/ck/ - Food & Cooking

Gonna make my first ramen this Sunday bros.

It's gonna be a basic shoyu ramen with ajitama and chashu.

I bought 1L of chicken stock and about 600g of pork belly from an organic butcher.

Just plopped 10 eggs into a seasoning liquid that I had already used about a week or so ago. The first batch of eggs tasted amazing. Used soy sauce, mirin, sake, sugar, hondashi, kombu and awase miso. This time it smelled and tasted a bit off after being in the fridge for so long. I dunno if it's because I left the kombu in there or if it's due to the hondashi or miso. The other ingredients shouldn't really go bad. My homemade teriyaki sauce has a really long shelf life. Could also be related to the eggs that I left in there for 4 days. Thoughts? I'm crossing my fingers.

For tare I'm using dried shiitake, kombu and hondashi (I recently moved to Switzerland and haven't been able to find katsuobushi nearby)

Also for the noodles I just bought some dried chinese "ramen" noodles, which were the best I could find..

For toppings I'm keeping it simple with spring onions and white sesame seeds.

Tips welcome.

Hey fellas since there's an abundance of Ramen threads i thought I'd share my dinner with you.

i recently decided to improve my ramen by adding some meat. first time was a failure, i added the beef to the ramen while it was still boiling in the pot and it overcooked and turned into boot leather. i asked a friend what i did wrong and he said that in pho places they give you a plate of the beef raw on the side and you add it to the broth to cook it when you want to eat a piece because in water that was boiling only a minute or two ago it's very sensitive to cooking time. it seemed to go fine this time, the meat wasn't super tender because it wasn't a choice cut, but it definitely wasn't overcooked, and it felt like it was cooked. i've always seen it as common sense that you can tell meat is just about done if you look at it closely and you can see the muscle fibers flaking away from each other. obviously if it's a thick piece of meat that doesn't mean it's done just because the surface is cooked, but if it's super thin cuts made for hot pot then you can see how done the whole thing is from the surface.

so what do i look for for visual cues from the meat to know that it's fully cooked, judging by color and texture? does the beef have to turn completely grey or can it have a slight pink tint still? i'm only planning on using beef and lamb as those seem to be less sensitive to being dangerous when undercooked compared to chicken and pork, at least in america. not that i plan on undercooking anything of course.

This is too good not to share, so enjoy.

Ajistsuke Tamago (Ramen Egg)

6 eggs, poked at the tip with a clean push pin
1 tbsp baking soda
5 cups of water
Bowl of cold water
curing liquid of your choice

1. Leave eggs at room temperature for 60-90 minutes.
2. Boil water and add baking soda
3. Set a timer: 6 minutes for soft yolk
6.5 minutes for medium soft yolk
7 minutes for jam-like yolk
4. remove from water and place in bowl of cold water, set timer for 5 minutes.
5. Carefully peel eggs under running tap
6. Place peeled eggs in curing liquid of your choice, leave for 12 hours
7. Eat with your ramen.

when i say expensive i know it's not actually expensive but 20 cents a package vs a buck 20 per package is more expensive comparatively, but anyways i recently decided to try some more expensive instant ramen at the asian market near where i live and i can never eat nissin or maruchan again because i realize now how ass it is. i was told that the reason why the noodles don't turn into sludge like cheap ramen is because the cheap stuff is parboiled and i guess the more expensive stuff isn't which is why it maintains it's firmness. the first kind i tried was samyang ramen kimchi which had good noodles but the broth seasoning was bland. this other stuff i got today is way better, the seasoning was super rich and i decided to buy some kimchi so i could add it to the broth. now that i know that just because it's more expensive and the noodles aren't parboiled doesn't mean the soup mix is going to be good, so can anyone knowledgeable on the topic tell me which brands are the best so i can see if i can find them and which brands are so-so?

the things that come to mind for me that i would love to make are haggis, blood sausage, takoyaki, tonkatsu ramen, doner kebabs. it's a simple list and yes i know they're meme foods. i'm a simple man.

What's some bachelor/ghetto/college/retard ass shit you've made?

Ghetto ass shit here is defined roughly as:
>barely if at all requires any cooking skill,
>Generally unhealthy and can in fact be very, very unhealthy
>General ugly, and can in fact be so sloppy and ugly that likely one of the major religions if not all of them consider it a unique and terrible sin within whatever subcategory deals with food related sins.
>Almost always an affront to all artistic sensibility if not all sensibility
>Contrary to popuoar belief, it doesn't even have to be realistically cheap or reasonable in any fashion to qualify (for example, macramendog, which is just macaroni ramen and dog put together, counts even though the people saying it saves money can't budget a healthy, easy meals for shit), though that's usually implied and usually still well under $4 if for one (for more, I have no idea).
>Yet despite all that, it still has the visceral quality of tasting good.

No fast food chain shit though. Modifying a meal someone else made or just buying a meal to-go is cheating.

>Tortilla with margarine, cinnamon, brown sugar rolled up and microwaved

(secret bonus points if it doesn't include peanuts or peanut butter, rice, beef or cow dairy as I am still in this sort of living condition as a depressed, lazy, college bachelor but also have a lot of weird allergies)

What's some bachelor/ghetto/college/retard ass shit you've made?

Ghetto ass shit here is defined roughly as:
>barely if at all requires any cooking skill,
>Generally unhealthy
>Almost always an affront to all artistic sensibility or any sensibility
Yet still tastes pretty good?
>Contrary to popuoar belief, it doesn't even have to be realistically cheap or reasonable in any fashion to qualify (for example, macramendog, which is just macaroni ramen and dog put together, counts even though the people saying it saves money can't budget a healthy, easy meals for shit), though that's usually implied and usually still well under $4 if for one (for more, I have no idea).

No fast food chain shit though. Modifying a meal someone else made or just buying a meal to-go is cheating.

>Tortilla with margarine, cinnamon, brown sugar rolled up and microwaved

(secret bonus points if it doesn't include peanuts or peanut butter, rice, beef or cow dairy as I am still in this sort of living condition as a depressed, lazy, college bachelor but also have a lot of weird allergies)

I’m not the only one that prefers their ramen without broth right? The broth sucks out all the flavor and then you’re left with flavorless noodles and broth to drink. “Dry” noodles are the way to go.

>Try to fry top ramen noodles with egg
>Tastes the same as regular top ramen except also there was some oil in my bowl

I wasn't raised very well my parents barely taught me anything important and I don't even know how to fry an egg (I heard that's easy), how do I start with cooking? is there like a book that teaches you how to cook, telling you how ovens and pans and fridges work and stuff? I'm going to be living alone soon and I don't want to eat instant ramen all day

Is there a way to make good ramen without the complicated recipes?

All I have in the cupboard is some ramen, salad cream and some mints. What can I make?

Bought it tio make Mapo Tofu and Miso Ramen, but still have a lot left and I don't want to just use it on vegetable stir-fry. Any other recipes I can use it in?

Also Chinese Cooking General I guess

Homemade ramen (apart from the noodles because I do NOT have time for that), recipe is here https://kitch.kitchen/recipe/382/spicy-sesame-ramen

For serious though shit was good

So i was talking with a friend and he said
>"According to me, ramen was invented by them gringos, as an emergency food during the second war and it was at that moment when the Japanese discovered it but them gringos themselves had invented it. I had seen it in a food documentary on tv not once if not several times."
Is this true /ck/?

Mixed some leftover Chinese curry chicken in with Maruchan chicken ramen. Anyone do something like this?

>that guy who ate ramen noodles dry

I just bought one and want to start cooking.
What are some easy things if I'm a /fit/ retard who has never cooked before. All I know is ramen. (I would make ramen without the seasoning and pour shredded cheese and hot sauce over it)

>tfw covid has obliterated my sense of taste and smell
It's been like this for two days now. I'm currently able to smell coffee beans, vanilla extract, mint extract, almond extract, red wine vinegar, cider vinegar, and my deodorant stick.
Everything else smells invisible (notably, rice wine vinegar, cardamom pods, black/white peppercorns, garlic, and ginger).
I'm still able to taste the five basic flavors. Ramen tastes like salt, fat, and MSG. Fruit tastes like sweet and sour. Black coffee tastes bitter with a very mild aroma.
Anyone else been through this? I fucking hate it.

>on today's episode we're gonna make an even better version of this ramen!

Is it bad to only eat this and ramen?

Hey y'all, Boomer here, what's shaking? Anyways, did you know you can take your homemade broth and chicken, add some ramen and eat it?

Yep, that's it! Toodles

Bonus pro eating tip: add 22% of the flavour packet for more flavour!

instant noodle with pork carnitas. what do you add to instant ramen? scallions or egg is a given