Tyson’s TipsOct 21st, 2011 | By Cecilia | Category: show tips, the show
Tyson Cole, executive chef and owner of the Japanese restaurants Uchi and Uchiko in Austin, Texas is a sushi master. So when he offers suggestions about the best ingredients to buy and the best gear to have on hand–you listen.
Following are a few tips for getting a great start on your own culinary adventure.
- Items always good to keep on hand in the pantry: white soy, mirin, kelp. nori snacks, and mochi. Also shishito peppers, ooba, shiso, and ume.
- The fish on display at markets is what THEY want to sell, not necessarily what you should buy; the freshest fish is in the back that just arrived.
- Try not to buy pre filleted fish; whole is best and fillet yourself. Flesh should be firm, smell should be fresh, eyes should be clear, and gills should be red.
- Dutch ovens are great for steaming in foil packets for fish, and grilling for meats, vegetables and fruits.
- Gear to have on hand: Microplanes for citrus zest, garlic or hard cheese. Japanese knives, tongs, silpats for roasting or baking, and sheet pans.
- Lots of fish only come pre frozen, others only fresh. Depends on type of fish and location/time it was caught. Super cold water frozen fish is great; blast freezers on some fishing vessels freeze the product so quickly…when you get it,it’s fresher than something “fresh” at the supermarket.