Bill Schultz
TVWBB Hall of Fame
Over a decade ago in NYC I had lunch with a friend at a Japanese place, I had Ramen, real Ramen and learned what real pleasure in a bowl can be. I tried a couple of times to replicate it but never got close. Well I immersed myself into it the past week and learned a lot. Today I found it. Umami, which means savory taste is actually what scientists call the 5th taste bud and it is hit with certain types of food and especially when combined. Real Ramen hits those buds with a bit of heaven.
I went with a beef version of Ramen which is not common in Japan but is here, though pork is the consensus best. I like the beef one that I had before.
Beef hind shanks and a whole leg bone cut up for the broth which is the first key component in Ramen. You do them in a rolling boil for up to and over six hours. I also added a lot of our frozen stock veggies too.
A trick I found out about was initially bring your pot to a boil with the bones in and then after a few minutes stop and drain it. This removes a lot of scum and most importantly the hemoglobin than turns your broth brown. Then you fill the pot and boil hard for hours and hours
While that boiled away I made something that is fabulous, marinated soft boiled eggs
Boil the water place eggs in direct from fridge, let it come back to a very soft simmer and cook for 5 minutes and 45 seconds. Pull let cool a little peel and put in your marinade of Soy, Mirin, Sugar. Refrigerate until a few hours goes by and take out of marinade and keep in fridge until ready to serve
Place a paper towel over the top and it will marinate the top of the egg too
After six and a half hours, then after strained. The smell is incredible. Dashi (fabulous) added towards the end
The next day, heat up your broth until simmering, add fresh ginger, garlic and onion. And a couple of tbsp of Oyster sauce
Some Sake and these two added, along with mushrooms some carrots held over from the broth making. Watch out with the Chili Oil, hot sh!t
Second part coming, two links below explain things better than I can and are very useful for a lot of what we do, especially Umami
http://www.seriouseats.com/2012/02/h...me-recipe.html
http://www.molecularrecipes.com/mole...tronomy/umami/
I went with a beef version of Ramen which is not common in Japan but is here, though pork is the consensus best. I like the beef one that I had before.
Beef hind shanks and a whole leg bone cut up for the broth which is the first key component in Ramen. You do them in a rolling boil for up to and over six hours. I also added a lot of our frozen stock veggies too.
A trick I found out about was initially bring your pot to a boil with the bones in and then after a few minutes stop and drain it. This removes a lot of scum and most importantly the hemoglobin than turns your broth brown. Then you fill the pot and boil hard for hours and hours
While that boiled away I made something that is fabulous, marinated soft boiled eggs
Boil the water place eggs in direct from fridge, let it come back to a very soft simmer and cook for 5 minutes and 45 seconds. Pull let cool a little peel and put in your marinade of Soy, Mirin, Sugar. Refrigerate until a few hours goes by and take out of marinade and keep in fridge until ready to serve
Place a paper towel over the top and it will marinate the top of the egg too
After six and a half hours, then after strained. The smell is incredible. Dashi (fabulous) added towards the end
The next day, heat up your broth until simmering, add fresh ginger, garlic and onion. And a couple of tbsp of Oyster sauce
Some Sake and these two added, along with mushrooms some carrots held over from the broth making. Watch out with the Chili Oil, hot sh!t
Second part coming, two links below explain things better than I can and are very useful for a lot of what we do, especially Umami
http://www.seriouseats.com/2012/02/h...me-recipe.html
http://www.molecularrecipes.com/mole...tronomy/umami/
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