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Ramen Preparation - Page 51

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unichan
Profile Blog Joined March 2011
United States4223 Posts
November 05 2011 23:28 GMT
#1001
I also like to make sure it's not like super soft and take it out while it's still kind of hard and then put it in cold water.
:)
Versita
Profile Joined February 2010
Canada1032 Posts
November 05 2011 23:30 GMT
#1002
On November 06 2011 08:19 fatfail wrote:
I wonder what ramen tastes like if you strain it after cooking and saute it in a pan. Has anybody tried this? I'll try it soon and tell you guys how it goes.


I've done it before, and its pretty good.
Happylime
Profile Joined August 2011
United States133 Posts
November 05 2011 23:31 GMT
#1003
Okay. I like to cook my ramen by stove.

Then I add peanut sauce. (not peanutbutter!)

Perhaps diced lettuce/cucumber, and cool in the fridge. I usually top it off with some sesame seeds and enjoy.
Get busy living, or get busy dying.
Tabashi
Profile Joined June 2011
Belgium129 Posts
November 05 2011 23:51 GMT
#1004
I like to add some worcester sauce (not sure how to spell that) in it and some chicken spices.

I read some really cool things that made me hungry! Dang! :-/
"I'll be the hero you deserve." - HerO, aKa the Batman Protoss
NationInArms
Profile Blog Joined December 2010
United States1553 Posts
November 05 2011 23:57 GMT
#1005
When you guys are talking about ramen, what does "ramen" actually mean? Are you talking about instant ramen (http://en.wikipedia.org/wiki/Instant_noodles) that comes in packets or actual Japanese ramen?
BW for life | Fantasy, MMA, SlayerS_Boxer | Taengoo! n_n | "Lelouch vi Britannia commands you! Obey me, subjects! OBEY ME, WORLD!" | <3 Emi
Nacl(Draq)
Profile Joined February 2011
United States302 Posts
November 06 2011 00:03 GMT
#1006
I boil the ramen with some salt and sage in beef broth, drain it. Take a chicken breast cut a small slit in the side and then stuff the chicken breast with the ramen. Bake the chicken or pan fry it until cooked then put on a plate and eat.
xiaoW
Profile Joined September 2010
Netherlands284 Posts
Last Edited: 2011-11-06 00:07:49
November 06 2011 00:05 GMT
#1007
Yeah, this thread is mostly about instant noodles that comes from packets.

There is no such thing as 'actual Japanese ramen'...Ramen is originated from China, it's just cus the Japanese have an awesome way to prepare the chinese noodles, that people call it japanese ramen now.

Actual ramen takes a very long time to prepare (the noodles itself, the broth etc.), so people just buy the instant one so you don't need to make the noodles or broth/soup yourself.
lSasquatchl
Profile Joined February 2011
United States309 Posts
November 06 2011 01:06 GMT
#1008
I usually add egg and cabage, just cook the egg when the noodles are almost done. My wife will sometimes make a stir fry from onions, green peppers, carrots, and cabbage and then she adds it on top. It great! :D
Nagano
Profile Blog Joined July 2010
United States1157 Posts
November 06 2011 03:05 GMT
#1009
On December 02 2010 15:15 unbal3 wrote:
An essential skill to making ramen noodles tastier:

After you've added the noodles into the boiling water, lift the noodles out of the boiling water, wait like 4 seconds or so, and drop them in again. The water will stop boiling for a second. When the water starts boiling again, lift the noodles out of the boiling water, wait 4 seconds, and drop them in. Rinse and repeat until noodles are done.

Repeatedly taking the noodles in and out of the boiling water as they cook gives them a deliciously chewy texture. It's fantastic, considering how mushy ramen can get when you overcook them. If you hate mushy noodles, this is a must-try for you.


This technique works well with any Korean ramen brand, and I would expect them to work well with others as well. Does not apply to instant cup ramen.


If this works as stated, that is a genius technique. I cant even begin to imagine the scene where standing you're over your stove with the boiling pot of water on top as you accidentally discover that repetitively dipping your noodles in makes them chewier. Like how was that even hypothesis formed, lol.
“The illiterate of the 21st century will not be those who cannot read and write, but those who cannot learn, unlearn, and relearn.”
rabidch
Profile Joined January 2010
United States20289 Posts
November 06 2011 03:10 GMT
#1010
On November 06 2011 12:05 Nagano wrote:
Show nested quote +
On December 02 2010 15:15 unbal3 wrote:
An essential skill to making ramen noodles tastier:

After you've added the noodles into the boiling water, lift the noodles out of the boiling water, wait like 4 seconds or so, and drop them in again. The water will stop boiling for a second. When the water starts boiling again, lift the noodles out of the boiling water, wait 4 seconds, and drop them in. Rinse and repeat until noodles are done.

Repeatedly taking the noodles in and out of the boiling water as they cook gives them a deliciously chewy texture. It's fantastic, considering how mushy ramen can get when you overcook them. If you hate mushy noodles, this is a must-try for you.


This technique works well with any Korean ramen brand, and I would expect them to work well with others as well. Does not apply to instant cup ramen.


If this works as stated, that is a genius technique. I cant even begin to imagine the scene where standing you're over your stove with the boiling pot of water on top as you accidentally discover that repetitively dipping your noodles in makes them chewier. Like how was that even hypothesis formed, lol.

imma try it. its just a way of cooking the noodles slower with less exposure to absorbing water (or not? i dont know im not an expert)
LiquidDota StaffOnly a true king can play the King.
a176
Profile Blog Joined August 2009
Canada6688 Posts
November 06 2011 16:53 GMT
#1011
home made shoyu, yum!
has shoyu stock, enoki, baby bok choy, chicken, eggs

unfortunately this is the biggest bowl i own so it all looks cramped

[image loading]
starleague forever
BBQSAC
Profile Joined August 2011
Australia89 Posts
November 06 2011 17:08 GMT
#1012
On November 06 2011 08:30 Versita wrote:
Show nested quote +
On November 06 2011 08:19 fatfail wrote:
I wonder what ramen tastes like if you strain it after cooking and saute it in a pan. Has anybody tried this? I'll try it soon and tell you guys how it goes.


I've done it before, and its pretty good.


It's what I recommend. I leave the noodles to cook off in boiling water while i fry an egg or two in a pan. When the eggs are done you put them aside and drain the noodles which are still firmish and leave them sit in the boiling bowl covered. in the pan heat a dash of sesame oil, some ketsup mannis(sp?) [thick, sweet soy sauce], hoi sin and fish sauce. when all the thick sauces are fairly liquid but not yet bubbly add the noodles and mix and fry lightly. Dump it all into a bowl, add the eggs on top and voila :D

also if you like spicy add a bunch of cayenne pepper and some sliced habaneros
Pie Jesu Domine, dona eis requiem.
KTF_CloaK
Profile Blog Joined July 2010
Netherlands1338 Posts
November 21 2011 22:54 GMT
#1013
oh god im having ramen for breakfast tomorrow, i felt urged to bump this thread fir its awesome knowledge wnd the power to make me crave that shit sooooo badly... gonna put some celery onion mushrooms pepper sesame oil chilisauce and an egg to stir it through the ramen. i might try a bit dryer version yay epic bump
KT Rolster for the win!! Lee-Young-Ho hwaiting!!
Doomblaze
Profile Blog Joined October 2010
United States1292 Posts
November 21 2011 22:58 GMT
#1014
This thread should be stickied for how awesome it is. That was a bump well worth doing. Im in a dorm so the only thing i have is a microwave, is there anyway to make microwaved shin ramen taste better? Its already so delicious, but im not putting in egg or beef or anything
In Mushi we trust
rabiddog
Profile Joined April 2011
United States25 Posts
December 02 2011 15:56 GMT
#1015
Had some Shin Ramyun (Spicy) last night and employed the stirred egg technique for the first time. This is where you drop the egg in just after the noodles are done boiling with the packets etc, then stir it around a bunch. Made the broth more creamy and somehow less spicy?
The little egg pieces everywhere was a pretty good addition, but I think I prefer adding fried egg separately as this maintains the standard broth and spiciness. Also added some fried shallots and fresh green onion.
overall: delicious
Dreamin' dreamin' dreamin' of this chicken bone... Roast it well with Cajun sauce.
Coal
Profile Joined July 2011
Sweden1535 Posts
December 02 2011 16:47 GMT
#1016
All this sounds amazing.. but to my knowledge there's a serious shortage of wierd small shops with tiny asian people selling this uber-ramen in Sweden, and the ''ramen'' they sell at ICA is crap... -_ -
In order to succeed, your desire for success should be greater than your fear of failure.
buddahbrot
Profile Joined August 2011
Germany47 Posts
December 02 2011 16:49 GMT
#1017
What I love to do with Shin Ramyun is: dry noodle with soup powder in a pan, boil them with only so little water that it's completely soaked up by the noodles. Then add oil and fry them. I will normally put them aside and fry some eggs / meat (don't clean the pan in between!), onions and chili peppers, then add the noodles back in and you're done.

Tastes godlike :D
NotSorry
Profile Blog Joined October 2002
United States6722 Posts
December 02 2011 16:52 GMT
#1018
Egg (I drop it in the middle at the every end and don't break the yolk, very soft boil)
Crushed Red Peppers
some asian Chilli sauce my wife gets from the thai store
We have now sunk to a depth at which restatement of the obvious is the first duty of intelligent men. - Orwell
tw!tch
Profile Blog Joined October 2010
United States563 Posts
December 20 2011 01:52 GMT
#1019
Oh god....I just had Shin Ramyun for the first time in my life.

How did I live without having ever eaten this?! Ham and lettuce w/ cheese 0_o
fatfail
Profile Blog Joined December 2010
United States386 Posts
December 20 2011 06:42 GMT
#1020
Nowadays I'm not too fond of Shin noodles. I find them a tad bit soggy compared to Japanese noodles. I've been adding shin sauce packets to sapporo ichiban, with fantastic results. Anyways, "出前一丁" (sorry unsure about english) noodles are probably the best regarding texture and taste, but the sauce packet is a bit salty and uncreative. However, I'm worried that Shin sauce packet might soak too deeply into that kind, leaving it colored, excessively spicy, and unappetizing. Also, I heard that adding a splash of vodka to ramen adds a twist to the flavor.
Kong fan... <3 Stork <3 Jangbi <3 Yellow <3 Fantasy
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