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I don't speak any Asian language. Why shake raw sea cucumbers "in a box for more than an hour to deliver a unique texture"? What's the science behind this? 吃喝玩樂 - Diary of a Growing Boy: A s(chl)o...
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seafood
#3: Post edited
by
Sigma
·
2020-12-13T23:11:44Z (about 4 years ago)
How does shaking raw cucumber in a box for more than an hour, deliver a unique texture?
- How does shaking raw sea cucumber in a box for more than an hour, deliver a unique texture?
#2: Post edited
by
Chgg Clou
·
2020-12-13T08:29:46Z (about 4 years ago)
I don't speak Chinese or Japanese. But why shake raw sea cucumbers "in a box for more than an hour to deliver a unique texture"? What's the science behind this?- [吃喝玩樂 - Diary of a Growing Boy: A s(chl)ong for Valentine](http://www.diarygrowingboy.com/2020/02/a-schlong-for-valentine.html)
- > **_Appetizer: sea cucumber, grated turnip gelée, young spring onion (先付：生子、蕪おろしジュレ、浅月)_** - the raw sea cucumbers were apparently shaken in a box for more than an hour to deliver a unique texture. Japanese people do like their sea cucumber raw, but it makes for a texture that's kinda hard to bite through. The acidity from the _gélée_ accompanied the sea cucumber well, and I did taste some kick from the _kuroshichimi (黒七味)_ from Hararyokaku (原了郭) in Kyoto.
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- I don't speak any Asian language. Why shake raw sea cucumbers "in a box for more than an hour to deliver a unique texture"? What's the science behind this?
- [吃喝玩樂 - Diary of a Growing Boy: A s(chl)ong for Valentine](http://www.diarygrowingboy.com/2020/02/a-schlong-for-valentine.html)
- > **_Appetizer: sea cucumber, grated turnip gelée, young spring onion (先付：生子、蕪おろしジュレ、浅月)_** - the raw sea cucumbers were apparently shaken in a box for more than an hour to deliver a unique texture. Japanese people do like their sea cucumber raw, but it makes for a texture that's kinda hard to bite through. The acidity from the _gélée_ accompanied the sea cucumber well, and I did taste some kick from the _kuroshichimi (黒七味)_ from Hararyokaku (原了郭) in Kyoto.
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#1: Initial revision
by
Chgg Clou
·
2020-12-13T08:29:28Z (about 4 years ago)
How does shaking raw cucumber in a box for more than an hour, deliver a unique texture?
I don't speak Chinese or Japanese. But why shake raw sea cucumbers "in a box for more than an hour to deliver a unique texture"? What's the science behind this? [吃喝玩樂 - Diary of a Growing Boy: A s(chl)ong for Valentine](http://www.diarygrowingboy.com/2020/02/a-schlong-for-valentine.html) > **_Appetizer: sea cucumber, grated turnip gelée, young spring onion (先付：生子、蕪おろしジュレ、浅月)_** - the raw sea cucumbers were apparently shaken in a box for more than an hour to deliver a unique texture. Japanese people do like their sea cucumber raw, but it makes for a texture that's kinda hard to bite through. The acidity from the _gélée_ accompanied the sea cucumber well, and I did taste some kick from the _kuroshichimi (黒七味)_ from Hararyokaku (原了郭) in Kyoto. 