How not to: make inside out seared tuna sushi rolls
WARNING: Do not try this at home!
Tere are some things in life that one simply shouldn't attempt. I would class the skeleton louge and encasing yourself in a water-filled sphere for a week qualify as examples of such. I can now also add making inside out seared tuna sushi rolls in this category.
You've been there. You're sitting at the sushi bar in some 'Pan-Asian' joint in Atlanta, you're watching the chef sear a piece of tuna with a blowtorch, and you're thinking: "Hey, that looks good! Actually, it doesn't look that difficult. I could try that at home. And it would give me an excuse to use that blowtorch I got for Christmas that I've never used since..."
Well you can get that thought out of your mind right now. First of all, there's a reason why trainee sushi chefs do nothing but make sushi rice for the first two years. Secondly, tuna rolls look delicious and they may look easy to do, but remember that if it all goes wrong, all you're left with is some manky bits of seared tuna, some mashed up sushi rice and a soggy sheet of nori. As I've alluded to, the rice is everything. If you get it wrong, there's no hope. Temperature and consistency are crucial, because they determine the balance between cohesion and adhesion; cohesion is good, adhesion is bad, i.e. rice sticking together, good, rice sticking all over your sushi mat, bad, bad, bad! You can guess how this story ends....... I did manage a very sorry looking set that looked more or less like a roll, if you turn your head at the right angle.
Note the short focal length used in this picture...
Tere are some things in life that one simply shouldn't attempt. I would class the skeleton louge and encasing yourself in a water-filled sphere for a week qualify as examples of such. I can now also add making inside out seared tuna sushi rolls in this category.
You've been there. You're sitting at the sushi bar in some 'Pan-Asian' joint in Atlanta, you're watching the chef sear a piece of tuna with a blowtorch, and you're thinking: "Hey, that looks good! Actually, it doesn't look that difficult. I could try that at home. And it would give me an excuse to use that blowtorch I got for Christmas that I've never used since..."
Well you can get that thought out of your mind right now. First of all, there's a reason why trainee sushi chefs do nothing but make sushi rice for the first two years. Secondly, tuna rolls look delicious and they may look easy to do, but remember that if it all goes wrong, all you're left with is some manky bits of seared tuna, some mashed up sushi rice and a soggy sheet of nori. As I've alluded to, the rice is everything. If you get it wrong, there's no hope. Temperature and consistency are crucial, because they determine the balance between cohesion and adhesion; cohesion is good, adhesion is bad, i.e. rice sticking together, good, rice sticking all over your sushi mat, bad, bad, bad! You can guess how this story ends....... I did manage a very sorry looking set that looked more or less like a roll, if you turn your head at the right angle.
Note the short focal length used in this picture...
posted by CCT at 9:32 am
1 Comments:
"That blowtorch you got for Christmas..."
Words only used by pastry chefs, welders... and um, you. Seriously, a blowtorch?
RS
Post a Comment
<< Home