I have some questions about how to make them perfect.
I fine the nudels coming ute a bit soft but if I cook them less they are still doughy. Any tip of how to make them better?
How do you reheat them best I find that in the microwave it not even or slow and over cook?
I like making tori paitan but when I microwave it I notice that the broth separate ?
by skoooret
10 Comments
Short answer is… Don’t aim for perfect. Regarding the noodle texture, when you make them, add some egg white powder if you havent
Would it be better to freeze the noodles and soup separately?
I’m trying to optimize mine too! I think the best way to reheat them (at least how i do It) Is by putting it in a Pan that fits the ramen perfectly, so not too large, heat to the max and help yourself reheat the noodle using a spoon to move the boiling broth to the noodles constantly.
I’ve never used the microwave in this purpose but i suppose that would make them soggy.
Keep in touch on dm we could be useful to each other for whatever reason!
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My is about to be sold in France 🇫🇷
https://preview.redd.it/flnp2w5jrbvf1.png?width=1080&format=png&auto=webp&s=9c207a8ed4e1aeb4353465759deb96491b643686
I’ve been selling Okinawa soba as frozen kits for fun for 3 years now. If you want perfect, do not pack the noodles with the soup. They will never be “right”. Also, avoid most, if not all, vegetable toppings as they are likely to turn to mush when frozen.
I can make and pack soup and meat together and leave them in the freezer with minimal impact to texture or flavour. I submerge the meat so it isn’t in contact with air at all to avoid freezer burn. It will get a little tough if left in the freezer for a long time as the salt in the soup will cure the meat a bit (my theory). Noodles are typically made, aged in fridge and then frozen in loose plastic bags when an order comes in. I use a vacuum chamber sealer for the meat and soup. I haven’t tried vacuum sealing the noodles as I worry they will get too squished. Maybe I should sacrifice some to see.
Anyways, if you want truly good results, you would need a flash freezer, vacuum sealer and a reliable freezer that doesn’t cycle too often. But I don’t see any way to get good noodles when packed with soup.
Looks like you egg might have some fibers on it
They’ll never be “prefect” but they can be good.
An egg yolk and a spoonful of gochujang, plus some soy sauce and sesame oil will make the broth a delicious thick goop, add green onions and anything else laying around to spice it up.
It’ll be delicious and that’s what matters.
I recommend removing the spoon before you freeze it.
I’m just someone who loves to look at ramen pics here and I’m just here to say this looks really yummy! 😭