Sushi grade tuna though potato ricer?
Hello Everyone,
I wanted to make a spicy tuna appetizer and I recall reading in an article that a chef made the very mushy type spicy tuna by passing the tuna through a potato ricer.
Has anyone ever done this? Does anyone have any tips?
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude