Hi everyone,
Does anyone here have experience serving around 100 bowls of ramen during a service where the noodles were cooked in a large pot with noodle baskets rather than a pasta cooker?
I am mainly curious about water management. Did you change the water during service, and if so after how many batches or bowls?
My Tonkotsu for attention🙏
by EffectiveInflation81
6 Comments
Around twelve bowls, how big is your pot?
Hi, we’ve done 100 orders in noodle baskets. We switch out 50lt pots 3 times. So about 30ish orders can be boiled in one 50lt pot before the potato starch thickens the water too much.
Ciao, così tanti non ne ho mai fatti, sono arrivato massimo a 50… Premetto che finiti i 50 Ramen in un pentolone l’acqua è gelatina praticamente e ti trovi pezzi di pasta appiccicati ovunque… Personalmente sto provando un sistema diverso:
Tengo calda acqua in due padelle da 50cm di diametro e faccio 1kg di pasta ogni pentola, poi con una ciotola o un mestolo da 500ml doso la quantità di spaghetti prelevata dalla padella, così riesco a fare almeno 40 ciotole e avere l’acqua ancora pulita!
Used to have four pots. Start in one, halfway through the water’s life cycle, start using the second. When that one is around half way through it’s use start using the third pot and dump the first. The fourth pot is just a super big pot full of always hot water. Fill up the first pot from here and repeat. That’s how we managed 300 bowls a day at a farmers market
Entirely unrelated but this is the first place I think I can ask. The black veggie? Stuff in the bottom part of your bowl in the picture, what is it? They just started adding it to the ramen at my fav place and I dont know how to politely ask them to leave it off because I dont know what to call it 😅. Thank you in advance!!!
Looks yummy