/ck/ - Food & Cooking

make pickles
thinly slice vegetables, like radish, cucumber, carrot, whatever
toss with salt, leave 30 mins
dry with paper towels
boil 1 part water 1 part vinegar
pour over vegetables
cool in fridge

make miso or mushroom soup. if you have fish bones or chicken bones, make soup with them.

make some rice

wa la, it's a japanese meal.
now add a tiny bit of meat or fish if you're rich and probably another vegetable dish.
but just soup + rice + pickles is the fundamental.

>56 posts about what sushi is
>ctrl f 'vinegar'
>0 results

vinegar 酢 is literally the SU in SUSHI

Sushi is VINEGAR and RICE

You should have cooked the shrimp in oil first, then removed it
that lets you flavor oil that goes through your whole dish with shrimp, time its cooking perfectly, get better browning on it, and de-shell it before you add it back to the dish at the very end.

Also if you didn't dry-brine the shrimp, that makes a big difference (for every usage).
about 1 teaspoon of kosher salt and 1/4 teaspoon of baking soda for every pound of shrimp; give it a quick toss and rest the shrimp in the fridge for anywhere from 15 minutes to about an hour.
Just salt makes a difference if you don't have baking soda. Seriously it makes a big difference.

I also suggest that you use fresh carrots. Fresh carrots are a; very cheap b; last a long time and c; taste much better. There's no reason to use frozen carrots except laziness. Saute them in the oil after you remove the shrimp and you can even get them semi-caramelized (i like to almost burn them).

Aside from that your heat is just too low, so it's too wet. Personally, I would just lose the ham and use more egg, but the grandma at my local chinese handmade dumpling place makes a pork, egg & shrimp dumpling, which is incredible, so i guess it is a legit combo if you like it.

>there's one technique that we've found improves all shrimp, regardless of cooking method: a quick brine of salt and baking soda. It may sound minor, but the combination works wonders: the salt helps keep the shrimp nice and moist as they cook, while alkaline baking soda delivers a crisp, firm texture. You're looking for about 1 teaspoon of kosher salt and 1/4 teaspoon of baking soda for every pound of shrimp; give it a quick toss and rest the shrimp in the fridge for anywhere from 15 minutes to about an hour.

If you don't have baking soda, just do the salt. It makes a big difference.

>>11590881
>Because you weren't brought up with bolied beef, that makes it bad?

>today we're making deep fried chicken wings
>but we won't be deep frying them
>and we also won't be using chicken wings

>just boil strips of beef
>eat live animals
>put noodles in a hotdog bun with mayonnaise
>a law fish and a lice 300 dollar now gajin
>everything taste like soy sauce, mirin & dashi
>bread is sweet
>steal chinese dishes and make them worse
>take expensive cuts of meat and overcook with with lame theatrics tableside
>no spice allowed despite being surrounded by countries that mastered it
>basically the palette of children or the elderly; sweet, mild, soft no spicy
>use a million tiny bowls for everything
>put mayonnaise on pizza