Love it, is the best way to do sous vide Chashu? Going to try this tomorrow. And how do you feel pork feet vs femur vs back vs head vs mix of them all? Thanks again for the great videos very helpful
Hi! Thanks! This time it was basic and very simple way to do sous vide Chashu. Mix of all bones is one of the hardest type of broth (time, the way of removing lye, etc..), so you may need some technique to make it. I`d reccomend back (spine), it`s easy to cook and you may get very good broth from it. Good luck!!
Just discovered your Channel. Amazing videos and content! Small question. The Tare, can you freeze it? If stored in the fridge, for how many days can I store it? Thanks.
I tried to freez it, unless you have a very cold freezer. The salt content is so high that it won't freeze completely. In the fridge, it will last for about a week, but still, even while not completely frozen bacteria activity at those temperatures should be reduced so probably a longer shelf time but teast wise I will have to try the frozen tare first.
Can You please tell me the reason of adding apple to the broth? Also, are they suppose to be more sweet or sour? Are there any preffered species? Thank You in advance & keep up the good work!
adding 1/2 apple will make it slightly sweet, really a hint of sweetness. This is common in Banshu Shoyu Ramen, which he also has a video on. If you are discouraged about adding part of 1, Apple and pork flavor is a combination as old as cooking itself. I wouldn't add more than 1/2 an apple per 1gallon of stock however, unless you like it on the sweetside, which is fine as well.
Hey there, great vids... i've noticed that usually you seem to be using a higher quality than the usual bonita flakes found at my local grocer. What are those called and can they be purchased online?
What kind of pasta cutter do you use to make noodles this thin? Capellini? I own the same Marcato pasta machine you have, but I use Spaghetti cutter, and the noodles don`t come out so thin. The purchase of the capellini cutter depends on your answer lol. And thank you for this channel, love your work :)
Underrated channel! Great video as always
Thank you !!
Nice! Another great video! Thank you for your work :)
Thank you for watching! :)
Great videos. Any reason why you never use an egg in any of your ramens?
Love this video but don't have equipment for sous vide, any other way you can recommend I cook the pork?
Thanks for sharing. You deserve more subscribers. I love cats too.
Thank you very much! :)
Hey, curious do any of you have a favourite bonita flake shaver? Thinking of buying one but i have no idea what to choose!
Love it, is the best way to do sous vide Chashu? Going to try this tomorrow. And how do you feel pork feet vs femur vs back vs head vs mix of them all? Thanks again for the great videos very helpful
Hi! Thanks! This time it was basic and very simple way to do sous vide Chashu. Mix of all bones is one of the hardest type of broth (time, the way of removing lye, etc..), so you may need some technique to make it. I`d reccomend back (spine), it`s easy to cook and you may get very good broth from it. Good luck!!
This is lookin so damn delicious! I will try this in the next weeks. What are those red and green leafs in the bowl? Thank you for your work!
Thank you for watching the video!!
The red leaf is a young leaf of beets called Detroit.
Just discovered your Channel. Amazing videos and content! Small question. The Tare, can you freeze it? If stored in the fridge, for how many days can I store it? Thanks.
I tried to freez it, unless you have a very cold freezer. The salt content is so high that it won't freeze completely.
In the fridge, it will last for about a week, but still, even while not completely frozen bacteria activity at those temperatures should be reduced so probably a longer shelf time but teast wise I will have to try the frozen tare first.
Beautiful cat! 🐈😍
Thank you, meow! ;)
Nice video as always! Would you classify this as chintan?
Yes, this recipe is one of chintan broth. Chicken chintan is common, but porks can also be made.
Can You please tell me the reason of adding apple to the broth? Also, are they suppose to be more sweet or sour? Are there any preffered species? Thank You in advance & keep up the good work!
adding 1/2 apple will make it slightly sweet, really a hint of sweetness. This is common in Banshu Shoyu Ramen, which he also has a video on. If you are discouraged about adding part of 1, Apple and pork flavor is a combination as old as cooking itself. I wouldn't add more than 1/2 an apple per 1gallon of stock however, unless you like it on the sweetside, which is fine as well.
@@godjesus3232 thank You kind. I was using onions usually but have to try with apples.
@@unsubdu3d watch Motoki's video on Banshu Shoyu Ramen to see more. I would recommend 1/2 an apple for every 4 quarts of water.
Hey there, great vids... i've noticed that usually you seem to be using a higher quality than the usual bonita flakes found at my local grocer. What are those called and can they be purchased online?
he is probably using homemade bonito flakes, i recommend Tetsujin Brand on amazon, best bang for your buck tons of flakes and also high quality
It's Kezuribushi. Just thick cut katsobushi, you can find it online.
@@stevew1643 Thanks steve
What kind of pasta cutter do you use to make noodles this thin? Capellini? I own the same Marcato pasta machine you have, but I use Spaghetti cutter, and the noodles don`t come out so thin. The purchase of the capellini cutter depends on your answer lol. And thank you for this channel, love your work :)
Thank you for watching the video!!
This time I used a cutter for Atlas Capellini(1mm)
The baking soda was baked or it wasn't?
I use kansui (the best choice). Baked baking soda would be better, but you can make it with just a soda.