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Sous Vide Chashu Ramen

Matt_66199

Actually pasta since I can't find my kansui.

Sous Vide Porkbelly for 38hours at 155F

Assembly:

Chashu + Noodles(pasta cooked in baking soda)

Add 63C Egg and Homemade Kimchi

Finish with Jelly from Cooking the Chashu and Pork Soup. Pork Soup: Juice from cooking Pork Ribs Onion Garlic Kombu Water

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Comments

Matt_66199

Got the idea from the link that Jeff posted http://www.seriouseats.com/2014/10/baking-soda-ramen-noodle-spaghetti-hack.html used fresh pasta since I didn't have any dried.

Matt_66199

Thanks Cheryl. I just go by this recipe whenever I make them http://norecipes.com/homemade-ramen-noodle-recipe/

Matt_66199

Good to know. thanks for the link.

Cheryl_71360

Thanks! I have baked the soda before and I also have the konsui because I was working on trying to learn how to hand pull noodles. Still haven't gotten it right yet.

stenehjemj

Found this on Serious Eats. http://www.seriouseats.com/2014/10/baking-soda-ramen-noodle-spaghetti-hack.html

stenehjemj

For next time if you can't find your kansui. This is from Lucky Peach and gives Harold McGee's technique of converting sodium bicarbonate to sodium carbonate in the oven to make fresh alkaline noodles. http://luckypeach.com/recipes/fresh-alkaline-noodes/

Hadn't heard of the cooking in baking soda water before. I'll have to give it a try.

bkeene12

Can you elaborate on the pasta cooked in baking soda... is it in the water, if so how much are you using?

Cheryl_71360

Very nice. How much kansui do you use when making noodles?