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Author Topic:   New Year Resolutions?
nator
Member (Idle past 280 days)
Posts: 12961
From: Ann Arbor
Joined: 12-09-2001


Message 16 of 22 (275271)
01-03-2006 8:17 AM
Reply to: Message 15 by crashfrog
01-03-2006 12:09 AM


Re: mine
Stickiness in rice is also due to what kind of starch is prevalent in the grain. Long and short grain rices have different ratios of several different sorts of starch and this ration also affects how sticky it is.

Evidence of this is the fact that you can have sticky brown rice (short grain) or fluffy brown rice (long grain), even though brown rice is not polished so that the starch is completely exposed.

Anyhow, the fanning is meant to quickly cool down the rice after it is cooked so it retains the correct texture and also (I think) dry out the surface a bit to make it even stickier.

The rice is also supposed to be spread out on a tray (traditionally, in a large, shallow, straight-sided wooden tub) and fanned and turned over with a wooden paddle.


This message is a reply to:
 Message 15 by crashfrog, posted 01-03-2006 12:09 AM crashfrog has not yet responded

    
nator
Member (Idle past 280 days)
Posts: 12961
From: Ann Arbor
Joined: 12-09-2001


Message 17 of 22 (275272)
01-03-2006 8:20 AM
Reply to: Message 14 by 1.61803
01-02-2006 10:26 PM


Re: mine
quote:
I found out that one of the tricks is getting good high quality rice.
And fanning the hell out of it to make it very sticky. Its all about the fanning. I want some sushi now.

Excellent tips, thank you.

The rice is so important to great sushi. The fish is really a condiment to the rice, and I have found that the quality of the rice in the sushi is what makes me return to a Japanese restaurant (or not). Also the soy sauce.


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 Message 14 by 1.61803, posted 01-02-2006 10:26 PM 1.61803 has not yet responded

Replies to this message:
 Message 18 by riVeRraT, posted 01-03-2006 9:03 AM nator has not yet responded

    
riVeRraT
Member (Idle past 29 days)
Posts: 5746
From: NY USA
Joined: 05-09-2004


Message 18 of 22 (275278)
01-03-2006 9:03 AM
Reply to: Message 17 by nator
01-03-2006 8:20 AM


Re: mine
Try Canilla rice, usually in the Goya section of the super market.

I use it for sushi, and to make my Grandmas rice balls.

Polish the heck out of it, and the wooden "bowl" really helps.
Dip your cutting knife is a solution of water and lemon after each slice of the role.

The hard part is making a perfect layer of rice across the nori.
On the back of the nori package are usually good directions for making the rice.


This message is a reply to:
 Message 17 by nator, posted 01-03-2006 8:20 AM nator has not yet responded

  
1.61803
Member
Posts: 2823
From: Lone Star State USA
Joined: 02-19-2004


Message 19 of 22 (275444)
01-03-2006 5:19 PM
Reply to: Message 15 by crashfrog
01-03-2006 12:09 AM


Re: mine
Hello Crashfrog,
crashfrog writes:

I don't know anything about the fanning. Never heard of that . Not even sure what you mean.

Schrafinator is correct. Shes da bomb cook I'm sure.


This message is a reply to:
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Replies to this message:
 Message 20 by crashfrog, posted 01-03-2006 5:47 PM 1.61803 has responded

  
crashfrog
Inactive Member


Message 20 of 22 (275457)
01-03-2006 5:47 PM
Reply to: Message 19 by 1.61803
01-03-2006 5:19 PM


Re: mine
Good to know. I don't make much sushi, of course; the idea of eating raw fish in Missouri doesn't sit well with me.
This message is a reply to:
 Message 19 by 1.61803, posted 01-03-2006 5:19 PM 1.61803 has responded

Replies to this message:
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1.61803
Member
Posts: 2823
From: Lone Star State USA
Joined: 02-19-2004


Message 21 of 22 (275461)
01-03-2006 6:06 PM
Reply to: Message 20 by crashfrog
01-03-2006 5:47 PM


Re: mine
I can't say I blame you on that. I hope you have a better year, just remember,,it can always be worse.
This message is a reply to:
 Message 20 by crashfrog, posted 01-03-2006 5:47 PM crashfrog has not yet responded

  
jar
Member
Posts: 30936
From: Texas!!
Joined: 04-20-2004


Message 22 of 22 (275462)
01-03-2006 6:08 PM


My Resolutions for 2005...


Aslan is not a Tame Lion
  
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