iFAR… or I FAR. hmm. How about IFAR?

Hello all! I am opening up a new segment that will also go up on the Youtube channel weekly that is going to be called “IFAR” or “iFar” or “Ifar” but basically it is going to be that I FOUND A RECIPE AND HERE I GO MAKE IT AND EAT IT WHAT COULD GO WRONG….

Oh what a weekend!

Hey all! I did quite a lot this weekend in the way of ramen goodness. I will be shipping out a new video tomorrow night on the YouTube Page as well as plenty more ramen visits and recipes coming up this week!

I can Shoyu the world….

Seriously. I can show you all about ramen. As I learn, I will show.   I wanted something light where I could actually drink the broth without serious cardiovascular concerns. I wanted to try out my new chicken char-su technique. I wanted to play around with a double soup shoyu ramen. I think I did…

The big stink

Pressure and time. That’s all it takes. I followed u/ramen_lord‘s Pressure Cooker Tonkotsu recipe posted in the r/Ramen subreddit sidebar. It went pretty well. Here’s the rough rundown: Added 2 pigs feet and 4lb neck bones to pot Boiled for 10 minutes and skimmed Discarded water. washed bones. washed pot Added clean bones to clean…

I accomplished 2 things today:

I made low moisture ramen noodles that are thick, springy and flavorful.  Wonderful for thick broths like miso but man –  they are firm. That was the goal, right? 40% hydration and knead them with the neighborhood hydraulic press. Cut with axes and bam –  alkali noodles.  Today I managed to take these good noodles…

Sheer Genius

I made Tonkotsu broth from a pressure cooker. I was supposed to clean the bones of anything that could take away from the creamy white of the final product. I don’t think I did a good enough job as my final product more closely resembled a balsamic vinaigrette with too much oil.   I tried…

Never tell me the odds…

Pressure cooking has always appealed to me because of its alchemic nature: you take the tough, apply science, and make tender.