/ck/ - Food & Cooking

>>14776220
Best series on making ramen
https://youtu.be/nscTA7QxryM

>>14776220
If you want to make your own noodles I've been using David Chang's recipe for alkaline noodles, from the first issue of Lucky Peach. It's pretty simple if you have a pasta roller, and you can easily find the recipe online.

>>14776220
Justonecookbook is good for Japanese recipes in general

>>14776457
ill definitely try it out then
>>14776417
>>14776453
ill look into these, not sure if i wanna make my own noodles yet but that sounds like fun

thanks boys

Someone please post the image for pimping instant ramen

>>14776220
I'll give you the blended paitan broth recipe we use in the small ramen joint I work in. I takes 8-10 hours to make but it's fucking worth it. This makes about 20 bowls but I'm too lazy to scale it down, freeze the leftovers or whatever.

One 4 lb chicken /w skin, quartered.
2 lb chicken backs
1 lb chicken feet
1 lb pork back fat
1/2 pound pork skin

Reserve skins and fat, dump the entire tub of meat and bones into a large pot of water, I like to snap the long bones and spines with a cleaver to facilitate protein extraction. Parboil for 15 mins, remove the scum, drain and rinse the gross gray bits off the meat.

Toss chicken skin, chicken fat and pork fat, cubed, into the pot and render the fat over medium heat. Once you got a nice fat layer and the skins are beginning to curl and brown, throw the rest of the meat and bones back in there and brown for 5-10 minutes, get some maillard going. Don't overdo it though, or your broth will taste like fucking cracklings.

Now top the pot with water and bring up to a gentle rolling boil and wait for the brown scum to rise. Remove that shit if you don't want your broth to look grimy do it til no more scum rises, takes about 15 mins.

Turn heat to full blast and boil the everliving shit out of you stock. No tender love here, just make that fucker regret ever meeting you. We want to forcefully extract every bit of flavor out of the meat and bones, we want to destroy all the connective tissue, denature all the proteins, break down all the collagen, emulsify every drop of grease. Keep at it for 6 hours, replenishing water as it evaporates. Up til that point there'll be nothing in the pot but animal bits and water.
The liquid should be starting to look milkier and a bit more opaque.

Add 2 carrots, 2 thumb sized chunks of mashed ginger if you have pansy-ass violin player hanbs, 1 medium onion, 10 large cloves of mashed garlic, 1/2 cup chopped scallions, 1/2 cup chopped leek, 1/2 cup crimini mushrooms

(cont)

>>14776220
Eat your own cultures food. White piglet.

I'll give you the blended paitan broth recipe we use in the small ramen joint I work in. I takes 8-10 hours to make but it's fucking worth it. This makes about 20 bowls but I'm too lazy to scale it down, freeze the leftovers or whatever.

One 4 lb chicken /w skin, quartered.
2 lb chicken backs
1 lb chicken feet
1 lb pork back fat
1/2 pound pork skin

Reserve skins and fat, dump the entire tub of meat and bones into a large pot and just cover with water, I like to snap the long bones and spines with a cleaver to facilitate protein extraction. Parboil for 15 mins, remove the scum, drain and rinse the gross gray bits off the meat.

Toss chicken skin, chicken fat and pork fat, cubed, into the pot and render the fat over medium heat. Once you got a nice fat layer and the skins are beginning to curl and brown, throw the rest of the meat and bones back in there and brown for 5-10 minutes, get some maillard going. Don't overdo it though, or your broth will taste like fucking cracklings.

Now top the pot with water and bring up to a gentle rolling boil and wait for the brown scum to rise. Remove that shit if you don't want your broth to look grimy do it til no more scum rises, takes about 15 mins.

Turn heat to full blast and boil the everliving shit out of you stock. No tender love here, just make that fucker regret ever meeting you. We want to forcefully extract every bit of flavor out of the meat and bones, we want to destroy all the connective tissue, denature all the proteins, break down all the collagen, emulsify every drop of grease. Keep at it for 6 hours, replenishing water as it evaporates. Up til that point there'll be nothing in the pot but animal bits and water.
The liquid should be starting to look milkier and a bit more opaque.

Add 2 carrots, 2 thumb sized chunks of mashed ginger, 1 medium onion, 10 large cloves of mashed garlic, 1/2 cup chopped scallions, 1/2 cup chopped leek, 1/2 cup crimini mushrooms

(cont)

>>14776963
Once the vegetables are all in, keep the pot boiling for 2 more hours til everything is soft and tender. Then get a hand blender and obliterate everything. The bones will have been softened up by the boiling, so it won't be much of a problem. Altertnately, you can use a real blender. If you have neither handy, just vigorously whisk everything for a few minutes til you have a thick grey goo in the pot.

Keep the goo fluid by adding water and whisking occasionally to help stuff dissolve into the broth and to keep it from sticking to the bottom of the pot and burning. Do this for 2 more hours.

After the 2 hours have passed, strain the liquid into another pot using a sieve or a chinoise or just some good old clean cloth, the broth should be milky white and opaque, with tiny fat droplets shimmering all over the surface. It won't feel really viscous, but leave a full mouthfeel. The collagen will make your lips sticky and the fat woll coat your mouth. The flavor will be still sort of neutral, but still taste chickeny, porky and garlicky. It is only in this step that you will salt it.

Your blended paitan is a thing of beauty now, Perfect with shio, shoyu or miso tare, or for spicy Tantanmen.

>>14776960
Fuck that noise. Boiled kraut, potatos and wurst are bland as shit.

>>14777063
You can keep the bone slop boiling for 4 more hours before straining it, but the end result won't be much different. Try to remove as much bone matter as possible when sifting/filtering, you don't want a grainy texture to the broth. You can also let it sit for a 20 mins or so to let the heavier particles settle down and then decant the liquid carefully to avoind resuspending the bone gunk.

>>14776220
It's a decent recipie, I make it every now and then.
The tea eggs are a pain to make and it's only worth doing them if you make like 5 or something- usually I just put in regular eggs.

Honestly I prefer the Chinese original better, or even the Korean

>>14777887
What's the diff?
Is it just the toppings?

>>14776220
There is no "recipe".
Pick a style you wanna try and find what works for you.
It really is down to your personal choices, make sure they are informed though.

>>14778332
>There is no "recipe".
>Pick a style you wanna try and find what works for you.
This is the thing about Ramen, and 'Soba'. Ramen has so many styles the only real defining feature is the noodles, and Soba itself is really a generic term for noodles.

>>14778364
>Soba itself is really a generic term for noodles.
Nope, usually that means buckwheat noodles.

>>14778386
You'd hope so. What do you think is in Yakisoba?

>>14778397
Noodles, grease, whichever generic worcester-based sauce, sugar and kewpie.

>>14777083
Türken raus

>>14776960
>f-food is cultural appropriation, too!!

>>14778570
Lol, I'm a german and even I know our food sucks.
The only thing we got going for ourselves is we got great fucking beer, bread and charcuterie. Everything else is meh.

>>14776963
>>14777063
This sounds good af but I don't think I have the commitment to work 10+ hours for a ramen broth.

>>14776960
i am anglo saxon

all cultures' food belongs to me

>>14778759
>Nürnberger Rostbratwürste are meh

gettae fuck
Germany has top tier rich/comfy food
And its Bread/Bakery culture is excellent

>>14779138
>what is charcuterie
you just confirmed what I said, bud.

>>14779166
n-no u

>>14776220
Buy masala dosai with the curry and shit.
Boil noodles.
Dig out the beans from dosai.
Throw bean on ramen, pour in the curry.
Add BLACK soya sauce to taste.

Eat the leftover dosai later with peanut better and bovril.

>>14778397
Yeah, that shit is confusing.
Yakisoba has no soba in it, despite the name.

>>14779091
This.
It's called even sharing; if you live in an industrialized first world country and enjoy modern technology and comforts then you're already appropriating white inventions and systems, so it's only fair that we get to borrow something from you in return.

>>14780045
>buckwheat noodles
soba そば 蕎麦

>fried soba noodles
Yaki-Soba やきそば 焼きそば

>Ramen noodles
Chuka-Soba ちゅうかそば 中華そば

Bumping for more ramen tips. Broths, oil tare, toppings, noodles, post 'em

>>14779091
why is japanese cuisine so hilariously bad?
the main staple dish of nipponland is sushi which is literally just fish on rice
their curry is just watered soup
ramen is just inferior version of authentic Chinese noodles
even instant noodles is taiwanese (Chinese) and not from japan

why could the nips not make a satisfactory cuisine?

>>14784022
Stale pasta

dude making ramen is hard as fuck and time consuming
just go out and eat from a restaurant that serves it, $10-15 depending on where you live
youre all fucking retards

>>14776488
Don't feel pressed to make your own noodles, mate. Get the stock right first. Just One is a good place to start. But dont try to hard to stick to the recipe in fear of it not being authentic. I mean, don't put fucking chup in it, but it's meant to be a base recipe that you adjust to your liking. Let your balls drop, let them swing. Have fun with it.

>>14778709
Waito pigu took bait, i see

>>14776417
Seconded. Adam is pretty good for English speakers.