Following Ramen Lord’s recipe from a comment he posted 10 years ago. As he said in the recipe, I let it simmer on low over night and brought it to a rolling boil at about 8:30 am (currently 10:30 ish). I just had to top it up with like 1/2 gallon of water because it boiled away so fast. I lowered the heat, but is this still good enough for emulsification? Could it be lower? I think it’s looking really good so far, does anyone agree/disagree?? Spent a lotta money at Jungle Jim’s so it better turn out good.
Also…….. yes, I’m cleaning my kitchen when this is done. I cook a LOT and am very disorganized so I also clean a LOT. It just never looks like it 🥲
by TraditionKind9934
8 Comments
~~I don’t understand. The recipe says to simmer on low but you’re worried that your rolling boil isn’t vigorous enough?? Simmer means a very low boil with less/slower/gentler bubbles. You’re doing the opposite of what the recipe says. Look up “simmer vs rolling boil” on google and I’m sure you’ll find some videos to show you the difference.~~
EDIT: I thought OP said their recipe just said to simmer. Did I misread or did OP edit their post? I don’t know.
Yeah that should be fine. Positive side of making tonkotsu is that you have many hours to make adjustments. I would say keep it boiling thusly covered, which will help with evaporation, but looks good so far. Also, if you’re worried about emulsification at the end you can always hit it with an immersion blender.
You can try with that level. If it still doesn’t end up emulsified, you can just blend it at the end, once you strain/ladle it out.
Nah it’s looking great. That cloudy milkyness is what you want
Lower boil for longer time gets more flavor, but this will work.
I wonder if you can use pressure cooker to save time?
Yep, looks good. You could even go a little harder on the boil if you wanted. As long as it stays that milky white, you’re solid.
Top tip: Keep the lid off for better emulsification.