torolover

Thanks for the tips guys? Price is not really an issue for me at this point, as I'm trying to make the best tasting chicken ramen stock. Wings in Boston are around $2.50 a pound on sale at Whole Foods. I think it was Harrold Mcgee said the flavor comes from the flesh. I wonder how the stock would taste using only high quality chicken breasts?

Sorry if I'm boring you with questions! I'm now curious if gelatin is clear and the milkiness color comes from other things from the bones, couldn't I just add gelatin to a pork or chicken stock to give it the mouthful and thick feel? Then you wouldn't have to boil the bones so long?

I'm trying to make the ultimate Chicken ramen soup where you boil or pressure cook the chicken bones for over 6 hours. Has anyone make stocks just from Chicken Feet, or Chicken wings, or Chicken back? So far I have found the chicken feet stock (no aromatics) to be less chickeny then Chicken back stock. I'm going to compare chicken wing stock to chicken back stock next. Has anyone experimented comparing different chicken part stocks? Pros and Cons of each?

That's the problem! I could eat Ramen at least three times a week! Do you have a good Ramen Recipe? I have Ivan's Ramen recipe and Serious Eats, but always looking for more! Thanks!

Obese, great to hear the recipe taste close to the shop! Did you try pressure cooking the chicken stock? I wonder how different it would taste compared to boiling for 6 hours. It would save on your gas bill as well! Thanks!

Huiray, I'm currently making Serious Eats Tokotsu Ramen. I put the stock in the fridge, waited for the fat to harden, and then scooped it all off. The rest of the stock is jello like. If I reheat 1 cup of stock, and add 3 Tablespoons of fatback, is it safe to assume I only have about 3 tablespoons of fat in my soup? Or could half of my stock still be fat because it's still in the emulsion. I'm looking at it from a calorie perspective. If indeed there are only 3 tablespoons of fat in my soup, that's not bad at all. Even if I drink 2 cups of soup that's only 6 Tablespoons of fat. On the other hand If I know half or more of my soup is fat, then I have to adjust how much and how often I can drink it. Thanks! Thanks!

Very interesting tips! Thanks Huiray! Do you have a good ramen recipe or Tonkontsu recipe? I will try the Serious eats ramen recipe soon!

No my soup is in the fridge. It is cold, still milky white, has no fat on top, and still liquid. So why is it white if it's not from gelatin? Your Seolungtang Recipe also suggest skimming the fat part after the soup is cooled in the fridge. Now I'm more confused...

Very interesting! According to the Serious Eats article, at the 2 hour boiling mark he writes "No opaque milkiness yet, implying that very few minerals or fats are emulsified into the liquid." The picture shows it hasn't turned solid yet. My soup hasn't turned solid yet, so should I assume very few minerals and fats are emulsified into the liquid? Then why is my soup milky white, but still liquid?

Thanks for the tips! Still confused though! For Seolleongtang they only boil the bones with no skin. So I assume the only fat in the soup is coming from the bone marrow in the bones? In the Seollongtang recipe they skim off the top layer of fat after it cools in the fridge. Should I assume their is NO FAT in this milky broth? According to Serious Eats the milkiness is coming from the gelatin right? and Gelatin has no fat right? According to Serious Eats my soup should have solidified in the fridge if it was converted to Gelatin. My soup did NOT solidify in my fridge so should I assume my soup did not convert to gelatin?

So does the gelatin layer have any fat? The soup I have in my fridge doesn't have a "jelly" substance. The soup is still milky white. So there is still no fat?

For Soups such as Ramen or Seolleongtang, if I refrigerate the soup and scrap off the top layer of fat, is there any fat at all left over in the soup? I'm only talking about the actual soup, NOT the fat in the noodles or meat. For Ramen and Seoullengtang, you boil the bones for over 12 hours which makes the broth turn milky white. I read this is because the collagen and bone marrow emulsify into the soup. If I remove the top layer of fat, is there still bone marrow left in the soup? Isn't bone marrow mostly fat? I have some Seolleongtang from a restaurant in the fridge, and there is no layer of fat on top. Should I assume this soup has no fat? It is still milky white. I'm curious from a calorie perspective.

Hi Simon, I would love to see your Vietnamese pork belly recipe! Could you write the recipe or send me a link? Thanks!

Thanks for the tips Simon. I'm a perfectionist, so at 171F 12 hours MOST of the meat is meltingly tender. What I'm talking about is the meat at the bottom part. Usually there is 3 or 4 layers of meat, and I'm talking about the very bottom layer that is dark colored. That's the part that is dry and stringy. Have you had issues with this bottom part?

Thanks for the tips Chris, I'm a perfectionist, so at 171F 12 hours MOST of the meat is meltingly tender. What I'm talking about is the meat at the bottom part. Usually there is 3 or 4 layers of meat, and I'm talking about the very bottom layer that is dark colored. That's the part that is dry and stringy. Have you had issues with this bottom part?

I'm trying to cook the perfect melt in your mouth pork belly. I've done sous vide, but still find the bottom part(dark part of meat) dry and stringy. Any tips? I always test it without any sauce so I can check for moistness and tenderness, and always get the best pork. I've tried 181F 12 hours, 171F 12 hours, 171F 10 hours. Does anyone have any good temp and time recommendations? I don't like the 135F 48 hours because I find the fat too firm and not melt in your mouth.

That stock sounds perfect for Ramen! What else did you put in your stock? Veggies etc? Is it from the MC at home recipe?

Just enough to keep them submerged. Yes. It seems like a waste so I saved mine and still finding a use for it. I think the idea here is to just to soak the dried ingredients and not use their flavor. You use the flavor when you simmer in the next step the day after. Regards. I don't think the idea is just to soak the ingredients and not use the leftover water. If you read his Ago Dashi, he combines the ago, konbu and other ingredients and lets it soak overnight. Then he saids to scoop off any slime released by the Konbu and then heat the liquid and soaked ingredients to 140F. Does he make Ago Dashi differently then his regular Dashi for the ramen? See how confusing his directions are? There must by a typo because both Dashis directions are different!

OK confused about the directions for the Dashi. It saids to soak overnight the dried sardines, dried squid tentacles and seaweed. How much water am I supposed to use? Then it saids to drain the soaked seaweed, sardines and squid tentacles and place in a large pot and cover with water. Do I discard the leftover water from the overnight soak? When is saids to place the soaked seaweed, sardines and squid tentacles in a pot, again, how much water am I supposed to use? When it reaches 140F how long am I supposed to cook it?

Ivan in his book saids to keep the temperature at 176F for the first hour, and then he raises the heat to a slow boil for skimming. Then he said lower the heat to a medium simmer. What is a medium simmer? Is it back to 176F for 5 hours? He even saids in his book that temperature is very important and that people have different takes on simmering, barely simmering and boiling, so its best to use his exact temperature. So why didn't he give an exact temperature and just say medium simmer for 5 hours? Molinari, if he did want 176F for the final 5 hours, then pressure cooking would ruin the first hour of 176F you did. This is why I'm thinking simply sous vide the broth at 176F is the way to go. I'm thinking sous vide the sofrito is also the easiest and best way to go as well. Any thoughts on what temp the final 5 hours are and if sous viding the broth would make good stock?

Hi Robert, In the book he has also has a recipe for Chile Sofrito. In this recipe he does NOT drain the oil and it seems correct because he said it should make about 1 quart of Sofrito and the oil part is just 2 cups. It saids "the oil will take on a deep red hue, and vegetables should be soft" Which Sofrito is correct? The one is his book or the food and wine version?

I just bought the Ivan Ramen book and am going to try and make this Shio Ramen. I'm curious Molinari why you pressure cooked the broth when Ivan said it's very important not to let the broth boil (except when he asks you) and keep the temp at 176F and keep it at medium heat for 5 hours. It seems to me I could sous vide the sofrito to make things easier, and perhaps sous vide the broth at 176F as well. What are your thoughts?

I sometimes sous vide short ribs or duck legs with fat such as grapeseed oil or butter for long cooking times Sometime I don't use any fat when I sous vide meats. Does it really make a difference in terms of keeping the meat more moist and juicy? Anyone with scientific explanations or just experience?

I tried the Modernist Cuisine's Coffee Creme Brulee recipe however it came out bad and too thick. They recommend sous vide at 181F and pulling it out when it reaches 176F. First of all why don't they just recommend sous vide at 177F?! What's even more frustrating is that Modernist Cuisine has a custard chart where they recommmend using 70% egg Yolk to liquid and recommending 167F for Creme Brulee. Why don't they follow their own chart and use 70% egg and 167F in their recipes? Anyone with good recommendations for Creme Brulee temperature and egg yolk percentages? Thanks!

Wow you are dedicated. I pretty much gave up after two attempts @ 48 hours each time and $40 dollars waisted. I just dont have the time or money to waste on this dish. My chuck roasts turn out amazing and cost a fraction of what short ribs cost. I want to keep you guys updated on my experiments. I'm pretty close to finding and temp/time for traditional falling apart short ribs that are still moist and not stringy!! 160F at 24 hours- still not falling apart or fork tender 160F at 38 hours- falling apart, fork tender, still moist 160F at 42 hours- even more falling apart, need no knife, still moist I'm going to try 180F at 6 hours and 8 hours next!! Thanks for the tips guys!! Another update. So far I found 180F at 9 hours and a half the best yet!!! Falling apart, no knife needed, still moist and not stringy!! Thanks for the tip Sigma!!!!