What are some possible reasons my tonkotsu ramen broth has a film on top?
What are some possible reasons my tonkotsu ramen broth has a film on top?
by joesdesk
14 Comments
NoFreeWill1243
You’ve let it sit there while you take a picture of it?
Otherwise-Tip-127
Fat.
Lil00DallasMultipass
This is an indicator of good broth. good things.
EmielDeBil
Excess fat. You can skim off the fat when the soup is cold. But I would use a blender to better emulsify your broth, which should incorporate some of that fat into the liquid, resulting in a more creamy, richer broth. Also, always serve your soup blazing hot.
lee160485
Just the fat forming a film when it sits for a while. It’s perfectly normal. Normally, you dig right in after serving 🙂 Film can form pretty quickly, a few minutes is enough if there’s enough fat and/or collagen in the broth.
eetsumkaus
You probably haven’t heated your soup enough or it cooled down when you put it in the bowl/your toppings. Usually you warm the bowl and/or your toppings so it doesn’t cool down and do that.
GREEYVIPER
Starch kiddo
Ramen_Lord
Poor emulsion, too much fat. Let tonkotsu sit, skim excess as desired, then blend with hand blender or jar blender until sufficiently emulsified.
Monotask_Servitor
Too much looking, not enough eating. Your broth is fine, you are the problem.
akirax3
that’s expected when it sits there a little
CallMeParagon
It’s not fat. You have gotten so many wrong answers. It’s a film of *collagen* that forms when the soup gets cold; your broth is extremely high in collagen but not enough fat or not enough dashi.
brutalistgarden
The reason is that it’s a good one.
Alternative-Dish8530
Its just the fat fromt he juice rising to the top.
namajapan
In addition to what Ramen Lord said, your bowl wasn’t pre-heated I would assume.
Ideally you fill your bowls with boiling water first and bring them up to temp. In a pinch, just filling them with the hottest water you can get from the tap works…ish.
In essence, the fat on top of your bowl solidified because it was too cold or not emulsified enough.
14 Comments
You’ve let it sit there while you take a picture of it?
Fat.
This is an indicator of good broth. good things.
Excess fat. You can skim off the fat when the soup is cold. But I would use a blender to better emulsify your broth, which should incorporate some of that fat into the liquid, resulting in a more creamy, richer broth. Also, always serve your soup blazing hot.
Just the fat forming a film when it sits for a while. It’s perfectly normal. Normally, you dig right in after serving 🙂 Film can form pretty quickly, a few minutes is enough if there’s enough fat and/or collagen in the broth.
You probably haven’t heated your soup enough or it cooled down when you put it in the bowl/your toppings. Usually you warm the bowl and/or your toppings so it doesn’t cool down and do that.
Starch kiddo
Poor emulsion, too much fat. Let tonkotsu sit, skim excess as desired, then blend with hand blender or jar blender until sufficiently emulsified.
Too much looking, not enough eating. Your broth is fine, you are the problem.
that’s expected when it sits there a little
It’s not fat. You have gotten so many wrong answers. It’s a film of *collagen* that forms when the soup gets cold; your broth is extremely high in collagen but not enough fat or not enough dashi.
The reason is that it’s a good one.
Its just the fat fromt he juice rising to the top.
In addition to what Ramen Lord said, your bowl wasn’t pre-heated I would assume.
Ideally you fill your bowls with boiling water first and bring them up to temp. In a pinch, just filling them with the hottest water you can get from the tap works…ish.
In essence, the fat on top of your bowl solidified because it was too cold or not emulsified enough.