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Produktbild: Sushi for Dummies

Sushi for Dummies

16,99 €

inkl. gesetzl. MwSt., Versandkostenfrei

Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

02.04.2004

Verlag

John Wiley & Sons

Seitenzahl

268

Maße (L/B/H)

23,4/15,6/1,6 cm

Gewicht

445 g

Sprache

Englisch

ISBN

978-0-7645-4465-1

Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

02.04.2004

Verlag

John Wiley & Sons

Seitenzahl

268

Maße (L/B/H)

23,4/15,6/1,6 cm

Gewicht

445 g

Sprache

Englisch

ISBN

978-0-7645-4465-1

Herstelleradresse

Libri GmbH
Europaallee 1
36244 Bad Hersfeld
DE

Email: gpsr@libri.de

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  • Produktbild: Sushi for Dummies

  • Introduction 1

    About This Book 1

    Conventions Used in This Book 2

    What You're Not to Read 4

    Foolish Assumptions 4

    How This Book is Organized 5

    Part I: Discovering the World of Sushi 5

    Part II: Getting Ready, Getting Set 5

    Part III: Rock-and-Rollin' Sushi Recipes 5

    Part IV: Enjoying Sushi Meals at Home and at the Sushi Bar 6

    Part V: The Part of Tens 6

    Icons Used in This Book 6

    Where to Go from Here 7

    Part I: Discovering the World of Sushi 9

    Chapter 1: Embarking on the Sushi Adventure 11

    Appreciating Sushi's Past, Present, and Future 12

    Enjoying Sushi at Home 14

    Gathering fresh ingredients 14

    Collecting a few tools 15

    Mastering popular techniques 15

    Making up a sushi menu 16

    Enjoying each and every piece 17

    Feeling at Home in a Sushi Bar 17

    Chapter 2: Outfitting the Sushi Kitchen 19

    Covering the Basics: Kitchen Equipment You Gotta Have 19

    Acquiring the Right Stuff to Make Sushi Rice 21

    Electric rice cooker 21

    Shallow wooden sushi rice tub 21

    Rice paddle 23

    Flat fan 23

    Lint-free kitchen towels 23

    Knowing When to Mold 'Em: Tools for Shaping Sushi 24

    Bamboo rolling mat 24

    Sushi molds 25

    Honoring Your Inner Samurai: Looking at Japanese Knives 26

    Choosing a sushi knife 26

    Using and caring for knives 28

    Adding Other Handy Sushi Equipment 29

    Finding the Equipment You Need 30

    Chapter 3: Getting Familiar with Sushi Ingredients 31

    Shopping for Sushi Ingredients 31

    Stocking the Sushi Pantry 33

    Dry ingredients 33

    Bottled ingredients 37

    Filling the Sushi Fridge 39

    You gotta have these 40

    You're gonna want these 41

    Sushi-loving fresh veggies 43

    Puckeringly good pickled veggies 46

    Delving into the Sushi Deep Freeze 48

    Edamame (soybeans in their pods) 48

    Sesame seeds 48

    Chapter 4: Chilling Out with Fresh Seafood 49

    Practicing Safe Seafood 50

    Taking cleanliness to heart 50

    Being aware of potential raw seafood risks 50

    Making sure the seafood is fresh 51

    Bringing seafood home 53

    Reeling In Six Fabulous Fish for Sushi 55

    Roe, Roe, Roe Your Sushi 56

    Part II: Getting Ready, Getting Set 59

    Chapter 5: Cooking and Seasoning Sensational Sushi Rice 61

    Understanding the Object of the Game 61

    Gathering the Equipment 62

    Introducing the Star Player - Rice 62

    Selecting the rice 63

    Measuring the rice 64

    Preparing the Rice for the Big Game 64

    Rinsing the rice 64

    Giving the rice a good, long soak 65

    Preparing the Rice Vinegar Dressing 66

    Kicking Off! Cooking the Rice 67

    Adding sake and dashi konbu to the soaked rice 67

    Turning up the heat 68

    Finishing the Rice - It's a Winner! 69

    Turning out the rice 69

    Pouring on the rice vinegar dressing 71

    Fanning the rice until it's cool 71

    Keeping the rice moist 72

    Chapter 6: Introducing Popular Sushi Types and Techniques 73

    Getting Organized: Gathering the Essential Tools 73

    Hitting the Ground Running with Hand-Shaped Sushi 74

    Finger sushi 75

    Battleship sushi 78

    Sushi rice balls 80

    Tumbling into Rolled Sushi 81

    Sliced sushi rolls 82

    Inside-out rolls 86

    Hand rolls 88

    Building Up to Pressed Sushi 90

    Breezing into Scattered Sushi 92

    Tokyo-style scattered sushi 92

    Osaka-style scattered sushi 93

    Stuffing Tofu Pouches with Sushi 93

    Venturing On to Creative Sushi 95

    Chapter 7: Slicing and Dicing the Sushi Way 97

    Getting a Grip on Sushi Knives 97

    Slicing with a sashimi knife 98

    Cutting