Text 4993, 85 rader
Skriven 2010-12-15 20:25:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: heavy/light 888
=======================
-=> Quoting Michael Loo to Nancy Backus <=-

 ML> if the Communists used nuclear weapons, of which they were
 ML> capable, a number of feet would be academic at best.

They'd just have to hit the right time zone!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Tonkotsu Ramen Base
Categories: Japanese, Soups, Pork, Noodles
  Servings: 1 batch

           Tonkotsu Base
      2    pig trotters, cut in half
           lengthwise
    1.5 lb pork leg bone, cut into
           several pieces
    1.5 lb chicken bones
           oil for deep frying
      2    knobs of ginger sliced thin
      1 sm head garlic trimmed but
           whole
      1 ts cracked white pepper
      1 lg onion sliced thinly

Tonkotsu broth is the Holly Grail of noodle soup broths. A lot of
the nuances in the broth come not from the meat, but from the
caramelized bits of onions and other aromatics. 

The toppings are up to you, but I usually go with the standards like
chashu, menma, woodear and scallions, a drizzle of mayu (black
garlic oil). 

Tonkotsu Base:

Fill a pressure cooker 2/3rds of the way with water and bring to a
boil. Add the pig trotters to the boiling water and cook until you
stop seeing red blood come out of the bones (about 10-15 minutes).
The idea is to draw out as much of the gunk as possible into this
first batch of water. Transfer the trotters to a bowl of cold water
then repeat with the leg bones and chicken bones (you can use the
same water).

Dump the now very dirty water down the drain and wash the pot. Scrub
any dark brown scrum off all the bones and rinse them thoroughly.
Return the cleaned bones to the pot and cover with water (the water
should come up an inch above the top of the bones). Bring the pot to
a boil and skim off any chunks or foam that floats to the surface.
Keep doing this until you don't seen any more foam or scum floating
up. This will take about 30 minutes.

While the bones are going, Heat 1/2 of oil in a pot over medium
heat and add the head of garlic and ginger. Fry this until they are
browned and shriveled up. Use a slotted or wire mesh to transfer the
ginger and garlic to a bowl. Add the onions to the oil and fry these
until caramelized and shriveled. Add the fried onions to the ginger
and garlic and set aside. 

Once the stock is scum-free, add the caramelized ginger, garlic, and
onions to the stock. Affix the pressure cooker lid and cook on high
pressure for 1 hour and 45 minutes. If you don't have a pressure
cooker, cover with a lid and cook for 5 hours (you may need to check
and add water periodically). 

Once the pressure is released use tongs to remove and discard all
the bones. Remove any chunks of pork and set aside for another use.
Strain the stock into a bowl and skim off any excess fat. 


  From: Http://Norecipes.Com            
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Stupidity is like nuclear power; it can be used for good or evil.

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