差し水
sashimizu
さしみず
cold-water check
Technique
A cup of cold water added to a pot boiling too hard. Knocks the surface down without killing the simmer; the old-school way to hold a pot at the edge.
More technique terms
- hi-kagen · heat control
- torobi · whisper simmer
- nekaseru · resting, aging
- suidashi · cold-water extraction
- chan · fast-boil extraction
- kaeshi · soy-sauce base (soba)
Cook with it
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