/ck/ - Food & Cooking

>>14898005
To be honest the hardest part is cooking the rice well. Then it's just something you'll get better at with time. I'd recommend experimenting with marinated veggies until you're satisfied with your rice's texture, rolling technique and overall speed. It'll be cheap and you'll have plenty of material to check whether that interests you or not.
It took me a few years to get a satisfying rice. People I cooked with/for were always happy but I knew something was off. It's extremely important not to overcook it in the slightest or you'll end up with mush.

>>14619098
Aburaage. Was a test to see how well they freeze so the texture isn't as great as when it was freshly fried but it was still delicious.

>>14234941
Desserts for silken tofu, aburaage or stir-frying it for firm are my go-to.
Raw taste is too subtle at first for plain tofu, some people learn to like it with time. I'm not a big fan of the plain one but black forest tofu is something I can hardly stop myself from eating out of a pack, that shit is delicious.

>>14101178
Mix of cherries and strawberries, it was quite delicious with a bit of creme fraiche on the side. Recipe's been written down, cheers.

>>14101185
Very much so. As it turns out it's great without the tako, although I'll have to try using a cube of something else to emulate the squid's texture someday. Suggestions welcome.

Pic's aburaage, radish and artichoke makizushi that were put together recently.

>>14061479
Was testing the waters on wether aburaage stands freezing well. It does.
Too much rice on those maki but I was a bit rusty.