nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Help with tamis selection

craignettleton

Hey Everyone!

I need your help. I want to try and make Kamaboko (fish cake / sausage). I found a recipe online which looks decent but some people complained that the texture wasn't right. One reviewer of the recipe said they were able to get the correct texture by using a tamis. I have never used a tamis before, but have watched videos of you guys using it. What size and brand would you suggest for Kamaboko? It's basically ground up fish. Also what are some other popular sizes and uses? I probably will purchase only one for now, but most likely more later on. Thanks for any help you can provide. I would also be interested in any fool proof recipe for Kamaboko (if you have any)

Thanks,

~Craig

Find more posts tagged with

What About Tools?

Comments

craignettleton

Does anyone possibly have an article discussing tamis size mesh vs what it is best used for? Right now I'm a little overwhelmed with which size/s to go with. I will take a look at some of the other forum posts to see what I can dig up.

Thanks,

~Craig

tangma27

https://www.chefsteps.com/forum/posts/sieve-question