Seriously though, people way over gate-keep cooking. It’s not hard to get into, at all. Just practice, and don’t feel bad about following recipes to a tee. Even once you get better, there’s nothing saying you have to create your own recipes. If you enjoy the process of cooking but not the rest, fuck putting limitations on something as simple as making food and do your own thing
Want to make your ramen slap?
Add a bit of slivered onion and green onion, some enoki or seafood mushrooms, and two or three frozen dumplings.
Never disappoints.
I prefer cooked dumplings, the frozen ones hurt my teeth.
This is exactly the type of comment I’d expect from SatansMaggotyCumFart
That’s so Maven!
This is what I’m here for. Please tell me more
I made a reply to another comment in this thread; you might enjoy that one.
You can do so many things with instant ramen to make it better. Of the top of my head, kimchi, tuna, leftover steak, beansprouts, tofu, ricecake, chili powder, a hint of soy sauce, dehydrated onion flakes, garlic powder.
These are all things that will either impart extra flavor into the broth or soak up the flavor of the broth and become extra tasty. Enjoy!
Do you add it upon eating or during the boil?
Sorry for the late response. The dumplings go in first, as they will drop the temperature of the water enough to make it boil less consistently. Leave those in for a minute or two.
Next, the noodles and powder. Every other ingredient should go in with respect to the noodle entry time. If you want soft onions and mushrooms, they go in with the noodles. If you want more crunch/snap to the onions or more bite on the mushrooms, put them in a minute late.
I usually use the base of green onion for the broth and use the green portion as a garnish. If you want to copy this, the base goes in with the noodles, chopped in 3/4in (~2cm) lengths. Slice the greens into thin rings or julienne them, and add the greens at the end, after plating.
This always makes instant ramen feel less like a snack and more like a meal to me.
On brand, most chefs I know don’t eat like they cook.
Can confirm. Not only could I not afford to eat the style of food I cooked at work, the last thing that I wanted to do when I got home was put effort into my own food.
If I was eating at work, I’d cobble together some kind of salad out of whatever scraps and nearly expired food I could shove into my face in under 3 minutes. If I was “cooking” for myself at home, about the most complicated thing that I’d make for myself was cereal.
The 6th mother sauce, sugary milk
Can confirm. Most chefs I know mostly eat alcohol after their shift is over. None of them are bartenders
Most people just refuse to bring their work home. Every bartender I know prefers rubbing alcohol over the fancy stuff.
deleted by creator
I wouldn’t say that’s part of the job, though.
Toss some cheap canned mushrooms in there. Top Chef!
I did this one time just to try cooking the hardboiled egg on my own and it wound up opening my interests to cooking and recipes. Since then I regularly cook and do meal preps / bento boxes :')
Asian brand ramen with 3 spice/oil packets are a base for a fabulous meal. Mei Mei is my favorite brand. At least so far.
I’ve seen this around, but haven’t tried it yet. I’ll give it a shot. A few of my current recommendations are Samyang Buldak Hot Chicken Carbonara (the pink packs), and for a much more dry stir-fry style noodle I LOVE Indomie Mi Goreng noodles. Comes with 5 fucking packets so that aspect is a pain, but it’s well worth it.
I’ll be buying Samyang Buldak Hot Chicken Carbonara and Indomie Mi Goreng noodles, too. MeiMei noodles are more toasted than most noodles. I eat the noodles plain and dry as hiking fare. The noodles themselves are that good. They taste somewhat like potato chips. The leftover spice packets go into Thai dishes,
To others who are reading, I was spoiled after trying the good stuff. I quit buying plain Ramen noodles, since.
Many thanks.
deleted by creator
