K RAMYEON BAR ...WOW - HAMPSTEAD, NC
https://redd.it/1vftl79
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Long time lurker firet time poster
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I love making curly noodles
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Salam brothers and sisters
I am wanting to cook ramen for a whole year. Finally have the time. But one thing concerns me. Miso paste used in the soup of the ramen. It doesn't contain alcohol.But tha alcohol is natural occurring due to fermentation process. Is it halal. Because scholars consider it halal only if it naturally occurring and less 0.2-2%.should I just make it without it. But I kinda don't want the experience to be mid. Like I want the authentic flavors as close as I can get.
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Little shoyu for dinner
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Ajitama-uma at Bariuma Ramen, Edinburgh
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Everyone's ramen look so nice
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Tori King Ramen Special
https://redd.it/1ve3bht
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Making my first ramen broth, does it matter when miso & hondashi are added?
So I ran into a few contradictions when reading various receipies and wanted to hear opinions:
•When looking at a popular miso broth, it says to combine miso paste at the start when adding the oil, garlic, ground pork and such when sautéing.
•while I also read that you want to add miso paste LAST because it is very sensitive and high temps will destroy the flavor entirely? So add it in after as the last step when simmering the broth
Which is it?
•I also have Hondashi powder, I want to try using it but am not quite sure how. The miso paste I’m using will be half & half white and red miso (without dashi)
So, if I’m using 12 cups of broth, how much would you recommend adding?
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Yokohama ramen at Yoshimuraya
https://redd.it/1vd9fpk
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Noodle hydration and shape thickness
Is shape thickness more important to al dente-ness than dough hydration?
I've made kansui ramen noodles with as little as 32% hydration. It would make sense for them to be drier and firmer, as they have to withstand hot broth over the course of a meal (even if the Japanese are renowned for eating fast). I cook these thin noodles for 2 minutes, yet they don't have much of a bite to them.
Yesterday I made bigoli at 57% hydration. I cooked a batch for 10 minutes, and they were still so al dente I could have gone for 12. Granted, the pasta wasn't hydrated with water, but with whole eggs, so some fat/water conversion is in order. Either way, unlike my ramen noodles (which are so stiff they have to be kneaded by stomping on a plastic bag), this bigoli dough was supple and nowhere near breaking my pasta machine.
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Question for the ramen people
https://redd.it/1vctlbi
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Salmon Noodle in Sangenjaya — a French-inspired take on ramen
https://redd.it/1vcpxjx
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Amazing Ramen for Only $3
https://redd.it/1vfmdle
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I made chashu for the first time
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Kyuramen NYC - Tonkotsu Black Garlic Ramen
https://redd.it/1vexnfz
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Let's eat Ramen while it rains
https://redd.it/1vekcs3
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Are there any 1.7mm and 3mm flat noodle cutters?
So far, I've been using an Ono-Shiki, which comes with cutter variants of 1.3 mm, 2.2 mm, and 2.7 mm. However, I'm finding that my preference leans toward slightly thicker noodles—like 1.7 mm for standard ramen and 3 mm for tsukemen. So far, I haven't been able to find any cutters in these sizes. Has anyone come across a machine that offers them?
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Jinenjo ,Konosu Saitama[Tabelog3.75]
https://redd.it/1ve2pa9
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Why is ramen prices going up so much?!
Noticed today at the grocery store that the Shin ramen I use to buy, at 5.99/4pack is now 9.99+
Actually insane, why are the prices going up so much??
Edit:
I was shopping at Krogers, but after further searching I found them still available for 5.54 at Walmart. Kroger is just on something crazy.
https://redd.it/1vdxja4
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First time making ramen!
https://redd.it/1vcr3lc
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My first homemade Ramen [With Video]
https://redd.it/1vcntos
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