Food
Out of context: Reply #1437
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- Continuity3
For robotinc:
Continuity's Smoked Shio Tare (an adaptation of ramen_lord's sake-based shio tare)
Ingredients:
400 g water
15 g kombu
50 g mirin
100 g sake
50 g smoked salt (experiment, here, as no two smoked salts are the same)
10 g monosodium glutamateMethod:
1. Combine the water, kombu, and mirin in a sealed container.
2. Place in the fridge and rest at least 6 hours or up to 2 days (I'm a 2-day man, myself).
3. When ready, heat the contents to 70°C or so, and steep for 10 minutes.
4. Remove the kombu and discard.
5. Add the sake, and bring to a boil, cooking for 10 minutes, or until the smell of alcohol subsides.
6. Add the salt and MSG, stirring to dissolve.
7. Allow tare to cool before use. Store indefinitely in the fridge.
Add 30 mL of tare per 300 mL soup.
- You'll see some sediment forming at the bottom of the jar after a few hours/a day. Don't be alarmed. It's just smoke particulate from the salt.Continuity
- msg? no thankshans_glib
- Why not?Continuity
- Go home, hans_glib.
Go home.palimpsest - And lock your door.palimpsest
- Continuity you're a true gem, amazing!
and bring on the msg!robotinc - what's wrong w/mucho sodium gloriousness? gimmiePonyBoy
- My pleasure!
Also, try not to giggle every time you look at it, because it really does look like a jar of pee.Continuity - Here's the sediment/particulate I was talking about:
https://i.haasie.com…Continuity - +1 and MSG 4 life.garbage