Sous Vide Ramen Broth or Chicken Broth?Modernist
Posted 01 December 2012 - 10:02 AM
I would think the Sous Vide would make Ramen Broth a lot easier so you don't have to watch it for 12 hours. It should be great to turn the pork bones and collagen into gelatin.
Also you could sous vide the veggies/broth separately with the pork/broth to get a more clean or complex taste?
Posted 01 December 2012 - 01:33 PM
Posted 01 December 2012 - 02:19 PM
Posted 02 December 2012 - 12:21 PM
Posted 03 December 2012 - 08:37 AM
Accoring to Serious Eats, pressure cooking tokatsu broth is not as good as boiling it. Not sure why. Anyone try this?
It's because the liquid doesn't boil in the pressure cooker. Tonkotsu broth needs the boil to emulsify the fat and collagen into the soup.
This is on my "to make" list
Posted 03 December 2012 - 01:06 PM
Posted 03 December 2012 - 02:34 PM
What exactly does "boiling" do? Is it the pysical bubbles that emulsify the fat? How about emulsify the fat with a blender?
Not sure. I assume what you said regarding phsyical agitation. Interesting idea with the blender!
Guess you must try! pressure cook the recipe and throw in a blender.