By Tatsuji Tada
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Additional info for Japanese recipes
You can tell when many baked goods are ready when the smell becomes intoxicating. And don’t be afraid to touch your food. A meat loaf will be nice and firm to the touch, a cake, too, but it’s a different kind of firm, one you’ll be able to identify after you make a few (or really just one—trust your instincts, you most likely have more than you know). A pie should bubble with fruit juice and a biscuit should get tall and brown and irresistible. Don’t be afraid to get to know your food and learn about all the cues it will offer.
Once you know the basics, the world is your oyster (or your clam, chicken thigh, block of tofu—whatever makes you happy). Think of small victories as the corners of the puzzle, the pieces that help us become inspired, relaxed cooks who know how to fill in the rest. Shall we get started? Some Things to Keep in Mind A kitchen requires only three knives: A chef’s knife with a blade that you keep sharp, a serrated bread knife, and a small paring knife that feels comfortable in your hand. The rest of the options might look nice, but I find they rarely get used.
There was, however, a container of sour cream. Then I went to get the baking powder and realized we were out of that too. I added the sour cream and a shake of baking soda and made a wish. The pancakes didn’t just work out, we loved them. I did a bit of research to understand exactly why they worked and once I’d demystified leavening, the whole world of raised pancakes and baked goods became a lot more comprehensible—a small victory of the nerdiest kind. Baking powder and baking soda are both leavening agents that, when combined with liquid, form carbon dioxide, the gas that helps baked goods rise.
Japanese recipes by Tatsuji Tada