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California Rolls redux
Aug. 8th, 2005 06:45 pmAlpha test servings 3 and 4 were prepared and consumed today.
My first attempt of the evening was mostly triangle-shaped. I also sliced in the wrong place, so I ended up cutting it into eighths instead of sixths. It made me wonder if I'd been holding the paper the wrong way this whole time, that perhaps I should flip it over, or rotate it a quarter-turn.
My second attempt, however, turned out much better. I think I worked out how to flilp the nori-meshi platform with a minimum of fuss, and remembered to scatter the sesame seeds before rolling. The pieces stayed together quite well, though I found them slightly larger than bite-sized. Certainly my best set yet.
I think I understand why even the cheapest sushi is so expensive. It's not like Western fast food, where you can just ship processed food to kitchens filled with listless teenagers and get consistent results. It takes some effort to get this stuff done right. It takes dexterity, even discipline.
But even a beginner like me can make sushi that's ten times better than you can pick up in a supermarket.
I need to dig up that Fry's receipt to see how much I paid for my ingredients. I used half a package of imitation crab, one avocado, one cucumber, five sheets of nori, maybe 2oz of shrimp, and five cups of Calrose rice. If California rolls are $4 per serving at a restaurant, how much money did I save?
My first attempt of the evening was mostly triangle-shaped. I also sliced in the wrong place, so I ended up cutting it into eighths instead of sixths. It made me wonder if I'd been holding the paper the wrong way this whole time, that perhaps I should flip it over, or rotate it a quarter-turn.
My second attempt, however, turned out much better. I think I worked out how to flilp the nori-meshi platform with a minimum of fuss, and remembered to scatter the sesame seeds before rolling. The pieces stayed together quite well, though I found them slightly larger than bite-sized. Certainly my best set yet.
I think I understand why even the cheapest sushi is so expensive. It's not like Western fast food, where you can just ship processed food to kitchens filled with listless teenagers and get consistent results. It takes some effort to get this stuff done right. It takes dexterity, even discipline.
But even a beginner like me can make sushi that's ten times better than you can pick up in a supermarket.
I need to dig up that Fry's receipt to see how much I paid for my ingredients. I used half a package of imitation crab, one avocado, one cucumber, five sheets of nori, maybe 2oz of shrimp, and five cups of Calrose rice. If California rolls are $4 per serving at a restaurant, how much money did I save?
