霜降り
shimofuri
しもふり
blanch-and-rinse
Technique
"Frosting" bones or meat: a brief hard boil, then a cold rinse and scrub. The cleaning step before the real extraction; the reason a long boil can still finish clean.
More technique terms
- sashimizu · cold-water check
- hi-kagen · heat control
- torobi · whisper simmer
- nekaseru · resting, aging
- suidashi · cold-water extraction
- chan · fast-boil extraction
Cook with it
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