01-12-2015, 09:43 PM
I watched the series 'Mind of a Chef' and saw how they layer the ramen, what the differences in the noodle types are as well as examples of the different styles.
Most importantly was they talked about how they made the broth and showed the pot they were making it in; so I had a good visual as well as the Japanese chef's explanations of generally how the broth is made.
Using that as a basis I went from there.
Since the broth isn't a standardized recipe it's really up to whoever is making it to come up with their own version.
It's basically a chicken and pork or beef stock that's cleaned up and cooked down before it's seasoned to taste.
But, it's cleaned up and recooked so it's really inbetween consume and broth.
One tip that Chang pointed out is that ramen, (at least the style he likes to cook) starts with a layer of fat in the bottom of the bowl and it's built on that.
Most importantly was they talked about how they made the broth and showed the pot they were making it in; so I had a good visual as well as the Japanese chef's explanations of generally how the broth is made.
Using that as a basis I went from there.
Since the broth isn't a standardized recipe it's really up to whoever is making it to come up with their own version.
It's basically a chicken and pork or beef stock that's cleaned up and cooked down before it's seasoned to taste.
But, it's cleaned up and recooked so it's really inbetween consume and broth.
One tip that Chang pointed out is that ramen, (at least the style he likes to cook) starts with a layer of fat in the bottom of the bowl and it's built on that.