/ck/ - Food & Cooking

>>15300186
Aburaage. Shit's delicious, I could eat it forever.

Veggie stir-fry with miso and a bit of tamari on rice or with noodles in it, pad thai style or inari age from scratch if I really have a lot of time on my hands.
>pic related, it was delicious.

>>14897993
I fucked up the end of my post but you get the gist of it.

>>14223601
Sort yourself out anon. This makes you miserable and change will do you a lot of good.
Start small, cook simple things. If you see something inspiring try and replicate it. Sometimes it will fail, others it will succeed. The pros are worth the cons.
You have the power to make yourself happier.

Sushi is all about the rice's quality. Most sushi places I've been in were of a pretty trashy quality (France and Ireland). Whenever you're going to a restaurant with chefs that know what they're doing and want to do right it's quite an exquisite experience.
You're not supposed to dip the rice into the soy sauce, only the fish. If you dip your sushi in the sauce so much that you don't get the taste of the fish you fucked up. Get multiple types of sushi, fish, veggies, try out a variety of them and it's recommended to eat a bit of pickled ginger in between them as a palate cleanser in order to get the maximum of each fish's flavour.
It's considered a luxurious food so it's overpriced everywhere, even when it's amateur-made using shitty ingredients.
I would recommend you to steer clear of the usual tuna, salmon and california-style ones and try out mackerel and local fishes sushi if at all possible. Eel if you're a picky eater.

>>13918118
>60g salt for 5 cups of rice
>A mountain of sweetener
Insane.

Here's my seasoning for 2 cups of rice and even I find it too sweet at times :
1/4 cup rice vinegar
2 Tbsp mirin
1 1/2 Tbsp sugar
1/2 tsp sea salt, cut that in half for himalayan

>>13827145
Keep trying. Read a lot.
For pasta for instance, keep a glass of the pasta water and dilute a bit of it with your sauce to add the starch that will get the pasta to stick to the sauce. Also the sauce should be panned and heated first (cooked if you make it from scratch which is the better alternative) and then you dump a bit of pasta water AND THEN you put the pasta in and mix them up.
A whole new world opened to you anon. Walk before you run and you'll be grand.

>>13651612
Make aburaage by deep frying thin slices of tofu for ten minutes, boiling them for ten minutes to remove the excess fat afterwards.
Then carefully slice them open as you would a pita bread. They're fairly fragile at this stage so go carefully with a knife that isn't razor-sharp, the aim is to open it all the way to the bottom. If you pierce it it's alright as the filling will generally stick to it and keep it whole.
Then, cook the open pouches in a teriyaki broth made from dashi, sugar, soy sauce and sake.
Wait until they're cold and fill them up with sushi rice.
It's fucking delicious.
>pic related, first time making them last week.