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torolover

Sous Vide Ramen Broth or Chicken Broth?

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Any thoughts about making Sous Vide Ramen Broth or chicken broth?

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?

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It depends on the ramen. For a clear broth it should work (if you add aromatics after), but for tonkotsu it needs to boil.

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Why not use a pressure cooker if you don't want to spend ten hours doing things? Then you're not limited by the size of the bag.

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Pressure cooking is a far better technique than sous vide for meat stocks and broths.

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Accoring to Serious Eats, pressure cooking tokatsu broth is not as good as boiling it. Not sure why. Anyone try this?

http://www.seriousea...html?ref=search

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

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What exactly does "boiling" do? Is it the pysical bubbles that emulsify the fat? How about emulsify the fat with a blender?

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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.

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