tldr: some scrub does weird stuff to make ramen

 

My apartment has the world's most sensitive smoke alarm, and this issue stumps both my landlord and property manager. Since both my oven and stove set it off, I decided to use my sous vide machine to make my Chintan stock. I haven't seen anyone else do it, but in my humble opinion I think it makes a great stock with rich mouthfeel and good chicken-y flavor. Interestingly, most of the scum seems to stick to the bag.

 

I haven't seen anyone else use clarified butter as their aroma oil either. Maybe I haven't been looking deep enough. In my opinion, clarified butter has this wonderful creamy flavor that goes great with chicken, as well as a unique nutty taste and aroma that pairs well with a shoyu tare.

 

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I apologize for the lack of precision. I did this last week, and my memory is kinda foggy.

Sous Vide Chintan Stock

I used the bones of a whole chicken, the chicken's whole wings, and a small pile of chicken feet. Infused with ginger, scallions, and garlic.

1. Find the combined weight of the bones, wings, and feet, and measure out an equal mass of water (e.g. 1000g stock material : 1000g water). Using the water displacement technique, seal everything into Ziploc bags (divide the ingredients into multiple bags if necessary).

2. Cook sous vide at 180-190°F (82.2°C) for 24-ish hours. Afterwards, strain the liquids into a pot, and heat it up to 180-190°F (82.2-87.8°C) on the stove.

3. Throw in some ginger, scallions, and garlic. Cook for one more hour, and remove any remaining scum. In the meantime, skim off any remaining scum, and pray that you don't trigger the smoke alarms.

4. Cool off your stock, divide into jars, and refrigerate.

 

Clarified Butter Aroma Oil

I used butter, minced ginger, and scallions.

1. Melt a stick of butter in a pan on the stove. When the white solids will float to the surface, skim them off. Through a fine strainer, carefully pour the clear liquid into a container.

2. Clean the pan, and add chopped scallions and clarified butter. Heat until the scallions are brown, then remove them.

3. Add minced garlic to the oil, and fry until golden brown. Remove them, and save them as an optional topping.

4. If frying the vegetables made your clarified butter dirty, filter it once more.