Are there any other cooking hacks we should try? 🍛

@ymixqt

Жыл бұрын

HI

@lilms.deafpastrychef7249

Жыл бұрын

Boil ramen noodles or udon Saute some diced onion carrots and a what ever meat. Add water dashi a small amount of sugar. Then add ur curry if u making a medium pot you u a quart of the curry block don't use to much it get to thick . You don't want that. After ramen cooked rinse in cold water to stop the cooking for udon if it frozen don't wait until the water reaches a boil it'll fall apart n mushy. Cook undon in separated from the hot water test the chewiness it takes about 30 to 45 seconds. Rinse in cold water. Put you noodle of choice in a bowl put in the curry soup base. You just made curry udon and curry ramen . Add soy egg and any topping you desire. I recommend tempura flakes shredded cabbage

@jb7363

Жыл бұрын

I scramble eggs inside the shell. I shake it so fast but also avoid breaking the shell in my hand lmao. Lazy hack.

@jessicanakayama2038

Жыл бұрын

I actually take out some of the broth from the curry and dissolve the curry roux separately. Then I pour it all in once fully dissolved. kinda like you do with the miso paste when making miso soup!

@Jeffdachefz

Жыл бұрын

Use a pressure cooker. You dont even need to cut the blocks up. Stewed lean cubes of beef becomes soft and tender. Veggies all finish properly as well all within 10-12 mins. When you open up its already melted and spread around, just stir and viola.

Wait...I thought that's what everyone does 😳

@owitch

Жыл бұрын

instruction in the package usually to just drop the blocks. That's what I have been doing too. 😂 Will chops them from now on.

@disasterhamuaku

Жыл бұрын

@@owitch So much easier when they are chopped up or crushed. Makes everything much faster 😌

@vmorif

Жыл бұрын

well not just with curry blocks, it's a general rule that cutting things into smaller pieces helps melting/dissolving them faster (like melting chocolate for example)

@xonoraa.

Жыл бұрын

huhhh 💀💀 learn how my indian mum makes it

@vmorif

Жыл бұрын

@@xonoraa. I’m assuming your mom makes indian curry, as the video’s about japanese curry “kare” which uses japanese curry tablets op’s “i thought that’s what everyone does” is regarding kare tablets (those tablets are awfully hard to dissolve and tend to always cling to my veggies 🫠) I’ve never tried making indian curry and I imagine it’s pretty different but it’s so tasty too

I was chopping curry one day when my son asked if it was chocolate. I said yes, would you like some? 20 years later, he still hasn't forgiven me. 😁

@slay1959

Жыл бұрын

i clicked this short thinking that the secret tip was chocolate😳

@yaowsers77

Жыл бұрын

that's hilarious!

@TKMartinez

Жыл бұрын

A rite of passage

@kimbeole

Жыл бұрын

same vibe as pranking someone with wasabi claiming that its green tea or avocado

@yaowsers77

Жыл бұрын

@@kimbeole 😂🤣

This is what I do - you're really making me want Japanese curry right now, looks delicious! 😋

@yaowsers77

Жыл бұрын

lol i just finished the leftovers the other night. so good!

@brucehur2051

Жыл бұрын

KOREEAN ramen IS BETTER.... KOREEAN FRIED CHICKKEN IS BETTER....

@Solalola11

11 ай бұрын

​@@brucehur2051dafuq

@justsomeguywithoutabeard8306

5 ай бұрын

​@@brucehur2051 average korean 💀

That Looks.. SO GOOD! 😍😍😍

I used to shave/chop the blocks so they'd melt faster but then I stopped. The blocks dissolve in like 2 minutes anyway and it just dirties up a knife.

@calumryan6328

9 ай бұрын

yeah, you want to simmer it for a bit anyway so the flavours meld together

@Zack_Zander

6 ай бұрын

True, although if I already used the knife for another ingredient, I might as well keep using it on the curry blocks before cleaning it. They’ll all go into the same pot anyways, so doesn’t really matter.

I put my roux blocks in a spider nest that’s made for putting in miso paste and stir it in that way. Also as a warning for anyone that doesn’t make Japanese curry a lot-most of these brands use a lot of turmeric and it will leave your pot and plates with a thick layer of it (which is annoying during cleanup!!)

@lovinkpop304

Жыл бұрын

Do you have any tips on cleaning them up?

@pumamanta1771

Жыл бұрын

@@lovinkpop304 “bon Ami” or “barkeepers best friend”

@joeycrunch

Жыл бұрын

@@pumamanta1771 or CIF crème, for any European viewers 👌🏼🙂

@PandabearQ25

Жыл бұрын

@@lovinkpop304 wash it before the spices can set-recently I’ve gotten good results with scrubbing it with a liberal amount of soap and water in the pot/Tupperware as well

@bellebonebag8096

Жыл бұрын

​@@lovinkpop304 A brillo pad and a little dish soap also works; I like the brand SOS. Brillo pads are made for scrubbing through pretty much anything. You could scrub the atmosphere out of the sky if you wanted

I was taught this by a Japanese YT channel called “Cooking with Dog” And before someone makes a tasteless joke, a dog hosts the channel called Francis.

@noeinroad7294

Жыл бұрын

I loved that channel

@asmokeus

Жыл бұрын

the dog, the chef, the legend

@allmyducksinarow

Жыл бұрын

“Tasteless” joke? I see what you did there 🤣 (also love that channel!)

@heheitsjohnE

Жыл бұрын

Rest in peace Francis :(

@whogivesadamn03

Жыл бұрын

L E G E N D !

crack the block up still in the package and you won't have to wash all the residue off everything 🥰 and also you can steam the carrots and potatoes in the microwave to get them a bit softer so it all cooks faster! just throw them in a container with a bit of water in the bottom and cover with saran wrap or a cover with holes (meant for steaming) and microwave for a few minutes at a time until they're slightly soft before adding them in. Makes curry night so fast 😋

@emitorresbun

Жыл бұрын

Doesn't the rice take longer?

@stacieberries

Жыл бұрын

yessssssss

@EmceeKizzle

Жыл бұрын

I just squeeze it a bunch til it's basically a powder in there lol

@feistsorcerer2251

Жыл бұрын

​@@emitorresbun If you don't need fresh rice you can just make a bunch ahead, and just reheat it. If you want fresh rice, get the rice going ahead of time in a cooker. Since rice is hands off you can do other things in the meantime, and when it gets close to done you make the curry. The only way it wouldn't really save time is if you're in a spot where you have to cook rice on the stove and you want it fresh. Even then, cooking the curry faster ends up saving work and energy cost so it's worth it.

@pixelcultmedia4252

Жыл бұрын

It's like you stole my technique. My wife complained about the smell after boiling curry on an open pot. So I quickly adjusted and figured out how to make it all in the microwave, as you described. Also, you can use the leftover boiling liquid to dilute the curry as it'll add more flavor. Oh, and throw a cracked and peeled garlic clove in with the veggies to discard later.

When I saw the logo on the packaging of the Vermont Curry, I had to look it up because I knew it looked familiar. So the product comes from House Foods, a Japanese company that sells treats, food mixes, and of course curry. They are available worldwide, and when you pointed out on how the spicy curry isn't that spicy, I realized that it seems like they tend to adjust the flavours of certain products to suit the tastes of the countries they are exporting to. Us Indonesians LOVE spicy foods, so when you mentioned that the spicy Vermont Curry blocks aren't spicy, I suddenly got reminded that the ones sold here in Indonesia are actually a lot spicier! Not black pepper spice, even, just straight up chilli pepper spicy. If you and Doug ever get the chance to visit Indonesia, I highly recommend you to get some Indonesian House curry blocks! There is also Warasa, which is a local Japanese food brand created by Japanese expats who live in Indonesia, and they also have curry mixes, including a pink one with dragon fruit-based food colouring in the mix. I got a free portion of their pink curry during a university event when I was a student there plus as a staff for said event, and it was delicious!

@nastarkue

Жыл бұрын

Warasa enak!!!!! Ukurannya kecil jadi pas buat yg tinggal sendiri/berdua, gak nyisa banyak di kulkas terus lupa terus jamuran

@jonecuntapay9561

Жыл бұрын

House of Foods. I remember those guys. They also involved in the World Theatre Masterpiece (Sekai Meisaku Gekijou) animated series in Japan in supporting the titles based from children literary classics from 1986 to 1997 after Calpis diverge amicably from 1978. HF during those 10 years were sort of benefactors to the World Theatre animated series.

@luthen4464

Жыл бұрын

Vermont Curry sells 5 levels of spiciness in the US and Japan. They were using level 2, which is basically no spice at all. I’m not a hot & spicy person at all but I buy level 3 which is like Taco Bell taco spicy lol. I can only imagine what Indonesian spicy would be 😅

@humansomewhat2167

Жыл бұрын

Truth! Once I bought a Golden curry block from a Japanese grocery store here in the US. It was imported from Japan, vs. being manufactured specifically for overseas markets (you can tell because the packaging is in Japanese & will have a translated ingredient list sticker on the back). There were many additional ingredients to make the flavor more complex in the Japanese version. It tasted waaaay better than the simpler, westernized version of golden curry mix.

The separation of the blocks from each other was soooo satisfying 😭 Like so.

Loops went from amazing to absolutely perfect

If you want to combine with another hack, I microwave the potatoes and carrots for a few minutes so I don't have to simmer them for long. You can microwave them while you prepare the other ingredients or while you're cooking the onions and meat.

I use these alot I put them in as is and they dissolve just fine in minutes!!!!!I love the golden curry brand it's hot and amazing

@Aelffwynn

Жыл бұрын

Yeah, I prefer the golden curry brand to Vermont curry brand! But to each their own. I wouldn't complain if someone made either one for me!

@christinechance7663

Жыл бұрын

@@Aelffwynn I totally agree and I would definitely cook a dish for you lol

Japanese Curry is VERY popular in Hawaii, commonly served with chicken katsu. My parents didn't have much but had enough to make us dinner most nights. Japanese Curry to me feels like mom's warm hugs and scratches by dad's beard. I live in Colorado springs and my family ships it over to me so I'm never without it

@guardmommad5084

Жыл бұрын

Yes, curry is like a hug from my mom. I can find Golden Curry brand at Walmart.

Making your own curry paste is pretty simple too. Just make a roux (flour+butter) and add the curry powder (sold next to the curry block). I like making my own so I can adjust the intensity of the curry.

@DivaDen

Жыл бұрын

Thank you cause i was wondering whay all was in it. Its tasty but not that good for you as it would be makikf it yourself.

@MrNicePotato

Жыл бұрын

If sold right next to the curry blocks why not just buy the curry blocks though

@zeroedout

5 ай бұрын

​@@MrNicePotatothe curry blocks are already flavored and usually too salty for my taste. I also converted into using curry powder and it tastes more like curry from a restaurant

Increasing the surface area (in relation to the volume) always works! Smaller pieces mean faster* heating or cooling time, and more flavor per square unit of food when seasoning!

@xocreme

Жыл бұрын

Duh

I tend to grate mine just because it's quicker and thinner. Although I just started doing that recently 😂

Japanese curry🍛 reminds me of shinchan ❤

I only came here because from the thumbnail, my greedy ass thought those were blocks of chocolate and I’m down for any recipe it can be added to 😂😂😂

@cosmicsoul_wav

Жыл бұрын

you can add a bit of cocoa powder to the curry to give extra depth. it tastes soo good 🥰

i like too add the curry blocks and the water and while the carrots and potatos r still hard. soaks up all the flavor and makes it even more yummy 😊

My mom does something GENIUS. She cuts the curry into pieces like you, but takes some of the broth and put it into a small bowl, and put in the curry pieces. After mixing it a bit and it’s all dissolved, she pours the dissolved mixture back into the curry, and it works every time.

@M4DForever

Жыл бұрын

It literally dissolves in a few seconds just throwing it in whole

Pastry cooks know that "hack" since forever...

I'm so used to using one stock cube that seeing you chop an entire block of what looks basically like a stock cube made my brain go WAIT WHAT

I watched your video yesterday and.... made this! Nom nom nom. Comfort food. 😄❤️

having had many nights of japanese curry my fav one is java curry! its a bit pricy but if you can find it i find it way better than vermont and golden curry

@rainzerdesu

Жыл бұрын

mixing kokumaro + java + vermont is the way to go

@bassfishangler43

Жыл бұрын

java curry is indonesian

@rainzerdesu

Жыл бұрын

@@bassfishangler43 what is Indonesian about House Foods (a Japanese food brand) Java curry blocks?

@bassfishangler43

Жыл бұрын

@@rainzerdesu java is an island in indonesia

@rainzerdesu

Жыл бұрын

@@bassfishangler43 that doesn't have anything to do with Java curry bricks???

Golden curry brand has a sauce version too. So you don't need the blocks at all and you just pour in the sauce from the bag

@aluetkids

Жыл бұрын

Generally speaking liquid options will cost more than dry versions because they cost more to package and ship. So for anyone on a budget that is something that should be taken into consideration. (Not criticizing you, just pointing it out for those who don't know)

We had a Japanese exchange student stay with us for a year. She made the BEST curry 😍

I thought those blocks were chocolate from the thumbnail

@kainthhashwinkaur

Жыл бұрын

SAME 😭

@brianmoyachiuz905

Жыл бұрын

You can add dark chocolate to give your curry a more rich and mouthwatering flavor

@LiebeLeuchten

Жыл бұрын

​@@brianmoyachiuz905bro

@knockemout1271

Жыл бұрын

@@brianmoyachiuz905 I don't think you understand what a curry is or at least a Japanese one.........

@potterdip2810

Жыл бұрын

​@@knockemout1271that's actually the way some of Japanese people make their curry fyi, what he meant is that you can add unsweetened dark chocolate to the curry not replace the curry block with it

I noticed you did that and I tried it when I made curry the other day 😂 can confirm, it makes it a bit faster

I use a grater and just grate them into my stew. literally melts instantly and i don't gotta wait lol

Literally saw your other video earlier today and realized it’s been too long since I’ve had some. Therefore I have the curry blocks in my cart and plan on making it very soon lol 😂 Thanks for reminding me of this deliciousness especially since it’s cold weather season 😅

The reason why the blocks should be allowed to boil for a long time is so the flavor will infuse into the meat and veggies. The shortcut means worse flavor

@tatersalad76

Жыл бұрын

In theory you could just let it simmer for the same amount of time. This will let it infuse faster

This really makes me want to cook some good chicken katsu and curry.

I laughed when I just imagined you thinking you had this genius idea that no one knew and getting all excited to make a video to share it

I do this too lol This is why I stopped using cubed bullion, I only use the loose powder now. I love curry. Never done it with ground meat though. Totally going to try this!!

The apple and honey in Vermont curry really brings out the flavor of curry. If I'm using any other brand, I add some grated apple for extra flavor. Additionally, the Torokeru brand below Vermont is actually pretty good. I found that one tastier than Vermont, but Vermont is great too.

@randomhavoc123

Жыл бұрын

Any specific type of apple? Or just whatever you have around

@crzymage

Жыл бұрын

@@randomhavoc123 any works fine as long as they're on the sweeter side but not too sour. I tend to go for Honeycrisp or Fuji and add 1/4 of the apple (grated) to a whole box of curry.

I have literally not stopped thinking about Japanese curry since I saw the original video. I've known about this recipe for a while, but something about the weather is making me crave it so intensely. So excited to try it out this weekend!

@hinachan70

Жыл бұрын

I just made some Japanese curry last night. My brother loved it so much he went to my mom's room and literally said to her "Why did you eat some? That could have been more for me!" (He was joking of course but we all laughed nonetheless)

Simple recipe or not. Doug is a very lucky man. I love it when couples share their favorite recipes. It’s wholesome.

You can add some grated apple to mellow out the spiciness and add some sweetness too. If you want to make a hotter curry add some chili peppers skin and all. Scotch bonnets are personal favorite.

What a great idea to show people how to do this. I’ve been doing this for years, never thought about sharing it. Thank you!

I’ve done a lot of experimenting with these products. This is what I’ve come up with. Use a pressure cooker instead of pot, 50/50 golden curry and vermont curry (golden alone is heart-burn inducing, vermont is too sweet), beef broth instead of water (better than bouillon brand is good), add some worcestershire to the beef before cooking, use chuck beef cubes instead of ground (sides browned, cooked 23 mins with the onions, high pressure). For rice, use haigamai specifically. Don’t forget the tonkatsu sauce on top at the end.

Ok. But what is in the curry block? I dont like making food with a premade block and not knowing what is inside. For Caribbean curries I make, I use garam masala, cumin, coriander, star anise, fennel seeds, tumeric, paprika, chili powder, garlic, onion, ginger, and green seasoning - (blended herbs and spices)

Since we don't have Vermont curry here, I love to use cheapest curry roux I could find and experiment with jams and chocolate to make curry with that balance of sweet and salty. My contender so far is adding blueberry jam to the curry pot

@PyroTurk

Жыл бұрын

Have you tried it with grated apple or honey yet? It’s super tasty and gives you a great texture. I’m trying it with blueberry jelly though that sounds good

I learned to make Japanese curry at 17 an pregnant by my friends grandma who was a little Japanese lady named flaminko and she had cancer from the war but that woman don't let her fool you she would get up and jog that treadmill every morning haha

With ramen packs, i take 1 cube off the block of curry, chop it like that and add a spoonful of peanut butter. With some veggies on top, it's a quick karekare like ramen.

@6468May

Жыл бұрын

Do you add the ramen powder too?

@Hartlem

Жыл бұрын

@@6468May depends on the flavor. Chicken typically works pretty well

wow, chopping them up causes them to dissolve faster? no way! that really is “like magic”, what a great hack..

Oh, wow, what a hack! Increasing the overall surface area of the dissolvable/meltable item... makes it dissolve faster! Incredible! I can't believe this works with curry blocks and with absolutely no other things one might want to melt into a pot, such as butter or chocolate. My cooking methods have changed forever.

There’s two ways I’d go about chopping up the blocks - Grate it using a kitchen grater - Cut it using a spoon if lazy to find a grater (I’d be using said spoon to mix it anyways)

WHY HAVE I NOT THOUGHT OF THISS……

Truth!! I chopped my curry like this last night after seeing the last curry vid and it worked like a charm

Learned something today. Thanks!

Looks so good 👍 😍 😋.

I use sliced pork, the hot pot type of sliced pork or shabu shabu type of shaved pork. I cook onions first until very sweet with garlic. I also put some sake in the liquid. If I have broth, I mix water and broth instead of just plain water. I don't put the thin pork in until the curry block melts a little. The meat takes almost no time because it's super thin. You can put grape tomatoes and asparagus in the curry too. You can serve with an egg on top of the curry. 🍛

I decided to try making it after your other curry video. it was so good. I packed the leftovers in my lunch.

I discovered this years ago when it was 3AM and I was absolutely ravenous lol

I made some after watching yalls first video!! I used a 3 pound chuck roast instead, though, and slow cooked the meat for about 6 hours before adding the carrots and potatoes I'd partially cooked on the stove top in with the meat and curry sauce!

i recommend java curry by the same brand if you want the spice! i've never thought japanese curry has enough spiciness, and the hot java curry is perfect to me.

I've always chopped the blocks. They dissolve instantly. I'm surprised everyone doesn't do it. BTW. Vermont is very mild. If you like deeper, richer flavor, try Java or Java mixed with Golden for more complexity.

Japanese curry is SO GOOD ❤️

I just made these today, and they were SO GOOD

I use the golden curry but yeah put it in pieces not break them up lm goin to give your way a try next time as l love this curry,thanks for the tip,🙂👍👍👍

I'm not sure of the English export version but, In the Japanese Vermont curry box instructions. It says to put the roux after you have turned the heat off. I see a lot of people put the roux while the pot is simmering, please turn it off. The roux cube will dissolve way faster

We found that using a little red wine makes it even better.

Even faster is using a pressure cooker Throw all the ingredients in with just the water Release the pressure Then toss the cubes in and close the pot while it melts, then mix!

You could also take a few cups of the broth into a separate dish and melt the curry blocks in it, then whisk it smooth and add to the main dish.

Offtopic, but I recommend the Kokumaro brand if you wanna stray a bit from Vermont's sweeter notes. It's smooth and the taste is well balanced, and it's my go to brand

@gubloves

Жыл бұрын

what does curry taste like? i want to try it but im afraid i wont like it lol n i rlly like the sound of smth that isnt sweet!

@bakumidokiriyoayaoyorozush6979

Жыл бұрын

@@gubloves depends on the type. This one is japanese cury. It has a lil sweeter, milder and more umami taste than the other curry types. Korean type is the spicier ver of Japanese curry. Indian and Thai curry are strong. I think they both have coconut milk (tho some Japanese curry have this), and the curry powder (mainly composed of cumin, coriander, red chili powder, turmeric, garlic, and ginger) is more abundant in amount, way stronger curry taste then. The Thai one is hella spicy I think, pls anyone correct me if im wrong. Thai is also a thinner consistency, heavily reliant in coconut milk, and herby, and "bright vibrant flavor" accor to google).

Wow high school chemistry class is kicking back to me

I've seen people put the blocks into a ladle then they put some of the cooking liquid in the paddle and stir it around and slowly dip it into the pot that way you can see when it's all dissolved as you stir

I tried them all and I personally like the Java curry cubes the most

I break up the blocks while still in it's package, then remove the top, heat it up in the microwave for 30 secs, stir it, heat it again for about 10 secs or until fully melted, then add it to the pot and mix until fully incorporated.

I JUST WOKD UP AND THE ONLY DREAM I CAN REMEMBER IS ME GOIN TO A STORE AND I WAS GETTING CURRY LIKE THIS

Another "hack".. to make something wet, add water! Yes, increasing surface area by chopping something into finer bits will dissolve it faster. Also works with everything in nature that dissolves.

Advice from Japan. There is no need to cut the curry roux block into small pieces. The curry roux does not melt when it boils, so please put it in (1-2 minutes after turning off the heat) and then put it in at 60 to 80 degrees.

You dissolve it in a measuring jug or mug first, way easier and no messy chopping board.

This reminds me a lot of the results you’d get from making roast beef in a crock pot but with very different flavors 😮

I just made Japanese curry for the first time last night, and luckily I had watched this video the day before. Thank you so much for the tip about chopping the curry block! It works beautifully. The curry was so delicious that I can’t wait to eat the leftovers!

I bought this curry from Umamicart and wow its so good !!! :) i added mango and thai birdseye chilis to mine as a garnish. It really added a nice sweetness/spiciness.

I feel like the amount of time it will take me to chop the curry blocks is equivalent to the time it will take to dissolve lol

This looks so good

Reminds me of the days my Japanese godmom use to make beef curry with these curry cubes … always delicious and beautiful memories 💖

I usually only use half a block for a few carrots loke 3 potatoes and a pack of beef chunks. If anyone likes curry but wants a less intense flavor try that or 1 cube at a time

It actually says on the Golden box instructions to chop into little pieces before adding it in.

I love this. This reminds me of picadillo but with other seasonings

if you add a vegi soup-stock (like a regular soup stock they sell in supermartkets), to the water it'll taste even better.

And that is the basic principle of melting sugar cubes vs. granulated sugar. The larger the surface area the dissolution rate increases.

When I started making this for myself after my mom died and chopping the roux bricks is one of first the things I figured out. And because I still struggle with the timing of the potatoes so having to mix it so mush makes the taters dissolve.

This is just thermodynamics; more surface area allows greater heat transfer for the same amount of mass. Very nice indeed

Oooh the baby carrots! That’s something that I never thought about!

ANOTHER HACK: Mix 2 brands together, (eg. Vermont curry aka house and golden curry aka S&B)

Cocoa powder - This may sound like an odd addition, but adding cocoa powder . It does not make the curry taste like chocolate.

Microwave the cubes in a cup with some water, whisk the mixture with a fork, then pour the sludge into the pot. That way its already diluted and wont give any chunks.

I can’t believe I didn’t think of this. It’s so simple but so smart! I love Japanese curry so I will do this next time

Alright, I just tried it. Decent flavor, it's pretty good and cheap so I'll be making it in the future. However I would suggest to use the ingredients listed on the box. This recipe has less onions and more carrots. The baby carrots were good but they give A LOT of carrot flavor when you get a bite. The box has you use one big carrot but cut it into small pieces and I think that was the best way to go. I finished my bowl, still a good find :)

I imagine you could throw them in a grinder (with some added seasoning maybe) and it could have a similar affect

That looks so good 🤤🤤

if you chop up the block very fine and mix it into rice with some veggies in a rice cooker, it makes some pretty killer curry rice.

I personally use golden curry cuz where I live it's the only curry blocks they have at the 2 existing Asian stores plus it's cheaper

I’m definitely trying this thanks jeanelle

I do this, it's also EXTREMELY SATISFYING to chop up the curry 🤩