下茹で
shitayude
したゆで
pre-boil blanch
Technique
The pre-boil blanch: bones or meat briefly boiled, drained, and rinsed before the real cook. Removes surface blood and impurities for a cleaner final broth.
More technique terms
- shimofuri · blanch-and-rinse
- sashimizu · cold-water check
- hi-kagen · heat control
- torobi · whisper simmer
- nekaseru · resting, aging
- suidashi · cold-water extraction
Cook with it
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