I blended it for one minute with a hand blender which turned the soup white and milky. But the emulsion breaks shortly after. This is supposed to be a chicken paitan but its more like a really thick and sticky cintan…
by crimson_hunter01
6 Comments
TheGrundlePunch
An emulsion is fat + liquid blended until the fat is suspended in with that liquid – creating that silky paitan body. So if it’s not holding (and by looking at that second pic) you don’t have enough fat in the emulsion.
Ideally you’ll heat up a good portion of that stock, don’t skim the fat. Let it get up to a gentle roll so that the fat starts mixing in to the stock, versus sitting on top, just to make the emulsifying process easier. Then hit it with the emulsion blender to really get that thing cweamy.
You can totally add in some additional fat like an aroma oil or chiyu. Hell, gently warm up a little cream or oat or cashew milk and emulsify it in as well. Just a little bit.. like maybe a few tablespoons full – it’ll get really nice and creamy and unctuous with less unhealthy fats.
pablofs
Fat and water emulsion is the result of both technique and ingredients.
Not sure what are you doing, but for tonkotsu and tori paitan you need a rolling boil (not simmering), and lots of bones.
Fat comes in a variety of molecular structures, the most familiar are fatty acids and triglycerides, but bone marrow contains other types of lipids that promote emulsification, such as phospholipids.
Again, not sure what you added, but make sure to add a lot of leg and thigh bones, and if you break them, much better. I see you have a lot of gelatin, which comes from the cartilage and skin from breast, wings and feet, so you have that covered.
You may add emulsifiers like lecithin, which I guess would be ok in “molecular gastronomy” but not ok for classic ramen ultra-purists. Proceed with caution since we don’t want to be downvoted into oblivion 😅. FYI Lecithin is extracted from soybean oil, (but don’t tell anyone)
iambecomesoil
> I blended it for one minute with a hand blender which turned the soup white and milky.
Hand blenders aren’t all that strong. Blend longer.
AdmirableBattleCow
I have found that you really need to blend it again immediately before you put your broth into your bowl. Otherwise you’ll get that oil slick on top that isn’t emlulsified in.
So I just hit it with the stick blender about 1 minute before my noodles are done and it gives nice silky results with a bit of those frothy bubbles on top.
Careless_Audience930
add mustard
Affectionate_Tax4312
What is the recipe for your broth? Emulsification of fat and water in broths is naturally accomplished by collagen (which then breaks down into gelatin) which comes from bones and skin. If your emulsion is breaking I would suggest adding more things like chicken feet to your recipe which are high in collagen.
6 Comments
An emulsion is fat + liquid blended until the fat is suspended in with that liquid – creating that silky paitan body. So if it’s not holding (and by looking at that second pic) you don’t have enough fat in the emulsion.
Ideally you’ll heat up a good portion of that stock, don’t skim the fat. Let it get up to a gentle roll so that the fat starts mixing in to the stock, versus sitting on top, just to make the emulsifying process easier. Then hit it with the emulsion blender to really get that thing cweamy.
You can totally add in some additional fat like an aroma oil or chiyu. Hell, gently warm up a little cream or oat or cashew milk and emulsify it in as well. Just a little bit.. like maybe a few tablespoons full – it’ll get really nice and creamy and unctuous with less unhealthy fats.
Fat and water emulsion is the result of both technique and ingredients.
Not sure what are you doing, but for tonkotsu and tori paitan you need a rolling boil (not simmering), and lots of bones.
Fat comes in a variety of molecular structures, the most familiar are fatty acids and triglycerides, but bone marrow contains other types of lipids that promote emulsification, such as phospholipids.
Again, not sure what you added, but make sure to add a lot of leg and thigh bones, and if you break them, much better. I see you have a lot of gelatin, which comes from the cartilage and skin from breast, wings and feet, so you have that covered.
You may add emulsifiers like lecithin, which I guess would be ok in “molecular gastronomy” but not ok for classic ramen ultra-purists. Proceed with caution since we don’t want to be downvoted into oblivion 😅. FYI Lecithin is extracted from soybean oil, (but don’t tell anyone)
> I blended it for one minute with a hand blender which turned the soup white and milky.
Hand blenders aren’t all that strong. Blend longer.
I have found that you really need to blend it again immediately before you put your broth into your bowl. Otherwise you’ll get that oil slick on top that isn’t emlulsified in.
So I just hit it with the stick blender about 1 minute before my noodles are done and it gives nice silky results with a bit of those frothy bubbles on top.
add mustard
What is the recipe for your broth? Emulsification of fat and water in broths is naturally accomplished by collagen (which then breaks down into gelatin) which comes from bones and skin. If your emulsion is breaking I would suggest adding more things like chicken feet to your recipe which are high in collagen.