A thread to educate the great unwashed on the pleasures of fine dining and gourmet cooking. Fine dining does not equate to spending lots of your hard earned cash as the first entry will demonstrate. Hopefully uncultured yobs like @anon61878697 and @EstebanFuckface will pick up a few badly needed gems of wisdom.
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We begin with Tori Paitan from the Japanese Ramen family. A properly made Ramen takes about 18 hours to prepare, we are going with the condensed version here and sacrificing a little bit of quality for a hape of time.
All good Ramen dishes start with the stock. Buy a cooked chicken and remove the breastbone meat and keep for later. Sauté an onion, 10 cloves of garlic, a few inches of sliced ginger and some scallions. Add about 8 cups of water and boil over moderate heat for 3 hours.
Sear two slabs of pork belly both sides and add a few tbs mirin, sake and soy. Put into the oven at 235F for 2 hours turning once after an hour.
More later.
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Go for it you mad bastard
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This is called Tare. It’s basically a second stock that you mix 1:10 with the other stock. You can make a cheap version with dashi powder but here the extra bit of effort is justified. Soak a 4 inch square of Konbu seaweed in sake and mirin for 8 hours or overnight. Heat to close to boiling and keep hot for 5 minutes, add tbs soy sauce and 1/3 cup water and bring up to near boiling.
Strain your chicken stock and add a Tbs Miso paste and the Taro. This is your stock finished.
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Thread gone off topic already.
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It’s worse than that. A simpleton posted a long series of posts outlining how to make a Japanese Ramen dish and never mentioned the noodles.
Proper Ramen noodles are hard to find, you could use the instant ones or angel hair pasta is a good substitute. This brand is excellent if you can find it.
You’ve awful notions kid.
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Fine dining for a Galway man usually means a chicken breast ‘sangwich’ meal in Supermacs
That’s for the ones with a few bob. For the rest of us it’s bacon & cabbage.
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Something went awry with your fry up mate
Gourmet cooking. Ffs, that was a pot noodle with notions.
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Beautiful use of lighting. Amazing.
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It looked superb @anon7035031, but an awful lot of trouble for a bowl of noodle soup. I’d say the eggs were 30 seconds over.
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Is the previous thread you started, the Advanced Cooking Thread, now redundant?
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Bacon and egg soup.
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