Reddit reviews OXO Good Grips 12-Inch Tongs with Black Silicone Heads
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Sturdy, stainless steel Tongs feature Silicone HeadsScalloped, angled Heads are heat resistant to 600 degrees Fahrenheit and safe for non-stick cookwareSoft, non-slip handle features comfortable thumb restsTongs lock closed for no-fuss storageDishwasher safeAvailable in 9-inch and 12-inch lengths
Poor ass anime fan's guide to cooking dish 7
Do you want to pick up women with cooking skill? I'll help you! Even if you fail, 2D waifus in Shokugeki no Soma will always be there for you
Lesson 7: How to balance meats. AKA how Soma beat the meat master with inferior food
Let's talk about Japanese wagyu steaks. They are fucking strong. Meats in general have such an intense impact due to the meatiness of the protein combined with the fat. Wagyu Japanese style beef, especially A5 Nikumi style turns this up to 11 with insane marbling of high quality fats. This really does mean that if you are served a huge plate of this kind of steak, it's gonna take a toll on your stomach as well as your wallet. With such foods, you will start to feel full and satisfied ages before you actually are. In order to finish the meal, you must "trick" your body to eat more by finely balancing it with the opposite of richness.
There are many ways restaurants do this. The classic way is to serve a nice hearty salad with vinaigrette to cancel the rich fat with refreshing leafyness. Another way is to have a cold carbonated beverage, like a soda or beer, to wash it down. The last trick I know is to use something pickled, adding a different kind of vinegar like flavor than the salad dressing, but accomplishing a similar result. Japanese cuisine in general has a long great history with pickles, and this trick is used all the time. High end pickles cost a lot of money too, so the restaurant can make bank.
However, there is also a third less important variable often used in steak dishes. This is the neutral carb to soak up the steak flavor to minimize loss of juices and sauce. This is a trick used to make customers feel like they are eating much more steak than they already are, but is a good side dish to have even without such a scheme. Nikumi get's stuck up on this traditional side, and models her rice for the don recipe after it. A nicely garlic flavored and butter drowned baked potato is an amazing sidekick to any steak, so she assumed it would translate as a great companion to her steak in the form of another starch (rice).
The problem is, by doing this, she lost sight of what is important. Don is a single dish recipe, and neither side served drinks. This means that she needed to incorporate the counter to the meat's richness into the dish, as Soma explains well in the end. This part actually surprised me a lot, as it meant that the Chaliapin gimmick didn't stand a chance against Nikumi's steak, and objectively lost on that front. Soma set out to win the battle of the meats, and lost. But all is well, since he won the war of Shokugeki anyways I guess.
Ingredient/Condiment of the day:
Beef Fillet/Tenderloin
As a poor ass college student, this is a cut of meat that I have no relation with. It is often quoted in over the top food stories and such, but I wanted to talk about it here to illustrate how surprisingly limited it is. First of all, the thing's tiny and long. It doesn't form a beautiful hunk of meat like the anime showed. It is the most tender cut of beef out there, but this is also a double edged sword, as it means it holds up poorly to slow cooking, where the structure degrades away before the rest of the ingredients cook. Really in normal types of cooking, it's only good for steaks and steak style roasts and nothing else.
plum梅うめume
A fruit that can be a side or a condiment, it is very sour but has a beautiful flavor I can't really describe, but it's refreshing. Goes devilishly well with white rice, it is a staple of rice balls like what Megumi made last episode. Soma used a paste (more like a finely shredded semi-paste as you can see it forms bits in the rice instead of coloring it evenly), the famous way of serving it is whole as Umeboshi. These come with the annoying painful seeds still inside so watch out if you are ever served it. The fruit is also used to make sake.
Skill/Gear of the day: Tossing in the pan. The OG badass technique
If you want to make stir fry you have two main options. One is to buy a wok and shake it randomly and let it's shape do all the work. The other is to buy a normal skillet (like I recommended already) and use a tossing technique. Yes, you can stir things around with chopsticks or spatulas to get a similar effect, but tossing is easier and quicker when mastered, and looks amazing to boot. Here's a good video demonstrating how to practice
Oh shit, that's a free technique, what the hell am I going to make you buy today? Here's a pair of tongs. They are a simple tool useful for pinching out heavy large objects, like spaghetti, lobsters, boiled potatoes, etc. Anything you would grab with your hand if it wouldn't give you debilitating burns. There are common uses that are wrong with this tool too though, which is why I introduce it today. Please don't use it to mix things in a pan. That's what tossing is for.
Poor Ass recipe of the day You can one up this chef by making use of tossing at every step. Tongs become useful at the serving step.
Presentation of the day: Bowl lid. For maximum aroma EXPLOSION
Why do a lot of Japanese serving bowls come with lids? First is that they consider those to be aesthetically pleasing, but they have a role in emphasizing the aroma as well. In a normal dish, the food's aroma gets more evident as it is brought to your table, and you gradually build up an expectation. With a lid, you can compress all of that buildup into a single dramatic reveal, releasing a bunch of the stored aromas in the food in one fell swoop. This is particularly useful for signature dishes with weaker aromas, as the normal impact would be weak, but it is sufficient when introduced dramatically like this. A certain future character makes use of a similar idea for a different purpose... but that's for much later.
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Tell me what improvements I can make to this guide! I hope that by episode 10 I won't be seeing any more cereal comments in these rewatches!
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Everything else, crock pots, even measuring cups, is optional. Slow cookers, microwaves, electric kettles, and rice cookers are all nice, but there is nothing you can make in them that you can't make in a pot, like humans did for thousands of years. You'll want measuring cups for baking, but for cooking you're adjusting on the fly anyways.
Absolutely. I got the pair with the silicone heads years and years ago and ended up buying 3 more pairs because I use them for everything.