I'm working on getting the recipe down pat right now, and I don't know how long it will get before I'm satisfied enough to get out of the 'test kitchen' phase and start posting the recipe. Right now, I'm kind of playing with the ingredients until I know the perfect combination of flavors that work in the miso.
So far, I have rocked it with onions, with some tofu, and the standard amount of wakame seaweed. Also, I've used the 'just short of boiling method not quite a simmer' to exclusion so far. I want to try a simmer to see if the setup that I worked out earlier today is improved with a slow simmering action. Thing with miso - you can't let it boil. A simmer is okay, just as long as you watch. very. carefully. - and not let it boil.
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sforzinda
no subject
Date: 2008-12-14 04:22 am (UTC)I'm working on getting the recipe down pat right now, and I don't know how long it will get before I'm satisfied enough to get out of the 'test kitchen' phase and start posting the recipe. Right now, I'm kind of playing with the ingredients until I know the perfect combination of flavors that work in the miso.
So far, I have rocked it with onions, with some tofu, and the standard amount of wakame seaweed. Also, I've used the 'just short of boiling method not quite a simmer' to exclusion so far. I want to try a simmer to see if the setup that I worked out earlier today is improved with a slow simmering action. Thing with miso - you can't let it boil. A simmer is okay, just as long as you watch. very. carefully. - and not let it boil.