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evanthebouncy!
United States12796 Posts
Bone Soup Noodle (aka japanese ramen w/o the pork slices aka I need to figure out how to make those) As you can imagine, the crucial ingredient is the bone soup, watch the tutorial here: After that, the noodle part is trivial, just add anything you want, boil along with the bone soup, eaaasy katka I recently made a facebook page, where I can post some experimental stuff, check it out: https://www.facebook.com/fooddotlog with love --evan | ||
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intotheheart
Canada33091 Posts
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aboxcar
United States447 Posts
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evanthebouncy!
United States12796 Posts
On October 15 2015 05:50 aboxcar wrote: It's interesting that you rapidly boil it to make it cloudy on purpose. The French technique (which I also use for my Chinese-flavored stocks) makes a point of avoiding this Essentially there's 2 kind of bone soups, both are very handy. The first kind is the clear kind, which is made by very slow simmer (the thing that came out of the slow cooker is similar, except still too cloudy to be acceptable). The second kind is the cloudy kind, which is made by hard boil that disintegrate the bone structure and turns the soup thick and milky. | ||
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teddyoojo
Germany22369 Posts
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aboxcar
United States447 Posts
On October 15 2015 07:24 evanthebouncy! wrote: Essentially there's 2 kind of bone soups, both are very handy. The first kind is the clear kind, which is made by very slow simmer (the thing that came out of the slow cooker is similar, except still too cloudy to be acceptable). The second kind is the cloudy kind, which is made by hard boil that disintegrate the bone structure and turns the soup thick and milky. Yeah that's an interesting trick, I will try it out. It looks kind of like some Japanese instant ramen | ||
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NB
Netherlands12045 Posts
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aboxcar
United States447 Posts
I was at whole foods the other day to see how much their bones are (better quality), and it was like $3.99/lb for beef bones LOL, as expensive as beef. the european woman in front of me who was also buying bones was like "it used to be free" (old school butchers would just give bones out to good customers) stock doesn't have to require a lot of effort if you aren't doing it the "proper" french way, tbh, especially chicken. just yesterday I made chicken stock. it's literally just simmer for 7 hours, flavor with some green onion and ginger if you want, and then cool/stick in freezer. | ||
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evanthebouncy!
United States12796 Posts
I wanted to try pressure cooker actually but I thought the viewer might not have it, but everyone can simmer for a long time even if they don't have a slow cooker. | ||
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andyrau
13015 Posts
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evanthebouncy!
United States12796 Posts
On October 15 2015 12:18 andyrau wrote: ok im sure this blog entry should have been titled 'Japanese Ramen Broth' because ramen is literally a type of thin pulled wheat-based noodles and those are definitely not ramen noodles, they look more like shanghai style thick noodles I did explain that in the second video did you watch it? | ||
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malcram
2752 Posts
couldn't you have scooped up the scum over the course of the first boil (slow boil) and kept the stock | ||
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ahswtini
Northern Ireland22211 Posts
On October 15 2015 09:08 aboxcar wrote: bones aren't that hard to find if you're chinese honestly, the supermarket has them cut and bagged already and it's relatively cheap. I was at whole foods the other day to see how much their bones are (better quality), and it was like $3.99/lb for beef bones LOL, as expensive as beef. the european woman in front of me who was also buying bones was like "it used to be free" (old school butchers would just give bones out to good customers) stock doesn't have to require a lot of effort if you aren't doing it the "proper" french way, tbh, especially chicken. just yesterday I made chicken stock. it's literally just simmer for 7 hours, flavor with some green onion and ginger if you want, and then cool/stick in freezer. ya many years ago u cud just walk into a butchers here and get bones for free as long as u bought something else. same at the friday fish market, buy some fish and they u can get the huge fish heads they would otherwise throw away. but then more and more asians came and now they're getting wise that theres a market for these bones zzz | ||
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nanaoei
3358 Posts
every Chinese cook is going to use a meat cleaver for almost everything, ROFL. being Chinese myself, I understand this. | ||
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ahswtini
Northern Ireland22211 Posts
chinese cooks do everything in a wok and chinese cooks never use a dishwasher | ||
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synapse
China13814 Posts
On October 16 2015 01:00 ahswtini wrote: chinese cooks meat cleaver everything chinese cooks do everything in a wok and chinese cooks never use a dishwasher Of course we use the dishwasher. They're perfect drying racks! | ||
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rabidch
United States20289 Posts
On October 15 2015 22:05 ahswtini wrote: ya many years ago u cud just walk into a butchers here and get bones for free as long as u bought something else. same at the friday fish market, buy some fish and they u can get the huge fish heads they would otherwise throw away. but then more and more asians came and now they're getting wise that theres a market for these bones zzz asians love free stuff | ||
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NeThZOR
South Africa7387 Posts
Any person likes getting something for free | ||
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