Does anyone have a better way to strain broth?
I'm making Tori paitan in a restaurant setting and man I'm making 53 quarts at a time!! After blending the broth into a cement I'm straining by handthrough a double fine mesh strainer between two cooks. It's how we've always done this but there has to be a faster solution!! I'm thinking about a manuel juicer or a tomato pureer. Let me know you're thoughts!!! I need the help!
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Went to the current highest-rated ramen on Tabelog in Tokyo — Ramen-ya Shima
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Rob Martinez video interview with Ramen_Lord at his Chicago restaurant
https://www.instagram.com/p/DEgZKVtSils/
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Has anyone replicated the spice paste in mama ok hot Korean noodles?
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Has anyone else ever had such an issue with snapdragon instant ramen, and is it normal for it to be like this?
Hello! Recently I bought a cup of snapdragons instant ramen (tonkotsu) and it was sickening. It smelled awful and made me feel physically ill , i tried to power through and eat it, but the flavor was even worse than the smell. I thought maybe it was a personal issue, but nobody else in the house wanted it either, and the scent lingered in the kitchen for days. Is this normal? I want to give this company a second chance, because it seemed really good and promising, but I'm worried maybe its just not for me? Is it typically a stinkier ramen? (no disrespect was meant by this post btw, hoping i just got a bad cup)
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