It has been one of my favorite knives to use ever since my brother gave me one for my birthday many years ago. Sashimi Bocho. A group of Japanese knives, each with specialized purposes. The tako hiki is used for cutting up octopus. The yanagi ba is also called the willow blade and is used for preparing many sashimi dishes. These are the most common, but there are many more types if you are interested. Sauce Brush A heat- resistant brush used for mopping and saucing hot things. Saucepan. Often referred to just as a pot, this has high sides and can be used for a variety of tasks, such as sauce making. Sifter A sifter is a type of sieve that separates larger bits into smaller bits as with a flour sifter. A blog about simple and easy preschool crafts and activities. A sifter can also help to evenly distribute or dust things, like with powdered sugar on a cake. Skimmer Any utensil that can be used for skimming things off the surface of liquids in pots. We called them minnow nets or scoops when I was cutting my teeth. Soft Cheese Knife A very narrow and flexible knife with large holes in the middle to prevent the soft cheese from sticking to the blade. Smoker Box A little cast iron box that generates smoke in propane grills. You put some wood chips in the box and place it over heat. Spider A type of skimmer from China used for removing items from, among other things, hot oil in woks. They generally have a metallic spiderweb shaped bowl on one end and a bamboo handle. Steak Knife. A knife, often serrated, used to cut steaks. Cooking is much more fun when you have all the right gear to make your food dreams into food reality. If you have a contentious relationship with your kitchen, the problem may have to do with things like dull knives or the. Parmesan Broth with Kale and White Beans Broth adapted from Jennifer Perillo. This broth is not only fairly quick to make, it could be used for all sorts of things, from cooking risotto to soaking beans, but I find it to be so. Strawberry coconut soup with coconut milk, lime juice, and finished with slivers of fresh mint. Perfect appetizer soup for a summer party. Register a free 1 month Trial Account. Download as many books as you like (Personal use) 3. Cancel the membership at any time if not satisfied. Product # CD-SPSA12-PASTA-COOKING-POT Retail $149.95 and up Our Price $98.00. This is our new Pasta Cooker! It is thick stainless, these heavy duty stock pots feature 3 ply encapsulated 4mm layered bottoms. Anybody who cooks very much appreciates the value of good tools, and I'm here to tell you that my new/old chinois is the coolest tool I've acquired in a long. Product # CDFRENCHCHINOISE01 Retail $60.00 and up On Sale $39.95. This is a 'Chinoise' (or chinois) also called a bouillon strainer. It is used to strain sauces, stocks and pureed soups. It is essential for French style. These are often set upon the table as silverware when required. Steamer. Several types of steamers exist. Some that resemble double- boilers, some that are made of bamboo, industrial kitchen steamers. Stock Pot. A large stainless or aluminum pot that is used to make stocks, broths, and soups. A fully stocked kitchen will have multiple sizes. Tom Yum Hot Pot. My first thought after we finished our meal was, . Next time, I might add some coconut milk to the broth to make a tom kha hot pot. I love coconut milk and it dampens the spice while adding some sweetness. Tom yum hot pot ingredients. Even though some of these ingredients might be a little unfamiliar to some tabletop cooks, let me make it very clear: This is a super easy hot pot recipe! While you can make a passable tom yum soup with just the paste, I would encourage you to doctor it up with the extra galangal, lemongrass, and kaffir lime leaves. I took my cue from this Thai hot pot recipe from Danang Cuisine, but I used dried dried galangal, dried lemongrass, and dried kaffir lime leaves instead of fresh because that's what was available at our local grocery store during the holidays when everything else was closed. You can buy these ingredients online if you can't find them where you live. Don't leave them out, though! Once you smell how fragrant these herbs are, and how indicative they are of Thai food, you'll understand why you really want to include them in your tom yum hot pot. I tried to stick with the Thai flavor profile here, so we didn't add our usual Japanese fish- paste shapes to the broth. Instead, we cooked Chinese fish balls, meatballs and hot- pot- ready slices of pork and beef, and tofu. We also added lots of vegetables including corn, Napa cabbage, morning glory, straw mushrooms, and oyster mushrooms. Cooking rice sticks or rice noodles in the broth would have been a more Thai way to end this meal, but we used udon noodles because that's what we had a lot of them in fridge and I really like udon noodles. We used our electric hot pot to prepare this tom yum hot pot because it's so convenient to use and easy to clean. A traditional Thai steamboat would have been really cool, but we are in between steamboats at the moment. What you might need for this recipe: Visit The Tabletop Tool Shop or The Tabletop Food Shop for everything and anything you might need. Tom yum hot pot recipe. Ingredients for the soup base. Fish sauce (give it a generous shake, then add more if you want more salt and umami)Optional: Thai bird chilis, chopped. Note: Add as many chilis as you like, but keep in mind that most of the heat comes from the seeds. Also, it is best to handle them with plastic food service gloves if possible. If you get any of the oil from the peppers in your eyes or your nether regions, you're in for a wild ride. Hot pot ingredients. Here are the ingredients we added. Take them as suggestions and add what you like: fish balls, cut in halfmeatballs (we used Chinese pork- and- mushroom meatballs), cut in half pork, sliced ultra thinbeef, sliced ultra thin firm tofu, drained, dried, and cubed shrimps, whole raw (peeled or not, depends on your stance on ripping the heads off your dinner)corn on the cob, sliced thick. Napa cabbage morning glorystraw mushrooms oyster mushrooms. Udon noodles (or rice sticks) added at the end to finish off the meal. Directions. Prepare all your ingredients and put them in the pot you'll be using for hot pot. You can start it on the stove or on the table. If you have an electric hot pot, just get everything to boiling right on the table. You don't have to fish out the kaffir lime leaves, the lemongrass bits (they look like fingernail clippings), or the pieces of ginger or galangal, but it'd be nice if you did. They aren't very good to eat. You can remove the onions and tomatoes when the broth is hot, or eat them, but I want to warn you that the tomatoes will be as hot as Channing Tatum when they come out of that broth. Hot tomatoes are sticky and squishy and they will scald your tongue before you know it. Serving. Cut and plate the meat and tofu. Wash, dry, and cut the vegetables. Arrange everything on the table so that each person can reach the ingredients and the hot pot. Each person should have a bowl, some chopsticks, and a spoon. If you do provide dipping sauce or condiments, make sure everyone has a small finger bowl or sauce bowl. Make at least one ladle, some tongs, and a sieve available for everyone to use as needed. Guests can ladle the soup from the pot into their bowls as they feel the urge. As the meal is winding down, add the noodles to the pot. When they are cooked, everyone can take some noodles to eat. Other hot pot ideas: Or check our full recipe index for even more ideas!
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