I added a new bowl... for now
https://redd.it/1el3wnd
@r_ramen
Help for creating a bowl
Hi everybody
First thing first, I'm a total noob in ramen. I already made noodles soup I called ramen, but I was really wrong, like someone that didn't get the depth of the concept (no tare, no aromatic fat, bad cooked toppings), it was 7 years ago since my last "bowl". Since, I'm studying all I can about it for my redemption. I started with a youtuber, I got the basic concepts of the 5 elements, youtubers and books later, it drive me here. So it's natural to ask for guidance.
So I need help to create a bowl of ramen. Can you help me please?
The idea is simple, and maybe a madness, a pizza inspired ramen bowl. I'm in a place that isn't well deserved in asian products, so I have to adapt some stuff
- Tonkotsu broth with bacon dashi and aromatics (onion, garlic)
- Shoyu tare
- Manitoba flour noodle
- Toppings with chashu, olives, mushroom, sliced dried tomatoes, fresh basil
- Aromatic oil from the dried tomatoes (they are sold bathed in olive oil, thus infusing tomato flavor)
So that where I am.
- I want to add some tomato concentrate in the broth or the tare. Is it a good idea?
- Can I mix some pork fat with the tomato oil to make the taste lighter? (This oil have a strong flavor)
- Where can I add some cheese?
- Am I a fool? XD
If you read it this far, thank you.
https://redd.it/1ekhpj0
@r_ramen
Shin Gold with bacon, fried zucchini, fried eggs. I threw in some tomato slices and they went well with everything.
https://redd.it/1ekd1ot
@r_ramen
Looking for best place in Denver
I'm looking for the best place in Denver that does not play really loud music preferably.
We're in town meeting an old friend and want to make sure we can actually talk to them. Yes f*** it please
https://redd.it/1ekbh7v
@r_ramen
What stand mixers can handle bringing together really thick noodle dough? Like 40% or even 35% hydration?
My mom had an ancient 375 watt Kitchenaid, but it broke
(it had already worn down and broken a few times even before I tried noodle dough in it!)
Now she's got an even weaker 275 watt one, which she bought used and accidentally got broken,
but she wants to fix it up (mix-and-match parts or something).
I'm thinking I should just get a new one,
but I'm wondering:
What are the requirements for a stand mixer to be able to handle bringing together a really thick noodle dough,
like 40% or even 35% hydration?
(And I'm not sure, but I guess the alkali makes it even tougher?)
(I'm guessing any mixer that can handle that will probably also be able to take a noodle-roller/cutter attachment as well.)
-- cuz like, I've always done it by hand before,
but that one time I tried using the stand mixer,
the initial coming-together just happened so quick and easy
(well, before the old motor started chugging at the very end),
so I'm like: I want to be able to use this all the time!
https://redd.it/1ek7r8e
@r_ramen
Found a Ramen deal on Amazon. Thought I'd share. 6 Pack Nissin Beef, Hot & Spicy Chicken, or Spicy Shrimp Flavor for $4.20
Beef Amazon Link
Shrimp Amazon Link
Chicken Amazon Link
1. Clip the 15% off coupon under the price
2. Do a subscribe & save order, discount shows at checkout
I hope these are good :)
https://redd.it/1ek41vx
@r_ramen
Marudebu Sohonten: Traditional Taste from 107-Year-Old Shop in Gifu City; One and Only Soy-Sauce Based Bowl Only ¥600
https://japannews.yomiuri.co.jp/original/ramen-japan/20240613-191500/
https://redd.it/1ejdj04
@r_ramen
Haruka / Taste of Edo Period in Nihombashi; Bowl of Passion Served by Former Judoka
https://japannews.yomiuri.co.jp/original/ramen-japan/20240416-180637/
https://redd.it/1ejdkh0
@r_ramen
Homemade Chintan and Vegan Tonkotsu
https://redd.it/1ejbn2b
@r_ramen
Best Way to Use Leftover Grilled Thighs
https://redd.it/1ekvg0e
@r_ramen
Spicy broth so thick, we had to dilute it after we ate the noodles, and have it like soup.
https://redd.it/1ekmk1k
@r_ramen
First tonkotsu ramen at home
https://redd.it/1ekf69b
@r_ramen
Tips for making Chintan Broth
I have made several successful Paitan broths (Torikotsu, Tonkotsu, Gyukotsu) multiple times. So I figured it was time to tackle a clean chintan broth, and decided on the doubutsu kei recipe from the e-book, using a pressure cooker.
I blanched the pork neck bones, skimmed again after adding the chicken backs, then into the pressure cooker for an hour with a 30 minute natural release. The broth was fairly clear, so I transfered it over to the stove with aromatics. Unfortunately my attention was drawn elseware for 5-10 minutes, and in that time the soup started to boil rather than simmer, and it started to became cloudy. Even after bringing the soup back down to a simmer, it just got cloudier and cloudier until it was basically a paitain. Despite there being method to clarify soups in the book, I didn't want to bother to see if I could fix it as I quite like paitan soups.
Obviously the biggest mistake was letting it boil, but outside of that was there anything else I could have done differently, maybe use a slow cooker for a hands off 7 hour simmer instead of speeding things up with a pressure cooker? Maybe trimmed some of the fat from the pork neck and chicken backs before tossing them in? Any advice is appreciated, thank you.
https://redd.it/1ek0sap
@r_ramen
And homes to eat it in as well...
https://www.nbcolympics.com/news/second-consecutive-day-carlos-yulo-wins-gold-philippines
https://redd.it/1ek9u1x
@r_ramen
Was going through some cases of ramen I recently bought look what I found
https://redd.it/1ek0048
@r_ramen
At Kyushu Jangara – Keanu Reeves has a good taste 🤤
https://redd.it/1ejpie7
@r_ramen
A Stunning Addition to My Wall
https://redd.it/1ejkj6g
@r_ramen
Went to my first Asian market, how'd i do
https://redd.it/1ejfu1q
@r_ramen
Can you cook ramen in the microwave without a cover?
I was about to make ramen and realized that our stovetop is broken, is there a way to cook ramen without a microwavable cover?
https://redd.it/1eja1kk
@r_ramen
