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I dont wrap in foil but place foil under the roast. If cooking at a low temp with indirect heat the roast will not get too crispy

i grill salmon on a cedar plank. Lemon, dill and pepper.

Life with out sushi- no way. Ask your fish guy ( monger) where the seafood comes from. We get very little fish from japan. I did buy a ton of nori sheets when the nuclear plant blew. Dilution is the solution to pollution. The ocean will reduce the radiation danger.

I would cook on med. and use a thermometer. 1/2 hour a pound seems way too long. A 3 pound loin will be done in about 30 to 40 minutes

nori burns very quickly. You will not be able to cook tuna wrapped in nori. Banana leafs work better for pouch cooking. Sushi means vinegared rice.

I am thinking you have a hot pot not a fondue pot. Its higher heat is used for heating either oil or broth. They are great for meats, seafood and veggies.

Roll up some foil and make it like a snake. Wrap it around the top lip of the steamer.Place the steamer lid on top. It should give you the height you need

I often buy a bag of mixed seafood at my local asian market. I just throw it in with ramen noodles. Add some hot sauce and sliced green onion. Tastes great

I know this sounds crazy but try adding some bread crumbs to the meat. I use regular white bread with the crusts cut off and chopped in a food processor. One slice for two regular burgers or one big burger. Try it and you will be surprized how tender the burger will be. Does not taste like meatloaf.

Miso sauce 　 　 2 tbsp. miso 2 tbsp. sake 2 tbsp. olive oil or peanut oil 1 tbsp. soy sauce 1 tbsp. sugar Mix miso, soy sauce, sake and sugar in bowl. Heat frying pan with oil and fry eggplant. Add miso mixture just before taking out of pan.2 scallions, white and green, thinly sliced on the...

Large cuts of meat often require a long soak. I tend to use a brine instead of a marinade for anything needing more than 24 hours.

I find frog legs in my local asian market

try adding a bit of tofu to your pork stuffing for pot stickers. Makes them nice and light.

here is what they served Cornish crab salad on lemon blini - Pressed duck terrine with fruit chutney - Roulade of goats' cheese with caramelised walnuts - Assortment of palmiers and cheese straws - Scottish smoked salmon rose on beetroot blini - Miniature watercress and asparagus tart -...

after mixing the ingredients on low speed I turn up the speed and let it run 15 minutes. Allow 1 hour to rise. Roll in to a tight ball and allow to rise a second time 45 minutes.

boiled and dyed with food coloring. A quick boil to soften up the squid.

Low acidic marinades can be used for 48 hours but anything with a high acid level will cook any protein. Lemon juice, strong wines and vinegars are best when used for short marinades.

I keep my balsamic vinegar forever. If it is "real" balsamic it should keep for many years. Cheap non-aged vinegar can break down quickly.

If your cooker has fuzzy logic it will go into warm mode when the rice is done. Mine takes about 45 to 50 for white rice. I cook 4 or 5 cups.

Thanks for the welcome

my favorite homemade sushi is a spicy salmon roll. I use about a pound to a pound and a half of fresh salmon. I start by scrapping with a sharp knife the fish to get a paste like consistancy, do this with half of the fish. Take the other half and chop into small dice. Add one Tbl. mayo, a few...

you can order new doors. And if you want you can veneer the frames

tempura Try dredging the food in potato flour or corn starch before dipping into the batter. I also use potato flour in my batter. And it sounds like your batter is too thin.