![]() You really only need to boil about 500ml to 550ml of water. Many people boil a random amount of water to cook ramen, but here’s the important part: You need much less water than you think your ramen needs. Look carefully at the instruction - adding too much water will make the ramen noodle watery and flavorless. So just use two-thirds or half of it.Īnother factor that will influence the flavor is the amount of water you use. ![]() My personal experience - I average two bags of ramen per week - has taught me that if you pour the whole flavor packet in, you’ll get a very salty noodle soup. If the recommended cooking time is seven minutes, consider cooking it for only five minutes, and the residual heat will cook the ramen noodle to perfect al dente.Īnd now it’s time to think about how strong you want the flavor to be. Just like you cook your pasta to al dente, you want your noodle to be chewy, so don’t boil it for too long. Think about how tender you want your noodle to be. But, again, as long as you treat it with care, the result will not leave you disappointed. Of course, that is definitely not what you are going to get. These ramen packages have pictures of a ramen bowl with slices of pork, an egg, and sliced scallions on top. Nongshim’s ramen noodle is thicker and chewier than Maruchan’s, and the flavor also has more of an umami taste. My personal favorite is Nongshim, and you can buy it from DeCafé or Kim’s. The brand you should look for is either a Japanese brand called Maruchan or a Korean brand called Nongshim. After trying it, my friend called it “disgusting.” I don’t know how this evil business has been running years, because its ramen is a complete abuse of the name. At DeCafé or Ben Franklin, there is one brand that you should totally avoid: Simply Asia. The first step is buying the right brand. This is what you need to know to cook a perfect bowl of ramen. And I want to show you that even boiling water could make ramen taste different. Chickpeas are dry, so other ingredients need to compensate for the dryness - for example, you could add some very creamy sauce on the top.Ĭonsidering the same symphony and balance of each ingredient could also be applied to even the cheapest foods, like ramen. How many times have you had a dry falafel that literally takes cups of water to swallow? That happens because people don’t analyze each ingredient. ![]() Something fatty needs to go with something sour something dry needs something wet. You think about the whole dish, and then how each ingredient can work like a symphony to create a wonderful meal. Caring for your food means analyzing the features of each ingredient - color, texture, and flavor. But if you care about your food, a $1.75 package of ramen can taste like $17.50. If you don’t treat your food with care, the most expensive ingredients will become a cheap dish. More importantly, ramen reflects the way Americans tend to treat their food: They don’t take enough care in the process. ![]() I know it sounds ridiculous - you just pour water into a bowl, what’s the point of changing anything? How could there be a difference in taste? Well, even pouring water has science behind it, and can make a huge difference in taste. I grew up eating ramen as one of my favorite foods, and I think it could taste much better if we put more consideration into how we cook it. It’s also seemingly easy to make: You boil the water, drop in the noodle patty, then the flavor packet. I know it’s cheap - $1.75 per pack on Amazon and in stores - and oftentimes it comes with a plastic bowl. We need to rethink the way we treat our ramen.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |