How to make TORI CHINTAN | Clear Chicken Soup | Ramen Essentials скачать в хорошем качестве

How to make TORI CHINTAN | Clear Chicken Soup | Ramen Essentials

This is a video on how to make clear, golden, and perfect ramen broth. The purpose of the video is to show you the technique and ingredients used to make chicken ramen broth at the highest caliber. This is a base recipe that was taught to me by a chef who earned a Michelin star in Japan for his ramen. This is not a seasoned soup; thus, you can season it any way you see fit. If you need help making a tare for seasoning this soup, check out my other videos in the Ramen Essentials playlist. FOR THOSE IN RESTAURANTS: This recipe is targeted toward house cooks and ramen lovers. If you are working in a kitchen I would alter the recipe like this : 1. use a 1:1 ratio of chicken to chicken feet This will produce a more rich feeling soup thanks to the extra collagen from the chicken feet. When you chill your broth the difference will be visible. 2. As you strain, continue to use smaller and smaller ladles to strain the soup. This will let you get closer to the bottom of the pot without disturbing the chicken mess at the bottom. 3. Lastly the water ratio can change depending on how much you need to stretch money. The best ratio is 1 part chicken 2 parts water. I have worked in kitchens that do 1 part chicken and 3 parts water. The difference is pretty noticeable if you eat it every day, but most people probably can't tell the difference.