Nov 8th, 2007 by Chef Man
 All you need is :- |
| One Tomato One Sharp Knife & A Little Patience… |
| Method:- |
| 1.Just peel off the whole tomato skin like a ribbon ,starting from one end to the other.You have to rotate the tomato for doing it.Its fine if it breaks a little,but try to peel it without any breaks…just like a long ribbon. |
Popularity: 17% [?]
Nov 7th, 2007 by Chef Man
CARROT CURLS!
Garnish your sashimi, salads or main entrée with a carrot curl…How to make it??see the video…
Popularity: 20% [?]
Ebi Fried- breaded shrimp
Ebi Fried
Most Japanese kids love this Japanese food called Ebi Fried. Ebi is prawn in Japanese. That’s right. The prawn is fried with flour and egg. The taste is awesome! Continue Reading »
Popularity: 16% [?]
Oct 30th, 2007 by Chef Man
Deep fried tofu is called age-dashi-dofu in Japan. Deep fried tofu is usually served with Tempura Sauce.
Agedashi tofu (or agedashi dofu), often shortened to age tofu or age dofu) is a japanese way to serve hot tofu. Continue Reading »
Popularity: 16% [?]
Oct 9th, 2007 by Chef Man
California rolls History .
The California roll is a classic example of “American sushi,” early fusion cuisine incorporating new ingredients into traditional Asian recipes.
Food historians generally credit Ichiro Manashita, of the Tokyo Kaikan restaurant in Los Angeles, with “inventing” the California roll.
The date is fuzzy, though most agree this item was available in the early 1970s.
Continue Reading »
Popularity: 19% [?]
Oct 9th, 2007 by chefman
This video lesson explains how to fillet a whole salmon. First of all, choose a very fresh salmon by making sure its eyes are bright and shiny and the entire fish fresh looking.
Continue Reading »
Popularity: 15% [?]