That was a good post and great photography too. I need to find that dish and try it before making it so I know what it should taste like.
food The Ramen Lover's Thread
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I started the broth since we're in a holding pattern with Harvey and it's raining here.
The broth has been on a sloow roll simmer for a while now and it's looking like a comsomme.
I cleaned the bones and put them in cold water and boiled them for 10 minutes to remove the gunk. I cleaned them in cold water again and into the roasting pan they went in the oven set at 400 for 90 minutes. Back in the stock pot in cold water, added some herbs, S&P, more onions, dried dates and 1/2 cup of apple cider vinegar. I didn't have carrots or celery so I'm improvising. I'm expecting this to be done tomorrow afternoon. I'm not sure of what I want to do with it yet but I'm saving some for soup/noodles and I'm thinking a french onion soup is sounding good.
The broth has been on a sloow roll simmer for a while now and it's looking like a comsomme.
I cleaned the bones and put them in cold water and boiled them for 10 minutes to remove the gunk. I cleaned them in cold water again and into the roasting pan they went in the oven set at 400 for 90 minutes. Back in the stock pot in cold water, added some herbs, S&P, more onions, dried dates and 1/2 cup of apple cider vinegar. I didn't have carrots or celery so I'm improvising. I'm expecting this to be done tomorrow afternoon. I'm not sure of what I want to do with it yet but I'm saving some for soup/noodles and I'm thinking a french onion soup is sounding good.
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IDK, they're beef but looked like knuckles and shoulder blades to me. I used some beef shanks in the first broth I made and it had excellent flavor. Anything BEEF is so high priced these days even tails are as high as chuck roast.
Go find some pork shank bones, they might be called hocks. Pigs feet will work too if you can get over the "pigs feet" thing. It's full on collagen and should make a gelatinous broth.
You can mix beef and pork. I sometimes cook a small pork and beef roast together and it comes out awesome.
Go find some pork shank bones, they might be called hocks. Pigs feet will work too if you can get over the "pigs feet" thing. It's full on collagen and should make a gelatinous broth.
You can mix beef and pork. I sometimes cook a small pork and beef roast together and it comes out awesome.
The initial boiling to get the gunk out shouldn't remove collagen. Did you add vinegar when simmering the broth? It should also be a very light simmer for many hours to bring out the collagen. I did notice the pork broth I made took less time than a beef broth.
I've been watching a few Utubes and found a few that explained it well. Some are more entertaining but I thought this one made it clear that a slow almost rolling simmer makes the best broth.
You have to look around for the next video but I'm doing this method now and after watching a few I think it'll work fine.
Here'a another that is worth watching. https://www.youtube.com/watch?v=cmWeaL2TNWs
I've been watching a few Utubes and found a few that explained it well. Some are more entertaining but I thought this one made it clear that a slow almost rolling simmer makes the best broth.
You have to look around for the next video but I'm doing this method now and after watching a few I think it'll work fine.
I wanted to say that I haven't used vinegar before watching these videos, none of the Asian videos mentioned it but I guess if you use lemon/lime it does the same thing. I did notice that this time using vinegar that the meat and some fatty pieces are falling off the bone in the broth so I guess it's working to break it down faster.
I finished the stock last night. I made a few concentrates and put them in small containers to use as needed. I made Pho, Au Jus and just plain beef. I think the time was worth the effort. After chilled it was nice and thick. I cooked bread yesterday for spaghetti and used it to taste the Au Jus and I think I could've eaten a whole loaf.
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Jjamppong made from scratch using Maangchi's recipe. I used a seafood medley and i had to use somen noodles because that is all i had fresh. Also added fresh green gochu from the garden.
OH YEAH, I'd slurp that all over my shirt!!!!!
Is this the White Curry you were talking about?
https://www.amazon.com/gp/product/B00NKN7CQE/ref=pe_775990_252476390_em_1p_4_ti
https://www.amazon.com/gp/product/B00NKN7CQE/ref=pe_775990_252476390_em_1p_4_ti
Rajun Gardener said:
That one is surprisingly good and its hotter than the Prima Taste Singapore Curry Lamian. I can no longer find it locally. Noodles are not quite as good as the Prima Taste but the broth is great.
https://www.amazon.com/Prima-Taste-Singapore-Noodles-Packets/dp/B00JJOVDD6/ref=pd_sim_325_2?_encoding=UTF8&pd_rd_i=B00JJOVDD6&pd_rd_r=W5TFH6Y5P6B5WVGSGQHV&pd_rd_w=PYy6E&pd_rd_wg=LXe6M&psc=1&refRID=W5TFH6Y5P6B5WVGSGQHV
Our Home sonsoo jjampong.
Well i caved in and wanted to try a prepackaged jjamppong. This one is found in the refrigerated section and most likely only at markets that have a large Korean customer base. The sauce packet is about twice the size of the noodle pack. That because it IS the soup. No added water is needed except to boil the noodles FIRST. It is critical to boil the noodles in water and rinse. They are quite starchy and will taint the color of the soup if not well cooked before adding them to the soup base. I under cooked mine to finish in the soup stock HUGE mistake. Cook them fully and put in a bowl Then add the hot soup on top.
Flavor wasn't bad and there are pieces of squid, cabbage. carrot and zucchini in it. I added a little seafood medley. Kinda pricey at roughly $4.50 per serving. You get 2 portions in the bag.
Well i caved in and wanted to try a prepackaged jjamppong. This one is found in the refrigerated section and most likely only at markets that have a large Korean customer base. The sauce packet is about twice the size of the noodle pack. That because it IS the soup. No added water is needed except to boil the noodles FIRST. It is critical to boil the noodles in water and rinse. They are quite starchy and will taint the color of the soup if not well cooked before adding them to the soup base. I under cooked mine to finish in the soup stock HUGE mistake. Cook them fully and put in a bowl Then add the hot soup on top.
Flavor wasn't bad and there are pieces of squid, cabbage. carrot and zucchini in it. I added a little seafood medley. Kinda pricey at roughly $4.50 per serving. You get 2 portions in the bag.
I had to make a trip to Harbor Freight and the Asian store is in the same strip mall so I stopped in for a restock of Prima Taste noodles. I picked up some Chili Crab La Mein, Laksa and they finally had the Singapore Curry. I also grabbed a packet of Indonesian Curry mix, A1 Abalone noodles and more fresh rice noodles.
Here's the A1, it was 2.99 a pack.
http://www.noobcook.com/a1-abalone-instant-noodles/
Curry mix, what are those "Flavor enhancers:?
https://www.amazon.com/Indofood-Authentic-Indonesian-Oriental-Seasoning/dp/B00JBS83RY
Here's the A1, it was 2.99 a pack.
http://www.noobcook.com/a1-abalone-instant-noodles/
Curry mix, what are those "Flavor enhancers:?
https://www.amazon.com/Indofood-Authentic-Indonesian-Oriental-Seasoning/dp/B00JBS83RY
Rajun Gardener said:
E621 = MSG
E631 = Disodium inosinate
E627 = Disodium guanylate
Hawaiianero said:
Definitely dope!
Is any of that stuff gonna make me grow a third ear or give me a heart attack? Maybe I should research all the things not to eat in Asian food before I just buy everything.
It's how you get umami flavor. They are sodium salts, you are fine, unless you react to MSG.
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