sushi course mirchifun for good neighbors: matmeg.no
Today it was sushi and sashimi menu. Fresh salmon from Salmon, sea bass and good ingredients purchased at a market-food (a store that is highly recommended for purchases of sushi Address: Calmeyers gate 10, 0183 Oslo). Here in our fabulous condominium has a great website, and there have already been laid out a nice report from today's sushi courses. So if you want to read about how the course was, and see some great atmosphere created images, I recommend a visit right article (ps! image is borrowed from søylegården.no, since I was too busy to take pictures!). And as you might see the press was also present! mirchifun
So I concentrate on telling a little more about sushi, and what one should think about when one finds the rice, seafood and a bamboo mat on its own kitchen. First of all, sushi is fun! To invite friends alike to participate in making able the food, then enjoy it - preferably mirchifun with a glass of wine (or perhaps even better, an appropriate beer!) mirchifun Be creative! Do not let anyone tell you what you like best. Here you have an ocean (!) Of options to choose from.
I have on several occasions been fortunate to be part of some great events organized by the Norwegian Seafood Council (www.godfisk.no). Here I have gained much inspiration and brought me some good tips. I have got been with sushi courses in Asia Minor in Hegdehaugsveien, and I've been with matentusiaster at Oslo fashion week where my namesake and captain of Culinary Team, Jostein Medhus guided us through the sushi world. In addition to having eaten too much sushi of variable quality, it is now many years since I started making this dish regularly.
3 very vikige things when making sushi Commodities. It is important to use good fresh ingredients. mirchifun Should we use salmon I would recommend Salma. It can be used raw without freezing in advance and has excellent quality. Other fish should inquire at the seafood counter or where you buy the goods, if it can be used for sushi. It is recommended that fish used raw frozen at -20 C for at least 24 hours before use, to be sure it is safe. On good shops a-food market can also buy various seafood ready for use. Presentation. In japan "you eat with your eyes". It is important that it looks good and tempting! Rice. In fact, the rice one of the most important. Sushi actually means "sour mirchifun rice ', ie the rice to cook at one time adding a mixture of risvinseddik, sugar and salt. It is also said that it takes seven years to become sushi chef, and that the first year will not touch other than rice. Once it gets cooked perfectly to take in the other ingredients ..
Words and phrases Nori seaweed used to make maki. Pressed red algae of a pophyra. Maki: roll that is cut into slices, many different versions Hosonmaki: Small roll Futomaki: large roll Uramaki: roll where the rice is on the outside Gunkanmaki: risklump with filling on top of which are held together with a small strip of nori. Nigiri: means "hand-rolled". A small lump of rice rolled in hand with bits of seafood on top. Called many places also for "sushi", or piece of sushi. Sashimi: raw food cut into thin slices. Used most often for seafood. Tempura: deep-frying eg seafood. wasabi: Japanese horseradish. As a rule, wasabi made from horseradish, mustard seeds and dyes since real wasabi is very expensive mirchifun and not very durable. wakame: seaweed salad Gari: pickled ginger
Sushi rice is circular-grained mirchifun and sticky rice. Most exotic shops and the larger grocery stores sell sushi rice. To get the rice perfect is the hardest mirchifun when preparing sushi and more important. But there is nothing to fear if you take the trouble to spend some time just this!
1: Rinse rice until water is blank. 2 Let the rice in water for a while. Allow it in water for an hour for best results. 3 Boil water, a little more water than you have rice (mix ratio 1:1.25). Add the rice and let it cook on high heat for two minutes. Turn down the heat to medium and let stand for five minutes. Turn the heat down to low and let the rice stand like 15 minutes. 4 Let the rice rest and mix salt and sugar with rice vinegar. Warm it up until the sugar is completely dissolved. 5 When the rice and vinegar mixture has cooled slightly, add a little careful and a bit of vinegar in the rice. Mix this gently into the rice. 6 The rice is ready when it got chills.
Drinking tip: Different types of beer, white wine, champagne and sake fits very well with sushi. Sake and white wine should be either sweet or dry, and sake can be served both hot and cold, as desired. Hot green tea is not uncommon for sushi. It helps to cleanse the taste buds, remove the aftertaste after each piece of sushi and leaves a fresh taste in your mouth.
Kitchen tip: Sushi mat in silicone - simple and very hygienic in use since food does not get stuck between the grooves so that the bamboo mat. Made of 100% platinum silicone and can be washed up
Today it was sushi and sashimi menu. Fresh salmon from Salmon, sea bass and good ingredients purchased at a market-food (a store that is highly recommended for purchases of sushi Address: Calmeyers gate 10, 0183 Oslo). Here in our fabulous condominium has a great website, and there have already been laid out a nice report from today's sushi courses. So if you want to read about how the course was, and see some great atmosphere created images, I recommend a visit right article (ps! image is borrowed from søylegården.no, since I was too busy to take pictures!). And as you might see the press was also present! mirchifun
So I concentrate on telling a little more about sushi, and what one should think about when one finds the rice, seafood and a bamboo mat on its own kitchen. First of all, sushi is fun! To invite friends alike to participate in making able the food, then enjoy it - preferably mirchifun with a glass of wine (or perhaps even better, an appropriate beer!) mirchifun Be creative! Do not let anyone tell you what you like best. Here you have an ocean (!) Of options to choose from.
I have on several occasions been fortunate to be part of some great events organized by the Norwegian Seafood Council (www.godfisk.no). Here I have gained much inspiration and brought me some good tips. I have got been with sushi courses in Asia Minor in Hegdehaugsveien, and I've been with matentusiaster at Oslo fashion week where my namesake and captain of Culinary Team, Jostein Medhus guided us through the sushi world. In addition to having eaten too much sushi of variable quality, it is now many years since I started making this dish regularly.
3 very vikige things when making sushi Commodities. It is important to use good fresh ingredients. mirchifun Should we use salmon I would recommend Salma. It can be used raw without freezing in advance and has excellent quality. Other fish should inquire at the seafood counter or where you buy the goods, if it can be used for sushi. It is recommended that fish used raw frozen at -20 C for at least 24 hours before use, to be sure it is safe. On good shops a-food market can also buy various seafood ready for use. Presentation. In japan "you eat with your eyes". It is important that it looks good and tempting! Rice. In fact, the rice one of the most important. Sushi actually means "sour mirchifun rice ', ie the rice to cook at one time adding a mixture of risvinseddik, sugar and salt. It is also said that it takes seven years to become sushi chef, and that the first year will not touch other than rice. Once it gets cooked perfectly to take in the other ingredients ..
Words and phrases Nori seaweed used to make maki. Pressed red algae of a pophyra. Maki: roll that is cut into slices, many different versions Hosonmaki: Small roll Futomaki: large roll Uramaki: roll where the rice is on the outside Gunkanmaki: risklump with filling on top of which are held together with a small strip of nori. Nigiri: means "hand-rolled". A small lump of rice rolled in hand with bits of seafood on top. Called many places also for "sushi", or piece of sushi. Sashimi: raw food cut into thin slices. Used most often for seafood. Tempura: deep-frying eg seafood. wasabi: Japanese horseradish. As a rule, wasabi made from horseradish, mustard seeds and dyes since real wasabi is very expensive mirchifun and not very durable. wakame: seaweed salad Gari: pickled ginger
Sushi rice is circular-grained mirchifun and sticky rice. Most exotic shops and the larger grocery stores sell sushi rice. To get the rice perfect is the hardest mirchifun when preparing sushi and more important. But there is nothing to fear if you take the trouble to spend some time just this!
1: Rinse rice until water is blank. 2 Let the rice in water for a while. Allow it in water for an hour for best results. 3 Boil water, a little more water than you have rice (mix ratio 1:1.25). Add the rice and let it cook on high heat for two minutes. Turn down the heat to medium and let stand for five minutes. Turn the heat down to low and let the rice stand like 15 minutes. 4 Let the rice rest and mix salt and sugar with rice vinegar. Warm it up until the sugar is completely dissolved. 5 When the rice and vinegar mixture has cooled slightly, add a little careful and a bit of vinegar in the rice. Mix this gently into the rice. 6 The rice is ready when it got chills.
Drinking tip: Different types of beer, white wine, champagne and sake fits very well with sushi. Sake and white wine should be either sweet or dry, and sake can be served both hot and cold, as desired. Hot green tea is not uncommon for sushi. It helps to cleanse the taste buds, remove the aftertaste after each piece of sushi and leaves a fresh taste in your mouth.
Kitchen tip: Sushi mat in silicone - simple and very hygienic in use since food does not get stuck between the grooves so that the bamboo mat. Made of 100% platinum silicone and can be washed up
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