We recently learned that Dallas almost missed its lone Michelin star because of ... (wait for it) ... our water supply.
The water used to prepare the rice at Tatsu was not an afterthought. It was one of the most important decisions made by Chef Tatsu ya and his wife, Hiroko.},{ "name":"Editor Picks", "component":"17105533", "insertPoint":"4", "requiredCountToDisplay":"1", "watchElement":".
One ingredient in cooking that can often be overlooked, however, is water. It seems to be a simple and uncomplicated ingredient at first blush, but it can make or break an otherwise promising creation. The main variable in water is its mineral content, which is usually described along a continuum of hardness and softness.
“Mixologists will use the Crazy Water No. 4 to make simple syrups," Elder told us. "The bicarbonates in the water will bring out more of the flavor notes of the spirits with only adding a few drops. Teas and coffees do quite well with a No. 2 or No. 3. The alkalinity of water pulls more flavor from the coffee bean or tea leaves without overpowering the flavor. Same with beer and hop waters.
He not only listed water, but listed it first. When asked, Chef Tatsuya told us water is the single most important ingredient in making sushi rice, and since that rice was such an important component of all the sushi, it tops the list.Chef Tatsuya has his hands full preparing another sushi course, confident in his water choice for preparation of the rice.
Tatsu Crazy Water Cooking Michelin
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