Kombu above 140F makes dashi slick and bitter
How to make dashi without the slippery, bitter edge: the temperature ceiling for kombu, cold brew, ichiban and niban, with yields and uses for each grade.
12 min read
Tag: kombu
Baking soda, kombu, and an overnight soak on the same pound of beans
How to cook dried beans faster, four treatments on one pound: cook time, skin integrity, what salt in the soak really does, and the kidney bean exception.
12 min read