I’ve been exploring the idea of altering my tonkotsu recipe. Right now that takes too long for most people to try it, and it’s really involved. 18 hours! Too long!
The thing is, home cooks aren’t alone in this hatred of double-day cookathons. Restaurants also have this problem after all. So many have opted for cooking Tonkotsu in a pressure cooker. They make massive, hundred quart pressure cookers in Japan for this very reason.
I won’t get into the chemistry of pressure cooking (there are people far more eloquent out there who have written about it extensively), but the gist of it is that pressure cookers increase the boiling point of water due to the pressure in the pot, allowing you to cook things way faster in a moist environment. A broth that takes 6 hours now only takes 1.
Now, the legendary J. Kenji Lopez Alt (/u/j_kenji_lopez-alt), when he wrote his tonkotsu recipe that often gets cited here, wrote very explicitly that a pressure cooker wouldn’t work for tonkotsu. A pressure cooker doesn’t jostle and actually bubble (the pressure in the pot prevents a rapid boil), which is integral to the emulsification of the fat and water in a tonkotsu.
Except… well… you can totally cook a tonkotsu in a pressure cooker. Sorry Kenji. You just need to get that rapid boil in at some point, which you can do after the bulk pressure cooking. The gelatin will work pretty quickly to emulsify things together.
So here’s the method. I don’t think this is perfect yet, but I thought I’d share as an alternative to having a pot on the fire for 18 hours. For the other components, I’ve also included them in the bottom.
2 lbs neck bones
2 lbs femurs, split to expose marrow
Note: For a fun twist, roast 1-2 lbs of the bones, and skip blanching them in steps 2-3. Color will be more than fine here.
.4 lbs fatback
Optional aromatics: ½ onion, 6 garlic cloves
The night before, or at least 6 hours prior to cooking, soak your neck bones and femurs in water in a cold, non-reactive vessel. I use a big Tupperware container. (Technically this is optional, but I find the resulting tonkotsu is whiter in appearance).
When ready to cook, add your neck bones and femurs to a pot with fresh water. Bring to a boil, then down to a simmer, and skim the scum that rises to the top of the pot. Do this for 15-20 minutes, or until little scum is rising. The scum goes through several phases here, you’ll know when the scum is pretty much done rising up. This blanch is integral for a white tonkotsu, don’t skip it, and don’t end it prematurely.
Strain the bones from the blanching liquid. Discard the liquid.
Scrub and clean the bones under running water, removing any black or dirty looking particulate that may be on the outside of the bones or in crevices.
Add your now clean bones to a pressure cooker, covering with just enough water. Bring to a boil, then cover, bring to full pressure (15 PSI), and cook under pressure for 2 hours
Fast release the pot, being careful to avoid splashes (if your pressure cooker doesn’t have this feature, regular release is fine). Give the contents a stir, then cover, bring to high pressure again, and cook for 1 hour.
Remove pressure and open the cooker. Add in your fatback, give it a stir, bring the contents back to a boil, and cook under pressure for one more hour.
Depressurize the pot. Remove the fatback, adding it to a blender. Blend with an appropriate amount of broth until the fatback is completely broken down into a liquid, then add this back to the broth. No chunks here, we’re looking for smooth liquid.
If using, add aromatics to the now uncovered broth
Cook, uncovered, at a rapid boil, for 45 minutes, or until the broth is opaque, creamy, and to the desired consistency you want. Stir occasionally to prevent scorching on the bottom of the pot.
Strain and reserve as needed. Conversely, store in the fridge for up to 5 days, or freeze for several months.
I made some really low hydration noodles for this one, which I cannot recommend making. 30% hydration. They were awesome. And impossible to make at home. Don’t make these. You’ll hate yourself. But ratios are below:
Seriously don’t make this recipe. Just buy the noodles from Sun Noodle. They’re quite good.
(For one portion)
99 g 00 Bread flour (I used Antimo Caputo, the 00 means the flour is milled very finely and this helps with hydration)
1 g Vital wheat gluten
1 g salt
1 g dry kansui (In this case, .9 g Potassium Carbonate .1 g Sodium carbonate)
In retrospect, I would reverse the ratios for the alkaline salts. Potassium makes the noodles very firm, making them even harder to work with at home. I spoke with a Kansui manufacturer on this and they suggested high sodium levels are common in Hakata-style noodles for this reason.
Seriously don’t make this recipe.
Add kansui powder and salt to the water, dissolve completely. I like to add one at a time, these alkaline salts actually release a small amount of heat when hitting the water and will form small chemical bonds to themselves if not added gradually, which results in it clumping up. Go slowly, stir constantly until clear. This will take awhile, but eventually things will work out.
In a standing mixer with a paddle attachment, add your flour, Turn the mixer to “stir” and run for 30 seconds.
While running the mixer on stir, add two thirds of your water mixture slowly, in an even stream. Let the mixer stir for 3 minutes.
Add in the remaining water mixture with the mixer running, run for another minute, until small clumps begin to form.
Add the mixture to a ziplock style bag. Close, and let this rest for 30 minutes. This gives the flour granules time to fully absorb the water and alkaline salts, rests some gluten (which, believe it or not, you developed while mixing this dough) and allows some trapped air in the dough balls to escape, which is called “degassing.” An air free starch gel results in better texture. Don’t skip this.
Knead it. For these really low hydration ones, I did the stepping technique, then rolled. As in, put the plastic bag on the floor, and step on the contents until it sticks together. Then take a chunk of this thick sheet, and roll it out with your machine, going through the largest setting, then the 2nd, then the 3rd. Fold, making sure to fold to keep the direction of the dough consistent, repeating this process. until the sheet is quite smooth and not ragged. This process sucks. Again, don’t do this recipe. It’s hard.
After kneading, cover with plastic, and rest at room temp for another 30 minutes. This gives the gluten time to relax.
Pull out your dough. Portion into workable sizes, and roll out to desired thickness, using potato or cornstarch as you go to prevent sticking. Do this with a pasta machine, it is borderline impossible without a machine. An electric one will save you an incredible amount of effort.
Cut your noodles to your desired thickness. I used an angel hair attachment, so they were quite thin here.
Place in the fridge and allow to rest for at least a day. This final resting phase ensures even hydration and helps make an even starch gel, promoting better texture. Enzymatic activity in the flour also helps build flavor, and the alkaline flavor of the dough subsides somewhat.
The tare here was super quick turn, soy based (hence the slightly brown hue). I eyeballed it to be honest. Eh, it was fine, the original tonkotsu tare is probably better. See below for approximations.
100 g water
150 g soy sauce (mostly usukuchi for color)
10 g small niboshi
20 g brown sugar
40 g salt
5 g MSG (optional, but not really, Tonkotsu needs MSG imo)
Combine the above in a small saucepan, and bring to a boil to dissolve the salt and sugar. Allow to cool, then strain.
I used a quick garlic aroma oil for this bowl. Pretty easy.
Take a half cup of lard, and cook 12 garlic cloves in it over medium low heat in a saucepan, until the garlic begins to turn toasty and brown, around 15-30 minutes depending on your stove. Remove from heat, cool in the pan, and then strain. You can reserve this fat in the fridge indefinitely.
High temp sous vide chashu. You SHOULD do this, it’s a nice balance between braised and steaky, tender but not overly-melty. And it’s pretty easy.
½ cup mirin
½ cup soy sauce
1 cup water
1 tbsp brown sugar
¼ cup sake
Preheat the waterbath to 174F.
Sear the pork belly on all sides in a pan until golden brown, then place in vacuum bag.
Deglaze the pan with the remaining ingredients, then reserve this liquid and allow to cool.
When liquid has cooled, add it to the bag with the pork.
Cook the pork belly sous vide for 7 hours, but up to 12 hours. You do NOT have to vacuum seal this, just use the water displacement method to remove excess air, and clamp the edge of the bag to the pot or vessel you’re sous-viding in.
Remove from the bath, and shock in ice water to chill quickly. Reserve in the fridge if needed.
Yo ramenlord! I saw your ramen recipe years ago but still haven't attempted it because of how involved it is.
I've been using a pressure cooker for a year and always wanted to do a good ramen broth in there. I tried another recipe a couple months ago for pressure cooker ramen broth but it didn't quite turn out and didn't know why.
So reading this post about the pressure cooker not coming to a rolling boil needed for emulsification, but that as long as you get that rolling boil in there at the end (hopefully that's true!) gives me hope! Well it seems to be true since you did actually make this...
My number one question is, how does the end result compare to your 18hour method? I know you're still testing, but how close is it?
Preeeety close imo. Worth the severe reduction in time for sure. Use a hand blender at the very end and be amazed haha.
I've been wanting to do this for so long but keep putting it off due to timing. I'm buying a pressure cooker...
Thanks for specifically calling out places that aren't worth replicating (like the noodles). It helps a lot when you're still getting a feel for things.
Did you try it side by side with a more traditional broth? At least in the testing I've done it never comes out as creamy in a pressure cooker. It's fine in a pinch, but it's not the same.
Can you elaborate on how it’s not the same? You’re right, I haven’t tried this side by side with my other recipe, but pressure cooking Tonkotsu isn’t an uncommon approach in a professional setting. Keizo does his Tonkotsu in a pressure cooker, as an example. And there are manufacturers in Japan that make ramen-specific pressure cookers for this reason. Here’s a video of one that hits 8 brix on the first extraction, SUPER white.
You could argue that professional pressure cookers differ from home ones in that they hit a higher internal pressure and have more capacity, which might impact things. But I assume that just helps with time and amount you can make, not end results.
Plus, the photos I’ve shared in this post are from a pressure cooker batch. I think it looks pretty creamy, am I wrong?
You're not wrong. But again, if you compare side by side with one made with the same starting ingredients but made in an open pot, you simply get better, creamier results than in a pressure cooker. I can't comment on industrial sized cookers or specially designed cookers as I've never used them. I'm talking specifically a home pressure cooker.
Edit: to be fair I have not tested brix on any of these, it's purely based on mouthfeel and flavor side by side.
I thought your main problem with pressure cooking a paitan (based on the SE write up) was the pressure cooker’s inability to shear the smaller gelatin and fat particles for emulsification; this method uses pressure cooking just for the initial extraction, followed by some regular rapid boiling to complete the process. I didn’t get the sense that you did this two stage approach, but correct me if I’m wrong. u/ramen_lord (and myself and others as well) have experimented with turning chintans into paitans before, with fair to amazing results based on a second phase introduction of fats, minerals, etc., which makes a case for this method, I think.
This may also just be a roundabout way of my wanting to see you take another in-depth stab at ramen, haha
I've tried a two stage approach with the goal mainly to reduce the broth at the end (since pressure cookers don't reduce either) but yeah, I haven't done it extensively. I should definitely revisit!
That's a good question!
If the difference is marginal, I'd go with the pressure cooker. What's the argument for spending 18 hours in the kitchen when you can do it in 6?
Yeah good question. Depends on your needs and your mood. Sometimes I'm happy with something that gets me 90% of the way there in 25% of the time. Other times I'm willing to put in more work to get incrementally closer to perfect. It's good to have both techniques in your pocket!
I totally agree. What big ramen shops in the states or Japan uses a pressure cooker?
As /u/Ramen_Lord mentioned, Keizo from Ramen Shack / Ramen Burger fame in NYC uses a pressure cooker for his tonkotsu broths.
Very excited to try this!
Jesus Christ you went all out. I wouldn't be able to spend all that time and effort only to slurp my bowl under 3 minutes, haha.
I tried this recipe out but the flavour just came out very overpowering and bordering on nauseating with too intense pork flavours. Did I do something wrong? I've had tonkotsu in Japan and it didn't have that experience there. I tried J. Kenji Lopez Alt's Tonkotsu recipe (and use a variation of it regularly) and didn't have that problem either. Is it because Kenji uses chicken as well to mellow out the flavour? How common is the all pork approach and how do you reduce the "pig" (and I say pig rather than pork because the taste is 'raw' in a way?).
Maybe it's just a matter of taste and some places in Japan don't go for an all-pork broth?
Yes, it’s definitely porky. Add water to dilute the flavor, and make sure you add plenty of tare/MSG for balance.
Also, consider adding the broth to a jar blender. The texture improves somewhat this way.
Having made this over the weekend, (although it ended up taking 24-26hrs rather than 18 as I got delayed on the way home) it looks and tastes great.
It is very porky, but not in a bad way, I think the 40 min blanche and 15 minute attack with a scrubbing brush REALLY helped! The first skim was pretty nasty.
However, while I've ended up with a lovely cream colored broth, it has a substantial layer of fat still on the surface. Should I have boiled longer / had more gelatin to emulate the fats or is this normal?
Any recommendations as to what to do with it if it's not normal?
It’s normal. Tonkotsu at home splits. Just part of our ranges not having enough output to really jostle the contents and give you a full emulsion.
You can use a stick blender to whip things into shape, but next time, take about a quarter of the broth and throw it into a blender, blend for 90 seconds. Really helps with making a full emulsion.
Technically, you can blend the whole thing, in batches if it won’t fit all at once. But a jar blender emulsified the broth TOO well in my opinion, you get a broth that looks and feels like milk. Not even hyperbole, it is pig cream. It’s a little unsettling.
Thanks for the tips, reassuring to know i haven't cocked it up!
I've chucked some in the freezer, so expecting that to split even further (due to diff in freezing point of liquid/fats), and will give the stick blender a go on some % of it when I defrost.
Slowly working my way through yours and the serious eats recipes - so far no disasters (barring melting a plastic mesh sieve with hot oil by picking up the wrong one - oops) and plenty of good ramen eaten. Thanks for the inspiration. :)
This is awesome!
Mind if I ask which pressure cooker you use?
I use a Fagor Duo 10 quart pressure cooker.
Thanks! I think I have the 6-qt version. Do you find you have troubles getting the temperature/pressure to a steady-state? I always have issues with it either getting too hot or cooling too much. I imagine you must get it eventually after 8 hrs.
I was thinking of picking up an electric one that has auto temp/pressure control.
I have to be honest... I bought it mostly for capacity. It works fine, nothing amazing but it seems to hold heat ok? Took awhile to dial it in though, that’s for sure.
Electric can work quite well, but then you don’t have the “cold water” trick that stovetop models have, which is useful for chintan broth.
The momofuku one is a little dated imo. We know a lot more about making ramen than we did 10 years ago.
To be fair, I think a lot of my recipes are dated... and they’re only a couple of years old!
Hey is there a way to substitute the pork in the Miso Ramen? I can't have any pork
Hi Ramenlord, thanks for posting up a pressure cooker recipe! Been wanting to try it for a long time but wasn't sure how to go about it, just a couple of questions!
How long do you suggest roasting the bones? What amount of lbs for the sous vide pork belly?
I roasted em hot, 450 F, for about 45 min to an hour, turning halfway, until nice and toasty and golden and... yknow,,, tasty looking.
Precise, I know....
For sous vide, the actual poundage doesn’t matter too much. Thickness is more important. I usually roll my chashu into a cylinder around 2-3 itches in diameter. The above post is from a 2-3 lb slab of belly, rolled into said cylinder. If it’s too thick, it’ll take longer to cook.
How much reduction in volume do you think is enough? Should it be 50% left or 30% left? I just made it but after reducing it for 75 minutes it still felt like it needed more time (which my GF wouldn't give me so I had to compromise) so it came underwhelming comparing to the broth i did from the Nanban recipe
Also is there a reason to buy an expensive refractometer? I am a coffee nerd and a lot of baristas use super expensive 800$ ones but I know cheap wine models go for 50$. Is there a reason to go for better ones for broth?
Checked mine after 2 hours. All the liquid in the pot had been evaporated...
Would this by any chance work in a crockpot?
I think maybe? But the purpose of the pressure cooker is to substantially reduce cooking time. That wouldn’t happen in a crockpot. Consider looking at my older Tonkotsu recipe for ideas on how long it’d take.
Ahhh, that makes sense. Thanks for taking the time to reply!
I'm gonna have to buy a pressure cooker.
I would recommend a pressure cooker way beyond ramen too haha. I make stews in it all the time!
Just a thought upon reading, it might be worth tagging Kenji in the post as I know he posts on reddit fairly regularly.
Absolutely necessary if you're busy but like to cook.
You are an inspiration!
I'd be interested in reading more about the chemistry of pressure cooking. Can you recommend any articles?
Will definitely be giving this a go - my pressure cooker is one of the most used items in my kitchen (sorry sous vide setup). I adapted your chicken shio recipe using it with reasonably good results.
Also, while I'm here, does anyone know where I can source niboshi in the UK? I've scoured a lot of Asian supermarkets across South London and chinatown but no one seems to stock them!
This article by ChefSteps is an excellent primer, way more eloquent than me.
Chintan style broths in pressure cookers also rule! I do chicken broth in them now; maybe 45 min to an hour under pressure, then slow release of pressure (I like the cold water trick).
Yeah I always go for a cold water release now. My wife's banned me from quick release after I coated our extractor hood in tripey broth...
What is the tare to soup ratio?
Any specific reason for the first stop and stir? As nothing is added, does this little stirring really make a difference in your opinion?
Also, how do you think about using a pork trotter or a little chicken like many other recipes do?
For the stirring, this is just to give you some mechanical action on the contents and to make sure nothing is sticking. 2 hours under pressure is pretty long! I suppose you could skip it, but I like it as a safeguard.
I avoid the trotters due to their collagen content, it just adds a lot of gelatin that I don’t personally like. In moderation, they’re definitely an option, maybe half of one wouldn’t be bad (it’d be thiccccc though). Chicken will work here too, especially if you’re finding balance or funk to be an issue, but add it with the fatback!
The only reason I didn’t add chicken was hubris. The goal for this recipe (and the other Tonkotsu I posted years ago) is to use 100% pork bone.
All fair points and good advice in your recipe though. Will report back with my next Tonkotsu!
Same technique if I use an Instapot versus standard pressure cooker?
You can actually get the broth at a decent churning boil in the Instant Pot if you turn on the sauté setting after releasing pressure!
An instant pot is a pressure cooker!
Yep! You’ll probably need to transfer the contents to a pot on the stove for when you boil it rapidly uncovered, but otherwise it should be the same! Add less water than you think you need.
Maybe an odd question: where'd you get the bones?
I’m in Chicago, so Vietnamese supermarkets are relatively common in the north side, and they usually have leg and neck bones. Bone choice is pretty critical to tonkotsu’s success unfortunately!
I am also in Chicago, so I assume you are referring to places on Argyle. Do you have any specific supermarkets that you recommend to obtain the leg & neck bones?
Broadway market is awesome for chicken bones and leg bones, stupid cheap too, Viet Hoa usually has good pork neck bones.
what was the brix of the finished broth?
Because it’s under pressure, it actually starts at like a 5. But after boiling hard uncovered it got to around 10. I prefer mine at 8 though to be honest, that’s what the photos are of, so I added water back in to get to that thickness.
real men eat brix 12+
deleted 0.0725 What is ^^^this?
Brix is a term usually used to describe the sugar content in a solution. Usually used by brewers and wine makers to understand how much sugar is in solution, and by turn the alcohol content of their creations after fermentation, it can also be used as a proxy to understand dissolved solids, like gelatin.
Ramen cooks have co-opted this scale to identify the ratio of gelatin and solids to water in a broth. It can be useful to measure for soup if you routinely make broth and want a consistent viscosity. But for home cooks, tasting and adjusting water content is almost always sufficient.
I measure it using a refractometer because I am a nerd. It is by no means required.
Today senpai noticed you.
deleted 0.4453 What is ^^^this?
deleted 0.7025 What is ^^^this?
See my response above!
Hey, sorry. I didn't read in the comments, but I've tried several different methods to pressure cook all kinds of bones/meats, and none of it came out milky white.
Am I doing something wrong? Or are you willing to share a method secret? Ive even tried a similar recipe and it hasn't come out clear milky. Sorry, just asking (for a friend)
Are you doing the full hour boil at the end uncovered? That’s super critical!
Sigh...no. Well, I guess I should keep trying.
Practice makes perfect!
It’s important that you wash and blanch the bones, and that you churn the stock at a rolling boil following the pressure cook to emulsify the fats. The logics and method are all detailed in the post.
It appears I didn't fully understand a few parts. I'm gonna keep trying. Ty
What a great write up :-)
I purchased a Kuhn Rikon like this https://richmondcookshop.co.uk/product_info.php?products_id=5818&gclid=CjwKCAjw7frPBRBVEiwAuDf_LbGY5yprYUrOcEmNnmZS5oS5HavIajTbvCcnWXK3HxZ_tL2BnByTnRoCzzcQAvD_BwE a few years ago, based upon Dave Arnold's recommendations.
A non-venting one such as this keeps the volatile aromatics in for better flavour (compared to the old fashioned one with the weights on top).
Dave Arnold discovered that the old venting style pressure cookers produce an inferior flavour profile compared to non-venting.
I find that it works perfectly on an induction hob, as the temperature control and timer make it easy to get up to pressure and then maintain it, (induction hobs can sense the temperature of the pan and even detect when they've boiled dry).
Venting - You can push the valve down (on top) with a wooden spatula or similar, to release the pressure, this causes the broth to boil rapidly and emulsify.
A little known alternative for even quicker release, is to pull the valve, instead of pushing. This vents even more rapidly.
The valve stem features two red rings indicating ~5 and ~15 psi respectively.
Chicken stock also works very well.
If you don't vent, you get a clear broth with a separate layer of clear fat on top.
3 advantages of using a pressure cooker, aside from speed are:
Less energy required for the cooking process, as not only is the total time reduced, but also, more heat energy is retained in the pot, instead of it being carried away by evaporation.
Less moisture/condensation in the house as there isn't constant boiling off of moisture.
Less "smell" in the house, as it's retained in the cooker except for when venting.
Pressure cooking rice is also a great benefit for quick, easy, perfect rice.
I also use my pressure cooker for making soy milk for making Tofu from dried soy beans. (Tofu ramen anyone?)
Cool recipe! I have some questions.
You mention the option for 5g of Ajinomoto (MSG powder) in the tare. Any reason why you went this route and didn't include a kombu dashi for some natural umami?
Where'd you get the sodium carbonate for your kansui? Did you try to looking for actual kansui powder anywhere?
Have you ever tried using the Chinese Koon Chun liquid kansui for noodles?
Whew! Few questions. Let’s see here!
I just didn’t want to include any kombu flavor, though you can. But I also find you just need more glutamate, so I often add MSG to tare
You can make sodium carbonate by taking baking soda and baking it in an oven. Harold McGee wrote about this in the NYT. It’s an awesome move. You can also cook baking soda in a saucepan over medium heat until it stops “bubbling” (it gets to around 400 F),”.
I have, it’s just harder to control, since it includes some form of hydration. Some folks here know more about it than I do.
I typically use liquid kansui for my noodles. No idea if I'm doing it right, but I'll just measure out the water, and, before adding any other ingredients, remove an equal volume to the amount of alkaline solution I'm using. For four servings of noodles, I do 1.5 tsp, which might be a bit high, honestly.
Do you have recipes for other typesnof ramen in a pressure cooker?
Definitely! Check the Kitakata recipe in the sidebar!
Funny. I was literally going to make it tomorrow! I'll try your tare and definitely do the boil at the end.
this sounds so so goood. nice job
I won't try making them I promise, but what does 30% hydration mean? Is it like 1/3 water to 2/3 flour or something?
Correct me if I'm wrong. The recipe used baker's percentages. Meaning that water is expressed as a percentage of the flour. 30% hydration means 100g flour, 30g water
Bingo. Although I’m subbing 1g of flour for 1g of vital wheat gluten. But all of the noodle recipes I write are in grams, no baker’s percentages needed.
See my response below!
Ah I see thanks!
I'm in the process of making my first scratch Ramen right now. I used just baked soda but I saw the koon Chun lye water in an Asian store today. Have you ever used it?
Yep, see my response here!
Ha I actually got the baked soda from you. Just curious if you've used the lye water though
Can this get added to the sidebar for easy location down the road?
Yeeeep. It's added.
Looks great, might have to borrow a friend's pressure cooker to try it. I've been putting off your Tonkotsu recipe for too long.
Is there any chance using the pressure cooker reduces the cooking funk, beyond just the duration?
Would a 6qt pressure cooker be too small for this recipe?
It’d be a tight squeeze... I can’t say for sure...
No worries, I don't mind springing for a larger pressure cooker :) Better safe than sorry! Thanks for putting together this awesome recipe btw. I'm a HUGE ramen fan and have eaten many bowls (lucky to live in a place with a good Japanese population), and while I've always wanted to try my hand at making my own, I've never known where to start. I'm hoping to try this out this weekend!
Just reduce the amount of ingredients you use. No need to go and buy a whole new pressure cooker just to follow this exact recipe. But hey! To each their own I guess...
Oh, I just don't have one at all. Figured going big off the bat would be a better idea than buying small then finding out later I want something bigger :)
Ahhh I see. When you said, "I don't mind springing for a larger pressure cooker..." I took that as you already had one and you were buying a larger one to fit the recipe.
Can you give the link for the original tare you prefer. Thanks.
It’s in the sidebar here:
I'm trying it today. 2 lbs. each pork and chicken bones. All-American Pressure Cooker model 910. Heavy duty. http://www.allamericancanner.com/All-American-Pressure-Canners.htm
Pretty late, but how much does this yield? Is it safe to do like 8 lbs of bones with a 10 quart pressure cooker and have enough broth to feed ~6 people? I know there's usually a line for a safe amount of liquid so I was wondering if it'd be possible.
This makes around 4-5 servings. 8 lbs is a lot of bones, hard to say, generally I’d say no.
Okay cool, I'll keep that in mind, I generally do the 8 lbs and thinking about it now, it made almost 2 servings for my whole family, so I'll work around that
In your opinion, which one of the ramen styles is the most suitable for making a batch and storing in a freezer long term? I’m completely new to this and even some of the basics don’t seem basic to me (like do I freeze the broth + tare mixture, or do I use a whole raw chicken for the miso butter corn recipe). Figure I’d get started with an easier to cook in batches + store recipe first. Thanks!
Do the shoyu, freeze the broth, make the tare and keep it in your fridge for months (it’s too salty to go bad quickly). If you have deli containers, you can freeze individual portions, reheating as needed. The Tonkotsu is not a beginner recipe, that’s for sure. You can also make chashu and freeze it.
I would buy noodles if this is new to you, noodles are a huge pain. That also solves a big hurdle to ramen making at home.
Thank you! Hopefully this will get my friends more and more interested in ramen as well if I can cook them up something delicious.
So I’m in a bit of a pickle. I made the original broth, (the 18 hour one) just perfectly and let it cook overnight and throughout the day. 3 hours before my serving party I added it to a big pressure cooker to increase some of the marrow to melt down and run out and then I added some water....a bit too much water. Not enough to make it taste terrible but enough to definitely either need a reduction or the addition of more bones. With a couple hours left, what should I do? Cook it for longer in the pressure cooker and hope it sucks more flavor out of the bone or leave it uncovered on the stove to reduce?
Uncovered on stove to reduce. The pressure cooker just speeds up cooking, that’s all it’s good for.
Sweet!!!! I feel kinda honored to have the king reply to my post. Still going but I tried the broth with the tare...MAN YOU ARE NOT KIDDING AROUND WITH THIS STUFF so lush!!!!!! Thanks
Thanks for sharing the recipes. I tried 30% hydration ramen numerous times similar to you recipe using all kinds of flour and my pasta machine, salt vs no salt, kansui vs kansui powder, wheat gluten vs no gluten. The sheet hardly went through using the largest setting. I managed to get some noodles but wasted 2/3 of the dough. 35% hydration is more manageable but not great. The pasta machine is just not built for low hydration noodles. Do you agree? In Japan there're machines specifically designed for Chinese ramen making. If I go to Japan someday, I will bring one back.
Currently, I do not know of a way to do sub 36% hydration noodles easily at home. So I almost never recommend it.
Good point. I honestly hadn't thought about the matter that way.