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As we get in to the cooler months I've been wanting to try my hand at some of the asian inspired serious eats recipes such as gyudon and oyakodon (among others). The problem is, I have no idea what the "good" brands of dashi and sake are. I'm not ready to try my hand at making my own dashi yet, so hoping for a good powder to use. Are there any well known recommended brands that are easily attainable at an asian market or online vendor?


I found the article on 3 different pumpkin ice creams. I was wondering if you have found out a way to make pumpkin ice cream less chalk-y? Is it the canned pumpkin? Or pumpkin in general?


This is the recipe from kenji's book, not on serious eats.

its got 5 lbs of beef and for liquid its got 1 bottle wine, 4 cups of chicken stock and 1 packet gelatin.

I have an instant pot that i'm still learning to use so if anyone has any suggestions on settings above that it'd be amazing.

From a quick read it looks like i need to cut liquid by 2/3, and i was thinking about manual mode high for about 45 minutes.

Or is it just bet to keep to the oven version especially since i'm most likely going to use a separate pan to sear/sautee/reduce the wine since i don't like instant pots sear/sautee feature.


So I tried the 5 minute ricotta recipe for the second time today. The first time I tried to make paneer, but I poured the whole warm mixture into the cheese glass and it clogged the pores which I know was my mistake. I'm trying the recipe again in preparation for the lasagna recipe, but both times I've had paltry yield from even 6 cups of whole milk (triple batch). I'd say I'm getting around half a cup of ricotta from 6 cups whole milk and there's no way I'm going to burn through 36C of milk to get the 3C ricotta needed for the lasagna instead of just buying it.

Has anyone else had roughly this yield from the ricotta recipe (6C milk = 0.5C ricotta)? I'm using regular whole milk - not ultra pasteurized.

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UPDATE: thank you for all the tips and suggestions! I took all of them and it really helped- added two garden carrots, Parmesan rind, 1/8 teaspoon baking soda, and simmered for two hours. Perfecto!!

After a haul of 7 pounds of beautiful tomatoes from the garden (San Marzano, Roma, pineapple, Cherokee purple), I decided to try making sauce from fresh tomatoes using. this 2014 recipe

Completed all the steps- though I passed the recipe on to my (very competent) husband to finish as I had to go to class. I left with the tomato paste cooking in the oven, sauce separated and the rest of it cooking on the stove.

After getting home I was so excited to try the sauce- but it ended up tasting... off. Way too bright/acidity. No problem, added some butter and olive oil. No dice.

It’s missing the deeper sweet, caramelized notes and umami of good sauce. I want to fix it so all the tomatoes don’t go to waste, but am unsure of what to try next.

Add canned tomato paste? Cook down on the stove? Welcome your thoughts.

TLDR: fresh tomato sauce tastes too bright/not sweet or layered. Can you help me fix it?

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