![]() So if a fish lives all of its life or part of its life in fresh water, it’s probably not a good candidate to eat raw.” Can Walleye be sushi? It’s a great question because parasites cannot survive in salt water like they can in fresh water. Fishy smell means that the fish has gone bad, and that is universally true. Should sushi then never have a fishy taste? It should never taste fishy. You smell the fish and if it smells like the water it came from, it can be safe to eat. Why shouldn’t we worry about the raw nature of the fish? “ “You know I tell people it’s not a food that most of us grew up eating and I don’t try to force someone into it. The better you present it the more acclaim will come your way.” As a sushi chef your job is not really to manipulate the food but to present it. Well, all cuisine is, but it seems even more-so here. I would hand it to him for inspection and he would look over at me and say, ‘Something like that.’ “ We worked together for a couple years and I made what I thought were beautiful plates of sushi. You would have a roll with a bunch of indents around the circumference.” If you made your sushi backward and tried to roll it this way, the rounded pieces of bamboo would press up against the roll and you would not have a nice-looking sushi roll. This here is the flat side which is where you want to roll the sushi and this is definitely like the back or the bottom of it. ![]() This bamboo tool that you use to roll it what’s that called? “Keeping our fingers wet because sushi rice is sticky.” He uses a carbon steel knife and keeps a fingerbowl of water nearby. And it’s important to cut sushi roll with a wet knife so the rice doesn’t stick to the knife.” You want the grains to look like individual grains of rice as opposed to a wall of paste around the seaweed. And the key is to make a nice tight roll without smashing the rice. You just fill the ingredients and then you roll the sushi. “The technique would be the same if it was a spicy tuna roll or a California roll. “Then you add the ingredients which in this case because we’re making a Philly roll, is smoked salmon and cream cheese.” “The thinner you spread the rice, the better the perceived quality of the sushi. ![]() Next he spreads vinegared rice over the seaweed. “Which is roasted, dried and fermented seaweed. He lays out a 10-inch square bamboo mat, and coats it with seaweed. But first they have to learn how to make the sushi. Like the sparkling Pinot Noir tonight’s students will enjoy with their meal. “And a sparkling wine goes well with something that could be rich like a cream cheese.” I’m going to demo how to make a Philly role which is on our menu here.” Any good Riesling would work well with it The wines that typically go well with this style of food are wines that have a little higher acidity like New Zealand Sauvignon Blanc, like Champagne, Gruner-Weltpilner from Austria or a really excellent Riesling. “Yes, sake would be an excellent choice, but you know wine does go really well. ![]() So we thought, why we don’t have a sushi class but to make it a little more interesting? We’ll just pair it with wine as opposed to classic beer and sake.” ![]() “There were a lot of people who wanted really to find out how it’s done and all that. Maitre d’ Damir Terzic started sushi classes at Parallax last year. ![]()
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