Honestly? Ramen. There are way too many ingredients that all needs to be cooked differently, and even the broth itself is a nightmare amount of effort for what you get at the end.
I spent 2 days cooking my first ramen broth, the tare, the marinated eggs and the garlic oil. It’s definitely a case of tripling the batch and freeze it because it takes a lot of work regardless of the quantity.
I don’t know if there is anything special about Ramen broth, but once you get used to the process, homemade bone broth is absolutely worth it.
I get pork knee joints from the Asian market, bake them at about 400 for an hour, and simmer on the stove top for a couple of days. That broth is my winter staple.
I’d say a lot of my favorite Asian dishes follow this pattern. Most of them are pretty challenging to recreate due to the amount of ingredients and types of cooking involved. Guess there’s a reason they taste so good
I made homemade General Tso’s and it is absolutely worth the effort. The recipe I used stayed crispy for days even with sauce on it. I could control the flavor. It was so good.
You can kind of use a simplified method to get a good broth with a pressure cooker, because from what I read, the key to getting something good seems to be a sustained hard boil with lots of collagen and fat on the meat.
Honestly? Ramen. There are way too many ingredients that all needs to be cooked differently, and even the broth itself is a nightmare amount of effort for what you get at the end.
I spent 2 days cooking my first ramen broth, the tare, the marinated eggs and the garlic oil. It’s definitely a case of tripling the batch and freeze it because it takes a lot of work regardless of the quantity.
I don’t know if there is anything special about Ramen broth, but once you get used to the process, homemade bone broth is absolutely worth it.
I get pork knee joints from the Asian market, bake them at about 400 for an hour, and simmer on the stove top for a couple of days. That broth is my winter staple.
Just reading this opened my appetite
It definitely is worth it. You can tune it like you want, it is really more flavourful.
But it does take a lot of time.
I’d say a lot of my favorite Asian dishes follow this pattern. Most of them are pretty challenging to recreate due to the amount of ingredients and types of cooking involved. Guess there’s a reason they taste so good
I made homemade General Tso’s and it is absolutely worth the effort. The recipe I used stayed crispy for days even with sauce on it. I could control the flavor. It was so good.
Can I get that recipe haha
https://www.seriouseats.com/the-best-general-tsos-chicken-food-lab-chinese-recipe
Enjoy!
Kenji is king <3
Thanks for being honest with us.
Agreed.
My gf and I love ramen and looked into making it at home. I’m the cook of the two of us but she’s happy to assist.
…by step 15 of just the broth, and not even halfway through that, I just looked at her and said, “We’re not doing this.”
You can kind of use a simplified method to get a good broth with a pressure cooker, because from what I read, the key to getting something good seems to be a sustained hard boil with lots of collagen and fat on the meat.
You are talking about noodles? lol
Ramen is easy to make, assuming you don’t prep anything and don’t want the soy eggs then you can make it easily in 15 min
15 minutes? To bake the baking soda maybe