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HowToBasic - How To Make Ramen

Ashenkase says...

This is a very basic recipe, I would suggest however that his might be an even easier procedure:

https://imgur.com/a/6wwB2w5#mangR8C

If I may be so bold there are a few tips I can offer:

Step 1: Fill your sink with warm sudsy water.
Step 2: Do all of your dishes and clean your work surface
Step 3: Drain the sink and refill it with sudsy water
Step 4: Start cooking
Step 5: If you dirty a dish or utensil, clean it RIGHT AWAY!
Step 6: Goto step 3 and repeat until you are finished cooking

* With cooking, go for it. You can only get better the more times you try.

* Double sinks should be the standard, if you only have one of those huge single tubs one should get their head examined. 1 sink for clean, one sink for rinse, one rack to dry. *rant over.

* Ramen, for me, is tied with Thai and Indian. It is in its essence Umami. Just don't use as much noodle as this f**k tard did at the end of the video

noims said:

Not sure I'd be able to make this all that quickly, but I agree it would take longer to clean up.

I do have a sudden inexplicable craving for noodles, though. It is pretty late, so I might just have a bath.

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dystopianfuturetoday says...

I'm thinking of trying this recipe for Thanksgiving. What do you think?

Roasted Japanese Sweet Potatoes with Scallion Butter
Serves8

* Active time:10 min
* Start to finish:1 1/4 hr

November 2007
If you’ve never had pale-fleshed Japanese sweet potatoes before, you’ll be surprised by their subtler, drier flesh, which tastes unmistakably of chestnut. A bit of miso mixed into the scallion butter stealthily rounds out the interplay of sweet and umami that will have you eating all the way through to the last flaky remnants of skin.

* 8 small slender Japanese or Garnet sweet potatoes (4 to 5 lb total)
* 1 1/2 sticks unsalted butter, well softened
* 1 1/2 tablespoons miso paste (preferably white)
* 3 tablespoons finely chopped scallion

* Preheat oven to 450°F with rack in upper third.
* Prick potatoes all over with a fork and put on a foil-lined large baking sheet. Bake until very soft when squeezed, 45 minutes to 1 hour.
* While potatoes bake, stir together butter, miso, and scallion until combined.
* Slit hot potatoes lengthwise and, using oven mitts, push in sides to puff up potato. Serve with some scallion butter in center of each and with additional scallion butter on the side.

Cooks’ notes:

* Scallion butter can be made 4 days ahead and chilled, covered. Bring to warm room temperature and stir before using.
* Sweet potatoes can be roasted (but not cut) 4 hours ahead and kept at room temperature, covered with foil. Reheat potatoes on a baking sheet on middle rack of a 350°F oven until heated through, about 20 minutes.

Recipe by Lillian Chou

I found it on this site ---> http://www.gourmet.com/recipes/2000s/2007/11/roasted-japanese-sweet-potatoes

The 5 Basic Tastes - Salt, Sweet, Sour, Bitter & Umami

legacy0100 says...

1st, I have absolutely no clue what they're talking about here with all their heavy British accent

2nd, If umami is a taste, then why can't creamy be a taste? or musky be a taste? Bullcraps I tells ya.

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wazant says...

A generally decent vid, if not a bit obvious. But she hurts her credibility a little bit right up front by asserting that MSG is a preservative. It is actually a flavor enhancer, which stimulates the fifth "deliciousness" taste--also called "Umami" (a relatively recent addition to the traditional sour, bitter, salt and sweet tastes).

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