Reddit mentions of ChefLand Ladle, 8-Ounce, Stainless Steel

Poor ass anime fan's guide to cooking dish 5

It's ya boi, the broke ass cyclist, you know the drill. I spent all my money on new tires this week so I couldn't afford expensive food. Lemme teach yall the art of cooking through this episode of Shokugeki

*Lesson 5: Fck the recipes pt 2. The cups and scales are a lie. The only measurement you can trust is your tongue**

So this isn't specific to this episode, but a super important idea I started last week and worth establishing pretty early. One of the problems with recipes and the like are that they try to establish very specific amounts of ingredients to use in a very specific way to arrive at the dish desired. However, there are way too many variables involved in all of the ingredients we deal with in cooking, meaning that measuring our way to good balance is virtually impossible. Let me give a few examples:

1. Spices: Spices vary in quality, which is one reason why they vary in price even at the same store. That means a tablespoon of one spice may be 2x as potent as a tablespoon of the same spice but from another batch/brand.
   
   
2. Veggies: Depending on season and freshness, say an onion can have very different sweetness and tenderness, which affects how much to use, how long it needs to cook, and how it balances out with other parts of the dish.
   
   
3. Soups: When making them, either as a product, a sauce, or an intermediate may turn out differently depending on how your ingredients work with each other that day.
   
   This is why tasting in the middle of cooking is so important, and why Soma is doing it all the time even in the midst of a competition. This is the point where you can adjust the taste using spices to reach a nice balance. This can only be done as a result of experience, and will unfortunately take some time and effort to hone in. However, once you reach that point you will have escaped from the peasant level of the recipe drone (where all too many "cooks" stop) and truly reach the ranks of the self cook master race. You'll even be able to guess the state of some of your ingredients and start adjusting beforehand too!
   
   Ingredient of the day: Fat/Oil
   
   Everyone's favorite, it gives crispiness and/or power to food. Animal based and Veggie based, with pros/cons to each. Overheating fat will make it smoke and release REALLY bad flavor that may as well give you cancer. It also literally causes cancer
   
   Animal Base
   
   Butter: A fat made from milk, it has a very low smoke point. Often salted, it gives a nice creamy flavor to foods. Can be semi-burned to taste, but balance is important.
   
   Lard/Tallow/Suet/Shortening: Fat from random parts of meat. Has stupid high smoke point, so used in fast-food often. And baking I think. When used to deep fry gives a solid crunchy finish. Also to provide rich punch when oiliness can be added, like the famous Japanese Sukiyaki.
   
   Meat/Fish fat: When cooking fatty meats or fish like bacon or Salmon, it will release its own fat as oil as it cooks. This can be taken advantage of in many ways. Rendering and crisping the fat of high end steaks provide their signature texture.
   
   Veggie Base
   
   Vegetable/Salad oil: Generic cheap mix mongrel oil, it's aight for most things calling for oil like deep frying, pan frying, etc. Like everything else on this list, when used for deep frying creates a light(er) crisp finish.
   
   Olive Oil: The lazy cook's standard for most things, it's light but aromatic, decently high smoke point, and ""healthy"". Quality varies wildly, so shop smartly.
   
   Sesame Oil: Used in Asian (read: weeb Japanese) food to give toasty flavor. Stupid low smoke point, so watch out and only add at the very end of stir fry unless you really want cancer.
   
   Groundnut oil: Needlessly fancy name for peanut oil. Used in some Asian foods for similar effect to sesame.
   
   Canola/Corn Oil: Popular in the USA, it's aight but offers nothing much extra over normal veggie oil.
   
   Skill/Gear of the day: Tasting/serving ladle and dish
   
   As a wannabe (or the real deal) Soma clone, we need to be tasting stuff constantly.. The issue here is contamination, because we don't want to be poking the pot/pan with anything that's touched our lips. So the solution is a soy sauce dish like what Soma is using in the image above. Transfer sample to dish with ladle, eat of dish. No contamination. Unlimited tasting. Much superior to wasting a spoon every time.
   
   Speaking of ladles, Western ladles are these giant monster scoop things with handles growing at 90 degrees from the scoop part. Japanese Ladles (wooden one for illustration only. Most are metal) have a much shallower scoop and a shallow angle, which I prefer for sampling and general poking around.
   
   Poor Ass recipe of the day (good recipe, but idiot overcooks the salmon)
   
   Presentation of the day: How many plates?
   
   In the standard Japanese meal, there are three plates. Well, technically 2 bowls and 1 plate. The main dish obviously goes on the plate, the soup (usually miso) goes in a bowl on the right, and the rice goes on a bowl on the left. This creates good symmetry as well as a meaningful separation between the roles. When the rice is served combined on the same plate as the main, the soup is usually omitted, and the entire meal is a single plate affair.
   
   ---
   
   Tell me what improvements I can make to this guide! I hope that by episode 10 I won't be seeing any more cereal comments in these rewatches!
   
   part 1
   ||||part 2
   |||part 3
   |||Part 4

/r/slowcooking

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https://www.amazon.com/ChefLand-Ladle-8-Ounce-Stainless-Steel/dp/B008K3Z76Q/

+

https://www.amazon.com/Norpro-Mouth-Plastic-Funnel-Green/dp/B000HJ99XS

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https://www.amazon.com/Ball-Mason-PINT-Wide-Mouth-Freeze/dp/B001DIZ1NO/

And you're all set.

I see, I thought you were using the gallon jug, I use a 8-Oz Stainless Steel Ladle, Give it a try