Ramen
Ramen
I've been seeing this everywhere lately, so I researched it, made the broth on Sunday and served tonite for dinner.
Use chicken since my wife doesn''t care much for pork, bacon aside. Came out well.
Use chicken since my wife doesn''t care much for pork, bacon aside. Came out well.
Jeffry B
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Re: Ramen
Looks great Jeffry! What kind of broth recipe did you use?
I did a ramen project with a friend. He made the broth and it was good but not quite great. I made the noodles and we all agreed that for a little extra effort, the homemade noodles made a big difference.
Edit, not to imply I did my job any better. The broth was a much bigger undertaking and took way more work than what I did. I imagine there is also a bigger learning curve for the broth than for the noodles.
I did a ramen project with a friend. He made the broth and it was good but not quite great. I made the noodles and we all agreed that for a little extra effort, the homemade noodles made a big difference.
Edit, not to imply I did my job any better. The broth was a much bigger undertaking and took way more work than what I did. I imagine there is also a bigger learning curve for the broth than for the noodles.
Re: Ramen
I use a cross of three recipes, Mike, one from Serious Eats and two others from food bloggers. Spent way too much time researching the broth! I did roast the chicken first for richer flavor.
I think it came out well. Like jello when chilled. But I'll have to hit a few really good local ramen places to know for sure.
Got some really good dried noodles from a local Asian store since I couldn't find fresh. Ive got a recipe for making my own and next time I will.
I think it came out well. Like jello when chilled. But I'll have to hit a few really good local ramen places to know for sure.
Got some really good dried noodles from a local Asian store since I couldn't find fresh. Ive got a recipe for making my own and next time I will.
Jeffry B
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Re: Ramen
From everything I read, a proper alkaline solution is essential for getting the toothiness of the noodles. I used potassium carbonate. The recipe only calls for a tablespoon or two and now the nearly-full bottle lives in my pantry, staring at me until I make ramen noodles again.
If I were to make stock myself these days, I would strongly consider using a pressure cooker.
If I were to make stock myself these days, I would strongly consider using a pressure cooker.
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Re: Ramen
Oh man, I love a good bowl of ramen! I've been wanting to try it myself for years; I just never have the time to try and knock out a solid broth. Well done Jeffry!
I'm Dave. I don't take myself too seriously and you probably shouldn't either.
Re: Ramen
Thanks all. The hardest part was all the time spent on research and, to a lesser extent, getting certain ingredients. I wanted to buy fresh noodles, for instance, but my usual Asian haunts were out.
Since chicken is not the protein for classic ramen I also had to spend more time assembling a game plan.
Active time wasn’t so bad, maybe 1 ½-2 hours. I’ve been making chicken broth for years, even more regularly since I got a honesuki. And I’ve also made classic pho broth. I’ve got the broth-making process down pat, especially cleanup.
There are a lot of choices involved. Cut of protein. Roast meat and aromatics? Pre boil and dump? Light or dark color? Marinated or just soft-boiled eggs? Just have to make the choices and not look back.
Toppings, by the way, are: chicken poached in the ramen broth, scallions, serrano chiles, fried shallots, pan-seared shiitakes, parboiled and julienned carrots and snow peas, and bean sprouts (not shown).
For the eggs, Kenji Lopez-Alt has a nice trick. Bring the water to a boil, add the eggs, and drop in a handful of ice cubes. Helps keep the yolk moist and runny while the white cooks.
On pressure cookers: Kenji has written endlessly about ramen, Mike, and he found they were less effective at extraction for ramen-style broth.
Stovetop cooking was fine. Kids at college, wife sick and in bed. Rainy weekend. I just got the broth started early morn and let it cook all day.
Gonna make a classic pork-based version in the summer when my son comes home from college. Make my own noodles too. Story to continue … (-:
Since chicken is not the protein for classic ramen I also had to spend more time assembling a game plan.
Active time wasn’t so bad, maybe 1 ½-2 hours. I’ve been making chicken broth for years, even more regularly since I got a honesuki. And I’ve also made classic pho broth. I’ve got the broth-making process down pat, especially cleanup.
There are a lot of choices involved. Cut of protein. Roast meat and aromatics? Pre boil and dump? Light or dark color? Marinated or just soft-boiled eggs? Just have to make the choices and not look back.
Toppings, by the way, are: chicken poached in the ramen broth, scallions, serrano chiles, fried shallots, pan-seared shiitakes, parboiled and julienned carrots and snow peas, and bean sprouts (not shown).
For the eggs, Kenji Lopez-Alt has a nice trick. Bring the water to a boil, add the eggs, and drop in a handful of ice cubes. Helps keep the yolk moist and runny while the white cooks.
On pressure cookers: Kenji has written endlessly about ramen, Mike, and he found they were less effective at extraction for ramen-style broth.
Stovetop cooking was fine. Kids at college, wife sick and in bed. Rainy weekend. I just got the broth started early morn and let it cook all day.
Gonna make a classic pork-based version in the summer when my son comes home from college. Make my own noodles too. Story to continue … (-:
Last edited by jbart65 on Tue Feb 13, 2018 11:58 am, edited 2 times in total.
Jeffry B
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Re: Ramen
Is "Tampopo" the film I'm thinking of????
~J
Comments: I'm short, a home cook, prefer lighter, thinner blades, and have tried dozens of brands over the years.
Comments: I'm short, a home cook, prefer lighter, thinner blades, and have tried dozens of brands over the years.
Re: Ramen
Well, I certainly had fun, Ben. I put the Yoshi bunka through the paces before I boxed it up.
I've also got some nice broth to freeze. I'll get two more ramen dinners for my wife and I out of it.
Jeffry B
Re: Ramen
Looks awesome! I love good ramen.
Your eggs look perfect. My family thinks I'm weird when I sit there, stirring the eggs for two minutes to keep the yokes centred and then dump them into a bath of ice water to halt the cooking process. Have you tried shoyu marinated eggs? Adds a nice flavour to ramen.
I will often use pork shoulder, rendered a bit in a pressure cooker and then marinated and grilled to produce my ghetto version of chashu.
Your eggs look perfect. My family thinks I'm weird when I sit there, stirring the eggs for two minutes to keep the yokes centred and then dump them into a bath of ice water to halt the cooking process. Have you tried shoyu marinated eggs? Adds a nice flavour to ramen.
I will often use pork shoulder, rendered a bit in a pressure cooker and then marinated and grilled to produce my ghetto version of chashu.
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Re: Ramen
One of the better ramen places here in Baltimore closed down a while back, have not tried anything since.
@Ut_ron, check out Tosh's Ramen, just north of 13th south on State St. Bit of a dive but worth it if you are down that way.
@Ut_ron, check out Tosh's Ramen, just north of 13th south on State St. Bit of a dive but worth it if you are down that way.
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Re: Ramen
Thanks will check it out.Ourorboros wrote: ↑Wed Feb 14, 2018 12:29 amOn YouTube, Alex French Guy Cooking just did a series on making ramen noodles, broth, and flavorings. Interesting to watch if nothing else.
Home cook that enjoys sharp knives.
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Re: Ramen
Slick idea. The egg looks perfect, nice work!
I'm Dave. I don't take myself too seriously and you probably shouldn't either.