Ever seen a ramen chef wield a blow torch over chashu and wondered why? It's not just for show! Discover the fiery secret behind this technique that transforms pork belly, adding incredible flavor, aroma, and that irresistible melt-in-your-mouth quality to every bowl.
Making ramen noodles from scratch? Forget stirring! Ramen masters "cut" their dough. This counter-intuitive technique uses chopsticks to gently incorporate liquid into flour with short, chopping motions. It ensures controlled hydration and manages gluten development for that perfect chewy texture. Stirring creates clumps and uneven hydration. Embrace the "cutting" method for superior homemade ramen. Learn more at The Story of Ramen in San Francisco!
When people think of rice noodles, they often picture those stiff, brittle bundles you find in the dry goods aisle—just waiting to be soaked and tossed into a stir-fry. And while there's nothing wrong with dry rice noodles in a pinch, once you’ve tried fresh rice noodles, there’s really no going back. Fresh rice noodles are silky, chewy, and have that delightful bite that’s hard to find in anything packaged. But here’s the thing—they’re hard to come by. Most grocery stores do
