SIMPLY MING VODCAST 903: SUSHI RICE
Vložit
- čas přidán 22. 10. 2011
- Iron Chef Morimoto shows Ming how he makes his world-class Sushi Rice. From start to finish we learn how he polishes his rice; cleans his rice, cooks his rice and adds his homemade sous.
- Jak na to + styl
I remember watching this on Saturday mornings when I was a kid on PBS I even remember this episode specifically. Now I’m 25 and a sushi chef.
2 of my favorite chefs together making one of my favorite foods.
2 IRON MASTER CHEFS 💪💪🙏🙏
The most winning chef ever, on Iron Chef, on Food Network, Masaharu Morimoto. Thank you Mr. Ming❤
Best sushi rice video ever. But incomplete, sadly.
I love watching this 2 guys. they should open a restaurant together.
Chefs are so hard working people.
Amazing pictures
Thank you for sharing this video and the technique
Ming introduces Morimoto in making sushi rice.
I saw another sushi-rice-making video and their comments before Morimoto's here. I am so glad I found this video because all the corrections from the comments of the other video I saw was definitely done here in this video. There is no doubt Iron Chef Masaharu/Masahara Morimoto knows how to make sushi rice. I would not doubt a Japan native, especially an Iron Chef whom I have never seen lose a match when he is the solo/sole contender. I only saw him lose once as a double team that cannot be helped, but definitely, as a solo, I have never seen Morimoto lose. :) I actually measure the water-rice ratio the way Ming Tsai does with my rice to make Philippine rice using a rice cooker. I have also done cooking rice on a pot/saucepan and did good. I accidentally made sushi rice once because I tried to put vinegar in the rice as advised by someone to make rice easily removable from the cooker or pot, and I put a little more vinegar than advised for cleanup and the consistency of the rice turned into sushi rice. I did not know at the time. I added sugar to balance out the tanginess of the vinegar then I added salt to balance out the sugar. The turnout tasted so good. I was told by a longtime Japanese food enthusiast that I accidentally made sushi rice. Lol. :D
I have just begun watching this video when I first saw Iron Chef Masaharu/Masahara Morimoto (more used to "Masaharu", since I have been a longtime enthusiast of him), my eyes lit. I got so thrilled that they were shooting this in North California where I am at and just across the bay from me. :D I will continue watching the video now, and definitely saving this. :)
I think he mixed all of the liquids together with the sugar and the salt and added the kelp in the pot .He said he only heated it enough to melt the sugar
this is the best! Ming i saw you and your wife in downtown boston a few weeks ago but didn't wanna be a creeper so i let you be
Cool! thanks :)
trying to figure out the rice vinegar. did he use the dark liquid or the light? where did the kelp get used? mixed the liquid with the sugar and salt 4-2-1, but confused about which liquid?
Tel me which kind packages are good su should rice
I dont know who the fuck ming is, but i saw morimoto so i had to click.
Is this his real channel?
Or just some fan?
I think 4 parts vinegar, 2 parts sugar and 1 part salt or
1 part dark vinegar+1 part light vinegar+1 part sugar+1/2 part salt=flavor
holdenpi is that to say, if I made it in cups then I’d have two cups worth of sugar and one cup of salt?
@H D I think that's the right ratio...
Hi where can I buy the fan so I can cool off my rice?
aha... i I do the same thing when i cook rice, measure with my finger. I have always thought its formality.
Damn, i did mine wrong, it came out mushy, probably too much water.
Ming don't get it. Morimoto polishes his own rice in order to have FRESHLY polished rice. The rice begins losing moisture/freshness at a much higher rate once the protective husk is removed. Removing the husk immediately before cooking allows Morimoto to start with freshest rice possible.
try making sticky sushi rice with brown rice ...
+Jose Diego You missed my point. I understand that the husk has to be removed. Morimoto is removing it at the last possible moment before cooking in order for it to be fresher than if he did it a week or a day before-or bought it pre-polished. My comment was based on something Ming said that indicates he thought the reasoning was otherwise, but I don't care to go looking at the video again. Might lose my the fragile focus I have now on non-Asian cuisine and such. Cheers.
+Wade Patton I'm confused... wash(polish) the rice right before cooking?