EPTRamen Preparation - Page 48
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arterian
Canada1157 Posts
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jdseemoreglass
United States3773 Posts
On September 18 2011 11:41 arterian wrote: i used to eat a lot of ramen, don't know how i did it since each cup is like screwing the lid off a salt shaker and dumping it in your mouth That's why you only put half of the seasoning. Pretty much all food has way, way too much salt for my liking... Luckily companies are starting to put our "low sodium" food. | ||
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Grobyc
Canada18410 Posts
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yakitate304
United States655 Posts
On September 18 2011 10:30 DBOWNIZZ wrote: With the whole egg thing I don't think I understand fully. Do you cook it first then put it in or do you put the egg in with the noodles while there cooking or just as soon as the noodles are done cooking? Here's my method: Boil water with seasoning (chili powder, cayenne powder, crushed red pepper, a little garlic powder - throw away the package of seasoning), cook noodles for ~2.5 minutes (about 80% done), and while the noodles are cooking I crack 2 eggs into a bowl and break the yolk with a fork and pour it in after the 2.5 minutes. Cook on lower heat for another half minute and then serve. | ||
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phosphorylation
United States2935 Posts
foremost, the amount of water is the single most important thing in ramen. always err on the side of having too little water; you can always add more later. i strongly recommend making a soup base by boiling the water with some ingredients that you will fish out later. examples - anchovies, radish, laver, garlic, onion, the bottoms of green onions or something combination of this (i like having radish, minced garlic, onion, green onion combo personally). once you think the flavor has come out, remove them, maybe except for onions. then add soup base (i usually add 75 percent of total given) and a little bit of sugar (!). and then add noodles, followed by a little bit of vinegar (!). balances out taste and detoxifies. if you have them handy, race cakes, dumplings, or spam/ham are also good things to add at this point. add also some cayenne peppers if you want things real spicy. never let it overcook, turn the flame off when noodle semi cooked and let it sit for a 1 minute (with cover on). just before you do that, i like to add an egg on top, some black pepper, sliced green onions, (scallions), korean perilla, and crushed gim (nori/seaweed). I would say green onions, seaweed, and eggs are probably most important here, in that order. some people like to add cheese at this point, which is also worth trying at some point. then you are done! if you do this right, i guarantee you that it will be damn good. a very good variant if you have good kimchi around, is to add chopped kimchi just before you add the noodles. this (and many things mentioned above) does depend on the brand on ramen you have, but generally should be fitting. generally, this is the preparation i do for spicy brands (teumsae, shin ramen). for less spicy variants, I like to go a little bit more minimal. | ||
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yawnoC
United States3704 Posts
On September 18 2011 10:30 DBOWNIZZ wrote: With the whole egg thing I don't think I understand fully. Do you cook it first then put it in or do you put the egg in with the noodles while there cooking or just as soon as the noodles are done cooking? :D have fun | ||
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taldarimAltar
973 Posts
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Cedstick
Canada3336 Posts
For the boiling process, I opt for not much water like phosphorylation said, so the flavour is more concentrated on the noodles. Just before the boil I add the soup base (about 75%, again like phosphorylation recommended), then the frozen vegetables I'm currently using-up at the boil, then when it hits the boil again -- it simmered a bit because of the frozen vegetables -- I through-in the noodle. When it's getting close to the tenderness you like, remove it from heat and poor it in to your serving bowl. Make sure to stir the contents from the bottom and spread them well, of course, then let it sit for a minute or two so you don't become a burn patient, and it can tender-up the rest of the way. If done right, you've got tasty ramen with a little spice, some protein and healthy vegetables! Make adjustments as you see fit. The most notable variable I've noticed is the brand and type of chili sauce you buy; this recipe I use less than the last brand I bought, as the sauce is a bit more spicy. Disclaimer: I'm still a newb to this, so let me know what I can work on! | ||
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KimJongChill
United States6429 Posts
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Sablar
Sweden880 Posts
1. Not a lot of water. 2. Boil at high temperature to get rid of water. 3. Remove from stove when they are slightly undercooked. 4. Remove excess liquid until there is just a little bit left. 5. Add all the spice 6. Remove excess liquid once again, including a lot of the seasoning. 7. Done! Now they are dry but they taste great, just like I want them. | ||
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Gamegene
United States8308 Posts
Not joking, it's pretty good yo. (And CHEAP). | ||
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sorrowptoss
Canada1431 Posts
I usually cook ramen with nothing, simple ramen. I know I am chobo at this but yeah.. | ||
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Perseverance
Japan2800 Posts
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Gamegene
United States8308 Posts
On September 18 2011 20:57 Perseverance wrote: Sometimes I put this spicy curry powder they have here in Japan in it. It's quite good actually. Name? o: | ||
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Ocedic
United States1808 Posts
On January 21 2011 05:45 Wrongspeedy wrote: + Show Spoiler + On January 21 2011 00:17 Southlight wrote: Hahah, when I was in the UK for uni people around me were like AHMAHGAWD SO HOT at some random curry that I thought was really bland. And people always chided spices saying it was just a way of masking bad taste. So yeah, stereotypes usually exist for a reason ;/ Is there a poll on this? <.< Just seems kinda random. Much more of a regional thing probably. People with a wider variety of tastes (in food) are more likely to try and like spicy foods. I've grown up loving spicy food and most of my white family is the same way. Spicy food is very cultural. Why do you care? If you like spicy, it doesn't matter what your race is. People will always assume stuff about you because of your race. I think I would trade all the negative Asian stereotypes for the "can't handle spicy food" stereotype. | ||
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TheRPGAddict
United States1403 Posts
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DarkRise
1644 Posts
go to youtube, search EPIC noodle TIME and follow instruction Taddaahh!!! | ||
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RavenLoud
Canada1100 Posts
I almost exclusively eat shin ramen, their spicyness complete my life. Too lazy to use stove  | ||
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PeachTea
United States149 Posts
On August 12 2005 04:08 pubbanana wrote: Instant noodles Ramen is not instant noodles. You don't Know what Ramen is till you eat it in Japan. No japanese plays ive eaten in America comes remotely close to Ramen in Japan. | ||
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Sina92
Sweden1303 Posts
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