From 11Hrs -> 6hrs
Blanched pork bones
Made the eggs and set in fridge
Pressure cooked for over 2hrs, let steam release naturally
Rolling boil for a little over an hour
Leftover Tare from last batch
Dinner by 6:30p, started around noon over my lunch
Last time I made this it was like an 11hr boil and I really believe I achieved a similar emulsion with the final boil after the initial cook.
The both cup pics include with and without added Tare.
Tofu was a last minute decision and was okay. I pan fried it and that helped a lot but it was still pretty spongy. Any advice on that would be much appreciated I’m still very new to tofu.
by ShiningCandy25
5 Comments
I’m a noob and have only a passing knowledge of the terminology; what is tare?
Very nice! What kind of pork bones did you use?
This looks absolutely amazing! How long did it take you to make such a rich, creamy broth?
looks neat and i bet tasty
so are those black square tofu?
I find freezing things in any of the kind of Souper ice mold brand of style thing. wilicon w/ a lid and mold. cause they store in smaller amounts as legos that pop out and can make lovely rectangle storage for good easy storage. and can use smaller amounts for things other than just ramen related.
Costco tiramisu cup?