/ck/ - Food & Cooking

Usually the oil is some sort of aromatic oil (like sesame oil), I’m not a ramen chef, but I am a chef, I don’t think adding a neutral or olive oil makes sense.

You can pretty easily infuse a neutral oil with aromatics on your own though. Just cut some green onions, throw them in a pot with some neutral oil and then put it on low heat. It will infuse the oil with the flavor of the aromatic. Then strain it and boom, you’re good.

Also look into tare, to further pimp your instant ramen

>>19251674
What about the following:
>avocado oil
>butter
>ghee

>>19251674
>>19251688

I use lard skimmed from the top of the tonkotsu broth, I simmer green onions for 15 minutes and then strain the lard. I'm considering using some chilis/peppercorns as aromatics for the lard next time I make ramen.

But liquids for ramen are broth (collagen) + tare(salt) + oil (fat) .

>>19251699
I don't eat lard, is there an easy to use alternative?

>>19251716
I'd use avocado oil out of the three you posted, butter might smoke too much.

I thought ramen was made with fat. Otherwise, how could my packets have a number other than zero?
In all seriousness, though, I like to buy bulk packages of ramen, and I just season that shit with soy sauce, unsalted butter, and salt (maybe). It's like spaghetti for lazy people

>>19251674
This is SOUND advice.
Sesame adds flavor--All else ONLY adds sheen.
>pic rel
Is my weakness with 2 slices of swiss individually wrapped...

>>19251723
>butter might smoke too much.
I don't see how, as it's going into a pot of liquid/Broth.
If you were to make your OWN seasoned oil, that would be the closest.
>Garlic, 5 spice, galangal, pepper(asst'd)
seasame gives a toasted umami flavor-- there is no reason to not experiment.
INB4--Learn all the rules--then break them.

>>19251723
>>19251756
I dont plan on making my own seasoned oil anytime soon, so Im wondering what stuff would work good out of the box as it were

>>19251821
???
Sesame oil is good--but a little goes a long way--and the first time you ever have rancid stuff, spoils it FOREVER.
It really is NOTHING to take some neutral, non-sneed oil and warm it with some smashed garlic--but U DO U.

>>19251838
I don't use sesame oil

>>19251847
Fair enough...
I CAN be pretty overwhelming.
just some high quality olive oil, or maybe cold pressed Sunflower warmed at low-med heat with fresh garlic might be good...
add hot pepper to taste too..even dried cayenne works well.

>>19251847
*it can be..
LOLOLOLOL!!
https://youtu.be/tVj0ZTS4WF4?t=35

>>19251654
To elaborate the stuff I have in terms of oils are:
>soybean oil (yeah, probably not that good)
>olive oil
>avacodo oil
>butter
>ghee

I don't want to buy any more oils or butters because i've got a lot already.

>>19251871
1st choice:
Avacado with choice of flavors
Then EVOO
Then butter/Ghee(in this application it really doesn't matter)
THEN soy...
A little WON'T kill you--It's just NOT ever good.

>>19251654
As others have said, you want a very aromatic oil for ramen since the point is mostly the flavor profile rather than any chemical effects the oil provides. As for butter in ramen, I've tried it once or twice and have had pretty bad results. Feel free to try it, just don't expect much.
I usually add the seasoning packet to the boiling water along with any other broth base I plan to use (onion/garlic powder, red pepper flakes, a small bit of appropriate bullion, etc.). Then mix in the ramen, cook it, add soy sauce and other ingredients to taste. I really like the flavor the noodles take on after cooking in the base broth/seasoning.
Then again, I use really cheap shite, so if you're using anything worth anything you'll probably have different results.

>>19251894
>Based and Helpful-Pilled
Your input was VALUABLE, Anon.

>>19251901
Glad to help, friend. I'm a shitty home-cook so take all of what I've said with a grain of salt. Regardless, good cooking to you.

>>19251931
Back atcha, anon..
Just IMPROVE daily--That's all anyone can ask of ANYONE.

The broth in a bowl of ramen consists of from the top down
An aromatic oil ( often a green onion and/or garlic infusion)
The broth itself
The seasoning "sauce" aka tare.
>>19251871
Use the most neutral oil you have to make an infusion

Use chili oil my nigga.

Schizo thread.

Why are there B0tp0asts in /ck/??
Are they really just trying to destroy the WHOLE site?

>>19252862
i dont think that's a b0t

>>19251821
Just use butter or if you feel adventurous then try coconut oil.

>>19251674
Jesus Christ.
>>19251654
>Should you add oil to ramen soup?
No, why? Add olives, anchovy or toasted sesame seeds. Not olive, anchovy or sesame seed oil

>My second question is when is it best to add seasoning to your ramen soup when cooking.
You add spices that take time at the start. Their aim is to provide a basis, that's it. Examples are most dried spices, (Indonesian) bay leaf, thyme, garlic, oregano, kaffir leaf, lemon grass, whole pepper corns, dried rose buds.

You add fragile spices at the end: freshly ground pepper, mace, nutmeg, cinnamon, all green herbs, lemon/lime zest (even though kaffir lime, lemon grass and ginger are very citrussy themselves, they belong in the first group).

You add Guérande sea salt at the start of the cooking process and you finish with Maldon salt. The former provides depth, the latter the finishing touch.