Member Sussan Estela Olaya
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Scoolinary Team
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The information I have is that a cordial has an acid (1.7h PH) and with 55 degrees brix of sweetness with an aroma of an Ethiopian pepper called Rue Berry. It is a cordial made with a single aromatic (botanical) element.
We hope this information is helpful.Greetings
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Scoolinary Team
Fish and shellfish are important but less common in ramen, apart from the preparation of dashi, which is essential.
The fish and shellfish-based broth is known as Gyokai broth.
and is usually made of niboshi or small anchovies or
salted and dried sardines together with dried shrimp or bladder of
fish. Apart from these, shrimp, shells of
shrimp or crab and white fish bones, and it is usually added
to the broth at the end of cooking kombu seaweed to amplify the flavor
from sea. Fresh seafood can occasionally be used in
certain regional varieties, but beef and lamb are
uncommon in classic preparations.
You can be guided by this fish broth for your Ramen base:
1 large head of fish weighing 1 kg
8 heads Prawns
1/2 onion
2 cloves minced garlic
to taste salt and pepper
5 cups water
1 tsp white vinegar
1 tsp sugar
1 stalk chopped celery
Broth: first, soak the fish and shrimp heads in salt water to remove the blood and musk, for about 15 minutes. Then we drain until the moisture is removed. We fry these heads until golden brown, the fish heads in plenty of oil, the prawn heads in two tablespoons of oil in the same pot of broth. We add the water, the fish head, the vegetables, sugar, vinegar, adjust salt and pepper. Boil gently for 15 minutes, strain and reserve.
We hope this information is helpful.
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You can use a regular tablespoon, you just have to keep in mind that the tip or final edge of the spoon is a little closed in order to create the characteristic shape of the quenelle. I leave you some images of tablespoons that we use to make quenelle.
Greetings
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Scoolinary Team
Hola, @mcardona51hotmail-com
Sí, el pulpo se cocina en agua caliente junto con la cabeza.
La pregunta de si se come la cabeza del pulpo surge en muchas cocinas, y la respuesta es Sí. Hay quien prefiere desecharla porque es una parte menos vistosa que los tentáculos, y es un poco más gelatinosa, pero se puede emplear sin ningún problema para hacer infinidad de recetas; es igual de sabrosa que el resto del pulpo. Con ella puedes preparar croquetas, pastas y hasta para rellenos de empanadas.
Si quieres unirte a nuestro foto en español te dejo el enlace.https://comunidad.scoolinary.com/
Saludos.
Equipo Scoolinary.
comunidad.scoolinary.com
Comunidad para Amantes y Profesionales de la Cocina y Gastronomía
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Hi, @rod
For the broth only use the bone of the Iberian ham and the meat is only diced.
But if it is not possible to find Iberian ham in your country, you could use unsmoked Ham Hock.
You cook the bone together with the meat then once cooked you remove the meat and cut it into cubes and follow the procedure as the recipe follows. -
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Hi Jennifer
You can use a pinch of sugar or baking soda and that will help subtract the acidity in the tomato sauce.
Greetings.
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Scoolinary Team
We would love that in the future you can share the photo of the final result of your preparation with the community.
Greetings
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Scoolinary Team
Hi.
We understand your point of view, you can also adapt what you have learned in the course and apply your own technique.
You could use the quenelle technique to plate the mash, it is a very nice and elegant way if you want a more compact consistency and if you want a more fluid mash you could serve it in the center of the plate and on the mash some smaller stew accompanied by a reduction of the same cooking juice.
If you have any questions about the courses I will be attentive to answer you.
Greetings
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Hello Lucas.
I have news, it refers to the proteins that come out with the foam, not the egg white.The chef uses the word mayonnaise or pil pil well as a reference for consistency, but does not use egg white or yolk.Then this mixture can be used to prepare a risotto, for example.
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Scoolinary Team
Hello.
Here are some tips for you to cook fish.
-The fish has a very short cooking time. It doesn’t need to be cooked for long, just the right amount. For every 2.5 centimeters of thickness you will need 5 minutes per side, in total the fish must be on the fire for 10 minutes to make it perfect.
-The skin is an essential element of any fish, whenever we want to cook it well, we will leave it on. The meat of the fish is very delicate, if we remove the skin it can end up breaking due to the heat.
-The quality of the fish is one of the factors that determines its taste. It is important that it is as fresh as possible, if it is frozen we will try to achieve the best possible quality. This factor is key to obtaining good results in the kitchen.
-One of the most common ways to cook fish is by breading it. To give it extra flavor and also to make it cook faster, we add a good squeeze of lemon. We spread the fish in the lemon before breading it. For lovers of this citrus, the result will be worth it, in addition to the fact that we will be able to flavor the fish in a surprising way.
-Raw fish is one of the most current trends, with the help of a tartare or the most delicate sushi we find a way to consume this ingredient. To eat it raw, you have to freeze it beforehand. If we want it to be very thin and perfectly cut, we will do it before it is completely thawed, so it will not fall apart.
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Hello.
I send your question to the specialized team so they can review the recipe and the video.
As soon as I have an answer I will contact you again -
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Hi,I prefer Assari, which is a slightly lighter broth. 😉
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Scoolinary Team
Hi, @luca-materazziicloud-com , @mandie-lowe
I have news from the team in charge and they tell me that the error in the recipe book has already been rectified. We apologize for this incident.
Thank you
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Hello.
Could you tell me which course this recipe belongs to so I can review it.
Thank you.
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Scoolinary Team
There is an error in the recipe which is being sent to the team in charge for review.
The correct ingredient is kion or ginger.We apologize for the error.
Greetings.
