· James Torr · Personal  · 1 min read

Bit of a broth blitz the other day. Beef and chicken. Ramen results. Made a base stock of roughly one part each of homemade (frozen) dashi, chicken and beef broth. Tare (seasoning) was soy, salt, water and msg, I went at about 3/4 usual strength.

Bit of a broth blitz the other day.

Bit of a broth blitz the other day. Beef and chicken. Ramen results. Made a base stock of roughly one part each of homemade (frozen) dashi, chicken and beef broth. Tare (seasoning) was soy, salt, water and msg, I went at about 3/4 usual strength. Handmade noodles from the freezer, chard, chives and spring onions from the garden. Chicken breasts from the birds I made the stock from were sous vide cooked at 63C with soy, garlic and ginger for 1hr, then pan fried to brown after a little cooling down.

Very pleased with the results, lovely smoke from the dashi, and the beef stock was a surprisingly light addition. Nice to have a lighter broth after all the pork stock I’ve made in the last 6 months or so.

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