commit: a1c312548a4f53635447b4f65182cec34b3d3d0c
parent 83355d770ecb6e8fc8956823a011d4b70a703028
Author: Rekka <rekkabell@gmail.com>
Date: Tue, 26 Nov 2019 15:11:54 -0500
.
Diffstat:
3 files changed, 24 insertions(+), 14 deletions(-)
diff --git a/media/ingredients/japanese.rice.vinegar.png b/media/ingredients/japanese.rice.vinegar.png
Binary files differ.
diff --git a/scripts/database/ingredients.ndtl b/scripts/database/ingredients.ndtl
@@ -571,13 +571,23 @@ Brown rice syrup
BREF : Brown rice syrup is used to sweeten rice milk.
~ VINEGARS
-
Rice vinegar
- BREF : Substituting rice vinegar for western style vinegar isnt really appropriate, it's too acidic.
+ BREF : Rice vinegar is made by fermenting rice, and is often used as a dressing or as seasoning.
+ LONG
+ & Rice vinegar comes in a variety of flavors and color, ranging from clear to red, brown and black. The Chinese varieties are stronger, and known as 'rice wine vinegars' while Japanese vinegars are less acidic.
+Japanese rice vinegar
+ BREF : Japanese Rice vinegar "komezu" or simply "su" has a very mild taste, and is either colorless or yellow. Japanese rice vinegar is made from rice.
+ LONG
+ & This type of vinegar is less acidic than Chinese varieties, and are used to season rice, and for making "sunomono" (vinegar dishes) and "tsukemono" (pickles). There are some kinds of Japanese rice vinegars that are 'seasoned', meaning that they have additives like {{sake}}, {{salt}} and {{sugar}}, for added flavor.
Balsamic vinegar
COLOR : #6620B3
+ BREF : Balsamic vinegar, or {*aceto balsamico*} is a dark, concentrated, flavoured vinegar from Italy. It is made wholly, or in part from grape must. True balsamic vinegar is rich with a complex flavor that is both sweet and sour.
+ LONG
+ & The name "aceto balsamico" isn't regulated, but there are 3 in existence that are: Aceto Balsamic Tradizionale di Modena, Aceto Balsamico Tradizionale di Reggio Emilia and Aceto Balsamico di Modena. The two traditional varieties are made from a reduction of pressed Trebbiano and Lambrusco grapes that are aged for many years in wooden barrels (for a minimum of 12yrs), produced exclusively in the province of Modena or the Emilia region around it. Aceto Balsamico di Modena is also made from grape must, but it is blended with wine vinegar, and imitates the traditional product.
Apple cider vinegar
- BREF : It is thought that consuming vinegar between meals will help to make you feel full for longer.
+ BREF : Apple cider vinegar is made from fermented apple juice, it is used for food preservation, marinades, vinaigrettes salad dressings. It has a sour taste, and can be used to make homemade cleaning products.
+ LONG
+ & ACV is made from crushing apples and extracting the juice, bacteria and yeast are then aded to kickstart the fermentation process which converts the sugars into alcohol. There is a second fermentation, which then turns the alcohol into vinegar by acetic acid-forming bacteria. It can be used as a leavening agent in recipes, when mixed with baking soda, creating a chemical reaction which produces carbon dioxide which helps lift the batter.
~ SUPPLEMENTS
diff --git a/scripts/database/recipes.ndtl b/scripts/database/recipes.ndtl
@@ -165,7 +165,7 @@ SWEET AND SOUR LENTILS
Salt : 1/4 tsp
Sauce
Soy sauce : 2 tbsp
- Rice vinegar : 2 tbsp
+ Japanese rice vinegar : 2 tbsp
Chili pepper flakes : 2 tsp
Peanut butter : 1 tbsp
Maple syrup : 2 tbsp
@@ -323,7 +323,7 @@ SPINACH PAJEON
Scallions : 1 bunch
Sauce
Soy sauce : 2 tbsp
- Rice vinegar : 1 tbsp
+ Japanese rice vinegar : 1 tbsp
Chili pepper flakes : 1 tsp
Black sesame seeds : 1 tsp
Maple syrup : 1 tsp
@@ -438,7 +438,7 @@ ROASTED CARROTS WITH BELUGA LENTILS
- Wash {_1/2 cup_} of {{beluga lentils}}. Put {_375 ml_} of {{vegetable bouillon}} in a pot and add the {{lentils}}, bring to a boil.
- Reduce heat to {#medium#} and simmer for {#25 minutes#} — don't let them cook for too long or they'll get too mushy. If the lentils seem cooked but haven't absorbed all of the water, strain them out.
Sauce
- - Mix {_2 tbsp_} of {{sriracha}}, {_2 tbsp_} {{peanut butter}}, {_1/4 cup_} {{soy sauce}} and {_2 tbsp_} {{rice vinegar}} in a small bowl.
+ - Mix {_2 tbsp_} of {{sriracha}}, {_2 tbsp_} {{peanut butter}}, {_1/4 cup_} {{soy sauce}} and {_2 tbsp_} {{Japanese rice vinegar}} in a small bowl.
Combine
- Set the beluga lentils on a plate with a bit of sauce and top with 4 roasted carrots!
INGR
@@ -455,7 +455,7 @@ ROASTED CARROTS WITH BELUGA LENTILS
Sriracha : 2 tbsp
Peanut butter : 2 tbsp
Soy sauce : 1/4 cup
- Rice vinegar : 2 tbsp
+ Japanese rice vinegar : 2 tbsp
BLACK SESAME BRITTLE
DATE : 2014-11-06
@@ -607,7 +607,7 @@ DARK YAKI GYOZA
Black pepper : pinch
Sea salt : 1/2 tsp
Dipping sauce
- Rice vinegar : 3 tbsp
+ Japanese rice vinegar : 3 tbsp
Soy sauce : 3 tbsp
Sesame oil : 1 tsp
@@ -1035,11 +1035,11 @@ SWEET MOCK EEL NIGIRI
& I thought the chickpea tofu would be well-suited as a 'mock unagi kabayaki', and that it would look especially striking atop some black rice.
% recipes/sweet.mock.eel.nigiri.2.jpg
& The sauce served over unagi (eel) kabayaki is sweet, with hints of caramel; it's easy to prepare and really makes the dish!
- & Most Japanese sauces are easy to make, and usually require around 3-4 ingredients, these almost always include: soy sauce, sake, mirin, or rice vinegar. If you want to cook Japanese food, having these around is a must.
+ & Most Japanese sauces are easy to make, and usually require around 3-4 ingredients, these almost always include: soy sauce, sake, mirin, or Japanese rice vinegar. If you want to cook Japanese food, having these around is a must.
INST
Rice
- Prepare {{black glutinous rice}}, it needs to be prepared at a 2:1 water to rice ratio. If you prepare 1 cup of dry rice, you need 2 cups of water.
- - Put {_1 1/2 tbsp_} of {{rice vinegar}}, {_1 tbsp_} of {{whole cane sugar}} and {_1/2 tsp_} of {{salt}} in a sauce pan. Stir over low heat, until sugar dissolves.
+ - Put {_1 1/2 tbsp_} of {{Japanese rice vinegar}}, {_1 tbsp_} of {{whole cane sugar}} and {_1/2 tsp_} of {{salt}} in a sauce pan. Stir over low heat, until sugar dissolves.
- Once rice is cooked, transfer to a flat tray, and pour sushi dressing over it. Mix dressing into rice with a spatula, using a sideways cutting motion. Cover with a damp towel, and let cool.
Unagi sauce
- Mix {_2 tbsp_} of {{soy sauce}}, {_2 tbsp_} of {{mirin}}, {_1 tbsp_} of {{whole cane sugar}} and {_1 tbsp_} of {{sake}}.
@@ -1061,7 +1061,7 @@ SWEET MOCK EEL NIGIRI
Nigiri
Black glutinous rice : 3/4 cup
Water : 2 cups
- Rice vinegar : 1 1/2 tbsp
+ Japanese rice vinegar : 1 1/2 tbsp
Whole cane sugar : 1 tbsp
Sea salt : 1/2 tsp
Nori sheets : 1 sheet
@@ -1321,7 +1321,7 @@ UZUMAKI HUMMUS BITES
- Preheat oven to {#375F#}.
- Wash and cut {_2 small_} {{red beets}} into 4, rub quarters lightly with {{olive oil}}.
- Roast for {#30-40 minutes#} or until fork tender.
- - Purée the roasted beets, with {_1 1/4 cup_} of {{chickpeas}}, {_2 minced cloves_} of {{garlic}}, a {_1/4 cup_} of {{tahini}}, {_1/2 tsp_} of {{salt}} and {_1 tbsp_} of {{balsamic vinegar}}. Mix in {_2 tbsp_} of {{olive oil}} at the end. If the hummus feels too thick, add a few tbsp of water until you the desired consistency.
+ - Purée the roasted beets, with {_1 1/4 cup_} of cooked {{chickpeas}}, {_2 minced cloves_} of {{garlic}}, a {_1/4 cup_} of {{tahini}}, {_1/2 tsp_} of {{salt}} and {_1 tbsp_} of {{balsamic vinegar}}. Mix in {_2 tbsp_} of {{olive oil}} at the end. If the hummus feels too thick, add a few tbsp of water until you the desired consistency.
Tortillas
- Put {_3 cups_} of {{all purpose flour}}, {_1 tsp_} {{bamboo powder}} and {_1 tsp_} of {{salt}} in a bowl. Mix well.
- Add {_1/4 cup_} of {{olive oil}} and {_3/4 cup_} of {{cold water}}.
@@ -1334,7 +1334,7 @@ UZUMAKI HUMMUS BITES
INGR
Beet hummus
Red beets : 2
- Chickpeas : 1 1/4 cups
+ Chickpeas : 1 1/4 cups, cooked
Garlic : 2 cloves, minced
Tahini : 1/4 cup
Sea salt : 1/2 tsp
@@ -1970,7 +1970,7 @@ CORN DUMPLINGS
Sauce
Apricot jam : 3 tsp
Soy sauce : 2 tbsp
- Rice vinegar : 2 tbsp
+ Japanese rice vinegar : 2 tbsp
Lemon juice : 1 tbsp
Sesame oil : 1 tsp
Water : 1/4 cup
