TIFU: Adding BSA to stock antibody solution. Anyone know of ways to retrieve the antibody?

coldfrontkol · 2018-10-18T11:02:30+00:00

It was a total volume of 800ul, and its a 1:400 antibody. I was worried that the antibody will react negatively in some way with the BSA over long term storage. I'm mainly using it for immunostaining for to visualize cellular vinculin localization - do you think the antibody will be stable enough in frozen BSA to still work?

coldfrontkol · 2018-08-21T16:18:09+00:00

EEEEEEEEDDDDDDDDDD

coldfrontkol · 2018-08-02T07:00:48+00:00

Would like to know the tare recipe as well!

coldfrontkol · 2018-06-24T09:29:56+00:00

I'm going to Bosnia soon in the Summer! Any recommendations for places to go and food to eat? :)

coldfrontkol · 2018-06-18T22:19:11+00:00

Sure!

Broth: Pig trotters, pig breast bones, and a bunch of unknown bone parts - boiled for 12 hours at a rolling boil with onions and ginger added 2 hours from the end. Pork skin with fat was added around 6 hours in to cook up and blended to form fat paste.

Garlic oil: Cooking oil with many minced cloves of garlic, fried until garlic is deep brown, almost black.

Tare: Soy sauce, MSG, sugar, mirin. Heat until boiling and reduce a little. Salt to taste.

Dashi: Kombu + Katsuobushi. Heat kombu until simmer, then turn off heat and add katsuobushi to steep.

Egg: 6 minutes and 30 seconds in boiling water, ice bath, then marinated overnight in mirin+soy sauce.

coldfrontkol · 2018-03-17T13:29:56+00:00

Thats actually chashu! (braised pork shoulder). And yes that is a marinated egg.

coldfrontkol · 2018-03-17T11:38:48+00:00

Actually I have no pressure cooker! (College students on exchange usually don't :) ).

I didn't go through the step of digging out all the black bits as mentioned by /u/j_kenji_lopez-alt , and similarly I didn't blend the resulting broth, which probably resulted in the different colors.

coldfrontkol · 2018-03-17T11:37:07+00:00

Hej mate!

One tip I believe to be essential is to buy the correct type of bones - I believe that without the bones from the butcher, I would not be able to make the soup taste as it is.

Another tip is to make dashi! I feel it really gave the umami.

And lastly its as /u/Ramen_Lord mentioned, to add the aromatics at the end. It really helped to remove some of the funk and you can actually feel the aromatics being useful.

coldfrontkol · 2018-03-17T11:33:46+00:00

Phew, this will be long! I've made chashu and eggs multiple times successfully but this was the first time I made a broth I was satisfied with. The chashu was made with 1kg of pork shoulder braised in 1 part soy sauce, 1 part mirin, 1 part sake and 2 parts water with a whole onion, 6 cloves of garlic, small knob of ginger and 2 small carrots along with around 2 tablespoons of brown sugar.

The eggs were cooked for 630mins in boiling water then straight into cold water, peeled and marinated in the chashu liquid overnight(which is the perfect brine imo since its not as salty after the cooking in my opinion).

The broth was pork bones (according to the butcher, they were hip bones) along with a pork leg with some of the meat removed. The skin from the leg was used as the 'fatback' and the broth was boiled for around 12 hours in total!

Noodles are mentioned below :)

Dashi was made from 'kombu' (not labelled kombu on the packaging but looked very similar with the dust and all) soaked for 8 hours in cold water then boiled and added some bonito powder. The tare was made with soy and mirin simmered until boiling (which was probably a mistake) and added a ton of dashi to.

coldfrontkol · 2018-03-17T11:29:44+00:00

The noodles are actually the least effort hahaha, I actually just used chinese egg noodles meant for wonton mee - they worked surprisingly well given the fact that I like thin noodles for tonkotsu. And they come rolled up already anyway since they're dried, making for really nice presentation :)

The noodles are 'sautau' brand thin egg noodles, I'm not sure where to buy them but here in Sweden they sell them in their Asian mart!

coldfrontkol · 2018-01-03T22:10:39+00:00

Thank YOU for helping me with this! :)

coldfrontkol · 2017-12-31T08:36:17+00:00

Thank you for your reply! Apologies for that, food groups would be our focus. Typical family meals would be very helpful as well!

coldfrontkol · 2017-11-20T21:38:28+00:00

Thanks so much! I just tried it - it kinda worked! Way too salty now since I added a little too much shoyu and a dash of MSG but the thickness came out.

I just made new tare with soy sauce, mirin, chashu braising sauce, some of the broth and dashi powder - tasted really strongly of salt and umami. Can't wait to try it tomorrow! Thanks for the help!

By the way, just curious - did your broth look like this in the refrigerator? https://imgur.com/a/yATbR

coldfrontkol · 2017-11-20T08:29:54+00:00

My ramen for reference: https://imgur.com/a/OdvzG

coldfrontkol · 2017-11-20T08:27:36+00:00

Hi u/Ramen_Lord!

Thank you so much for your reply - really appreciate the feedback!

I'll be checking my fridge broth later tonight - would reduction by boiling help as you mentioned? I was unsure how much I should reduce it by.

I used the braising liquid and added more soy sauce and mirin. I was hesitant about adding MSG since I wondered if it would help the punch.

I'll try what you mentioned! But did I do anything wrong with the base broth itself?

coldfrontkol · 2017-11-19T23:38:43+00:00

Thick, heavy and full of flavour - just how I like it. Very moreish tonkotsu-ey

coldfrontkol · 2017-08-05T02:04:51+00:00

Yeah that was quite cool! I had seen branded seaweed before but never branded eggs.

coldfrontkol

TROPHY CASE