Styleforum › Forums › Lifestyle › Social Life, Food & Drink, Travel › Homemade Authentic Ramen
New Posts  All Forums:Forum Nav:

Homemade Authentic Ramen

post #1 of 21
8/13/11 at 11:26am
Thread Starter 
I'm embarking on a 9 hour quest to authentically recreate the momofoku recipe w. pulled purk, homemade alkaline noodles and all.

Will be documenting the attempt here, had a few serious stresses only an hour in but we are powering on.

beer is helping.
Reply
Reply
post #2 of 21
8/13/11 at 11:33am
saving disparaging David Chang remarks for other threads and wishing you good luck.
Reply
Reply
post #3 of 21
8/13/11 at 11:43am
Thread Starter 
Pork went in at 2:40. needs to be basted in 3 hours and then slow cooked for another 3 hours. Seaweed is almost done being cooked for an hour in the stock pot, getting read to add the chicken backs which then needs 6 hours. Meanwhile we are baking baking powder for Chang's alkaline noodle recipe.
Reply
Reply
post #4 of 21
8/14/11 at 1:23pm
How did this turn out?
Reply
Reply
post #5 of 21
8/14/11 at 4:40pm
Thread Starter 
Some pictures:

ingredients:

IMG_20110813_143405.jpg

IMG_20110813_151207.jpg
Reply
Reply
post #6 of 21
8/14/11 at 4:50pm
Thread Starter 
W. The broth:

IMG_20110813_153905.jpg

Slow cooked pork is done.. 250 degrees for six hours:

IMG_20110813_201551.jpg
Reply
Reply
post #7 of 21
8/14/11 at 5:01pm
Correct me if I'm wrong, but 250°F sounds a lot to me. Why would one want 250°F core temperature?
Reply
Reply
post #8 of 21
8/14/11 at 8:01pm
Quote:
Originally Posted by b1os View Post

Correct me if I'm wrong, but 250°F sounds a lot to me. Why would one want 250°F core temperature?

That's roughly where one would smoke a pork butt also. Generally I think you take the meat off heat when it has reached about 190°F. It's hot enough for the connective tissue to break down, but the meat remains moist.

I'm not sure how big that piece of pork is, but for a whole butt, getting the temp to 190°F takes many hours, definitely more than 6.
Reply
Reply
post #9 of 21
8/14/11 at 8:06pm
Thread Starter 
Its 3.5 lbs of shoulder. I;m sort of new to this, just fullowed the David Chang recipe exactly. The pork was probably the most successful part of the project, turned out wonderfully.
Reply
Reply
post #10 of 21
8/15/11 at 5:07am
IIRC we made an Ibérico neck that weighed approximately the same at ~200-225°F (though I'm not really sure whether it really was that high because our oven is not really exact) for a couple of hours, maybe 3-4. It was perfect. When having six hours I think you can use exactly the temperature you want the core to have because after six hours 3.5lbs meat is done.
I'm glad it turned out good! I'm generally a fan of slow cooking.
Reply
Reply
post #11 of 21
8/15/11 at 10:37am
Finished pics? Did you use a pasta roller or hand pull the noodles? I need to get that book out of storage and see the recipe. I remember the broth calling for some ludicrous amount of bacon.
Reply
Reply
post #12 of 21
8/15/11 at 10:44am
Quote:
Originally Posted by impolyt_one View Post

I remember the broth calling for some ludicrous amount of bacon.
250 grams.

I will be making this soon.
Reply
Reply
post #13 of 21
8/15/11 at 10:45am
I can find you a better Japanese ramen recipe so that you don't have to make the Momofuku shit, if you want... redface.gif
Reply
Reply
post #14 of 21
8/15/11 at 10:51am
Quote:
Originally Posted by impolyt_one View Post

I can find you a better Japanese ramen recipe so that you don't have to make the Momofuku shit, if you want... redface.gif

If you want, by all means. I decided for at least a month I will cook nothing but Asian food. Also, if your recipe has a good roast pork and chicken broth component (a la Chang's) that'd be great.
Reply
Reply
post #15 of 21
8/15/11 at 10:53am
Thread Starter 
Impolyt I'd be really interested in that, thanks.

Finished attempt: Sorry for bad pictures, gf's phone. the project was a bitch, literally my first time making any kind of stock, let alone one this invovled. Obv. the results were a little imprecise and some practical limitations had me deviate from the recipe. the noodles actually turned out delcious but they were such a bitch to roll and cut by hand we caved and bout some store noodles from an Asian grocery store. Funniest part of the whole thing: biking around baltimore with about 10 lbs of pork and chicken backs in my backpack.

Anyway after about 8 hours of on and off work it was not authentic nor beautiful but it was fucking delicious and enjoyed ont eh couch with some sake and the x-files. so overall: success!

IMG_20110813_210427.jpg
Reply
Reply
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Lifestyle › Social Life, Food & Drink, Travel › Homemade Authentic Ramen