Recipe: Delicious Simmered Meat and Potatoes (with my family's "Golden Ratio")

Simmered Meat and Potatoes (with my family's "Golden Ratio"). In mathematics, two quantities are in the golden ratio if their ratio is the same as the ratio of their sum to the larger of the two quantities. The figure on the right illustrates the geometric relationship. The golden ratio is one of the most famous irrational numbers; it goes on forever and can't be expressed accurately without infinite space.

Some artists and architects believe the. Overview of the Golden Ratio's unique properties in math and geometry, appearances in nature and applications by mankind for aesthetics in art and design. Using the Golden Ratio, you split the picture into three unequal sections then use the lines and intersections to compose the picture. This Yummy Simmered Meat and Potatoes (with my family's "Golden Ratio") using 11 easy ingredients and 17 simple steps. Here is how you cook that.

Ingredients of Simmered Meat and Potatoes (with my family's "Golden Ratio")

  1. Prepare 100 grams of Thin-sliced beef (pork or chicken also OK).
  2. You need 2 large of Potatoes.
  3. It’s 1/2 of to 2/3 of a large one Onion.
  4. You need 1 tbsp of Sugar…A.
  5. It’s 1 tbsp of Soy sauce…A.
  6. Prepare 1 tbsp of Sake…A.
  7. It’s 400 ml of Dashi stock (It's OK to use instant dashi granules mixed with water at about the same strength you'd use in miso soup).
  8. It’s 1 tbsp of Sugar…B.
  9. You need 1 tbsp of Mirin…B.
  10. You need 1 tbsp of Soy sauce…B.
  11. You need 2/3 of to 1 tablespoon Soy sauce…C.

This cover of Feld magazine uses the Golden Ratio cropping to center the eye of the model on the cover. It works well because he is off center and the side of his. Also known as the Golden Ratio, its ubiquity and astounding functionality in nature suggests its importance as a fundamental characteristic of the Universe. Faces, both human and nonhuman, abound with examples of the Golden Ratio.

Simmered Meat and Potatoes (with my family's "Golden Ratio") step by step

  1. Cut the beef into reasonable bite-size pieces. Cut the onion into wedges about 1.5 to 2 cm thick. Chop the potato into 3-4 cm chunks..
  2. Spread just a little vegetable oil (even better if you use suet) in a non-stick pan over medium-high heat, and brown the beef in it..
  3. Once the beef has browned, add in the onions and potatoes and stir-fry them together..
  4. Once the oil has coated all the ingredients a bit, add the A seasonings, and stir-fry / simmer. Stir continually so that the items don't stick or burn, continuing until the ingredients have blended well and started to absorb the colors of the seasonings..
  5. Add the B ingredients and turn the heat up to high to bring it to a boil..
  6. Once the pot boils, cover the ingredients with an otoshibuta / drop lid (this is a must) that sits right on top of the ingredients inside the pot, and turn the heat down to medium-low. Simmer like this for about 20 minutes..
  7. Be careful not to let the pot boil too briskly. Set the heat so that the simmering liquid just gently bubbles through the holes in the otoshibuta..
  8. After 20 minutes, turn the heat down to the lowest setting, and take out a larger of the potato chunks to check its softness. The flavor will still be weak at this point..
  9. If the potato still seems too firm, put the otoshibuta back on, turn the heat back up, and simmer for 3 more minutes. If the potatoes seem tender after this, remove the otoshibuta and drizzle in the C seasonings..
  10. Turn the heat up to high, and boil for about a minute, gently swirling the pot occasionally to keep the potatoes from falling apart..
  11. You could just eat the nikujaga as it is at the end of Step 10, but I recommend putting a lid on the pan and letting the contents cool for a bit (this also allows the potatoes to absorb even more flavor), and then it's done..
  12. When you're ready to serve the nikujaga, warm it up carefully so that the potatoes don't fall apart, and then serve into bowls..
  13. Rather than keeping the potatoes completely smooth and intact, it deliciouos when the potatoes are dense and floury..
  14. This is a simple recipe that makes for a really flavorful, very delicious nikujaga..
  15. Try to make this when you have plenty of time and can let the nikujaga cool down and really absorb the flavors before eating..
  16. If you want to add in shirataki noodles, do so between Steps 6 and 8..
  17. There is also a recipe for "Waterless Nikujaga" made in a Staub cocotte ronde (a round thick-bottomed cat iron pot) at. Please have a look! https://cookpad.com/us/recipes/150645-waterless-nikujaga-simmered-meat-and-potatoes-in-a-staub-cocotte.

In geometry, the ratio leads to aesthetically pleasing shapes, and its believers (including many bona fide scientists) will point to the ratio's existence in nature all the way down to the human No doubt, if you go deep down that rabbit hole, you'll encounter ratio conspiracists deconstructing Apple's designs. Faces, both human and nonhuman, abound with examples of the Golden Ratio. The mouth and nose are each positioned at golden sections of the distance between the eyes and the bottom of the chin. Similar proportions can been seen from the side, and even the eye and ear itself (which follows along. Now we get the golden ratio as we go further and further down the sequence, so.