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/ck/ - Food & Cooking

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13964663 No.13964663 [Reply] [Original]

I’m making some bone broth for ramen. Is this too many bones for the size of my pot? I’m using about 4-5 pounds total of neck bones and trotters

>> No.13964664

I got a nice bone for you right here
*grabs crotch*

>> No.13964670
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13964670

>>13964664

>> No.13964703

>>13964664
>>13964670
Real funny. Can you help me with my issue now?

>> No.13964767

Bunp

>> No.13964790

where's the veg and herbs?

>> No.13964795

>>13964790
You don’t use that shit in the broth. Goes in the tare

>> No.13964796

>>13964663
Thats a good amount of bones bud, add some vegetables too. Make sure to scrape off the foam and good luck.

>> No.13964798

Why didnt you brown/roast your bones

>> No.13964800

That seems too full. Need a stock pot.
Also, did you blanch them after soaking in water for a while? Saves you from skimming.

>> No.13964802

>>13964790
Ramen broths (at least from what ive read and my own experience) are usually almost devoid of that. Maybe some herbs like anisse or a burned scallion, but otherwise that's it.

>> No.13964822

>>13964800
>he doesn't want meat slime in his pot

>> No.13964824
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13964824

>>13964663
Why even make a stock?

>> No.13964851

>>13964800
Yes I blanched them. I’ve read about the roasting; seems legit but none of the traditional ramen recipes do it so I opted against it. Can I add water to the final product to dilute the broth if it’s too intense?

>> No.13964884

>>13964663
Those are trotters right? I think it would be good to chop them

>> No.13964886

>>13964663
You need maybe one of those pieces if you leave that much meat on them.

>> No.13965260

>>13964886
retard

>> No.13965269

>>13964851
Of course, just remember to do it slowly so you don't overshoot your preferred taste.

>> No.13965301

>>13964851
> roasting; seems legit but none of the traditional ramen recipes do it
The two traditional styles of Japanese pork broth are clear and white. French style roasted bones lead to a much darker colour and a very different flavour. The maillard reaction in boiling liquid is much slower than in roasting bones, but it does occur over the ridiculously long periods of time that a white pork broth is left at a rolling boil (some tonkotsu placed will leave stock at a full boil for six to twelve hours)
>Can I add water to the final product to dilute the broth if it’s too intense?
Certainly, but consider that you're using your broth and tare more like a sauce than a soup. The noodles and topping are eaten in the hot broth, and many people will order extra noodles to add to the broth. Hell, I've seen Japanese people literally leave behind most of the bowl of soup if they're getting ramen for lunch, while lots of European visitors will eat the toppings and drink the soup but leave some noodles in the bowl.

>> No.13965383

STOP SAYING BONE BROTH FAGLORDS

>> No.13965478
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13965478

>>13965383
>REEEEEEEEE you can't make stock without a degree from culinary school

>> No.13965492
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>>13965260
Well, enjoy the food waste then.
Why ask for advice if you won't heed it?

>> No.13965543

>>13965478
that's not what i said at all illiterate retard fuckface

>> No.13965787

>>13965383
Why? Is there any other type of broth?

>> No.13965812

>>13965787
>Is there any other type of broth?
Yes, lots.
>>13965383 is upset because there's a weird culture of momscience and broscience surrounding the term 'bone broth', and he has to respond with a kneejerk angry caps response in order to signify that he is not an member of this group, which he vilifies. Despite the fact that this is a normal discussion about making a stock, or broth, or bouillon, from meat bones, for the purpose of making a noodle soup.

>> No.13965851

>>13965812
"Bone broth" just is stock. It's stupid.

>> No.13965875

>>13965301
Oh, that makes me feel better. I always left some broth behind because it's really strong without any noodles to eat it with, but I was already full.

>> No.13965965

>>13965851
It's not 'just stock'. It's a specific type of stock. One made from meat bones.

>> No.13965980

>>13964663
>too many bones for the size of my pot?
no, too little. they need to be overflowing and on fire. did you even roast those bones? fuckin neck yourself

>> No.13966192

>>13965965
lmao retard

>> No.13966543

>>13965980
>ramen
>roasting bones

retard

>> No.13967428

>>13966543
>not roasting bones
faggot

>> No.13967809

>>13966192
Typical stocks use carrot/celery/onion and other herbs. Bone broth is just fucking bones. Yes you use bones in traditional stock but you don't use any veg in bone broth god you are a fucking retard