Comments for Just One Cookbook https://www.justonecookbook.com/ Japanese Food and Recipe Blog Wed, 20 Nov 2024 08:10:43 +0000 hourly 1 Comment on Spaghetti Meat Sauce スパゲッティーミートソース by Namiko Hirasawa Chen https://www.justonecookbook.com/spaghetti-meat-sauce/comment-page-2/#comment-513403 Wed, 20 Nov 2024 08:10:43 +0000 https://www.justonecookbook.com/blog1/?p=2309#comment-513403 In reply to Jennifer.

Hi Jennifer! So happy to hear you enjoy this recipe! I liked following along with step-by-step pics when I was learning to cook myself, too! Thanks for your kind feedback! 🙂

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Comment on Royal Milk Tea (Video) ロイヤルミルクティー by Namiko Hirasawa Chen https://www.justonecookbook.com/royal-milk-tea/comment-page-3/#comment-513402 Wed, 20 Nov 2024 08:08:01 +0000 https://www.justonecookbook.com/?p=33087#comment-513402 In reply to Salina.

Hi Salina! Nope, you don’t need to warm up the milk before adding it to the pot. Use cold milk and slowly bring it to hot. The teacups shown here are Royal Copenhagen so we don’t sell them on JOC Goods. 🙂

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Comment on Purin (Japanese Custard Pudding) プリン by Namiko Hirasawa Chen https://www.justonecookbook.com/custard-pudding/comment-page-3/#comment-513400 Wed, 20 Nov 2024 07:32:23 +0000 https://www.justonecookbook.com/?p=26677#comment-513400 In reply to Kurumi.

Hi Kurumi! It means that your egg mixture hasn’t reached the optimal temperature yet. Egg custard will become solid just like when you cook the eggs. I am thinking, how thick was your ramekins? I think it was too thick. It took a long time for the heat to penetrate the ramekins? See how thin my ramekins are? This has to taken into a consideration when you bake/steam with ceramic and glassware. Hope this helps!

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Comment on Japanese Milk Bread (Shokupan) (Video) 食パン by Namiko Hirasawa Chen https://www.justonecookbook.com/japanese-milk-bread-shokupan/comment-page-10/#comment-513399 Wed, 20 Nov 2024 07:21:37 +0000 https://www.justonecookbook.com/?p=139831#comment-513399 In reply to Sachiko.

Hi Sachiko! You “can” but it will take a long time to knead the dough. I linked this video in the step below (https://www.youtube.com/watch?v=M9UuJohkKts). I hope this video is helpful!

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Comment on Tuna Mayo Onigiri by Namiko Hirasawa Chen https://www.justonecookbook.com/tuna-mayo-onigiri/comment-page-1/#comment-513398 Wed, 20 Nov 2024 07:07:21 +0000 https://www.justonecookbook.com/?p=222424#comment-513398 In reply to Elly.

Hi Elly! I just linked in the recipe card as well. Here it is: https://amzn.to/3AFykMp

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Comment on How To Season A Carbon Steel Pan: Step By Step Guide by Shen Chen https://www.justonecookbook.com/how-to-season-a-carbon-steel-pan-step-by-step-guide/comment-page-1/#comment-513396 Wed, 20 Nov 2024 03:54:12 +0000 https://www.justonecookbook.com/?p=155921#comment-513396 In reply to ml.

You can use any ceramic pans such as (https://amzn.to/48WnLB2), they are also toxic free.

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Comment on What to Do in Yokohama: A Day Trip Itinerary by Shen Chen https://www.justonecookbook.com/yokohama-travel-guide/comment-page-1/#comment-513395 Wed, 20 Nov 2024 01:26:00 +0000 https://www.justonecookbook.com/?p=219767#comment-513395 In reply to voahangy.

The Shinkansen tickets are released, book them asap. You can’t select the seats until 30 days prior but at least reserve so you have seats available.

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Comment on How To Season A Carbon Steel Pan: Step By Step Guide by ml https://www.justonecookbook.com/how-to-season-a-carbon-steel-pan-step-by-step-guide/comment-page-1/#comment-513394 Wed, 20 Nov 2024 00:48:00 +0000 https://www.justonecookbook.com/?p=155921#comment-513394 what kind of pan do
you use to make tomato and eggs? we make this dish often and the post says not to cook acidic food so wondering what you suggest

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