Quote:
Originally Posted by Culverin
I've always been curious what they teach in the culinary programs. I'm kinda worried I'm trying to run before I can walk, and I'm missing some fundamentals.
Here's what I've learned so far...
Brown = yummy. Pale meat = no flavor.
Browned bits that stick to your pan = fond = yummy
You get it off by adding a bit of water or wine, then it'll dissolve for flavor.
Chewy meats and stuff with connective tissue = cooking it low and slow
The connective tissue breaks down and makes food delicious.
Mostly, I just watch Good Eats and Food Wishes on youtube.
Also, miso tonkotsu ramen. soup was from scratch. took like forever to cook.
Usually with broths, it's usually simmer for hours i think?
But just reading stuff out there, you're supposed to crank the heat on and let the collagen break down and emulsify the soup. Turned out ok. Need more fatty pork next time, less chicken.
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How did you make your broth?? I've been trying to do up a tonkotsu broth forever, and it comes out wrong each time? Do you mind sharing the recipe?
