I've got a jar of miso I keep trying to remember come dinner time, but it isn't an ordinary ingredient of mine so it just leaves my head when its time to cook. Maybe I'll try a slightly more western version with white mushrooms tonight.
April 19, 2004 2:27 PM
After opening the bag, the fish flakes can be stored in the freezer for two or three months.
April 21, 2004 10:35 AM
Sorry, but I don't think you get as lucky with the miso. I know it keeps in the refrigerator for two or three weeks, but I don't recall my Japanese cooking teacher saying that it can be frozen.
April 21, 2004 10:37 AM
Meg - the kelp can be "reserved" for another use. The soup stock you made is called No. 1 stock because it is the best. But it is possible to make No. 2 stock with the reserved ingredients. No. 2 stock is much weaker than No. 1 stock, but it can be used to cook vegetables for added flavor, etc.. Directions for making No.2 stock: After you have made No. 1 stock, place the previously used kelp and fish flakes in the pan with 2-3 cups of cold water. Boil for 4-5 minutes, then strain. Also, when you strain the fish flakes for either stock, do not squeeze them to get out every drop of juice as it will add a harshness to the liquid.
April 21, 2004 10:42 AM
Thanks for the tips, Stacey! I am lucky that for once my laziness coincided with the correct procedure - Ijust strained the fish flakes and didn't bother trying to get the last drops out as I was (as always) in a hurry!
Meg in Paris |
April 21, 2004 11:03 AM
I love the saltines of Miso and love using it as a spread. Is there a danger in using too much of it?
Max Wolfe |
February 11, 2005 8:02 PM
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