How do you cook sashimi (sushi)?
Honestly, the best thing to do is throw it away. Fine sashimi is a delicatessen, but you have to careful with raw fish, and as you will have established from the other comments, sashimi is eaten RAW!. It will be a waste and somewhat pointless to cook it. Do a little research - (on the internet is fine) and decide if you really want to eat this kind of thing. When you do, buy the freshest fish you can. Even consider buying fish live and killing it yourself, then eat it instantly. Please don't wait one or two days first. Why not try it first in a Japanese restaurant. Don't get me wrong. It is absolutely delicious when prepared properly and eaten with soy sauce and wasabi - (horseradish paste) Finally, congratulations on trying something a little adventurous!
What is the best way to pan sear sashimi tuna??
Tuna - one of the main sources for sushi - is actually best enjoyed raw, thus if you do insist upon cooking it, don't overdo it! Use about a tabgle spoon of OLIVE oil (other vegatble oils tend to get a bitter taste in high heat and vegatble oils go rancid) and heat it until very hot (the oil must begin to sizzle). Place the cutlets in the very hot oil for a short period on each side, to seal in the flavor and moisture. Take the cutlets out and place on a draining sheet, to absorb the oil. Allow the oil to cool down so that it stops sizzling, yet is still hot enough to fry stuff in. Test with a sliver of onion. If the onion turn transparent within 30seconds, or a bit longer, the oil is about the right temp. Now place the cutlets back on a medium heat gas flame, or electric cooking plate, and allow the fish to slowly "simmer" until done, for about one minute per side, depending on the thickness of the cutlets (half an inch rule of thumb used here). Drain on draining cloth/tissue, lighty sprinkle with seasoning to taste, and serve hot. DO NOT let the fish stand too long as this will toughen the meat and tens to dry it out! Goes well with rice, cus-cus or potatoe fritters, stir-fried spring veggies and fresh basil and rocket salad leaves. A touch of lemon juice may be added to give it "oomph!" and almond slivvers may be added for additional taste. Enjoy!!!
Can I cook ribs on an expired date?
How far past the expiration date are they? In most cases the expiration date is a suggestion from the purveyor or manufacturer of the food item. Now you wouldn’t do this in a professional kitchen, but at home you can always use your eyes and nose. Check it out visually. Is the meat grey or slimy? If it still looks fresh since it had been vacuum packed that is the first sign that it is ok. Next you should open it up and give it the ol’ sniff test. If it smells sour or acidic then it’s dead. You’ll usually know immediately if it’s too far gone. If that’s the case, wrap it up tightly and take that dead puppy to the curb! If it has no odor at all it’s probably fine. Remember though…. When in doubt, throw it out.
Good dipping sauce for sashimi?
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How do you cook razor fish???
I have never seen a recipe for them but I suppose you would cook them like any other fish. Just filet, dip in flour and fry in a frying pan with oil. I'd ask the locals first just to be safe.
Is there a way to safely prepare salmon sashimi at home?
The best salmon for home-made sashimi I’ve found is the farmed Loch Duart sashimi-grade salmon. You can also purchase previously frozen salmon, or freeze your own, but the flavor and consistency suffer greatly. It’s available in most fish markets that sell sashimi-grade salmon. That’s really all you need to do, by the way, is ask if they carry sashimi-grade salmon at the fish market.Loch Duart | Extraordinary Scottish Salmon from lochduart.comloch duart salmon - Feng SushiDon’t prepare your own fresh wild-caught salmon unless you have a light table and know how to inspect for parasite eggs… on the other hand I’ve done this and no one got sick.
Sushi: How can I make 'sake salmon sashimi'?
UPDATE: I have to start off by saying, I think you may have some terminology errors. Let me clear them up, so we don't get confused.Terminology. You have this question categorized as Sushi, which is defined as sashimi on a bite-sized piece of (sometimes) vinegar-flavored riced. See How many types of sushi are there? Sashimi, in contrast, refers to only the raw fish (without the 'sushi' rice) commonly flavored by a tiny bit of wasabi (Japanese horseradish) mixed with soy sauce. Sake is commonly known as a rice wine. However, sake is also the Japanese word for salmon (accent is on different syllable).The answer that follows is going to make assumptions that 1) you actually meant sushi and not sashimi and 2) you meant sake as the Japanese word for salmon (as sashimi is almost never flavored with sake (the rice wine), in the context of sushi-making.*****************First you want to start off with preparing sushi rice.The basic vinegar mixture is:Mix 1/4 cup of rice vinegar or mild cider vinegar, 1 tablespoon of sugar, 1/2 tablespoon of mirin, sake or sweet brandy, and 1/2 tablespoon of salt. Heat over low heat in a small saucepan, and stir until the sugar and salt have dissolved. This is enough to flavor 4 cups of rice, so adjust the amount according to the amount of rice you have.More great information is here.http://www.justhungry.com/2003/1...Pour the vinegar mixture onto the rice and mix thoroughly, while cooling the rice. I used the above proportions just yesterday with three cups of rice and thought the flavors were just right.Tips on cooking rice (critical):Rinse rice thoroughly before cooking until the water is clear. I usually rinse it about five times.Let drain completely (30 minutes)Let it soak in water before cooking (30 minutes)The following videos demonstrate how to cut the salmon and assemble the sushi.Good luck.
Is eating expired sushi really that dangerous?
Fresh sushi is always best, but if you finish it the next day then that’s fine, just be sure to refrigerate it, and *never* microwave sushi to try and take the chill off. Eat it cold, like you do with leftover pizza. If, after day two, you still have sushi proceed with caution. It might still be good, but if it smells off or the fish has oxidized toss it out. We have sushi on a weekly basis and for new years I’ll buy a couple packages of sashimi quality fish and slice them thin. It’s not a good idea to buy several trays for the week and keep them in the refrigerator, that’s like asking to get sick.
How many days after the expiration date is still safe to eat beef?
Oh if you kept it frozen, its still good. You can keep meat frozen for up to a year, no problem. If you keep it in refrigerator, its different. Raw meat I would be scarred to cook just 2 days after expiration. You got to eye-check it if it has right color and smells good. If it seems good, cook it well and throughly. If its suspicious, dont take the chance, especially if you are pregnant. After you cook it, keep it in fridge for few days. Some people say couple days, some say couple weeks. Depends on what you are used to. I use to keep food in fridge for quite long. I just finished my Thanksgiving dinner ham couple days ago lol. I dont forget to microwave it well before I eat tho, it kills most bacteria in it. And I am 7 months pregnant and I am fine. My mother in law is Chinese, she and her family eat cooked foods that they never refrigerate even after few days. I would never eat it and they do. I would say it depends on what kind of food it is and also what your stomach can handle... sometimes.
Is it safe to eat day-old sushi that's been refrigerated?
Perfectly safe.Sushi is one of those foods that must be eaten right away -- so states the law of eating sushi. It is horrible as leftover. Japanese rice simply doesn't do well in the refrigerator, as it changes the texture for the worse (much worse). After a day, it will be hard and lose its fluffy texture. The only choice to (somewhat) reverse that is to warm it up -- but who wants to eat warm sushi?My suggestion is to order just enough so you can finish the meal.