Nancy's Ramen Revelation and Dick's Bold New Breakthrough in Broth Clarification Technology!
It's RamenMania in Seattle these days and Nancy Leson's favorite slurp is Samurai Noodle. "It's long been my favorite place to get a big, rich bowl of Ramen noodles." Recently Nance got to hang out with owner Ryo Izawa and got a look at how they make their tonkotsu broth. Short version: Pork bones, water and 20 hours of slow simmering.
Nance explained that flavorful Tonkotsu broth is not de-fatted or strained for clarity. "That's where the mouth feel and flavor comes from." Now me...
...I like a nice clear soup stock. I used to do this by straining the finished product through cheesecloth. Then I took a hint from Andrea Nguyen and started using muslin, But this last time, the stock I made was so rich with gelatin from all the pork and chicken bones I used that it stood on its own. After refrigerating overnight I lifted the hardened fat from the top and then up-ended it so it stood jiggling like a Jello Devil's Tower. As you can see in the photo above I could then just slice off the sediment.
Here's some video Nance took of her Ramen adventure. First..
The Big Slurp
Last week Nancy challenged me to make my own soft pretzel sandwich.
I think next time I'll roll out the dough "ropes" to double the length so the things don't close up like that. But it tasted just like a regular soft pretzel. Later I made a goat brie and salami sandwich with one. Heaven.
"She ate ramen noodles from the vending machine, their texture just a few molecular recombinations from the Styrofoam cup containing them." – Amy Waldman, The Submission