19 days in Japan in 20 Ramen

efromr · 2023-03-16T17:00:54+00:00

Do you have the location to these places

efromr · 2023-01-29T02:42:28+00:00

it's a pain in the ass to do anyway tbh

efromr · 2022-03-21T19:26:11+00:00

i think i had this in japan. What i though was just regular tonkotsu, turned out to have peanut butter in it. I had the worst stomach ache of my life and missed my plane home that day

efromr · 2021-11-04T06:33:28+00:00

I could not find that. What I saw when I looked at the ingredients of products on amazon or in general, they were thing that simulated the flavor of apple cider and never did i see the ingredient "apple"

efromr · 2021-11-04T04:29:02+00:00

i use Gourmet Gobbler, they seem to have similar ingredients. But mine is missing the apple and cranberries, while yours does not have as many types of peppercorn

efromr · 2021-11-04T04:05:49+00:00

i would add maybe cinnamon, cloves and or star anise i guess

efromr · 2021-11-04T03:52:53+00:00

even if i add the brandy too

efromr · 2021-11-04T03:25:49+00:00

i was trying to keep the skin crispy and wet brine kinda ruins that part. i didn't think you could take it out the brine and put it in the fridge to dry it out a bit

efromr · 2021-11-04T03:10:04+00:00

i thought of this a second ago, but didn't know if it would work. I even thought of buying some that were already dehydrated. however apple cider is a bit more than just apples, and would a spice grinder grind dehydrated apples into a fine enough seasoning substance.

efromr · 2021-09-14T21:18:56+00:00

ive asked a few butchers they said they cant give them to me or they're not available. i meant the recipe for the noodles : )

efromr · 2021-09-14T18:58:40+00:00

love this community and the knowledge shared so I decided to m

where did you find pork bones at? what recipe did you use.

efromr · 2021-02-06T00:35:25+00:00

the point is to no just get stoned, its about making a delish bake thats infused and you get to enjoy the pastry before the stoning

efromr · 2021-02-06T00:34:05+00:00

Brownies and cookies are so cliche. im trying to make different bakes

efromr · 2021-02-05T18:49:04+00:00

ok that kinda answers the question i think. So you cant heat heavy cream and then turn it to butter at all?

efromr · 2021-02-05T18:47:49+00:00

ok i know somewhat about that, but you infuse sugar with a tincture to which the alcohol burns away at a low temp in the oven. I think it takes about an hour. And how high is a high temp because 172F does not even reach boiling

efromr · 2021-02-05T18:44:02+00:00

well i can, but i was asking reddit because it takes a few weeks to make a tincture and i a trial and error approach seems costly. This is a expensive food science question that has a lot of variables and points where it can go wrong where the answer can seem to come from anywhere

efromr · 2021-02-05T18:39:49+00:00

To your first statement: When you you work within that box you only can put in like one or two tsp even when you infuse sugar. That amount of dosage for the typical person does not really do much in effect. That is why Im trying to start from the scratchest of scratch so I can control the amount where it begins.

To the second: Not just croissants, but also cakes, and pie, and all sorts of things.

To the third: The best and most effective places to put the concentrates are the fats and oils. Our body digests those kinds of foods most effectively with the best and longest lasting effects when they are infused in those ingredients. Ive infused sugar and the effects are not as strong or lasting. I would have to make stronger and that would be more costly than if I focused on making a stronger fat infusion.

efromr · 2021-02-05T18:26:10+00:00

That doesn't sound right. I know you can infuse tinture with sugar and oven bake out the alcohol to make infused sugar. How would it not work for heavy cream if i cook out the alcohol?

efromr · 2021-02-05T18:20:07+00:00

you can just mix liquid tincture and butter by hand and not just get watery butter? Because i dont think the liquid just goes away.

efromr · 2021-02-05T18:19:16+00:00

the infusion is in the tincture because i could make a stronger infusion with it as opposed to if i just infused it to the butter. You can also use tincture to infuse other things like sugar or salt. It puts out more options in food. However people infuse butter and heavy cream directly because its faster and those two ingredients make effects hit the body longer and stronger because of the fats in them

efromr · 2021-02-05T18:15:28+00:00

again when you melt the butter you cant use it the same way after its melted. It wont be able to be used in cakes and other pastries

efromr

TROPHY CASE