21
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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'...
- 26.9k
19
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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 ...
- 29.7k
6
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Why should I bake baking soda for making ramen noodles?
Baking turns bicarbonate of soda into a weak form of lye - sodium carbonate, as you said. It basically makes it a stronger alkali. The actual baking process is safe, but the resulting lye is an ...
- 43.5k
6
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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 ...
- 26.9k
6
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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 ...
- 73.8k
3
votes
Accepted
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 ...
- 540
3
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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.
- 15.9k
3
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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 ...
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3
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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 ...
- 4,804
3
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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!
- 650
2
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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 ...
- 7,082
2
votes
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DIY Pot Noodle safe ingredients
None of those items need to be heated to be safe, even if you eat them daily. Vermicelli is just pasta, made from wheat four, rice flour or mung bean flour. It may not be palatable under-cooked, but ...
- 58.5k
2
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1
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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 ...
- 80k
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 ...
- 29.7k
1
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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 ...
- 11
1
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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 ...
- 11
1
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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 ...
- 11
1
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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 ...
- 256
1
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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 ...
- 73.8k
1
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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 ...
- 111
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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 ...
- 73.8k
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 ...
- 3,634
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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 ...
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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 ...
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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 ...
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