19
votes
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 ...
- 29k
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.
- 15.1k
2
votes
How to make restaurant style poppadoms
I know this thread is a bit old, but just in case you are still struggling...
You might be using the wrong flour. Papads are made from Urad Atta which is made from Urad Lentils, not from gram flour (...
- 21
2
votes
Secret to takeaway curry
Over a decade since this question was asked, let me throw in my own take on this.
Note: This is not a BIR recipe. It's a definite home version, one pot not four. They use bulk methods that you simply ...
- 29k
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 ...
- 79.3k
1
vote
Is there a way to replicate the consistency of chain pizza "garlic dipping sauces" easily?
Different pizza chains in different places use different sauces, and we don't know where you are. But your description is something to work towards. As an example of the variety, it's not the ...
- 43.1k
1
vote
Figuring out Spanish/Basque savory flan
I've had similar ones at places in Barcelona. This is likely not a flan and just a soft creamy blue cheese with pepper or quince jelly topped with different nuts - it looks like yours may have pine ...
1
vote
Are there any cookbooks specifically designed for restaurant-level chefs/cooks?
If you are looking for book adressed especially to chefs and not made for the mass of homecooker, there is indeed some publications, at least in France, made for professionals, such as Thuries1
thoses ...
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