Tips to making Takoyaki
932485
I am not sure if this pan comes seasoned. It tells you how to maintain it but it does not tell you it requires seasoning. My takoyaki batter stuck so bad that it was impossible to flip it. How frustrating. So I seasoned it at 350F for an hour and cooled it. The batter stuck to it after seasoning. Then I thought, is the batter too thin?? I added one more egg and more flour. That fixed the problem. Good luck!
4368567
This is Bar None, the best Ramen, if you do it right. Of course, you can just boil water and dump in the noodles and spice packet. But you don't want to do that.

What you need to do is start with 19 oz. of water in a pan. Add in dried Shitake mushrooms and a chopped carrot. Bring to boil. Add in the noodles, the spice packet, and the seasoning. Then add broccoli and two raw eggs. Finally, before serving, add some fish sauce. Garnish with green scallions and siriacha if you like it.

And there you have it, my favorite meal.
1900850
First off, this is a great price! You may think that you don't need 48 cans, but in our house we use several each month. My wife and kids are always after me to make their favorite chicken dish:

1.  Use Pam or other oil to coat the bottom of a large cooking pan.
2.  Slice three large raw Idaho bake potatos as though you were making home fries.  Place evenly in bottom of pan.
3.  Dump in a large container of sliced fresh mushrooms. If fresh is not available, substitute canned mushrooms.
4.  Cook a 16 oz. bag of Lundberg Wild Blend Rice and dump on top of the mushrooms.
5.  Dip six boneless/skinless chicken breasts in raw egg and water mixture, coat with flour, and brown in frying pan.
6.  Cut each breast into quarters and place on top of wild rice.
7.  Evenly spread two cans of Cream of Mushroom soup on top of the chicken pieces. To make it more moist, add one can of milk
  to the two cans of soup and mix thoroughly before pouring on the chicken.
8.  Cover the pan and cook for two hours at 350 degrees.
9.  Remove from oven and check chicken for tenderness. If not tender, cook another 30 minutes. If not moist enough, add some
  chicken broth. Every item used in cooking has its own moisture content and every oven gives its own unique result. So you
  can simply adapt and regulate to get it to turn out the way you like it.
10. Remove from oven and let sit for 20 minutes. Serves six.

Moist, tender and tasty. Good luck!
243051
I was very very skeptical. I didn't even like it after the first try. However, now that I have it figured out, I love it. Best thing since the real thing! My tips: 1) Use an electric hand mixer  2) Cook it thoroughly - think well done  3) add a liberal amount of Himalayan Black Salt (buy a salt shaker to put it in so you can shake it evenly)  4) add a lot of cheese (or if vegan - then vegan cheese)
3222689
Let me start this review with this bit of information: I have yet to home in on the proper way to prepare this tea. I'm working on quantity, temperature, and steeping time. So far I've tried the usual 1 tsp for every 8 oz of water but that appears to be too little. Now I try about a tablespoon and a half for a 24 oz. pot and steep it for about five minutes. If you steep it too long it gets rather bitter, though this is mostly remedied with the addition of milk, but I worry that the tea is still not being prepared ideally. If I get better results with my next test, 1 tablespoon per 12 oz. of tea, steeped for about 5 minutes, I will change the review to 5 stars. I'm hoping to get more of the flavor and less of the strong bitterness, but even as it is, it's still a bargain for the price.
2069952
A bit confusing to use at first. In order to make one dish, you need to, sometimes, prep 3 different recipes beforehand.
When I made my first dish, it was very salty. I recommend using low-sodium soy sauce. You'll also need a lot of it, buy in bulk, if you can. I used about 4 cups total for the dish I made. After adding water, it was delicious.
I highly recommend the chicken cashew recipe.
3917844
I love this stuff! The next time you have it, try to spice it up with a little extra prep! Add in some Bokchoy, a soft boiled egg and a slice of processed cheese for thickness! Finish with fresh scallions! I also like adding a few drops of sesame oil too.

Trust me you won't be sorry!
1105822
Add chicken, beef, or pork to bag (provided). Tie off. Place in glass baking pan and cook for one hour. Easy. Plenty of other ways to use the product. I have used this brand for over ten years. Note: Picture on website is the old style pouch. New French's style pouch is what was received.
1592574
Very good garbanzo beans/chick peas.

A good, quick wash can help. Longer washes don't do much - they aren't in need of it as much as rice (especially sushi rice), so about 15 seconds under warm water should suffice before cooking.

Let this boil for a long time - 30 minutes to 1 hour, depending on how much you're making. These things take forever to boil. Make sure you have a nice colander handy to drain away the bean liquid - it's not that tasty, and will do more harm than good to the dish you're preparing (usually).

Flavor is good, consistency (once properly cooked) is good, and bag is nice and can be used for other things later. Also, it gives a nice, rustic look to the kitchen, serving as a beautiful decoration piece in the meantime.

Price is also very low for high volume. I'll re-buy in a few months, for sure.
2203530
<div id="video-block-R2NBZM1UBXVXA3" class="a-section a-spacing-small a-spacing-top-mini video-block"></div><input type="hidden" name="" value="https://images-na.ssl-images-amazon.com/images/I/91e8ijwoUPS.mp4" class="video-url"><input type="hidden" name="" value="https://images-na.ssl-images-amazon.com/images/I/91r5zaXfcRS.png" class="video-slate-img-url">&nbsp;3 hole top for the sauce to come out of and spread evenly and easy to make a light coating of sauce if desired. (But of course, more sauce is better!) Was perfect for our takoyaki party!
801917
I bought this Aebleskiver pan to make takoyaki.  For this purpose a thing to note is that the Aebleskiver is an oblong pancake and the takoyaki is a spherical pastry.  So, as the proper form for takoyaki is to give them a quarter turn as they cook so they come out evenly cooked, the shape of the Aebleskiver pan's cups makes this impossible.  It's not a big deal as they end up cooked and tasting the same but something to note that I didn't see written anywhere else.  The size of the pan is very small.  A single recipe of takoyaki makes about a cup of batter which in this small pan means about 3 cooking batches for about 23-24 balls.  Also, I have a gas range so the burner's grill has only a few contact points.  This is fine for the rest of my pots and pans with flat bottoms but the Aebleskiver pan's uneven bottom means the pan will move a lot as you cook, which means you'll have to hold the handle in place as you cook with a towel or oven mitt.

It's a solid cast iron pan so I expect it to be on hand for a good lifetime or two.  The only thing to note is its inconvenience only because of its size.
1285773
Bought from Sam's Club. Super tasty and easy to make. Add a little sriracha (or hot sauce of choice) and some soy sauce and you're good to go.
1566237
I have used a Brinkman Smoker Grill for three years.  I have a gas grill with lava rocks and use hickory chips.  This grill makes by far, the best piece of salmon you will ever eat.  Use any brining or marinade recipe you  like, cook for approximately 45 minutes on low heat, approximate 225  degrees in the smoker, and you will have the moistest, most flavorful piece  of salmon of your life.  Peope at my table have howled at how good it is,  far superior to any restaurant dish they have ever had.  I serve a dill  cucumber sauce made by reducing by one half 8 oz wine and chicken  stock/clam juice, add 8 oz cream with 1 tbsp flour. Start by sauteeing  garlic in tbsp of olive oil and right before serving stir in 1/4 FRESH dill  and one cucumber, peeled, SMALL dice. You will be the envy of your friends,  the object of desire of your wife, and a hero to your children. Trust ME
1796248
My dogeared copy and unfailing requests for the recipes from family and friends tells it all!  I make her dilled shrimp at least once a month, more often in the summer.  Delicious over salads or in an avodado half.  Hint: buy the Costco bags of cooked, tail off shrimp; thaw and drain and put in 4 quart bowl; then pour the other ingredient mixture over the top - more shrimp than the recipe calls for, but just the right amount, and this keeps the shrimp whole while they marinate (if you can keep everyone out of it!).  The puffed pancake is delicious and perfect in our houseboat; mix up batches of the dry ingredients in advance.  Her blintz souffle is our Christmas regular!
4800753
I noticed some reviewers mentioned the hand of the chasen splitting, cramming bamboo tines into the cup etc. So here's a few words about technique.
Place the chasen in a bowl of hot water before each use. This helps to soften the bamboo tines, making the chasen flexible and springy for effective whisking action.
Rinse the chasen thoroughly in warm water after each use to rinse off any remaining matcha foam.
The life of a chasen can be extended by storing it in a relatively humid environment. A dry environment might cause the chasen to split along the handle, which is expected over time from a standard quality chasen.
An "Everyday" Bamboo Matcha Whisk should have an effective whisking action for about 200 bowls of matcha.
Someone else asked about the number of tines that the chasen has...traditionally there should be 80.
114041
Ingredients:
- vanilla wafers
- bananas
- vanilla pudding mix
- 2% milk
- container of choice

Directions:
1. Use the milk and vanilla pudding mix to make the vanilla pudding. Literally do what it tells you to on the box
2. When the pudding is done, pour some into the container of choice. Don't pour all of it, just a little.
3. Make sure the pudding is evenly spread out.
4. Cut the banana into thin slices depending on your preference and lay it on the vanilla pudding.
5. Repeat steps 2 and 3.
6. Place vanilla wafers on the banana pudding in a way where they are spread out.
7. Repeat steps 2-7 until there is no more pudding. Or whenever you want, im not your dad. I honestly can't tell you what to do.

And that's how you easily make banana pudding in less than 10 easy steps. Enjoy :)
4779953
Hi

Are these the most astounding, nothing can possibly be better approach? No, of course not. This is a quick mix that does not involve "fun" like 16 hours in the fridge ahead of making breakfast. Does it make yummy beignets? Yup, it sure does. Nothing terribly complicated about it. Read the directions, check a few things on the web. Whip up a batch in the electric fry pan.

How we did it:

Peanut oil is what we have sitting around fresh, so that was the oil of choice. The flour on these gets into the oil. You will get one pass out of the oil. Doing them in a big fryer will use up a lot of oil. Yes there are filtering setups, getting flour out isn't really what they do well (at least not the ones I've seen).

We ran the pan up to 370 and kept it above 350 the whole time. On the next batch we probably will run it a bit hotter. They all came out fluffy and fairly light. The ones done in the hotter oil were a bit lighter.

Mixing up the dough was about what I expected from the information on the web. It's a very wet and sticky dough. We did not use the rolling pin, we just did it by hand. At a thickness of 1/8 of an inch, we got about the right number of 2" squares. Put another way, yes you can get nearly 48 out of a box of mix. These are not as big as a Dunkin Doughnut.

You do need fine grain sugar. We used confectioners sugar. It worked fine. Just about any grade of powdered sugar should do the same thing. Granulated sugar isn't going to stick to the surface.

These cook pretty fast. Cook one, let it cool, and try it. If it's not fluffy enough - see if hotter oil will help. If that's not the answer, you may not have enough water in the dough. That's when you suddenly go - why didn't I mix up 1/4 of the box first? Since there is no real rise process, mixing up small(er) batches is not that hard ...

What ever is left over from the box needs to be refrigerated. I suspect that's as much to take care of any bugs that might have crawled in after the box was opened as anything else. This is *not* something I'd plan on eating every day. They are just to yummy. I'd put on a hundred pounds in a month ...The box will get stored here long enough that refrigeration is a worthwhile idea. If you plan to run through the entire box in two days, not so big a deal. Both boxes we got (in November) have expiration dates out in July of next year. I doubt they will hang around that long ...

Did I mention yummy :)

Bob