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Rules for cooking


kevbone

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Don't smash your sushi rice! Cool it quickly with a fan and use a gentle cutting motion to stir in the Su (rice vinegar mixture). This will give the rice the correct texture, adhesive propeties and nice glossy sheen.

 

Always offer your sushi chef a beer!

 

Never eat raw salmon as it can have parasites. All sushi grade salmon has been cured with salt.

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yeah, if there's one thing i can't stand it's olive-colored mushy broccoli or asparagus that's been overcooked. boiling is ok for some stuff if the water is salted and it's just for two minutes or so -- enough time to soften, and the veggies are refreshed in cold water immediately afterward.

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