Ramen of the Day
Ramen of the Day
Out of context: Reply #14
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- Continuity15
Made my first-ever batch of homemade ramen noodles tonight.
40% hydration, strong bread flour, salt, sodium carbonate, potassium carbonate.
Hand-cut (obviously), and they're a bit broader than normal because they'll be going into a bowl of mazesoba this weekend, so they need to be able to puck up tare, oil, sauce, etc.
For now, though, they're going to sit in the fridge, wrapped, for the next 48 hours to mature.
- The madlad!palimpsest
- Puck up? Pick up, ffs.Continuity
- Nice. Share pics in sat or sun!OBBTKN
- Very nice!stoplying
- ganbari! ganbari! also stock recipe getting posted soon too, right? :-)Squiddy
- Oh right ... oops!Continuity
- love_niko
- Marvellous, a new career perhaps!?MrT
- Awesomeskinny_puppy
- Serious looking knife. Was it between that and a Samurai sword?mort_
- wow looks amazingGabriel
- @mort Sexy veggie cleavergarbage
- @mort it's called a nakiri, and yeah it's just like garby said: basically a veggie cleaver.Continuity
- Thx I shall go shopping nowmort_
- NICE SHORT STICKAQUTE
- You made tapeworm?Nairn
- Alkaline tapeworm, thank you very much!Continuity
- @conty what brand is it? I tend to destroy mine because they're so thin, so I just get the Kiwi 172.garbage
- This is the Sakata sort of basic line. €20 in most Asian shops, for real. And it's one of my favourites. Easy to keep sharp, and I've given it some passes on myContinuity
- ... stones since buying it last year. Proper sharpening twice a year, proper honing before use. It's murderously sharp.Continuity
- The spine of the blade is actually quite thick, so it's robust in that sense, but it's also half-tang. Not ideal, but for the price, this is a great knife.Continuity