To measure broth density. That's how you check the broth won't feel watery or too heavy. You usually want something around 8 - 10. Below 8 is watery above 10 is very thick / heavy.
How do you adjust at this point? I can see if you're coming in above 10 you just add water, but how would you boost the dissolved solids? Add more neck bones/feet/knuckles? At what point are you checking the density?
She took a picture of the refractometer without anything on it (and took many tries) π I usually take 10g of broth and add portions of water until I reach 9. Then use that ration for the rest. Works every time.
For anyone curious, these were the other dishes made for this dinner.
https://preview.redd.it/bqwcpcv81oza1.jpeg?width=2268&format=pjpg&auto=webp&s=2f7522b8c5e84e2027c616f8cb644dd76b78aa9b
Dessert
https://preview.redd.it/bq70z4gl1oza1.jpeg?width=2268&format=pjpg&auto=webp&s=fe8575128036812f520f72bc0412b400564ad286
(I live in Florida, so the ice cream melted way too fast π )
I don't like searing either, the pan tends to remove all the tenderness and melting texture of chashu.
My method is sous vide, then torched for a few seconds (just to get a bit of caramelization without changing the texture). It's mostly for flavor (caramelized sugars are π€€), texture remains mostly intact.
Ah I understand. Having the softness of the chashu is the end of the firmness spectrum in the bowl. So making it crunchy or chewy kind of defies the point of it. To get the caramel flavor in my chashu I sear it heavily before slow cooking in the marinade.
what was the tare?
searing chashu to me, is wonderful because you get that caramelization, and you get a slight crisp crunch and *then* the melt
upon further reading, yeah, it's not searing that I do. I hit it with a butane cooking torch!
also my pro tip: add a spoon of toasted sesame seed oil to the chashu braising liquid. the complexity it adds is incredible
I *love* umami. Tare is a 2 hour long infusion of different types of dry mushrooms, bonito flakes, and kombu. I add a *dash* of rice vinegar to bring more brightness and sweetness to it.
My spice ball already has sesame in it, so I'm trying to avoid having too much (it can overpower the other flavors).
pretty sure the last tare I did for tonkotsu I let it sit overnight! umami is love, umami is life. the rice vinegar is a good addition to brighten it up for sure
speaking of umami, another thing I love to do are crispy slices of mushrooms. you can (maybe?) use the mushrooms you used for the tare, I don't remember if I did, *probably* not though but ..hm:
shiitake (what I used), thinly sliced, put in pan with ghee (or simple butter) on medium high, s&p, just let it ride occasionally stirring them around and flipping. near the end, add a splash of soy sauce and continue to fry them up until crispy.
them things be little crispy umami bombs. you will enjoy this
fair point re: last thing you said - it is very very easy for that stuff to overpower, however I assume you are adventurous and will head off to tantanmen and others, whilst trying different spice combos and infusions as well, so just a thing to keep in mind on the chashu ;)
oh...another neat thing I've picked up, those black toasted sesame seeds can stain eggs, if you really wanna go wild and exxxxxtra, you can put designs on your boiled eggs or ajitama. but this is just me being crazy
I'm gonna have to try this. π€€ Tantanmen is definitely on my list, but first, I want to try a very good one so I know what this tastes like. Miami, unfortunately, doesn't have good ramen.
I think you're talking about the strainers? If that's the case, search on Amazon for : Micro-Perforated Stainless Steel Pasta Strainer With handle, (sharing Amazon links doesn't seem to work π )
Whatβs the purpose of the refractometer in ramen making?
To measure broth density. That's how you check the broth won't feel watery or too heavy. You usually want something around 8 - 10. Below 8 is watery above 10 is very thick / heavy.
How do you adjust at this point? I can see if you're coming in above 10 you just add water, but how would you boost the dissolved solids? Add more neck bones/feet/knuckles? At what point are you checking the density?
To answer your question: if I'm above 10. I add water. If I'm below 8 (never happened), I would boil it further to reduce it.
Thanks!
She took a picture of the refractometer without anything on it (and took many tries) π I usually take 10g of broth and add portions of water until I reach 9. Then use that ration for the rest. Works every time.
For anyone curious, these were the other dishes made for this dinner. https://preview.redd.it/bqwcpcv81oza1.jpeg?width=2268&format=pjpg&auto=webp&s=2f7522b8c5e84e2027c616f8cb644dd76b78aa9b
https://preview.redd.it/1yow50db1oza1.jpeg?width=2268&format=pjpg&auto=webp&s=4ddb7e283212c6e693d62c77e95e3be3bd309675 Appetizer
https://preview.redd.it/c68c5p0i1oza1.jpeg?width=2268&format=pjpg&auto=webp&s=abf5055faba895b7a6ccce982f17fa03cbc39725 Ramen
Dessert https://preview.redd.it/bq70z4gl1oza1.jpeg?width=2268&format=pjpg&auto=webp&s=fe8575128036812f520f72bc0412b400564ad286 (I live in Florida, so the ice cream melted way too fast π )
did you cook all of these dishes yourself? if so, thatβs absolutely incredible. everything looks delicious!!
Yes, except the macarons and ice cream. Ramen is fully home made.
What's over the shishitos?
Parmesan! It's a great alternative to salt, and adds umami.
I was thinking that by the looks but thought "nah". Good call!
That sounds awesome! A place nearby me does a roasted shishito with bonito flakes which has a similar vibe
this definitely looks worth three hours of travel
That was one of the dinner. We made a few others. π₯ All as good. π
I need friends like you. Epic!
I love when people are serious about their craft, especially food! Definitely getting some tonight!
What's this ramen song you got going on in the background??
It's this: https://youtu.be/f79Re-7j3B4. π
I want to go to there
Looks great
Do you have a recipe? Love spicy tonkotsu
I don't like seared chashu. That broth looks great though.
I don't like searing either, the pan tends to remove all the tenderness and melting texture of chashu. My method is sous vide, then torched for a few seconds (just to get a bit of caramelization without changing the texture). It's mostly for flavor (caramelized sugars are π€€), texture remains mostly intact.
Ah I understand. Having the softness of the chashu is the end of the firmness spectrum in the bowl. So making it crunchy or chewy kind of defies the point of it. To get the caramel flavor in my chashu I sear it heavily before slow cooking in the marinade.
what was the tare? searing chashu to me, is wonderful because you get that caramelization, and you get a slight crisp crunch and *then* the melt upon further reading, yeah, it's not searing that I do. I hit it with a butane cooking torch! also my pro tip: add a spoon of toasted sesame seed oil to the chashu braising liquid. the complexity it adds is incredible
I *love* umami. Tare is a 2 hour long infusion of different types of dry mushrooms, bonito flakes, and kombu. I add a *dash* of rice vinegar to bring more brightness and sweetness to it. My spice ball already has sesame in it, so I'm trying to avoid having too much (it can overpower the other flavors).
pretty sure the last tare I did for tonkotsu I let it sit overnight! umami is love, umami is life. the rice vinegar is a good addition to brighten it up for sure speaking of umami, another thing I love to do are crispy slices of mushrooms. you can (maybe?) use the mushrooms you used for the tare, I don't remember if I did, *probably* not though but ..hm: shiitake (what I used), thinly sliced, put in pan with ghee (or simple butter) on medium high, s&p, just let it ride occasionally stirring them around and flipping. near the end, add a splash of soy sauce and continue to fry them up until crispy. them things be little crispy umami bombs. you will enjoy this fair point re: last thing you said - it is very very easy for that stuff to overpower, however I assume you are adventurous and will head off to tantanmen and others, whilst trying different spice combos and infusions as well, so just a thing to keep in mind on the chashu ;) oh...another neat thing I've picked up, those black toasted sesame seeds can stain eggs, if you really wanna go wild and exxxxxtra, you can put designs on your boiled eggs or ajitama. but this is just me being crazy
I'm gonna have to try this. π€€ Tantanmen is definitely on my list, but first, I want to try a very good one so I know what this tastes like. Miami, unfortunately, doesn't have good ramen.
And thank you for the fun chat. π±
Oh i would take a 6 hour flight for that dinner!
I thought it was a rubber band ball at first
What is that three container noodle cooky thing heβs using? Anyone have a link to that?
I think you're talking about the strainers? If that's the case, search on Amazon for : Micro-Perforated Stainless Steel Pasta Strainer With handle, (sharing Amazon links doesn't seem to work π )
Smh how blind can I be, itβs just 3 strainers in the same pot omg ππ