What to look for when Using Sushi Knives

What to look for when using sushi knives

When it comes to using sushi knives, there is absolutely no

 rocket science involved. Just a few basic tips that have to 

be kept in mind while making the right choice warrant a bit of logic. They may be summed up as follows:

Cutting:

 The original sushi knife was aimed at cutting. Its job is to make sure that there are fine incisions at intended areas. However, the sushi knives aren’t going to walk out of their shelves by themselves and start cutting. They need to be hand-picked. The most basic tip to be kept in mind when choosing the sushi knife, is to determine the type of cut that is going to be made. A sushi, may require to be cut delicately and finely, so that its shapes can be used to make fine dressings for the dish that they are intended for.

Most complicated dishes that have their recipes explained in cookbooks will supply all the information needed with regard to using the most relevant knives. A number of people have already shared articles and blogs on their websites, explaining in detail the type of sushi knife that is required for a particular dish.

Slicing: 

Just as cutting, the slicing technique also follows the same principles. There are deep cuts and fine cuts. The fine cuts require a sort of sharp knife, one that can be used precisely. A deep cut, is the one that doesn’t require much precision.

Absorption:

 Most people believe that the knife on which a certain meat or fish is cut, is the main factor that results in the texture and taste of it. It is primarily for this reason that a lot of people nowadays have started using wooden or ceramide sushi knives.

However, using these knives is not all that easy. Take a 

knife and cut it. That’s what the general person sees as the real deal. If things were that simple, the whole debate over using the appropriate sushi knife would be completely invalid. A recent trend that has been seen nowadays is the fact that people use wooden sushi knives in order to cut their raw meat or raw sushi.

At first, it may seem absolutely confusing as to why someone would do something like this. But the rationality behind it is actually very simple. There are a number of ways it can be cut, a fine sushi knife being the best possible choice, the second next choice being a fillet knife. However, traditionally, it is perceived that the wooden knife, lends its texture and fragrance to the dish that is being used.

Therefore, it may be safe to say that the sushi knives are 

not used simply as a method to cut and slice as if it is some sort of apparatus, but an integral portion of the cooking procedure.

When it comes to paying attention to the sushi knives that 

are going to be used, and the manner in which they are going to be used, determining the end objectives is a better rationale when it comes to choosing and using sushi knives.

Contributed by: Mr. Steven Larson 

Steven is an avid food enthusiast who loves everything about cooking and especially using modern tech in cooking that can make even a novice cook look like an expert chef. He occasionally shares his opinion about the latest and craziest kitchen gadgets on the Kitchen Gadgets Wars blog.

Chickpea Salad

Garbanzo or chickpea is a legume that is high in protein and a good source of iron. The first time I ate it I fell in love with its yummy taste, very creamy and nutty. You can use chickpea in different dishes but for now enjoy this delicious and nutritious salad :-). Below are the basic ingredients but you can add more when you serve it, like sesame seeds and basil leaves.

Ingredients:
250 grams chick pea
1 cup cherry tomato
1/2 cup black seedless olives
2 tablespoons olive oil
2 tablespoons lime or lemon juice
salt and pepper to taste

Procedure:
1. Cook the chick pea until tender ( I pressure cooked it for 20 minutes) if pressure cooker is not available, just use a pot and boil until done.
2. When tender, drain and put in a mixing bowl.
3. Add the cherry tomatoes, olives, olive oil,  salt and pepper then mix well.
4. Serve with love and do not forget to smile :-) .

Chicken Macaroni Soup

Since it is cold in my place today, I made this, so that I can have a good sip of a hot creamy soup. Mmmmmmmmm muito deliciosa according to my Portuguese friend, which means very delicious. :-) I know they are not biased. Seriously , it is really yummy, so try this recipe if you have time.

Ingredients:

1/4 kilo macaroni
1/4 kilo chicken ( slice into small pieces)
3 cloves garlic
1 small size onion
1 cup evaporated milk
1 small carrot
1/4 kilo cabbage
salt and pepper to taste
spring onion for garnishing

Procedure:

1. Saute garlic and onion then add the meat, salt and pepper,  simmer for few minutes.
2. Add the macaroni and saute for a minute, then add water that is enough to soup the macaroni until the cooking is done.
3. Stir occasionally  so that the macaroni will not stick at the bottom of the pot.
4. When it is almost done, add the carrot and cabbage
5. Add the milk let it boil once and turn off the heat.

6. Serve it hot and sprinkled with minced spring onion

Roasted Baby Potato

Simple yet satisfying. A perfect side dish and replacement for rice, I served mine with pork adobo, sprinkled it with sesame seeds, wow it was so good.

Ingredients:
1 kilo baby potatoes ( wash very well)
1/4 cup extra virgin olive oil
2 tablespoons fresh rosemary
salt and pepper to taste

Procedure:
1. Sprinkle the potatoes with olive oil, salt and pepper then add the rosemary.
2. Preheat the oven at 210C then put the potatoes in a baking pan then roast for 20 minutes or until done.
3. Serve and enjoy.

Bell Pepper Appetizer

 A simple appetizer yet nutritious. Bell pepper is an excellent source of carotenoids and a good source of vitamins E and C. You will surely love this crunchy and colorful appetizer which is low in calories (31Kcal per 100 grams). Try this.

Ingredients for 4 servings:
1 regular size green bell pepper
1 regular size red bell pepper
1 regular size yellow bell pepper
any salad dressing of your choice


Procedure:
1. Slice all the bell peppers into rings then combine well.
2. Serve to your desired presentation or plating. Perfect with fried or grilled  fish or meat

Fresh Lumpia

Fresh lumpia or lumpiang sariwa is a very good and affordable dish that you can serve for the whole family. This one is a recipe from Nanay Pining, she's making this when I arrived that's why I was able to take pictures and told her that I will post it for my blog. This is really delicious. She served some for me after she made it.Here is how to make fresh lumpia.

Ingredients for the filling:
1/2 kilo shrimps
1/4 kilo ground beef or pork
1/2 kilo carrots 
1/2 kilo potatoes ( french cut and fried)
1/2 kilo cabbage
1/4 kilo green beans
3 cloves garlic (minced)
1 onion (minced)
salt and pepper to taste

Procedure for the filling:
1. Saute the garlic and onion then add the ground meat and saute until the pinkish color is gone then add the shrimps and simmer for a minute.
2. Add the carrots and green beans then simmer until tender.
3. Add all the ingredients and simmer until cooked.

Ingredients  for the wrapper:
4 tablespoons flour
1 cup cornstarch
1 tablespoon salt
1 teaspoon sugar
2 cups water
2 whole eggs

Procedure:
1. Mix all the dry ingredients then add the egg and water then mix throughly.
2. Cook in a non-stick pan for a perfect result.

Ingredients for the Sauce
1 cup flour
1/2 cup sugar
4 tablespoons soy sauce
5 cups water
5 cloves garlic ( minced)
1/4 teaspoon ground pepper

Procedure:
1. Mix all the ingredients then bring to a boil over medium heat until thickens.
2. Remove from heat, then add the minced garlic and mix well.
3. This is now ready to be used :-).

To assemble:
1. Place the wrapper properly then put the lettuce and add the filling.

2. Wrap well and place in a plate. pour with a sauce and minced garlic and peanut then serve.

Contributed by: Nanay Pining

Nanay Pining

Peppered Cream Dory

Cream dory is a delicious and succulent fish, that is why I like it a lot. Here is a simple recipe that you will surely enjoy.

Ingredients for 2 servings:
300 grams cream dory fish
1 big onion (cut into rings)
2 tablespoons soy sauce
1 tablespoons lime or calamansi juice
1/4 teaspoon ground pepper

Procedure:
1. Clean the fish very well, sprinkle with salt and pepper.
2. Fry until done. Set aside.
3. Saute the onion then add the fried cream dory, soy sauce, calamansi juice, salt and pepper, stir well for few minutes then turn off the heat.
4. Serve with love and enjoy :-).

Ham and Chicken Omelette

Delicious omelette serve with pickled papaya :) Kain na po! ( Let's eat!)

Ingredients for 5 servings:
2 slices sweet ham
1/2 cup cooked shredded chicken breast
4 eggs
salt and pepper to taste
oil or butter as needed

Procedure:
1. Beat the eggs then add salt and pepper to taste.
2. Heat the oil then pour the beaten eggs, add the ham and chicken evenly and fold each sides toward the center and continue cooking until done.
3. Serve and enjoy.

Kilawin na Kambing

A very delicious dish that is made from goat's skin, this  is the style of goat's  skin kilawin that I like a lot. My family      always prepare it this way.

Ingredients:
1/2 kilo grilled goat skin
thumb size ginger (sliced)
1 medium red onion (sliced)
2 tablespoons calamansi juice
1 tablespoons vinegar
salt and pepper to taste
chili

Procedure:
1. In a pot put the grilled skin of the goat then boiled it until tender, remove from water then slice to your desired size.
2. Mix all the ingredients then serve.

White Sago and Macaroni Salad

White sago is not as transparent  as tapioca pearls but it still delicious and the same in texture. I prepared this for my family last July of 2014 but it is only now that I was able to find this photo from my files :-).



Ingredients:
1/4 kilo white small sago ( cooked and drained)
1/4 kilo elbow macaroni ( cooked and drained)
1 small can fruit cocktail ( drained)
1 1/2 cup condensed milk (or adjust according to your taste)
2 cups Nestle cream or all purpose cream
1 1/2 cup evaporated milk

Procedure :
1. Combine all the ingredients then refrigerate.

2. Serve when ready.

Creamy Pork with Mushrooms

A delicious pork dish that your entire family will surely adore. 

Ingredients:
1 kilo pork
1/4 kilo mushrooms (sliced) you can use canned mushrooms
2 cloves garlic
1 onion
2 cups water
1/2 cup All purpose cream ( Nestle, Alaska or any brand)
salt and pepper to taste

Procedure:
1. Saute the garlic and onion then add the pork and simmer until pinkish color is gone.
2. Add the water and simmer until the meat is tender, then add the mushrooms, salt and pepper and simmer for 5 minutes over medium heat.
3. Add the all purpose cream simmer for a minute or until done.
4. Serve and enjoy. :-)



Note: If you want it to have more gravy just add the water and the all purpose cream.

Fried Salmon

Cooked simply but served in a very special way that  I can for a very good friend. We enjoyed our lunch of fried salmon  with a good chat :-).

Ingredients for 2 servings:
300 grams salmon fillet ( slice to your desired size)
1 tablespoon lemon or calamansi juice
salt and pepper to taste


Procedure:
1. Sprinkle the salmon with lemon juice, salt and pepper.
2. Heat the oil then fry the salmon until done, remove from oil and put in a paper towel to remove excess oil.
3. Serve with love and a big smile :-). 

Suam Mais (Corn Soup)

Suam Mais is a corn soup dish from Pampanga, Philippines. Delicious and easy to prepare.

Ingredients:
4 pieces young white malagkit corn
1/4 kilo pork
3 cups water (add if needed)
2 cups camote tops ( talbos ng camote)
3 cloves garlic
1/2 onion
salt and pepper to taste

Procedure:
1. Saute the garlic and onion then add the pork, stir until it is brownish,  add the corn and simmer for a minute.
2. Add the water, salt and pepper, simmer until the corn is tender.
3. Add the  camote tops and simmer until done and turn off the heat.
4. Serve it hot.

Simple Ratatouille

Ratatouille (/ˌrætəˈtuːiː/ rat-ə-TOO-ee; French: [ʁataˈtuj]) is a traditional French Provençal stewed vegetable dish, originating in Nice. The full name of the dish is ratatouille niçoise.[1]

Origin
The word ratatouille comes from Occitan ratatolha and the recipe comes from Occitan cuisine. Ratatouille originated in the area around present day Occitan Provença (French: Provence) and Niça (French: Nice); the Catalan samfaina and the Majorcan tombet are versions of the same dish.[2] The southern Italian ciambotta is a related spring vegetable dish.
To read more click the link below:
http://en.wikipedia.org/wiki/Ratatouille

Piperade Mixture/ Sauce:
 1 Onion chopped
 2 Carrots unpeeled and grated 
4 Celery sticks 
1 Tablespoons Minced garlic 
1 Red bell pepper Charred, peeled, seeds and ribs removed 
1 yellow bell pepper charred, peeled , seeds and ribs removed 
2 Red chillies charred, peeled, seeds and ribs removed. (Optional) 
850 grams tomato sauce
2-3 Tablespoons Olive oil 
6 Fresh basil leaves. 
Salt and Pepper to taste

Vegetables:  
2 Zucchinis sliced 
2 Japanese or Chinese eggplants sliced 
6 Roma tomatoes sliced 

Procedure for the piperade mixture: 
1. Saute the onion with the olive oil until translucent ( do not brown). Add the celery, carrots, garlic and continue to saute until softened. 
2. Mix in the bell peppers,chillies and the can tomatoes.
Add salt and pepper to taste. Cook the mixture until the water from the tomatoes is evaporated. Add the basil leaves. Set aside
3. In a blender, blend the whole mixture into a thick sauce. Pour the mixture into a large pan (oven proof) / casserole dish. 

To Assemble the ratatouille:
4. Take a slice of each vegetable, put them together and stick them half way in the sauce 
5. Repeat the process and arrange the vegetables all over the pan in a circular or preferred design. 

6. Finally, drizzle some olive oil on top, salt, pepper and some dried herbs (basil, oregano and thyme). Cover with an aluminium foil. 
7. Bake it in the oven (300 F for about 2 hours). Remove the foil and bake for 45 minutes at 350 F to caramelize. Serve and Enjoy.


Contributed by: Gabriel Eli Ndegwa

If yellow squash is available you can add it for this recipe

Now, it is time to watch the ratatouille movie :) 

Stuffed Potato ( Relyenong patatas)

Affordable, easy and yummy. Try it.

Ingredients for 3 servings:
3 pieces potato Medium size
100 grams ground beef
1 carrot ( grated)
1/2 cup chopped broccoli
1 clove garlic (minced)
1 onion (minced)
salt and pepper to taste


Procedure:
1. Boil the potatoes and remove the skin then cut into halves, remove some part in the middle to make a space for stuffing, then set aside.
2. Saute the garlic and onion then add the ground beef and simmer for 2 minutes add the carrots and broccoli, stir well then add salt and pepper to taste and simmer for a minute and turn off the heat.
3. Get the potatoes and fill each slice with the  filling, put together each pair with a toothpick, dip in a beaten egg and roll over the bread crumbs, secure with a toothpick, then bake in a pre-heated oven for 13 minutes at 200C.

4. Remove the toothpicks, slice then serve and enjoy.

The potato parts  that I removed to make a space for stuffing, I also sliced it and add to the filling. :-)