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- Video Dashi – An Alternative Mập Meat-Based Stocks- Kitchen Conundrums with Thomas Joseph
- Nội dung miêu tả Cách nấu nước daishi – Dashi – An Alternative Mập Meat-Based Stocks- Kitchen Conundrums with Thomas Joseph
- Hình ảnh nổi trội về Cách nấu nước daishi – Dashi – An Alternative Mập Meat-Based Stocks- Kitchen Conundrums with Thomas Joseph
- Tham khảo về Cách nấu nước daishi theo bách khoa toàn thư Wikipedia
- Thống kê về clip Dashi – An Alternative Mập Meat-Based Stocks- Kitchen Conundrums with Thomas Joseph
Video Dashi – An Alternative Mập Meat-Based Stocks- Kitchen Conundrums with Thomas Joseph
Nội dung miêu tả Cách nấu nước daishi – Dashi – An Alternative Mập Meat-Based Stocks- Kitchen Conundrums with Thomas Joseph
Thomas Joseph shares a recipe for dashi; a quick and easy alternative mập meat-based stocks. He also shows you how mập make miso soup, where in Japan, it’s often commonly served for breakfast, lunch, or dinner.
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Sarah Carey is the editor of Everyday Food magazine and her job is mập come up with the best ways mập make fast, delicious food at home. But she’s also a mom mập two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses mập make it all SO much easier.
Hình ảnh nổi trội về Cách nấu nước daishi – Dashi – An Alternative Mập Meat-Based Stocks- Kitchen Conundrums with Thomas Joseph
Tham khảo về Cách nấu nước daishi theo bách khoa toàn thư Wikipedia
Thống kê về clip Dashi – An Alternative Mập Meat-Based Stocks- Kitchen Conundrums with Thomas Joseph
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Thank you for this video. When you added the Benito flakes it reminded me of fish food. Which is funny because its food made of fish.
I keep hearing "Benito" flakes… anyone else??
I love that the liquid drips down the side of the very expensive sauce pan because the makers of the very expensive sauce pan didn't have enough sense to put a pouring lip on it.
people here are really salty that chefs don't call fish a meat.
Can you make a japanese cheesecake video
Thanks!
I agree with other comments! How can this be meat free if it has fish in it – regardless of the consistency of the fish?
Dashi stock is pretty common in Korean cuisine as well. A common all-veggie stock we use is kelp (kombu) + dried shitaki mushroom + daikon radish + green onion heads.
I was hoping for a vegetarian dashi recipe. Fish = meat
Can you please do a kitchen conundrum how to make fondant
BONITA IS MEAT!!!
LOL of course the vegans are the worst comments here
As a vegetarian this is not something I can eat
When he says " Hi Thomas Joseph here". I say out loud.. " Hi Thomas Joseph.." 😝😝
Hmm… In what universe are you living that says the fish muscle is not MEAT but instead a vegetable? And before you even GO there, just because Catholics don't eat MEAT on a Friday has NOTHING to do with this topic. Main reason fish is not considered as MEAT, at least regarding religion, is that fish are not LAND based, such as cows, pigs, goats, etc.
A true Vegan will not use something like this due to their KNOWING fish is just as much a meat item as a cow. So, to say something like 'Dashi – An Alternative To Meat-Based Stocks' is an out-right lie, or at least EXTREMELY misleading.
FISH IS MEAT!!!
Thank you very much for another great video!
For vegans, we (Japanese) use Kombu-only dashi or, dried shitake mushrooms, dried maitake mushrooms or combination of those. OR, western-style vegetable stock makes uniquely delicious miso-soup, as well. If you want to do kombu-only, maybe you should try cold-brewed(?) kombu-dashi in which you put komb into water and leave it in the fridge overnight (1L water:10g kombu) for clearer flavour. Kombu can be too strong and seaweedy when warmed (that's why you never boil it) and there's a fine line between pleasant/unpleasant just like there is a fine line between roasted/burnt etc.
By the way, you can cut the used Komb (small squares, finely sliced, whatever), stir fry with oil, season it with soy sauce and sesame seeds etc, there will be one more small dish to enjoy 😉
I love this channel, but you guys seriously missed the mark here. A more appropriate title would be "How To Make Fish Stock". This reminds me of when one of the dining halls at my college tried to serve beef marinated tofu. Vegetarians and vegans couldn't eat it and meat eaters didn't want it.
Dashi is a meat-based stock unless you specifically ask for kombu dashi, which is the one made from seaweed. Please research this more thoroughly. The vast majority of dashi served in homes and restaurants in Japan is meat-based, not seaweed-based. You don't need to use bonito flakes for kombu dashi.
I do understand the confusion about the title of the video — many people consider fish a "meat" because it's the eating of the flesh of an animal. However, in culinary terms "meat" comes from a mammal and poultry and fish are separate. So the title is technically true in terms of culinary standards.
Can you make a video that explains the different kinds og seaweed?
I'm like, OMG!, how did I miss this Thomas video? Lol, because it just came out today, whew!
Im vegan and ive been trying to find egg substitutes
Could you do a video on that?
If you a vegan or vegetarian just discard the bonito and change it to mushroom
No shitake mushroom?
Fish is meat.
Meat is murder.
This is not an alternative to meat.
This is NOT an "Alternative" if there is still meat in it ffs. Basically in this video you are saying fish stock is a no meat stock
Please change the title. Vegans and vegetarians cannot use this stock as there is a meat component to make it.
I love you guys but you really REALLY need to re-title this vid… it's not an alternative to meat stocks when there's meat used. Fish is meat
Why should you not boil combu? I've been following Asian chefs and that's the way they do it.
Guys can you make video about fat percentages of different types of cream / milk??
Bonito is meat, I don't understand how you can call this an alternative to meat-based stock… It's a meat-based stock
Edit maybe this is cultural, it's seeming to be in the comments. To me, meat is flesh from a living creature that you eat, I asked my husband I asked my mother they both defined meat the same
OMG the humming at the start of the videos is gone. Finally. Although now I feel like I'm missing out. #bringbackthehum #noseriouslydont
Considering fish is meat this isn't an alternative to meat based stocks…
Nice
If your miso is unpasteurized (raw), which it should be, add it at the very end of cooking after you take the pot off the heat and let the soup cool down to below 120°F (quite warm but not very hot, the same temperature you'd use to proof yeast). This is because miso is living food, like sauerkraut or kimchi. You'll kill the beneficial microorganisms with high heat, and lose the probiotic health benefits. The best widely available imported brand of miso in the USA is Ohsawa, which is imported Yamaki Jozo miso from Japan and very traditional in production methods by top specialists, aged two years. You might know them for their nama shoyu soy sauce available under the same brand that is of the highest quality, made in the authentic tradition, and lower in salt than most low-sodium soy sauces. The best domestically produced miso is, by pretty much unanimous consensus, South River Miso. I use Ohsawa, but they don't import white miso. Their lightest is probably their brown rice (and soybean) miso. A good all-rounder. South River makes a wide variety of various misos aged for various length of time, from a couple of weeks (their popular mild white) to years.
Can you please do a kitchen conundrum how to make fondant