I have made a batch of pork broth for Tonkotsu. I let it cool and it went solid and jelly like. It has been a few days and some of the broth has gone liquid. It doesn't smell bad or different to before, but has it gone off? Can I still use it? Many thanks.
Sun Noodle states on their website "We create fresh ramen noodles and Asian noodle products for top chefs, restaurants and home cooks throughout North America, South America and Europe.". But i cannot find anything when checking their "find us" tab while searching throughout Europe. Does anyone have any information about where i can find Sun Noodle in Europe? Or are they simply implying that chefs order noodles and serve in their restaurants in Europe? Seems weird cus then they could've probably add the whole world if that was the case
I work at a ramen joint, and since its summer time, our sales have gone down a bit. Since we're not selling our soups as quick as we used to, our chicken shoyu ends up turning cloudy and darker over time. I know a solution would be to just put on less soup but perhaps one of you ramen fanatics might have a trick up your sleeve? thanks!
Getting down votes for an admittedly controversial post, but I'm a little disappointed in this subreddit. Is this really a sub for ramen lovers? If you disagree with my post, comment instead of down voting with no input. There are certain preparations of food that are widely looked down upon, yet when you think about it, ramen is one of the worst foods for quote unquote animal friendliness. We are butchering a lot of animals for a bowl of soup. It's way too many calories for a single meal. If that's not gluttony, I don't know what is. I'm gonna get down voted even more for this post, but if nobody comments, I'm unsubbing. I'll stick to Instagram and my Japanese audience.