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21 votes

How can I make my Tonkotsu broth less fatty?

It sounds like what you're describing as "fattiness" is really gelatinousness. Your long-simmered bones will release a lot of gelatin, which gives broth a thick, sticky, unctuous texture. It'...
Sneftel's user avatar
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19 votes
Accepted

What kind of cooking method was used for the chicken in my ramen?

Perhaps the chicken was done Chinese-style, fresh from the wok, rather than pre-cooked. That would give 'tender' & flavour too. Use chicken breast straight from the fridge. You want it really ...
Tetsujin's user avatar
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6 votes

How to bake baking soda to produce sodium carbonate?

The temperature needs to be high enough, that's all. 450°F should work fine. (2-5 hours is a little silly, since the reaction is pretty quick once the baking soda itself is up to temperature.) If ...
Sneftel's user avatar
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6 votes

How can I make my Tonkotsu broth less fatty?

If it is truly the fat that is an issue, chill your stock in a large container over night in the refrigerator. The fat will harden on the surface. Then, carefully spoon off and discard the hardened ...
moscafj's user avatar
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3 votes
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How to bake baking soda to produce sodium carbonate?

160 °C (320 °F) for 1-2 h worked for me once, but higher temperatures should not hurt the process. If you are starting with dry sodium hydrogen carbonate, the mass should reduce to 63 % of the ...
Matthias Brandl's user avatar
3 votes
Accepted

Would freezing ruin an emulsified broth like tonkotsu?

Freezing broth has no ill effects. I would think that you could just emulsify the fat by boiling the broth when you take it out of the freezer. Boiling it again will lose some liquid, though. Or an ...
Hugo's user avatar
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3 votes
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Pork vs chicken ramen

We don't know since we don't have the exact recipes, but I have a few good guesses. Pork broth is made by boiling pork bones, so the thickness comes from the extracted collagen. Chicken broth is ...
Luciano's user avatar
  • 5,189
3 votes

What kind of cooking method was used for the chicken in my ramen?

Sounds like it was perhaps braised or post-roasted and then flaked apart. I do that in the oven for several hours in a covered Dutch oven, with several inches of liquid.
Ecnerwal's user avatar
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3 votes

Broth or stock?

I think I’ve answered my own question. Since this ramen liquid has elements of both stock and broth, I’m going to call it soup. And I’m sticking with it!
Just Joel's user avatar
  • 650
2 votes

What's the best way to strain stock?

I freeze my broth then let it defrost through cheesecloth.
Donna's user avatar
  • 21
2 votes

Why don't instant noodles ooze oil

According to Wikipedia, "The dried noodle block was originally created by flash frying cooked noodles, and this is still the main method used in Asian countries, but air-dried noodle blocks are ...
Lorel C.'s user avatar
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1 vote

What kind of cooking method was used for the chicken in my ramen?

If I was attempting to make something like you describe: I would use chicken thigh meat, which has more flavor than chicken breast I would poach it at low heat so it maintains its moisture, possibly ...
Joe's user avatar
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1 vote

Kansui powder to Kansui liquid (Koon Chun) conversion?

Google gave me this - which I don't feel in any way qualified to elucidate upon… From Omnivore's Cookbook - Kansui (lye water, alkaline solution, 枧水) Homemade kansui Making baked baking ...
Tetsujin's user avatar
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1 vote

Pork vs chicken ramen

Thick chicken soup are made the same way as tonkotsu but with different cooking time because thickness of the bones. Some soup make you fuller because its more viscous and or contain more fat. viscous ...
Chris's user avatar
  • 11
1 vote

How to bake baking soda to produce sodium carbonate?

Scientific American - Vanishing Baking Soda Just some info to add to the conversation. Was doing research for doing pulled noodles which need an alkaline to help with gluten formation. Came across ...
fred's user avatar
  • 11
1 vote

Why should I bake baking soda for making ramen noodles?

True ramen noodles are made with alkaline/base ph ingredients so they will have a specific, distinctive texture, color & flavor, so yes, using the alkali makes a difference. Serious Eats recently ...
Eileen's user avatar
  • 256
1 vote

Ramen with Egg :: Screwed Up Something

You have to cook the noodles well, then strain the water and put them back on the warm (but off) burner, where you crack the egg in, mix in seasonings, and stir well. With this dish it's the raw egg ...
Michael Bush's user avatar
1 vote

Ratios for making Dashi from Kombu and Katsuobushi

Several years ago Dave Arnold tested a process for making dashi using an immersion circulator (sous vide). It is my go-to method. It does eliminate the variable of the katsuobushi, so does not ...
moscafj's user avatar
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1 vote

Ratios for making Dashi from Kombu and Katsuobushi

Measure both with weight, start with a ratio you find to be tasty and produce varying kombu to katsuobushi ratios in equal steps, preferably 3 or 5 variations in small batches. Make sure to keep ...
Roland's user avatar
  • 111
1 vote

Alkaline ramen noodles shelf life in uncooked state

I don't do this in a restaurant situation, but I make plenty of noodles at home. They last quite a while frozen, and, like pasta, can simply be cooked from their frozen state. Can you portion and ...
moscafj's user avatar
  • 75.9k
1 vote
Accepted

Ramen Broth Varieties

My answer is similar to part of JestersKing, and to Douglas' - I make a full on vegetarian "dashi" broth. I roast a pan of vegetables lightly tossed in oil - I'm looking for just a bit of browning ...
PoloHoleSet's user avatar
  • 3,634
1 vote

Ramen Broth Varieties

I would add a tablespoon of miso to each bowl and pour broth on top. And for a veggie ramen broth I would also add onion (both spring onions and white, peeled), Dashi (made with Kombu seaweed and ...
Franz's user avatar
  • 21
1 vote

Ramen Broth Varieties

Aromatics are your friend, especially in vegetarian cooking. Try loading your broths up with onion and shallot while simmering. instead of, or in addition to, sauteing your garlic, ginger and soy add ...
JestersKing's user avatar
1 vote

Ramen Broth Varieties

I'm not aware of any vegetarian Chinese soup stock. Typical ramen stock is "Superior stock" I think. See this link for a reference recipe: https://www.homemade-chinese-soups.com/soups-stocks.html My ...
Douglas Held's user avatar

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