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I live in an area of the U.S. with a big Greek community. They sell whole octopus, which is a staple ingredient in Mediterranean cooking, so I wanted to give it a go...I have even more nitpicky details on my blog (in Japanese) so check it out. http://wp.me/p2Z74z-eW Recipe by yu666

This is how my favorite pasta store boils their pasta.The pressure cooker you have is most likely different from mine, so be careful to adjust the cooking times accordingly. You may fail or mess up the first time, but this recipe is totally worth it! We make rice in our house with a pressure cooker as well! We don't have a rice cooker...(it takes about 5 minutes to make at low pressure.) This will still make the pasta have a springy, chewy texture. Recipe by Noraa

On a talk show on a local TV station here in Hokkaido, they said that you can wash shucked oysters in 50°C hot water. I tried it out right away and the oysters really became clean. I wanted to share this with everyone, so I uploaded this tip.I was listening to the program while working, so I filled the gaps based on my own experience.Regarding the temperature of the water, if you have a thermometer you may want to measure it so that it's 50°C, but if you don't don't worry. Your body temperature is around 36°C, so the water should be hot to the touch. Bath water is around 42°C so use that as a guideline to how hot the water should feel. Recipe by mielle

I tried cooking a carrot with water because it turned out dry when I didn't use water. I just came up with this idea.- Peel the carrots. Depending on the microwave the cooking time will change. Adjust the time while keeping an eye on it.- Adjust the cooking time according to the type of dish you'll be using the carrot for. Cook it longer when you want the carrot thoroughly cooked, and shorter if you just want it softened. Recipe by Yuuyuu0221

I revised a recipe I learned while I was abroad. Through trial and effort, I came up with a tasty way to make this gnocchi. The chewy and soft texture of these homemade gnocchi fresh from the pot is truly amazing. Share your favorite sauce recipes!If the potatoes are mashed coarsely, they will have more of a tendency to break apart, so be sure to mash them well while hot, and thoroughly mix with the flour. If possible, wrap in plastic and let sit in the refrigerator for over an hour to improve the texture and increase the moistness of the flour. The gnocchi may fall apart in water that is boiling too strongly, or if boiled for too long, so heat on medium, and remove as soon as they float to the top. Recipe by mini.

My repertoire of konnyaku recipes has increased since I'm on a diet. I tried this one day on a whim with a fork that was near me, and that's how it got started.I don't have any hints, but it's best to use a fork with sharp tines. If you force it, you may damage the konnyaku so be gentle. Recipe by Yusuyusu

It's such a waste to use grated daikon (traditional Japanese way to clean oysters)!Simply mix them gently. Try not to massage them. They will lose their freshness quickly so prepare the oysters just before cooking! I also run a blog by the way! Please check it out! http://ameblo.jp/cooking-s-papa/entry-11729270487.html. Recipe by Cooking S Papa

If you don’t have an oven at home? !You can try to using fry pan : )Let's try to make this delicious pizza🍕Watch the video too:https://youtu.be/t9jATLMJy4Q▷ Daruma CookingHappy Cooking : )

Tired of all the effort to have your candy fail? These tips will improve your success (and the overall taste) as you embark on your quest to turn out better candy.

Featured in a recipe book, mentioned by 100 people, and published in Cookpad News—thank you! I hope this helps those who don't know how to wrap gyoza.The origin of this recipeThis is the way I've been wrapping gyoza for decades.Thank you to Yuta Adachi for trying this method and introducing it as a perfect way to wrap gyoza in Cookpad News.[Video]https://cookpad-video.jp/videos/1641

I wanted to avoid letting parsley go bad if I buy a bunch of it, or let the parsley I grow in my garden die. I've been freezing parsley like this for more than 10 years.The key is to dry the parsley very, very well.If there's any moisture left on it, you won't get fine and nicely colored parsley bits, it will form clumps in the bag.It's really convenient to store parsley this way, since you can avoid the step of chopping parsley with a knife before adding to your cooking. Recipe by mielle

I was wondering if there was a way to easily make white sauce, so I tested various recipes.Step 1: Stir with a whisk after the butter has melted. This is the trick in preventing lumps! Step 3: The cooking time will vary depending on the microwave, so when you take it out to stir, check on the condition as well. Once it reaches the thickness that you want, it's done. Recipe by yanap

If you want a lovely brown crust on your mushrooms, use high heat (preheated pan of course) and a reasonable amount of oil (or a combination of oil and butter), place your mushrooms in a thin, even layer over the entire cooking surface (it's ok if you have a tiny little bit of stacking - they don't have to be perfectly arranged), and let them sit long enough on one side to form that crust before you redistribute them, then repeat.

I uploaded this recipe because I wanted to develop more recipes based on this combination.As long as you can clean the ginger well, you don't have to peel the skin. Recipe by Puke mama

Did you ever need only a cup of broth and let the rest sit in the refrigerator only to throw it out? Well I admit that I've done this as well. Here's a sure way to save the leftovers and save money.

Many people know that enzymes that break down proteins help to tenderize meat. The best known foods with those enzymes are pineapple and kiwi, but it's quite an effort to buy and prepare them just for this purpose. I did some research on what other foods have these enzymes, and what do you know, cabbage has them too!You can tenderize meat in the preparation stage before you start cooking it. The cabbage must be grated, not chopped! If you have a pineapple or kiwis around they work faster, but their flavor does get in the way of other flavors. So if you have the time, use cabbage! Recipe by Heartful Kitchen Rei

Notes from what I learned during a one-day sushi making class.I asked a former fishmonger, and according to him if you don't have a specialized fish cutting knife, a well sharpened kitchen knife is fine! Recipe by aki_kazumi

Perhaps this is commonly done, but I thought I should share this with those of you who didn't know this tip, since my friend told me it was a great idea.Right after purchasing the butter, it will be soft, making it hard to cut, so chill it well in the refrigerator before cutting!!The large pats of butter are about 10 g, and the small pats are about 5 g; keeping that in mind when baking sweets, since it's okay to be approximate, you won't have to measure it out. Recipe by mielle

I wanted to make filled rolls like ones from a bakery.Make sure you let the dough rise properly!When you make the rolls, make sure to space them out so they don't stick together when they are done!When you are letting the dough set for the second rising, wrap it properly with plastic wrap so that they maintain their fluffiness and don't dry out. For 1 roll. Recipe by Sarami19

Everyone has a recipe that deserves to be shared. Cooking is great! Don't keep it to yourself.

I love instant soup but when I make it as instructed on the packet, it always turns out lumpy.A while ago, I accidentally changed the order when I was making instant coffee, and it turned out really smooth. The other day I forgot to do this, and ended up with a lumpy drink, so I posted this here to remind me.If you've ever ended up with lumpy soup, I'm sure you've tried adding boiling water a little at a time and stirring.Well, there's no need to go to such trouble any more.You can use this method to dissolve most powders. I hope it helps! Recipe by yoco152

I wanted to try some extremely nutritious quinoa.☆The ratio of water and quinoa is 2:1☆If this is your first time having quinoa, it will probably taste a little weird, so it's a good idea to flavor with some salt, but you don't need to add the olive oil. You don't need to eat it as is, you can add 2 tablespoons to 2 rice cups of rice when cooking white rice to make it more delicious. Recipe by -haruchan-

For some reason I can't seem to proof dough properly using a microwave!So I thought of a method that is as natural and economical as possible for proofing dough.If you use a pressure cooker, it retains heat well so you don't have to re-heat the water. Recipe by Ponpondama

I thought it'll be cool to be able to use the delicious clams more easily. It turned out to be very convenient when I tried freezing the clams that I received in abundance one time. This time, I bought 2.5 kg of clams at 400 yen at an all-you-can-stuff sale. It turned out to be 5 medium-sized Ziploc bags worth of clams. I can enjoy these for a while with dishes such as wine-steamed clams and pasta.If you have the well cleansed, sand-removed clams stored in your freezer, you can use them for cooking right away. It may be better to put the dirt/salt-removed calms into the fridge a while after cleaning if your room temperature is high. Please submerge the clams in salt water as soon as you bring them home from the store (or as soon as you receive them as a gift). Make sure to implement the sand removing process at least for an hour even if you buy the ones that are labeled as "sand-removed". Recipe by Bunbun

I have tried several Vietnamese bánh mì recipes and found this one to be the easiest and quickest, with results just as delicious as those made with sourdough! I learned this recipe from the Bếp ấm cooking group! Thank you, Ngọc Lan and the author of this recipe (sorry, I don't know the name)!

I saw a method for making pan-pasta in a magazine. I adapted it when I got the inspiration to turn the heat off and cover the pan with a lid, to save on energy costs! I also save on water usage since I always used to run cold water in the sink to prevent it from getting damaged after draining the pasta water into it.if you're cooking Japanese style pasta, try adding dashi stock to the cooking water. If you're making tomato pasta reduce the amount of water and add canned tomatoes instead to flavor the pasta. (See one of the referred to recipes.) If you want to add garlic or cook vegetables, stir fry them before step 1, or just simmer them with the pasta. For 1 serving. Recipe by Nekozame

I have started cooking celery more often since I came to the States.When I uploaded celery recipes, people sometimes commented that de-stringing celery is troublesome, so I uploaded this method to teach you how to de-string it easily.As long as you pull down the leaves slowly, the strings will come off easily.The key is de-stringing from the top to the bottom. If you do it in a wrong direction, they will rip halfway through. Recipe by Nanami Haruka

I learnt this trick from my mother.All you have to do is cook the rice as you would normally, but with a little vinegar. You won't even notice the scent of the vinegar once the rice has finished cooking. Recipe by Yuuyuu0221

My rice cooker can only cook from 300 g to 1.5 kg of rice. However, if I use a saucepan, I can cook less than 300 g of rice whenever.When you rinse the rice, be gentle. If you rinse roughly, the rice grains will break and the texture won't be pleasant when eating. After rinsing, drain well.If the saucepan lid clatters while cooking, place a large bowl on top of the lid to secure. Recipe by Wnaow.

I wanted to make a tasty egg salad sandwich and I love making dishes for events. A lot of my recipes are easy enough so your kids can help out too! (Recipe by Kodomoto Tsukuru Uchigohan)