First time making Tonkotsu broth. How can I make it creamier?
First time making Tonkotsu broth. How can I make it creamier?
by Infinite_Explorer424
15 Comments
LilSereia
Eso puede pasar, es normal. Podrías hervirlo un poco más todavía o sino podrías agregarle un poco más de manteca o crema, ósea algo con grasa para espesarlo un poco más. No sería lo tradicional pero funciona.
Intelligent_Fish_541
Tonkotsu isn’t supposed to be creamy.
figital666
did you run it through a blender? that is the ramen_lord method to emulsify it at the end. i have found that made my broth a bit thicker and creamier. be careful if you are doing it when the broth is still hot!!
Kanpai_Papi
The creaminess will come with more bones/fat. 1kg of bones to 1 Litre of broth is the ratio!
Morty_Fire
Somewhat cheating, but you can dissolve a bit of corn starch in cold water, add it and bring up to heat again to thicken it. But careful, starch is a powerful gelatinizer.
Otherwise you could add more gelatin commonly used for baking for a silky mouth feel.
If you’re more on the molecular kitchen site, you can use alginate and calcium lactate to gel it a bit.
Or just reduce it down a bit more, good taste takes time.
baff07
Check the cookbook “let’s make ramen”! Emulsifying might be your way to thicken it like others said!
Used-Comedian8475
That’s not far off. The color looks great. The only thing I can think of is with regard to water. Did you just cover the bones when you started, and/or, did you add more water as it cooked down? That happened to me. My broth had cooked down. I freaked out and added more water and that made it super runny.
chychy94
Reducing, more bones, and emulsifying are a few suggestions. Viscosity is also about mouth feel. Does it feel creamy while eating or thin?
UpstairsPractical870
Blend pork fat into it?
limon_picante
Evaporate it a bit.
conmenhem
Don’t listen to the advice from other comments. None of those people cared to ask about the recipe and the bones used. The texture issue may be due to plenty of causes, from simply too much water to a bad recipe.
Describe your recipe, your process and the bones / meat you used, please. And what is your desired outcome? There are many different versions of tonkotsu broth, what do you want to achieve?
banzaiassbeat
I put chicken feet in mine for the collagen content. And then use a hand blender to finish.
Jumpy_Fuel_1060
I’ve read and had reasonable luck at using a ROLLING HARD boil with the bones. I read somewhere the extra agitation from the rolling bubbles emulsifies the broth.
I don’t know if that’s the exact reason, but it does come out thicker and stick-to-your-lips. Just have to keep a close eye on it.
senbenitoo
You could try unflavored gelatin?
Tough_Daikon1
Blended pork back fat is definitely the way to go. Boil it whith the soup until tender and blend it with a hand blender!
15 Comments
Eso puede pasar, es normal. Podrías hervirlo un poco más todavía o sino podrías agregarle un poco más de manteca o crema, ósea algo con grasa para espesarlo un poco más. No sería lo tradicional pero funciona.
Tonkotsu isn’t supposed to be creamy.
did you run it through a blender? that is the ramen_lord method to emulsify it at the end. i have found that made my broth a bit thicker and creamier. be careful if you are doing it when the broth is still hot!!
The creaminess will come with more bones/fat. 1kg of bones to 1 Litre of broth is the ratio!
Somewhat cheating, but you can dissolve a bit of corn starch in cold water, add it and bring up to heat again to thicken it. But careful, starch is a powerful gelatinizer.
Otherwise you could add more gelatin commonly used for baking for a silky mouth feel.
If you’re more on the molecular kitchen site, you can use alginate and calcium lactate to gel it a bit.
Or just reduce it down a bit more, good taste takes time.
Check the cookbook “let’s make ramen”!
Emulsifying might be your way to thicken it like others said!
That’s not far off. The color looks great. The only thing I can think of is with regard to water. Did you just cover the bones when you started, and/or, did you add more water as it cooked down? That happened to me. My broth had cooked down. I freaked out and added more water and that made it super runny.
Reducing, more bones, and emulsifying are a few suggestions. Viscosity is also about mouth feel. Does it feel creamy while eating or thin?
Blend pork fat into it?
Evaporate it a bit.
Don’t listen to the advice from other comments. None of those people cared to ask about the recipe and the bones used. The texture issue may be due to plenty of causes, from simply too much water to a bad recipe.
Describe your recipe, your process and the bones / meat you used, please. And what is your desired outcome? There are many different versions of tonkotsu broth, what do you want to achieve?
I put chicken feet in mine for the collagen content. And then use a hand blender to finish.
I’ve read and had reasonable luck at using a ROLLING HARD boil with the bones. I read somewhere the extra agitation from the rolling bubbles emulsifies the broth.
I don’t know if that’s the exact reason, but it does come out thicker and stick-to-your-lips. Just have to keep a close eye on it.
You could try unflavored gelatin?
Blended pork back fat is definitely the way to go. Boil it whith the soup until tender and blend it with a hand blender!