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9

The short answer is yes, they can come in a curly form. There are several types of fresh noodle used in Rāmen, which can be classified mainly according to thickness and shape. Noodles are classified in shape into the straight sutorēto-men (ストレート麺), the curly chijire-men(縮れ面), and the more rare flat hirauchi-men(平打ち麺) . With the exception of the flat type, ...


7

I've done the experiment suggested by derobert: Added hot water to the ramen noodles in my microwaving container Microwaved for 2 minutes (I usually pour off the water and start over after one, but I wanted to give this the best chance that I'd get a result.) Poured the water into a glass container (I used my french press, which looks a bit like a ...


6

Fat floats, so if you dump the water into a bowl and let it sit for a bit, you can see how much floats to the top. You can then remove the fat in any of the normal ways (this is exactly the process you use to defat a stock or a soup), and measure it. Of course, I quickly looked up the nutrition information on ramen, and it has ~7g fat, ~3g saturated. An egg ...


6

The Japanese use a stock called Dashi for the base of many soups, sauces and dishes including the famous miso soup. Dashi is made like tea by seeping several different varieties of dried ingredients such as dried bonito flakes, dried baby sardines, dried kelp and dried shitaki mushrooms in varies combinations. What you can do is boil water and use a teabag ...


6

The obvious downside is safety: each time you go through a heating and cooling cycle, your food will spend time in the danger zone. It's hard to guess exactly how long, but if it's a large volume and it takes an hour to cool to 40F and 15 minutes to heat back up to 140F, and you use the conservative end of the safe time range (2 hours) you might have a ...


5

Perhaps you could consider straining it twice? Use your strainer the first time to get out the larger particles and then do a second time with the cheesecloth so that it doesn't get clogged as easily. I imagine this wouldn't be any faster, but you'd have to fight with the clogged cheesecloth less.


4

I like to use a lint free surgical towel. It works much better than cheesecloth and is not as slow as a coffee filter.


3

Fine mesh sieve is the usual way, but the way you describe it, yours is not fine enough. Look in professional stores for a "chinois", this is the kind of sieve you need. But yes, it will take a long time. In classic restaurants, the stock will be cleared before going through the chinois. This is done by floating a rack of eggwhite which bounds the stray ...


3

If you want a clear stock, cheesecloth (and a healthy dose of patience) is the way to go. I would speculate that you might get better performance by first getting the big bits out by using a colander, and then go on to the fine-mesh sieve, finishing off with another pass through the sieve lined with cheesecloth. At that point, you can also use a little ...


2

I make it all the time with egg. Learned to make it this way while on a tour in Asia. Here is my method: Bring water and flavoring to a boil. Add noodles, bring back to a boil. Crack an egg in a separate bowl, add some water (a couple tablespoons) to it and scramble it with a fork or chopsticks. While stirring the pot slowly add in the egg. Remove from ...


2

Here are two really good, really easy ways to make ramen with eggs: The easiest way is to just boil an egg and toss it in. If you eat this a lot, you can boil a few and keep them in the fridge. They should stay good for about 3-5 days. If you like liquid yolk in your soup, soft boil the eggs (boiled between about 3 and 9 minutes, to taste). Just cook your ...


2

I once made an egg-based pasta recipe, meant to be spaghetti, which I didn't allow to dry to rest long enough. Texturally, the result was identical to ramen (even without the kansui, or bicarbonate solution) because the noodles were cooked so moist. The pasta stayed pretty curly after cooking, most likely because it wasn't dried over a rack; it was just ...


2

Very simply, all of them work. The major driver of what tastes good to you is expectations. If you are accustomed to eating soup with a certain taste, and expect it to taste that way, then any time you prepare the soup with something different, it won't taste good to you. But there is no rule to define that some liquids taste good as a soup base and ...


2

I run mine through a colander first, then through a sieve. Then I lay a single layer of cheese cloth over the top and press down wirh a spoon so its submerged a little all the way around. Put it in the fridge overnight. Next morning remove cheese cloth, which takes most of the coagulated and chilled fat with it. Run through clean folded cheese cloth in ...


2

Jefromi's stated the important food safety issue. I do think there could also be differences in the way the food cooks and breaks down. One thing I'm thinking of here is the way gelatin dissolves and breaks down differently when reheated compared to when it cooks originally. Stews taste differently on the second day partly because of the way the ...


1

Is slow cooking in an oven safe with long cooking times might be relevant or even, for this task, a viable method. An oven offers some thermal buffering even if the heating element cycles, and can be monitored with an oven thermometer. Bringing the contents to the same temperature the oven is set to before putting them in might help.


1

Tsukeman ramen basically means "Dipping Ramen" which consists of a bowl of ramen noodles and a bowl of broth (dipping sauce) and other edibles such are meat and vegetables. I have been using David Changs' Momofuku book to create ramen broth, tare, and pork. He has a recipe to make the ramen noodles in there but suggests if you don't have the time just to go ...


1

I don't recall ever seeing regular onions in my ramen in southern Japan (but scallions, maybe--it was many years ago, so it's hard to remember). As for topping oil, the only one I ever saw was "Chinese fire oil", which was usually provided on the side for addition at the customer's discretion. I loved the heat from the fire oil but could only stand at most ...


1

This is just a personal preference I would like to share here: Size: I tend to top my ramen with things like pork slices, vegetables such as bean sprouts, seafood etc. So, I prefer a bowl with wider opening so that I can still get to the ramen on the bottom with the food on top of it. But usually if the ramen bowl is wide, its bottom is flatter, and that ...


1

Usually it's best to cook dried noodles in boiling water, and drain and rinse them in cold water when they are done. This does a couple of things: helps ensure that the noodle is equally cooked all the way through (instead of getting overcooked on the outside by the time the centre is cooked). by using separate water, you don't fill your broth with starch, ...


1

I put oil in the saucepan and cook the egg first. When the egg is done, add water to the saucepan and then add the ramen and seasoning. Don't wait till the water is boiling before you add the noodle. This will save you time and prevent the egg from being overcooked. Simon


1

The late-night noodle snack we make goes like this: Boil water, dump noodles in, stir a bit as the noodles soften When the water boils again, take the noodles off, dump the water and rinse the noodles with cold water. Every Chinese person I've ever seen make ramen always rinses the noodles, the idea is to get rid of some of the oil that the noodles were ...


1

I would avoid dumping raw egg into water altogether (unless you're poaching it) and fry the egg separately in a frying pan or wok. Get a thin layer of vegetable oil very hot in the pan, and pour the egg mixture into it. It will immediately puff up. Let it set a little, then start breaking it up with a spatula and stir fry the pieces until they're the ...



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