April 15, 2007
Bento Practice
These pictures are a little old at this point, but I thought I'd share them anyway. :)
A few days ago I made some practice bento food. I finally got to try out my smaller triangular mold and it worked great. I like the triangular molds a lot more than the little star/triangle/heart/flower set. The rice balls come out much cleaner and more well formed. This set is not stuffed, but I did try out a couple of shapes of nori grips. Unfortunately I think the traditional strip is the best, but I'll keep trying.
The eggs still aren't coming out quite to my satisfaction. I think most of the problem is size issue and that's not being helped by the inability to cage free egg producers to grade their egg sizes with any stringency. I'm all for being nicer to chickens, but it's damn annoying that they aren't even trying to get the same sized ones in a package. They were tasty anyway. We cut them open and Alan made them into deviled eggs, which is surprisingly not too bad for you with Miracle Whip instead of Mayo.
Comments:It's actually really easy. You can buy egg molds from Japan to use. You hard boil the eggs and then cool them just enough so you can stand to shell them. Then you put the still-warm egg into the mold, lock it closed, and let it sit in a cold water bath (or the refrigerator according to some sources) for 10 minutes.Post a Comment
Other than the whole issue with egg size it's hard to mess up. ;)
There's a tutorial here with pictures (that's one of the places I got my info from):
http://www.cookingcute.com/using_egg_molds.htm
I have a bunch of different molds (triangle "rice ball", pumpkin, heart, star, bear head, ice cream cone, fish, car, etc...) you can borrow if you want to try it out. :)
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