Japanese Cuisine 101: Kelp Stock (Kombu)
Japanese Cuisine 101: Kelp Stock (Kombu)
#JapaneseCuisine101 #KelpStock #KombuDashi
Worldwide Culinary Apprentice with chef Hiroko Shimbo - Recipe ingredients below
Hiroko Shimbo will teach you about kelp and how to make a Kelp stock which is the base for many Japanese dishes -
Kombu is used in Japanese cuisines as one of the three main ingredients needed to make dashi - Kombu is used to flavor broths and stews.
Thank you for watching! Find chef Hiroko website link bellow.
Share - Like - Comment - Subscribe!!!
More amazing videos in our YouTube channel. https://www.youtube.com/user/67Miloud
Facebook: Hiroko Shimbo
Tweet: HirokoShimbo
Pinterest: Hiroko Shimbo
Instagram: HIROKOSHIMBO
Website: www.hirokoskitchen.com
blog: www.hirokoskitchen.com/blog
authored books:
The Japanese Kitchen (IACP Finalist)
The Sushi Experience (James Beard Foundation Award Finalist)
Hiroko's American Kitchen (IACP Winner)
Kelp stock ingredients:
8 cups cold water
1 ounce kelp
Cook the mixture at 140F for 1 hour
Kelp has highest umami content among other food products
Видео Japanese Cuisine 101: Kelp Stock (Kombu) канала Rogers Powell
#JapaneseCuisine101 #KelpStock #KombuDashi
Worldwide Culinary Apprentice with chef Hiroko Shimbo - Recipe ingredients below
Hiroko Shimbo will teach you about kelp and how to make a Kelp stock which is the base for many Japanese dishes -
Kombu is used in Japanese cuisines as one of the three main ingredients needed to make dashi - Kombu is used to flavor broths and stews.
Thank you for watching! Find chef Hiroko website link bellow.
Share - Like - Comment - Subscribe!!!
More amazing videos in our YouTube channel. https://www.youtube.com/user/67Miloud
Facebook: Hiroko Shimbo
Tweet: HirokoShimbo
Pinterest: Hiroko Shimbo
Instagram: HIROKOSHIMBO
Website: www.hirokoskitchen.com
blog: www.hirokoskitchen.com/blog
authored books:
The Japanese Kitchen (IACP Finalist)
The Sushi Experience (James Beard Foundation Award Finalist)
Hiroko's American Kitchen (IACP Winner)
Kelp stock ingredients:
8 cups cold water
1 ounce kelp
Cook the mixture at 140F for 1 hour
Kelp has highest umami content among other food products
Видео Japanese Cuisine 101: Kelp Stock (Kombu) канала Rogers Powell
Показать
Комментарии отсутствуют
Информация о видео
Другие видео канала
Easy Sponge Cake Recipe: How to Make a Classic Genoise
Sugar Sculpting 101: How to Create Stunning Cylinder Shapes for Pastry Decorations"
Pomegranate Peeling and Seeding: The Quick and Easy Way to Deseed a Pomegranate
38 Ways to Plate Beef - Part 1- Food Plating - Food Decoration - Food Garnishes - Food Arts
Mayonnaise - Salad dressing
Macaron Glazing 101: How to Create Perfectly Glazed Macarons - Tips & Tricks for Decorating
Uncovering the Truth: What is Wasabi and How to Make Fresh Wasabi paste
Fruit Tartare - Texture modification - Fruit Compression - Spherification - Molecular Gastronomy
38 Ways to Plate Beef - Part 3 - Food Plating - Food Decoration - Food Garnishes - Food Arts
Flavorful Twist on Cake Decorations: How to Create Delicious Sugar Ribbons for Your Cakes
Grilled Eggplant: Japanese Style with Sesame Dressing
Savory Delight: Learn to Make a Sea Urchin Egg Custard (Chawanmushi) - A Delicious Japanese Flan
Healthy Raw Vegetable Salads - Part 1
Cured Mackerel Pressed Sushi - Sushi Roll - Hand Pressed Sushi Roll
Chocolate Loops: How to Make Swirled Chocolate Garnishes for Dessert Plating and Decorations
How To Cook a Rabbit-Braised Rabbit Recipe-Rabbit with Bacon, Tomato and Black Olives-Cooking Lesson
Mastering the Art of Gyoza Wrapper Making: A Step-by-Step Guide to Making Delicious Potstickers
Sweet Potato Gnocchi Recipe: How to Make the Perfect Gnocchi
100 Vegetarian Plating Ideas - Part 5 - Food Decoration - Food Plating
100 Vegetarian Plating Ideas - Part 8 - Food Decoration - Food Plating
Deep-Fried Yuca: A Tasty Treat from Panamanian Cuisine (Also Known as Cassava)