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Old 03-24-2005, 05:46 PM   #11
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this has been very productive discussion thanks.

One more question: why no wine or sugar in NIgella's recipe? Most recipes seem to use it. What sort of differences will the lack of wine or the presence of wine cause?
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Old 03-24-2005, 05:49 PM   #12
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JP, not sure about the sugar except to add flavor but wine would definitely add acidity and help 'cook' the fish.
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Old 03-28-2005, 06:30 PM   #13
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One more post in order to clear up a miscommunication with Kitchenelf. She sent me a private email and I had to go back here to see what happened.

In my post I asked "would others have used rice wine or rice wine plus soy?" (paraphrasing)


Kitchenelf says on 3/24:

"I would have used the rice wine vinegar AND the soy sauce - lots more flavor. Even gravlax you should only keep about a week. "

But in my original post I said that I used the rice wine vinegar and the soy. It sounds like she is saying to do it in a way....in a way that I have already done. WHen she says "I would have...." To me, its like, I DID DO it that way.

SO I am still unclear on where we have miscommunicated. I was asking about using RICE WINE as an additional ingredient. Did you confuse that with Rice wine vinegar?

Still scratching my head. Please feel free to respond Kichenelf I will try to see where I have messed up..thx.
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Old 03-29-2005, 02:30 PM   #14
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Adding rice wine would not make a difference to the flavor. Omitting the soy sauce would significantly change the flavor. No alcohol component (such as sake or shochu) would be necessary, since you are not trying to tenderize the dish. Other flavors that would improve the dish, would be:
  • Citrus or bottled Ponzu Sauce
  • Fresh minced Ginger
  • Fresh minced Shallot
  • Mirin or Simple Syrup. Don't use add sugar straight to the dish or else it will not dissolve properly
  • Fresh herbs such as cilantro, shiso, mint, or Thai Basil
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Old 03-29-2005, 07:15 PM   #15
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what is Mirin anyhow? I forget, is it like rice wine?
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Old 03-30-2005, 01:51 PM   #16
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It's a sweet cooking liquid, almost like a Japanese version of simple syrup. There's usually a little rice vinegar in there, but you can't taste it.
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