July 26, 2016 In All recipes, Noodle/Pasta/Rice

HOW TO USE KITCHEN TOOLS TO MAKE FRESH PASTA

[ezcol_1fifth] [/ezcol_1fifth] [ezcol_3fifth]OMG YOU GUYS HAVE TO TRY THIS OUT!Inspired by @miyukiadachi, a Japanese pasta chef in Toronto who creates beautiful pasta with self-made pasta boards or even vegetable grater! It made me wonder what kind of pasta shapes I could potentially create in my own home without spending an extra dime, and after testing with what I have in my kitchen drawer, I'm amazed at how many different and beautiful fresh pasta shapes that came out from simple kitchen tools like tongs! Like rice spatula! Or even from making my own pasta board simply with wooden skewers!Here, three types of fresh pasta doughs that could be used interchangeably with each different method. Really!? Do you really want to hear me say another word at this point?! Go! Run! Make it now![/ezcol_3fifth] [ezcol_1fifth_end] [/ezcol_1fifth_end][ezcol_1half][/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end]https://www.youtube.com/watch?v=gaca0J8UJw8MUSHROOM WATER PASTA DOUGH:Yields 2 servings1 1/2 cup (195 grams) tipo 00 flour, or all-purpose flour2 large egg yolk1/8 tsp salt5 tbsp mushroom water (the water you use to soak dry mushrooms)Mix flour, egg yolk, salt and mushroom water in a large bowl

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September 16, 2015 In All recipes, Noodle/Pasta/Rice, Techniques

HOW TO WRAP ONIGIRI LIKE JAPANESE CONVENIENCE STORE

https://www.youtube.com/watch?v=A_P7UZZa1AE [ezcol_1fifth]  [/ezcol_1fifth] [ezcol_3fifth] change the video setting to HD for better details Hi, here's a random video on how to wrap onigiri, aka rice balls, like those Japanese convenience stores.  The easy-to-pull-away wrapper separates the rice and the seaweed, keeping the seaweed crispy until serving.  This technique will make beautifully wrapped onigiri, perfect for your next picnic, work lunch, or as a gift!  A few notes on how to do it right: Use freshly cooked rice, never day-old, but wait until it's completely cooled (so the steam doesn't make the seaweed soggy). Use triangle-moulds to make the onigiri. Cut the seaweed and allow enough width to cover the sides of the onigiri. Cut a piece of parchment that is at least 2X the width of the seaweed. The parchment in the video didn't actually cover the entire inner surface of the seaweed because it wasn't wide enough.  Don't make the same mistake. Label the onigiri and they're going to be your newest edible gift. NOW THAT'S A WRAP. [/ezcol_3fifth] [ezcol_1fifth_end]  [/ezcol_1fifth_end]

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