Go to the Article: The Ultimate Guide to Ramen
Posts like these are why I pay for premium access. Somewhat overwhelming? Yes. But these are still hella informative and I can at least pull *some* tips out to improve my ramen game at home along with being more informed when I'm dining out. Cheers, fellas!
The best explanation I have ever read. Amazing!
Thank you Sho and team for spending the time to research and develop this amazing guide/recipe.
During the stock phase with the pork, I noticed you did not remove the scum before putting the lid on the pressure cooker? Is removing it unnecessary?
Yeah, I think it's unnecessary, and that scum helps to clarify the stock in the same way as the raft eventually does. Removing scum will make for a paler stock, however.
How do you fold/cut the spinach to make it look like you have it in the pictures?
I like to align the blanched and shocked spinach leaves so the stems are facing one way and the leaves the other (this is easier to do while in the shocking water; also easier with mature leaf spinach with long stems). Then, take a bundle, and squeeze as much water out as possible. You should be left with a compacted log of spinach. Repeat as necessary, cut into 2-inch blocks.
