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"cooking" with vinegar (sushi)?
    #17255209 -

I'm trying to eat healthy so I'm curious which meats can I "cook" with vinegar. I know a little thing about it. Just wondering if squid can be cooked with just vinegar. I'm sure salmon can be cooked with just vinegar and perhaps 10 minutes in the oven, broiled.

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Re: "cooking" with vinegar (sushi)? [Re: CLIT]
    #17255305 -

When making sushi rice vinegar is mainly used to keep the rice from sticking to your hands and also to add flexibility/act as glue for the seaweed.

I put about a teaspoon to a tablespoon in a small bowl of water for that.


Not so sure about cooking uses but Im curious as well.

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Re: "cooking" with vinegar (sushi)? [Re: MisterMuscaria]
    #17255409 -

Technically any meat that sits in an acidic enough solution for long enough will be "chemically cooked." The acid acts as an antibiotic and a preservative. Inhibits bacterial growth and prevents rot. Its essentially pickling. Too long in the acid and the meat might just disintegrate...

Good really fresh cold water salmon you can probably eat raw as is, but if you wish to "chemically cook" it, a day in the fridge under some nice vinegary marinade and you'll never even have to turn the oven on. I prefer smoked though.
No reason why squid wouldn't take, except maybe their texture sacrificed.

Edited by jamvan (11/20/12 09:36 PM)

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Re: "cooking" with vinegar (sushi)? [Re: CLIT]
    #17256523 -

Quote:
I'm curious which meats can I "cook" with vinegar.


:ugh:
I'm not a huge meat eater, but the general idea of this sounds gross to me.

Also, I don't see a compelling reason not to use heat if you want to eat healthily.

Sorry if this post doesn't actually help you; I think jamvan's advice is pretty much spot on already.

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Re: "cooking" with vinegar (sushi)? [Re: koraks]
    #17262839 -

Cut onion into stripes start frying it until soft
Now cut a carrot into thin stripes and toss together with the onion
When it becomes a bit soft cut red/yellow peppers into stripes and add
After few minutes add soy sauce and little bit of vinegar
Now you can add chicken/beef which cut into stripes as well:yesnod: works great with leftover chicken!
Serve with noodles.

EDIT:
found it


--------------------
What is a mind, if not something to be messed with? What is consciousness, if not a state to be altered?

~I Feel
:mushroom2:
at Home~

Edited by dstark (11/23/12 03:22 AM)

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Re: "cooking" with vinegar (sushi)? [Re: CLIT]
    #17277132 -

'cooking' seafood with acids is called ceviche to my knowledge
But that is usually done with lemon / lime. I have seen some versions of ceviche that uses vinegar
sushi is usually raw. there is a little vinegar in sushi rice but I've not really seen it used to cook fish except maybe a ponzu of sorts.


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Re: "cooking" with vinegar (sushi)? [Re: CLIT]
    #17281100 -

the acids are denaturing the proteins in the fish making it react as if it were cooked with heat, though this method does not kill harmful pathogens so using the freshest fish is imperative.


--------------------
Wee, sleeket, cowran, tim'rous beastie,
O, what panic's in thy breastie!
Thou need na start awa sae hasty,
Wi' bickering brattle!

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Re: "cooking" with vinegar (sushi)? [Re: CLIT]
    #17288929 -

Sure, Ceviche is one of my favorite foods. Just cut fish and some vegis and put them in a vinegar/citrus juice solution basically. It's really good.


--------------------

"The universe is an intelligence test" -Leary

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Re: "cooking" with vinegar (sushi)? [Re: TokeMonument]
    #17866618 -

ceviche is very delious and healthy when done right and the use of fresh seafood is used. Typically multiple seafoods are used in cevicehe tho, too add different textures. The meat counterpart is called Steak tartar. it is very nutrious because no nutrients are lost during heating/cooking.

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Re: "cooking" with vinegar (sushi)? [Re: 313kbuds]
    #17867925 -

tartar is way different.
it's completely raw, usually also has raw egg yolk.
the only acid in it is worcestershire sauce.


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:willynilly:

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Re: [Re: broken]
    #17868677 -

True, but in a way it does contain vinegar cause I've used mustard in my tartar which also contains vinegar, so their are trace amounts of vinegar in it. Plus its recommended to use pasteurized eggs in tartar, but i was just referencing that they are both not cooked with heat.

Edited by 313kbuds (02/26/13 12:52 PM)

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Re: "cooking" with vinegar (sushi)? [Re: 313kbuds] * 1
    #17868719 -

Tartar isn't cooked at all. It's just cut or ground meat with some ingredients mixed through. The trace amounts of vinegar in the optional mustard doesn't chemically affect the meat. Tartar just isn't the meat counterpart of ceviche - it has very little to do with it, other than that the main ingredient is dead animal.

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Re: "cooking" with vinegar (sushi)? [Re: koraks]
    #17868942 -

where did i say that tartar was cooked? The definition of cooked, means use of heat. Tartar is not usually not ground either, unless you don't want texture to your dish.

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Re: "cooking" with vinegar (sushi)? [Re: 313kbuds] * 1
    #17869102 -

The thread is about cooking with vinegar, i.e. achieving similar effects as cooking, only not using heat but using vinegar. Like I explained, in tartar, this doesn't happen and in ceviche, it does, so tartar isn't the meat equivalent of ceviche. I don't really see what's confusing you :shrug:
And I agree that tartar should be cut, but cheap tartar is often ground. Like it or not, but it's a fact of life.

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Re: "cooking" with vinegar (sushi)? [Re: 313kbuds] * 1
    #17870407 -

real Tartar and real ceviche are NOT comparable. other than the fat they use raw meat, they are different styles of preparation.


--------------------
Wee, sleeket, cowran, tim'rous beastie,
O, what panic's in thy breastie!
Thou need na start awa sae hasty,
Wi' bickering brattle!

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