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/ck/ - Food & Cooking

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11206140 No.11206140 [Reply] [Original]

What's the secret of great ramen broth base? I haven't tried to do anything really time consuming myself, and knowing some advanced tips would help immensely. I find it interesting that any of the near professional restaurants don't even get it right. The best ramen i have tasted was on a music festival. Is it just because the broth needs some time to develop and the local restaurants probably don't have anything ready?

>> No.11206158

>>11206140
anime weeb faggot.

>> No.11206175

Bukkake sauce

>> No.11206180

>>11206140
At least one of the steps is continuously boiling meat for ~20 hours until it damn near liquifies. My brother did that and it was probably the only legit ramen I've ever tasted.

>> No.11206429

bone
b o n e b r o t h
s k e l e t o n f l a v o r e d b r o t h

>> No.11206470

>>11206158
great post

>> No.11206606

>>11206140
https://www.seriouseats.com/2012/02/how-to-make-tonkotsu-ramen-broth-at-home-recipe.html

>> No.11206615

>put a bullion cube into water
>spend a lot of time, money and effort to cut up different pieces of meat and bones and boil them for several hours for a minimal taste difference
Pick one.

>> No.11206623

https://www.youtube.com/playlist?list=PLURsDaOr8hWXGHjXPa3nTFZnbqJcAfs4N

>> No.11206629

>>11206140
BONES. Long time. Gentle simmer. It's tricky to get it "perfect", especially by Japanese standards, but it's easy as fuck to do a good job.

>>11206615
Tastelet detected.
The flavor difference is only part of the point. The TEXTURE is the big deal. A bullion cube gives you salty water and the wrong flavor. Who wants Western-style spices in an Asian soup? It's thin and runny just like water is. No texture. A proper stock made from simmering bones and meat will contain a fuckload of gelatin. That gives your soup a really nice texture (or perhaps I should say "mouthfeel" just to trigger the people with Asperger's?)

It costs very little money and effort to make ramen stock. Sure it takes a while, but it's all hands-off. Just let it simmer while you're doing something else. If you're really lazy then use a crock pot.

>> No.11206643

>>11206629
>Who wants Western-style spices in an Asian soup?
What country do you live in where you can't buy japanese umami bullion cubes?
>It's thin and runny just like water is.
Japanese style soups are supposed to be like that. Add some potato starch if you want it to be less watery and more western.

>> No.11206662

>>11206643
>What country do you live in where you can't buy japanese umami bullion cubes?
I have 4 asian markets nearby and I've never seen them, unless you mean instant dashi but that's not really correct for most Ramen styles.

>>Japanese style soups are supposed to be like that.
Depends on the soup. Most Japanese soups? your'e right. Ramen? Absolutely not.

>>Add some potato starch if you want it to be less watery
Texture is not as nice and the flavor sucks compared to a stock made from bones. you seem to be wanting to jump through a lot of hoops in order to avoid a very minimal amount of effort. Does this laziness extend to other things in your life? Do you neglect to bathe because that's too much work too?

>> No.11206665

>>11206140
>Is it just because the broth needs some time to develop
There is no active concept of "developing" flavors over time in broth. You just need to start with bones and meat, and aromatics, and bring to boil, reduce to simmer for the collagen. Or pressure cooker. Or slow cooker (large capacity of course). Richer stock is more meat or more reducing time. Cheap watery broth is just that, mostly water, little bones.

Pork ramen is the best ramen stock but the pork is not just pork in there, but pork bones, also chicken and bones, and some kind of fish or fermented paste, or in case of japan bonito flakes, so it's a real blend. Asian stocks can be flavored with ginger, garlic, leeks, peppercorns at the time of simmering too.
Here's a decent recipe:
https://www.bonappetit.com/recipe/shoyu-ramen

>> No.11206672

>>11206662
>Does this laziness extend to other things in your life?
Most of the time, yes.

>> No.11206686

Living in Japan and going to a ramen place.
Literally everything outside of that is trash.

>> No.11206973
File: 62 KB, 341x474, 23febcc1debea2462babfd3284f34510.jpg [View same] [iqdb] [saucenao] [google]
11206973

とりあえずこれでも読めばどうか
英訳はされてないだろうがな!!

>> No.11207531

>>11206140
>>11206973
What is that slice of white/pink swirly thing?

>> No.11207537

>>11207531
It's a fishcake

>> No.11207538

>>11207531
http://lmgtfy.com/?q=What+is+that+slice+of+white%2Fpink+swirly+thing%3F