To the rescue! I am preparing a post about basic staples ingredients to make Ramen, where to find and how to select them.
I am so happy you want to try this. I love when new people get started into ramen-making, though I understand it's quite hard to break the barrier as many items are difficult to find or to use.
Would a post like the one I mentioned help you? I am open to any suggestion!
I started the newsletter with the intent to reach ramen nerds like me, but I realize there's much more people that still have to approach their first ramen in this niche. I'll review my approach!
OMG! I bet it's delicious... I might try with a few already made hacks like the nut milk and some tomato water my mum gave me and didn't know what to do with. π
I love this rabbit hole youβve led me to, there is also one for sugar called a Brix refractometer. They both look identical to a Star Wars gadget which again, forces me to need it. β¨
Oh thanks! So I am not the only one who thinks it looks like a laser sword handle!
Anyway: I think all portable refractometer are nearly identical. The basic scale of refraction is called Brix and - as far as I know - all refractometers go with it. Then most of them do print 2 different scales on the left and right of the grid, the left one being in normal Brix, and the right one being an approximation of "dissolved X in solution" where I have seen X being salts (for soups or idk salt water??) or sugars (for beer and juices). But I have seen so many other specific scales for honey, oil and wine!
It's a whole word and let's not talk about the digital ones!
Boy, that sounds like a lot of work, albeit the end result would be delicious. I think you would need to invite me over for lunch/dinner so I could partake. Just joking, I live in Australia, a bit far to just pop over.
It is definitely a LOT of work, especially if had to do it for just a couple of portions! Usually, I do batches (this one was for me roughly 7 serves) and then freeze it into exactly 350 mL containers, so I know each is a new serving later
Australia is quite far! Anyway, if you ever happen to travel through northern Italy, drop me a line, I'll invite you over for a bowl! - β‘ -
I will let you knowπ
I love the use of the tomato tare. Is that also used in meat Ramens?
Not really, but I guess it would be a nice new try ;)
yum yum yum. π. Thank you for a great recipe.
This looks amazing, but I'm going to have to start with the basics. Here in the Cotentin (France) it's hard to find some of those ingredients.
To the rescue! I am preparing a post about basic staples ingredients to make Ramen, where to find and how to select them.
I am so happy you want to try this. I love when new people get started into ramen-making, though I understand it's quite hard to break the barrier as many items are difficult to find or to use.
Would a post like the one I mentioned help you? I am open to any suggestion!
That sounds like just what I need. A 'my first Ramen' post would be good too, for us Ramen virgins !
How did I not think about it.
Thanks for the feedback Mike!
I started the newsletter with the intent to reach ramen nerds like me, but I realize there's much more people that still have to approach their first ramen in this niche. I'll review my approach!
Your job is now to *create* and not just serve Ramen nerds βΊοΈ
This looks delicious!
Thank you - β‘ -
Seriously, cucumber water sounded marvelous when i first heard about it
I love how detailed this post is, Thank you.
I've had sapporo style ramen and other veg variations, but haven't tried this one. Gonna have to give it a go the next day off
OMG! I bet it's delicious... I might try with a few already made hacks like the nut milk and some tomato water my mum gave me and didn't know what to do with. π
Hah, I was also thinking of trying using nut milk... Let me know if you do try! :)
Will do!
Oh wow I never knew I needed a refractometer!
It's so obvious, who doesn't need it?? - β‘ -
I love this rabbit hole youβve led me to, there is also one for sugar called a Brix refractometer. They both look identical to a Star Wars gadget which again, forces me to need it. β¨
Oh thanks! So I am not the only one who thinks it looks like a laser sword handle!
Anyway: I think all portable refractometer are nearly identical. The basic scale of refraction is called Brix and - as far as I know - all refractometers go with it. Then most of them do print 2 different scales on the left and right of the grid, the left one being in normal Brix, and the right one being an approximation of "dissolved X in solution" where I have seen X being salts (for soups or idk salt water??) or sugars (for beer and juices). But I have seen so many other specific scales for honey, oil and wine!
It's a whole word and let's not talk about the digital ones!
Boy, that sounds like a lot of work, albeit the end result would be delicious. I think you would need to invite me over for lunch/dinner so I could partake. Just joking, I live in Australia, a bit far to just pop over.
It is definitely a LOT of work, especially if had to do it for just a couple of portions! Usually, I do batches (this one was for me roughly 7 serves) and then freeze it into exactly 350 mL containers, so I know each is a new serving later
Australia is quite far! Anyway, if you ever happen to travel through northern Italy, drop me a line, I'll invite you over for a bowl! - β‘ -
I will try recipeπ
Let us know if you do try!
Hola , Por Desgracia Creo QuΓ© Nunca He Comido Ramen Y Veo QuΓ© Tiene Una Apariencia Exquisita , Pero Si QuΓ© Puedo Decir , QuΓ© En Mi Casa Suelo Cocinar Sopa De ChampiΓ±ones Y De Setas EstΓ‘s Γltimas Por Cierto , Cogidas Hace SΓ³lo Unos Pocos DΓas En Estos Preciosos Bosques QuΓ© Tengo A MΓ Alcance Y QuΓ© Decir De Los Tomates: En EspaΓ±a Somos Grandes Consumidores Y El Mayor Productor De Europa , No Hay Mejor Desayuno QuΓ© Un Buen CafΓ© Y Unas Tostadas De Aceite De Oliva , Un Poco De Tomate Y Una Buena Loncha De JamΓ³n Serrano. Un Saludo.