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Navy Okusan

Making Vanilla Extract

Bacon Fat=Lard?

I tried the technique with a chuck roast, twice. I discovered that 250 degrees F works best. Turned out very tender and juicy but I need to work on the seasonings. I have a pork one in the oven right now. Put kosher salt, pepper, thyme and sage on top. Hope it turns out well. I have it on 200.

Bacon Fat=Lard?

Mmmmm! Sounds good! I actually have a 2cup metal mixing bowl in my. Fridge that is full of bacon drippings. I bake my bacon in the oven then pour the grease in this bowl and store it. Use a dab in my green beans, black eye peas, etc...

Bacon Fat=Lard?

Reducing sauces

What about powdered gelatin?

Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles

Chinese Cabbage Salad
This is a recipe I haven't made in several years but it's really good.

1 bunch Napa cabbage and 2 bunches green onions chopped finely, tossed together and set aside.

2 Tbsp. Sesame seeds
1 or 2 packages ramen, crushed and seasoning packet discarded
1/2 cup slivered almonds
Melt 3 Tbsp. butter in skillet. Add sesame seeds, crushed noodles and almonds; brown lightly and set aside.

Dressing:
1/4 cup vinegar
1/2 cup sugar
3/4 cup vegetable oil
2 Tbsp. soy sauce
Mix these together thoroughly.

Toss the cabbage and ramen mixture together. Just before serving, add the dressing and toss. Adding the dressing too soon causes it to wilt and the ramen to get soggy.

Making Vanilla Extract

I purchased a good bottle of vanilla extract that has the beans in it. It is almost empty and I'm wondering what to do? Which alcohols are the best for making this? I know most use bourbon or vodka but I'm living in Japan and was wondering about sake?

Bacon Fat=Lard?

We just discovered carnitas at a Mexican restaurant here in Okinawa. Delicious! Was reading how to make my own. It talks about covering the meat in oil if you don't have lard. Well, I save all my bacon drippings to use when cooking. I have quite a good amount. Would using this work?

Seriously Asian: Velveting Meat

The Chinese technique of velveting meat is an oft-used yet underappreciated one. It refers to the coating of meat pieces in cornstarch, egg whites, wine, and other seasonings such as garlic and soy sauce, to make it more tender. Learning how to velvet meat is as integral to Chinese cooking as say, browning meat is for the French or Italian. More