A bit of stock making over the last few days. Made three in total, one fish/dashi and two chicken. Fish was just a left over sea bream after filleting. I roasted the remains in the air fryer for 8mins or so, apparently this helps reduce the fishiness. Next day, covered with just over a litre of water, and added a few pieces of konbu (Japanese kelp).
Slightly unconventional toppings for this ramen. 2 parts tori (chicken) paitan (milky/rich) broth mixed with 1 part niban (secondary) dashi. Pork chasu slices pan fried. Ajitsume tamago (cured soft boiled eggs). Grilled tomatoes, leeks and pak choi.
First outdoor dinner of the year. Chicken stock with simple chasu/tare seasoning. Dried wheat noodles (commercial), thawed pork belly chasu pan fried, micro-poached egg, grilled leek and tenderstem broccoli, chili oil and black garlic oil. Looks like a lot but almost everything was prepped beforehand.
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.
Fermented butter. Forgot to take pics of the process, so sorry about that, this is the final result! Super simple, and about the same price as normal butter, and takes a few minutes if you're using a stand mixer. 1. Grab some high fat cream.
Thanks to Aaron for making this mattarello for me. Had a piece of oak lying around for years that wasn't a proper cylinder, finally got it running for some hand rolled pasta action today. Hopefully a bit more practice to get the timing down a bit, took about 20 minutes to get this sheet into shape. 3 eggs + 300g of caputo rosso. Half of the batch for some pappardelle, and the other half for some farfallone.