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Homemade Authentic Ramen - Page 2

post #16 of 21
8/15/11 at 10:54am
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IMG_20110813_210459.jpg
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post #17 of 21
8/15/11 at 10:55am
Very impressed with this endeavor especially considering your age. I could be wrong but I thought you were pretty young. Anyway, good stuff. Anytime someone takes on a crazy Momofuku, French Laundry, or Alinea recipe, it's awesome.
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post #18 of 21
8/15/11 at 10:56am
My lady and I once kicked around the idea of starting a ramen shop somewhere in America, so we were doing research for awhile. Neither of us like ramen though, so in the end it was kind of a no-brainer not to continue. There are some literal temples of worship on the internet for ramen in Japanese, with real time rankings and stuff for every store in Japan. There were some recipes on there too, I will try to find it later when she comes back from Japan.

p.s. you should use the JFC pre-made noodles from the Japanese store, and save yourself a heaache by trying to make noodles from scratch. That's near impossible to replicate outside of Japan and the first-time results wouldn't be pretty, either.
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post #19 of 21
8/15/11 at 11:03am
IMO, I think the Momofuku recipes are not that precise - it's okay with some recipes to be imprecise here and there, but from what I've tried to cook from the book, and what I've tasted, I can't believe it's sold in a restaurant. I will give him the benefit of the doubt and just say that he's like a lot of Korean cooks in that he probably doesn't really measure anything and when it came time for him to write a book, he just guesstimated everything and it wasn't always the right ratios. This is pretty common with a lot of Korean cookbooks, it's very emotional cooking (that somehow all tastes the same if they do it, and completely not right if non-Koreans do it, I don't know what that's all about....)
In some cases though,and I trust that you did the ramen eggs as directed - they're probably gonna turn out like that for most people. His directions basically consist of 'yo we have this fucking ghetto SV machine set up, but here's how you do it at home - just crumple up mad tinfoil and put it at the bottom of the pot and just put the eggs in and take them out at 5 minutes and 15 seconds"
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post #20 of 21
8/15/11 at 11:10am
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Thanks guys. Yeah I'm 22 and have never cooked seriously before. In fact I was a vegetarian for ten years; I only started eating meat again only about 4 months ago ha.

This is the recipe out of the Lucky Peach (David Chang and McSweeneys partnership) magazine btw.
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post #21 of 21
8/15/11 at 11:18am
Both of you wanting to make some Asian food should find a recipe for something like, I dunno, tonjiru. Figure out how to make a pot of steamed short grain rice and modulate the moisture, make a soup like tonjiru (have fun with cutting the vegetables whilst, I mean), maybe buy some pickles from a japanese store, make a green salad and a Japanese dressing, start slow, with workable dishes. Ramen is ramen. I don't think David Chang should even be making ramen, but yeah.
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