| Topic | Author | Replies | Last Post |
|---|---|---|---|
| Kimchi |
 Mel
|
6 | July 30, 2008 |
| Japanese Golden Curry! |
Unsubscribed
|
25 | July 28, 2008 |
| Pressure cookers |
Irony's Prophet
|
2 | July 22, 2008 |
| Pickled Veggies |
+Alena+
|
4 | July 14, 2008 |
| oxtail soup |
pengrin™
|
5 | July 14, 2008 |
salmon eggs
from the belly..
1st the ikura must be rinsed with as hot of water as your hands can stand, in a strainer.
This removes a layer of film from them and they will all appear to turn white. The color will soon return.
If you happen to rinse the salmon eggs in cool water first, they will all turn hard and very difficult to squeeze between your teeth! This is what protects them when the eggs are spawn in the river.
Then add some soy, a bit of salt and sake--------great when chilled for a couple of hours and for days and days!
1st the ikura must be rinsed with as hot of water as your hands can stand, in a strainer.
This removes a layer of film from them and they will all appear to turn white. The color will soon return.
If you happen to rinse the salmon eggs in cool water first, they will all turn hard and very difficult to squeeze between your teeth! This is what protects them when the eggs are spawn in the river.
Then add some soy, a bit of salt and sake--------great when chilled for a couple of hours and for days and days!
1 Comment