Confused about buying noodles (UK)
I’m getting into making my own ramen. I’ve read Tim Anderson’s book and RamenLord’s. Here’s my damage:
I want to make broth. I want to make tare. I don’t want to make noodles. I’m a longtime hobbyist cook but: young family, demanding job… you gotta pick your battles.
Both Tim and RamenLord suggest going to the freezer aisle in the local Asian supermarket. I’ve done this, and I am confused.
I know we want wheat and Kansui salt… but many of the noodles I’m seeing just list “salt” as an ingredient, and most of the wheat noodles are buckwheat, which to my eye look much darker than the yellow noodles I expect from ramen restaurants.
Looking on Amazon UK is even more confusing, as most of the search results are for instant noodle packs, which is not what I’m after.
What brands should I be looking for here in London? Are there certain keywords on the packaging that will tip off the presence of Kansui salt?
Thanks in advance for any help.
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My second attempt at Tonkotsu Ramen
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Had this one at a restaurant last week and it was FKN GREAT🤌🏻😫 Would u have some? 😍
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My last Ramen Day…Akayu Style noodles, Light Shoyu tare, ginger Ramen egg, Negi aroma oil, chicken breast sous vide , Tomatoes, Togarashi
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Tonkotsu Ramen I had in Osaka
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Does instant ramen soup adds calories?
For refrence the ramen was instant "SOON veggie ramyun".
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Question about RamenLord mayu recipe
Hey! I will be making RamenLord’s Mayu recipe tomorrow but unfortunately i will not be cooking my broth and preparing the finishing steps of the bowl until like one or two weeks later, does the mayu storage alright in the fridge? And if so, how long can i keep it in the fridge until it goes bad?
Thanks in advance all the tips are welcome(:
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German ramen lovers, help me out!
Where do you get your different supplies? I want to try doing Ramen and instandnoodles(Buldak) more often, but I never really saw some ingredients like sea Weed(Sushi nori?) and different broths (got dashi no moto recommended) in my local Discounters.
Should i just order all these from amazon or somewhere else? Some good global shipping sides for this stuff? Maybe a cookbook too
thanks in advance! I am not really a great cook, but want to start somewhere and ramen looked super appealing!
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what is the closest "Instant Ramen" to the real thing?
I have recently been all over Japan and I love the ramen there. I was wondering how they got the noodles so nice? The flavor seems so off with instant noodles. My personal favorite ramen is the "Nissin Raoh" ramen, it has the same noodle shininess and texture but not the same chewiness as the ones in Japanese restaurants. I was wondering if there are any noodles that are close to the real thing that I can get online and just add that to the instant broth?
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also, hopefully the "question" flair is okay for this topic.
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Tonkotsu making question
Hello, I made tonkotsu last year using a pressure cooker. The general steps I followed are below and it turned out really good.
1. Soak bones to release blood / myoglobin / whatever
2. Replace water and boil for about an hour, skimming off the brown scum that rises to the top.
3. Wash / scrub bones.
4. Pressure cook bones with water.
5. Boil again to emulsify the broth + add some aromatics.
My question is, do I get rid of the water from step 2 (where you are skimming off scum) or do I use that same water in the pressure cooker / step 4? I think I got rid of it (fresh water for pressure cook) but can't remember. I figured since there is scum floating around I shouldn't use it, but at the same time there is flavor there. I based my original directions off several different recipes and videos (hopefully Ramen Lord chimes in because I definitely used his stuff) so I can't find a clear answer online. I'm about to try to make "duckotsu" doing the same thing for context (I'm just using a whole duck broken down and not scrubbing the bones though).
Edit: the answer is to discard the water from step 2
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These are good but damn do they smell like the inside of a birdcage
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Ramen with beef stew leftovers
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Akahoshi Ramen Reservation
I have a February 13 at 5pm reservation at Akahoshi Ramen in Chicago for 2 people that I’m trying to give away. I can’t make it anymore. Message me if you want it.
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