MSG FTW

seijoed

Demi glace or Chefsteps PC beef gelatine, ginger, garlic, basil, mint, white pepper, black pepper, soy, ponzu, vinegar, kelp, onion, carrot, mushroom, oregano stock, Oh and MSG!!!!! Glorious MSG!!!

54C Ny Strip.

Veggies.

Ramen noodlies.

seijoed

In some ways with a very strong nod towards +Chefsteps and from what I've read on recipes, dishes and thinking here, I knew I wanted to make a Pho like broth with the ramen noodles, I started out with Fish Sauce, Rice Vinegar, Ginger and Garlic on rather high heat, sesame oil, then I added in the regular PC stock from beef bones, I also cheated with a little bit of Korean Dasida powder, To that I added already steeped kelp, that adds a little bit of that ocean flavor, fresh basil leaves, mint leaves, at this point my wife thought it had a little bit of a fishy aftertaste, so I started adding a bit more white pepper, I like the bite of it. (I think it often tastes better than black pepper), I took out the kelp after about 30 minutes, continued to simmer and added in the onion and carrot for a rounder and bit more sweet flavor. Mushrooms towards the end, those I just quickly had in the broth for a little bit of earthy flavor. At that point it was a really nicely flavored stock, quite potent beef flavor and would have made for a really strong french onion soup. Also at this point I did realize that I probably was compensating for the fact that I hadn't added star anise

So I skimmed, cleaned and re-tasted, added some fresh onions, more white pepper, ponzu, soy and finally added MSG, the difference between no MSG and MSG was quite frankly one of those "WHOHA" moments finally plated with fresh basil, mint, fresh mushrooms, bean sprouts, carrot shavings and scallions. Last I just put some pre & post seared Ny Strip on this.