Leftover Thanksgiving Turkey Ramen Challenge cap. 2
https://redd.it/1h5er5x
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Tonkotsu ramen and chicken karaage from Bowl Izakaya in Loveland, CO. Tasty on a cool evening.
https://redd.it/1h5azkk
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Made some cheat chashu from chicken breasts
https://redd.it/1h584k7
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Leftover Thanksgiving turkey broth and homemade noodles
https://redd.it/1h4y6pf
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Tori paitan from Kawae in Minneapolis. $18. More chicken than ramen. Good not great. Won’t go back. 🤷♂️
https://redd.it/1h4vqtc
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Rib-eye ramen. Yay or no go?
https://redd.it/1h4tz02
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Big batch of ramen, do I keep noodles separate?
I've been on a ramen noodle kick and make a batch that lasts many 3 to 5 days. I've been putting ramen noodles at the end of cooking and the next day it's ok but not great. Should I just keep them separate? Is there a better noodle to get that doesn't need to be boiled? I've been buying the blue label one from Jewel.. can't remember the name. Would an Asian grocery be better with cold noodles that just need a little heat?
https://redd.it/1h4e8h2
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Hanamaruken Ramen in the Philippines
https://redd.it/1h3vzuy
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Ramen after a long shift really brings comfort to my soul
https://redd.it/1h3v4js
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Noodle size??
My son is autistic and he really loves the buldak carbonara ramen. One of the things he likes is how thick the noodles are. He no longer likes the texture of the thin ramen noodles. Do the thick noodles have a different name? I want to find just the noodles (hopefully not for a ton of money).
If someone could help me out I’d really really appreciate it.
Thanks
https://redd.it/1h3un1r
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Ramen topper from Costco. Pretty good, fish cakes are a little sweet.
https://redd.it/1h55deq
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I made a great stock from chicken carcass (nothing more added) and I have some pork neck bones I could use. With one or both of these ingredients how would you recommend I best use them for Intermediate effort ramen soup?
I'm good on the toppings and noodles, just wondering what to do with the broth(s) to make as impressive a ramen as I can in, say, a single day. Are these broths going to be good enough to go in with a tare and convince me it was made at a shop?
https://redd.it/1h55ecp
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Spicy miso pork ramen with fish cake and eggs. Spicy level 15 out of 20 being hottest.
https://redd.it/1h50g0f
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Had a bad day but ramen was the cure
https://redd.it/1h4y4cr
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3 days of work, 5mn and it disappeared
https://redd.it/1h4tpx2
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Making ramen has been my new obsession recently
https://redd.it/1h4tiph
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So how sacrilegious would it be if I put heavy cream in my homemade tonkotsu broth?
I’ve had the pleasure of tasting several tonkotsu ramen bowls on my trip to Japan, and frankly, it’s about the dang tastiest thing I’ve ever had. I don’t know how they do it, but it tastes as rich as liquid butter. There have been many days I have drifted off into space dreaming about it since returning home.
Naturally, I have tried to no avail to recreate this in my home in the U.S., and it just doesn’t even hold a candle. I’ve boiled the pig trotters, neck bones, etc etc for 12 hours-the whole shebang, and it’s just not it. While it has lots of collagen, it lacks that thick, creamy richness that’s so characteristic of tonkotsu broth.
Recently, I made a creamy chicken soup (using a dash of cream) and couldn’t help but notice the consistency was more for what I was going for with my ramen. Which leads me to the question: would it be absolutely insane for me to add a dash of heavy cream to my homemade tonkotsu broth? Would Japanese chefs be as offended as when you tell an Italian you added cream to your Alfredo sauce? I’m trying to figure this out here!
https://redd.it/1h4hsbt
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Sacrilegious Ramen Take 2: Butter Chicken Tsukemen
https://redd.it/1h4cm92
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Noodles should be cooked in salty water at home, here's why
So let's have a constructive discussion to improve our Ramen, here is my take:
We all know ramen noodles are cooked in water without salt because ramen noodles already have salt in it... BUT..
In ramen shop they cook ramen noodles in the same water, because of the osmosis the salt in the noodles travel in the water until there is a balance between the salt in the water and the salt in the noodles.
So Essentially, after several ramen bowls prepeared that water is almost as salty as the noodles(I say almost because clean water is constantly added to to avoid the water to completely evaporate).
At home the best way we have to simulate this is to use salty water with around 1% salt or slightly less. so that the salt in the noodles don't dissipate completely in the water because of osmosis.
When I do Ramen at home the noodles taste unsalted after cooking, which is partially a good thing because after they are submarged in the broth they suck up the saltiness from the the broth.
However from a recent trip in Japan I noticed that the Tsukumen noodles, (cooked in the same water of the ramen noodles) were already very salty if eaten alone, this could only happen if the cooking water was already salty, so that keept the internal balance of the salt in the noodles.
https://redd.it/1h4554k
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Spicy miso ramen - Hinodeya in SF
https://redd.it/1h3y7a7
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Thanksgiving turkey ramen
https://redd.it/1h3vkgi
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Tonkotsu with crispy chashu
https://redd.it/1h3r1s0
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Spicy Beef with a whole rib bone!!
https://redd.it/1h3paev
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