Find out why chef Iacopo Falai thinks these sugar-dusted,...
Master baker Jim Lahey, of Sullivan Street Bakery in New York City,...
Will Goldfarb introduces tapioca maltodextrin, an ingredient...
EXPLORE GOURMET.COM: Video | Forums |
Web-Exclusive Recipes |
culinary culture |
politics of the plate | Cookbook Club |
You must have JavaScript enabled and Flash player 8 or greater to view this video. Click here to download the latest version of Flash.
Who knew the dregs of sake could be so tasty? Chef Wylie Dufresne discusses the unusual Asian ingredient sake lees (also called sake kasu), the thick rice paste that’s left at the end of the sake-making process. Often used in Asia as a marinade for fish or meat, sake lees are given an unusual twist in Dufresne’s kitchen. Their deep umami flavor is reminiscent of miso, but sake lees have a sweetness and a lingering note of sake that makes their taste distinctive. They are available at many Asian specialty-food stores.
- Keywords
- ingredients,
- wylie dufresne,
- chefs,
- video,
- sake lees
SUBSCRIBE TO GOURMET
and save 69% off the newsstand price!
12 issues for $12 + $3 shipping
*plus applicable sales taxNon-USA - Click Here
*plus applicable sales taxNon-USA - Click Here
* Required fields
Ratings + Comments
Post a Comment