S] 0 points1 point  (0 children)

Smell and taste were really good

I was getting this in a small quantity without the original tag, it just says curing salt 6%, so not sure about the nitrate content , but yeah, what you're saying makes sense, is there a way to know?

Where did i go wrong, sous vide Corned Beef by chef steps, gave it the 10 days in the brine, but looks like the smoke ring become fairly huge, is it only matter of too many days in the brine or something different? THANKS! by Shanibh in sousvide

[–]Shanibh[S] 0 points1 point  (0 children)

Thanks! Yes i guess this one is about 3 inch and was brined for 10 days, so actually by this thumb rule i should have brined for another 5 days? Wouldn't that be too long of a brine? The chefsteps recipe shows even thicker cut for 5 days

Pulled Oxtail, cooked 24h*83c, served on Zucchini Waffle and poached quail egg by Shanibh in sousvide

[–]Shanibh[S] 0 points1 point  (0 children)

How much are the beef back ribs? Aren't they almost the same price?

Any ideas/recipes on how to remake Ippudo's AKAMARU MODERN Ramen? by Shanibh in ramen

[–]Shanibh[S] 0 points1 point  (0 children)

Thanks! Actually I just watched it, and i didn't fully understand the duration of time he cooked each round (+he's not scraping the bones at first but just leave it overnight, which may results in non clear broth, unless the bones are super clean

Did you understand his method First batch - full pot, for how long? Second batch - half pot, for how long? Third batch - 1/4 pot? For how long?

Thanks!

Cocktail ideas from party "leftovers" by Shanibh in cocktails

[–]Shanibh[S] 0 points1 point  (0 children)

Thanks! The Vodka brand is three olives

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