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| Topic | I'm really into ramen these days |
| Shablagoo 10/29/19 6:05:52 AM #12: | Jesus, that sounds almost impossible in any practical setting. Once you have clean bones, then you can start the boil, but it has to be a very high temperature rolling boil, for at least 24 hours. The idea is to complete break down the bones so that all that fat gets suspended in the broth, rather than just gently ease it out of the bone marrow like in a french stock. So you can't just leave that alone. You have to watch it, and keep topping up with water, and skim off the scum that floats to the top. It's a lot of active time. Wait are you saying you basically have to be standing over the pot for 24 hours straight?? --- "Bond, you can't just blame everything bad in the world on the government" -wiiking96 "why cant I?" -Bond_543 ... Copied to Clipboard! |
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