Rameniac Forums

The perfectly poached egg…

2007-04-26T11:47:24-08:00

...is not as easy as it seems. Especially when you’re lazy and impatient and trying to make it happen with a bowl of Nong-Shim Shin Ramyun instant noodles within the span of a two-minute commercial break while watching Lost. Water from a heated water dispenser is typically not all that hot, and you can’t boil it quick enough to make it back to your bedroom before Juliet announces Sun’s pregnancy results! What to do?

I’d suggest dispensing some water from the hot water dispenser into a small saucepan. Then heat it even further on the stovetop for maybe a minute or so; it should be nominally roiling by then.

While waiting for this to happen, prepare your instant ramen for cooking. But before you bust out that egg, take care to add the seasoning/vegetable packet(s) first and SIFT THE STUFF TO THE BOTTOM of the bowl through the dried noodle cake to increase flavor saturation. Also, you don’t want the runny egg white suffocating all those delectable grains of MSG.

Once that is completed, you can drop the egg in and add your boiling water. Gingerly POUR IT DIRECTLY OVER THE EGG WHITE and witness the formation of that heavenly white cloud. So good.

On particularly hedonistic occasions, I like to leave the egg yolk intact at the bottom of the bowl, breaking it in my mouth after everything else has been ravished. But that’s a story for another day.

Recipe Links

2007-08-29T18:37:06-08:00

Do anyone have any links (or recipes) for with Tonkotsu or Shiro Ramen? I’d love to attempt making this at home.

And yes I understand what I really should do is quit my job, move to Japan and intern at a ramen shop for 25 years......but my wife won’t let me. :(

your perfect gyoza-crisping technique?

2007-05-04T15:05:58-08:00

so last night i cooked up some gyoza in the teflon pan. threw in a little oil and browned the frozen dumplings for a tiny bit before adding water and steaming the whole long. surprise! what emerged was a batch of perfectly crispy-bottomed gaozi that most importantly, flew right off the skillet! usually i screw it up but good, with skins sticking to the pan, all tore up, and exposed meat filling like butt hanging out a furry bunny yellow suit with a trap door for the ass.

i think it was the unintentional pre-water browning, while i fumbled to rip open a new bag of gyoza. how do you do yours?

Best way to cook mochi?

2007-05-04T15:31:28-08:00

I burned a teflon pan real bad trying to cook mochi last week. My mom used to make it on some wire thing. What’s the best way to make it in a pan (or is there a microwave way where its still crispy on the outside?)

a sushi party

2007-04-27T11:14:51-08:00

i am having a sushi party soon. any ideas for things that go well with sushi that are quickly made and easily served to a bunch of people who are probably going to be eating while standing?

got this so far: miso soup, fruits and veggies cut to look crazy, seaweed salad, cucumber salad, chicken & potato curry with rice, a cake shaped like a sushi.

Kimchi Ramen recipe (and i mean does anyone know a homemade recipe?)

2007-05-15T16:48:02-08:00

I have a cooking class and my partner and I decided for our final to make Ramen but I have to grab the dried noodles and the seasoning and vegies/meats and I was wondering if anyone knows of a good kimchi recipe I could use?