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| Cooking wine in sushi? |
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| sunset |
| 08/07/02 at 09:33:40 |
| [slm] to all japanese food lovers out there ... I just received an email from a friend whose friend attended a workshop on preparing sushi here. The chef told her cooking wine is an essential ingredient for the glutinous rice used making sushi :o He also said its okay if you leave the cooking wine out, you will still get sushi done but the taste wouldnt be as tasty as the ones with cooking wine.. How sure can we be that the sushi served at the restaurant has cooking wine in it or not? ::) or shall we say...the tasty ones has cooking wine and not so tasty is free from it ;) just sharing some info with you guys :) :-) |
| Re: Cooking wine in sushi? |
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| Anonymous |
| 08/09/02 at 04:37:36 |
| I've never heard of this. I think your friend misunderstood. What's used in preparing the glutinous rice is VINEGAR, not wine. Sushi developed from the history of pickling, which is done with vinegar. A wordy explanation can be found [url=http://www.japanesegifts.com/csushiart.htm]here[/url]. If you're genuinely worried, make your own. But as you'll see from any sushi recipe, they never call for wine, while they do call for vinegar. If you buy it pre-made, check the ingredient label or ask the chef, but I think it's strange to worry much about an ingredient that is not included in a food except by someone who's completely changing it. ns = |
| Re: Cooking wine in sushi? |
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| theOriginal |
| 08/09/02 at 09:59:11 |
| [slm] I recently found out cheesecake is not halaal. To my utter and sheer dissapointment, I have resolved to munching pretzels (the only other snack I enjoy eating). :) SF. |
| Re: Cooking wine in sushi? |
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| Saffiyah |
| 08/09/02 at 10:07:27 |
| [slm] Whats in cheescake that makes it haram? ??? |
| Re: Cooking wine in sushi? |
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| theOriginal |
| 08/09/02 at 13:34:48 |
| [slm] Gelatin, with questionable origins :P (If someone cooks btw... find some way to make that untrue, because this really is a setback to the entire foundation of my apetite, which isn't very large to begin with.) SF. |
| Re: Cooking wine in sushi? |
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| The_Naeem |
| 08/09/02 at 15:30:38 |
| salaams, Two things: 1. could the vinegar be "Red Wine Vinegar"? 2. is that real cheese cake like from cheese cake factory or fake cheese cake like from sara lee. If the cheese cake thing is true, WHY DID I HAVE TO READ THIS THREAD :'( |
| 08/09/02 at 15:32:04 |
| The_Naeem |
| Re: Cooking wine in sushi? |
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| theOriginal |
| 08/09/02 at 18:18:00 |
| [slm] Sara Lee is NOT a phrase in my vocabulary :D SF. |
| Re: Cooking wine in sushi? |
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| bhaloo |
| 08/09/02 at 22:33:06 |
| [slm] All vinegars come from wine, so my understanding is that red winve vinegar is made from red wine. |
| Re: Cooking wine in sushi? |
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| Aadam |
| 08/10/02 at 00:11:07 |
| [slm] come on people...there can't be any gelatin in cheesecake...it's so damn good. Insha'Allah we'll have plenty of cheesecakes in jannah. BTW DO you have any favorites from Cheesecake Factory? I've been there only once, and went for the plain cheesecake. The selection is so wide. Aadam |
| Re: Cooking wine in sushi? |
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| mwishka |
| 08/10/02 at 00:36:48 |
| cheesecake recipes DO NOT contain gelatin. unless you buy some store-made kind that's meant to be more solid than a real one so it can be shipped around and maintain its structure. make them yourself if you can only find ones with gelatin in them..... :) they're not difficult. or buy them from a home-made type bakery --- just ask if they're made from scratch, and what the ingredients are. (the better tasting ones contain sour cream. the ordinary tasting ones contain only cream cheese. now, if it's CHEAP cream cheese, the cake might then contain gelatin all by itself, without it being added...) most plain vinegar, like you would buy in the store, is made from either apple juice, or.....is a petroleum distillate. buy just plain apple cider vinegar to get the best quality and flavor (by meece standards.....he hee). you can find organic apple cider vinegar if you look around. if you buy white vinegar in gallons (like some mice do ::) ) check the label to be sure that it says "made from food" or "a pure food product", or something like that.... red wine vinegar is made from red grapes, fermented. the high sugar content of grapes (see wasp story... ;) ) is why you can make wine from them. (skins are what gives flavor) anybody remember making alcohol from sugar in organic chemistry? (um..maybe most of you all would have sat out that lab...hmmm..) anyway, the reason apples can be used to make cider, which can be fermented into "hard" cider, but cannot be used to make wine (which is as much as 40% alcohol), is the difference in sugar content. now, the whole question of cooking with alcohol: the problem is going to be that the alcohol was USED, NOT that it's in the food served to you, if the food has been cooked. why can we smell alcohol so easily? because the kind of alcohol that's consumed by humans who consume alcohol is a very volatile molecule - it's very light, and easily leaves the surface of the liquid at its interface with the air. ethanol, the alcohol which we have the enzymes to process safely, has only a two-carbon chain, with a hydroxyl (-OH) attached. when food is cooked with this alcohol in it, there is actually no alcohol left when the food is served - it all left in the steam coming off the food when it was subjected to heat. um i believe the boiling point of ethanol is about um i think 85ºF (ºC=85-32=53/1.8=~29), WAY below the boiling point of water (212ºF/100ºC). mwishka ================================================================== SIS TRUTHFINDER, hee heee you can't make a CHEESECAKE without an oven!! :D but unfortunately you DO need a springform pan, and they're um very expensive...... :( |
| 08/11/02 at 00:38:59 |
| mwishka |
| Re: Cooking wine in sushi? |
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| sunset |
| 08/10/02 at 01:22:27 |
| [slm] i must have missed one point earlier ... as the chef explained cooking wine is essential in preparing sushi, the friend asked whether cooking wine he mentioned contained alcohol...and the chef said yes! :o when the chef noticed her dissapointment after learning that...he told its okay for her not to use cooking wine at all.. only the taste might differ a little.. she decided to informed all her friends cause she thinks its her responsibility to do so. perhaps each chef has diffrent way on preparing sushi ..wallahu'alam [wlm] :-) |
| Re: Cooking wine in sushi? |
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| Fatimah |
| 08/10/02 at 03:35:38 |
| [slm] I looked up some cheesecake recipes online..seems like the no-bake ones call for gelatin. This sounds delicious and easy to make: New York Cheesecake 14 servings 1 cup Graham Cracker crumbs (store bought works well also) 3 tablespoons sugar 3 tablespoons butter or margarine, melted 5 packages (8 oz each) Cream Cheese, softened 1 cup sugar 3 tablespoons flour 1 tablespoon vanilla 3 eggs 1 cup sour cream 1 can (21 oz) cherry pie filling Mix crumbs, 3 tablespoons sugar and butter; press onto bottom of 9-inch spring form pan. Bake at 350 degrees F for 10 minutes. Mix cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in sour cream. Pour over crust. Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run a small knife around the rim of the pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with Cherry pie filling. |
| Re: Cooking wine in sushi? |
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| Kathy |
| 08/10/02 at 19:09:37 |
| [slm] Some cheesecakes do contain gelatin...but it is rare. Some Muslims are concerned with the ingredients in cream cheese not being halal, however according to this group- http://www.muslimconsumergroup.com/ Philadelphia Cream cheese is halal. |
| 08/10/02 at 20:09:24 |
| Kathy |
| Re: Cooking wine in sushi? |
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| Ameeraana |
| 08/11/02 at 11:47:40 |
| I am half-Japanese. My mother is Japanese and my step-father is Japanese-American. He was a sushi chef at a Japanese restaurant my family owned for 56 years. We never used cooking wine in the sushi rice!! His sushi was the best in the world and I miss it sooooo much :( :(!! The only thing added to the rice was a heated mixture of vinegar, sugar, and a little salt. That is it. Cooking wine is optional and I actually do not know any Japanese poeple who add cooking wine to their sushi rice. So, always ask at every Japanese restaurant you go to. The other option would be to get sashimi (its just the slices of raw or cooked seafood served with a bowl of steamed rice--I always order this when I'm watching my weight so I don't eat too much rice!!) Then you just dip the sashimi in soysauce/wasabi combo. As for other foods, though, beware, we do use lots of mirin (Japanese cooking wine) and/or sake (rice wine) to our broths and sauces. Here is a small guideline on the more popular Japanes foods: Tempura--ok, but the dipping sauce has mirin. Either eat it with plain soy sauce or ask for some teriyaki sauce (ask first because mirin is an optional ingredient to teriyaki sauce as well) Sukiyaki--not halal. Mirin and sake are in this sauce. I prepare mine without these because I have many muslim friends and have had to with still great results--just have to add more sugar and soy sauce! Shabu-Shabu--the broth should be just a plain chicken broth flavored with salt (ask first, though). The tangy ponzu sauce that comes with it is ok. This is a great alternative to sukiyaki. -----just so you know, authentic sukiyaki and shabu shabu is cooked at the table on a small gas burner, not in the kitchen of the restaurant------- Teriyaki sauce--depends on the chef- ask first!! Miso soup--ok Sushi-- most of it is ok, but beware of the cooked ones that have sauces added. Tempura roll and eel (unagi), make sure to ask if those sauces have cooking wine added. My family's restaurant was famous for the teriyaki sauce. It is still a family secret recipe. I tried to get it out of my uncle before we sold the restaurant and he told me he would tell me if we ever sold the place. So we sold it and I asked him again--he won't tell me because he is afraid of me giving it away!!! :'( Even though I promise not to, still the only ones in the family that know the recipe are my grandparents and that one uncle of mine :'( :'( :'( :'( :'( :'( :'( :-* But!!! I have found one that tastes almost exactly like my family's. Mr. Yoshida's sauce (the original, or traditional)!! It is very good and no cooking wine added. The best is to cover chicken in the sauce and bake for about 1 hour and 15 minutes in a 400-425 degree oven. YUUUUMMMMMM :D I got everyone at work hooked on it because I bring it for lunch a lot. -- though its still not the same.... One little amusing thing...we use lots and lots of sugar in our cooking. Many of my Arabic friends used to try teriyaki chicken or my sukiyaki and comment that the food is too sweet. Most of them got used to the flavors and now love them, but they hate my tea I drink (green tea). Japanese people do not add sugar to tea. And yet to me when I first had their tea, I freaked because it seemed as though they put equal parts tea, triple part sugar to theirs!!! LOOOL but I too am used to sweet tea now. :P I stopped cooking Japanese food with mirin a while back, and although my mother can tell the difference, my sisters can't !! :-* |
| Re: Cooking wine in sushi? |
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| Ameeraana |
| 08/11/02 at 11:49:40 |
| Oh, sorry, believe me sushi rice with or without cooking wine (the vinegar would overpower the cooking wine anyways) is tasty as long as you add the right amount of sugar and salt. The sugar and salt is the tricky part to sushi rice. |
| Re: Cooking wine in sushi? |
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| Anonymous |
| 08/12/02 at 05:10:00 |
| "All vinegars come from wine" --This is simply not true!!! Wine is a product of fermented grapes. Other liquors come from other fermented food items -- apples (alcoholic cider), barley (whiskey), potatoes (vodka), rye (rye malt), rice (sake), yeast (beer) etc. In fermentation the sugar in the substance first becomes alcohol and THEN this breaks down into vinegar. Different schools of thought debate the process by which this can take place (whether you have to complete the whole process at once, basically), but vinegar is reputed by Prophet Muhammad to be not only health-giving but a tasty condiment, so don't freak out and start avoiding it for religious reasons. If you're really keen to make your own vinegar, read how here [url=http://www.vinegarman.com/VinegarMaking.html]http://www.vinegarman.com/VinegarMaking.html[/url], but this sounds like a lot of work. I don't know what this chef is talking about, but anyway Japanese cooks use rice vinegar NOT red vinegar which is far far far too sour and frankly colorful for sushi rice. I have seen many Japanese and Korean people make sushi and kim-bop (Korean version of sushi) and I've never seen them use alcohol. I've never seen a recipe for sushi rice that involved wine, but it always involves vinegar. And anyway alcohol is more expensive than vinegar so who'd be throwing it around the kitchen? If you're really worried, learn to make your own. Or just ask! Premade sushi from grocery stores will have a list of ingredients. Plenty of people are allergic to alcohol or have other health reasons (e.g. high blood pressure), plus religious or personal reasons that they don't drink alcohol. Just check the list of ingredients. And if you're worried about cheesecake having gelatin in it, make your own or buy it frozen where you can read the ingredients -- the fewer ingredients, the better, as far as I'm concerned, which is why I'd rather eat home-made whipped cream than Cool Whip! If you want a quick cheesecake taste, put some cream cheese on a graham cracker. End of deprivation. |
| Re: Cooking wine in sushi? |
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| theOriginal |
| 08/12/02 at 09:29:59 |
| [slm] [quote]If you want a quick cheesecake taste, put some cream cheese on a graham cracker. End of deprivation. [/quote] rofl. :-/ I'm sorry that was too funny, but the funnier part is, I actually tried it. I stacked up some Philly on some graham crackers, and sat there trying to justify it as cheesecake. Needless to say, all deprivation aside, it didn't work. As for making cheesecake at home, you know that is THE option....and I did find some halaal gelatine the other day. But cooking, my friend, takes the kinda discipline this chica ain't got. As for vinegar.....what about Balsamic vinegar? Which is what I use for my salad dressing, which some of my extended family was not too happy about. Much thanks. Wasalaam SF. |
| Re: Cooking wine in sushi? |
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| Kathy |
| 08/12/02 at 09:47:19 |
| [quote author=theOriginal link=board=kabob;num=1028727220;start=15#16 date=08/12/02 at 09:29:59] [slm]....and I did find some halaal gelatine the other day. [/quote] :o where? name? did directions come with it? [move] :-*[/move] :-* |
| Re: Cooking wine in sushi? |
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| Ameeraana |
| 08/12/02 at 10:16:50 |
| Funny thing about the whole cheesecake-gelatin thing... I have been making cheesecake for many many years now and have never used gelatin in my cheesecakes!! |
| Re: Cooking wine in sushi? |
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| theOriginal |
| 08/12/02 at 23:16:34 |
| [slm] okay gimme your recipe now. i looked up 1001 recipes, and they all had gelatine in the recipe. halaal gelatine btw, is available at your local paxtani sto'. :) i'm so tired, i'm gonna fall on my keyboard. hsdahuierhfjk ---- oops just did. wasalaam. SF. |
| Re: Cooking wine in sushi? |
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| Kathy |
| 08/13/02 at 09:53:21 |
| [slm] Here is a previous post with my Cheesecake recipi: [url]http://www.jannah.org/cgi-bin/yabb/YaBB.pl/YaBB.pl?board=kebab&action=display&num=6276[/url] |
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