The Serious Eats Guide to Pressure Cooker Ramen

Plus, homemade ramen noodles No Images? Click here   Ramen, Now in Your Pressure Cooker In the past week, we've published a series of recipes to help you make ramen at home. My original goal was to develop a pressure cooker recipe for a classic chintan shoyu ramen—that is, a bowl of noodles submerged in a light, clear broth seasoned with soy sauce. I wanted the recipe to yield a braised-pork topping, but I didn't want it to require too many unusual or specialty ingredients. After a month or two of testing different recipes, I discovered that the ingredients used in the clear broth could subsequently be used to make a rich and creamy chicken ramen broth, with just a bit more time in the pressure cooker and a brief blitzing with an immersion blender. That led to the development of an entirely different recipe, for a bowl of miso tori paitan ramen. Finally, after I'd finished those two recipes, we realized that some of our readers might want to experiment with making their own noodles at home, either out of curiosity or because quality ramen noodles aren't readily available at their local supermarkets. I ended up spending several months developing a basic recipe for ramen noodles that anyone can make, so long as they have a pasta roller and a food processor or stand mixer. —Sho Spaeth, features editor The Ultimate Guide to Making Ramen Noodles Every bowl of ramen should be crafted around the best wheat-based, alkaline noodles you can get your hands on. Here's how to make them at home. How to Make Shoyu Ramen Using a Pressure Cooker A classic chintan shoyu ramen—a light broth flavored with soy sauce—made easier with the help of a pressure cooker. Love Tonkotsu? Meet Tori Paitan Ramen If you know and love tonkotsu ramen, you owe it to yourself to make your own tori paitan ramen broth at home—rich, creamy, just as tasty, and pretty simple, too.     Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

Hearty Korean Squash Porridge to Warm You Up All Winter Long

Your Recipe of the Day No Images? Click here Hobak Beombeok (Korean Squash, Sweet Potato, and Bean Porridge) This warming Korean porridge is a celebration of fall produce, and is loaded with winter squash, chestnuts, sweet potatoes, jujubes, and beans. The squash traditionally used is a large, old one called neulgeun hobak in Korean, but it can be difficult to find; butternut squash works well as a substitute. The porridge is delicious served hot on a winter day, but it can also be eaten at room temperature, and is equally flexible in terms of when it's eaten: it makes a great breakfast, lunch, dinner, or snack. Plus, it just happens to be vegan. Read More → The Kitchen Essential Paring Knife A high-quality paring knife makes quick work of removing the tiny pits from jujubes. Shop Now   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

The Most Popular Kitchen Tools We Recommend

The Best of 2018 No Images? Click here   The Most Popular Kitchen Tools We Recommend​ Ever find yourself curious about what other people are shopping for? This happens to us a lot in the grocery store aisle: We're minding our own business, grabbing bananas and all the other stuff we actually need, when someone walks by with a cart full of products we suddenly...need.  Of course, when you're browsing online, it's a bit harder to know what your fellow shoppers have in their baskets, and thus derive inspiration for your own purchases. To help, we've rounded up the recommended equipment our readers shopped for most this year—the Serious Eats–approved kitchen items that readers have been drawn to buy again and again. Make sure the tried-and-true top 10 are all on your holiday wish list, and, if you already have 'em, don't forget that they make pretty good gifts, too.   An Oven Thermometer It's no surprise to us that this humble oven thermometer is the number one most popular tool of the year. Its $7 price tag belies its value: If your oven at home doesn't seem to run true to temperature, a simple oven thermometer can help you get a more accurate reading, which will in turn save your holiday cookies from scorching. Poultry Shears Poultry shears are a great tool to buy for yourself, and make an excellent, albeit slightly dangerous, stocking stuffer for someone else. Use them to spatchcock your holiday bird, allowing you to achieve the ideal combination of extra-crispy skin and juicy meat.   The Tojiro Bread Slicer The saw-toothed edge of a bread knife is essential if you want to slice through bread (or a ripe tomato!) without squishing it. But a good bread knife doesn't need to be expensive. This Tojiro bread slicer, for example, was a favorite in our review of bread knives. It costs just under $17, it's lightweight, and it deftly slices bread and even squash rinds.   Fat Daddio's Extra-Deep Cake Pans After using Stella's recommended extra-deep cake pans, we're never going back. The higher walls help your cakes climb higher, with perfectly fluffy results and minimal doming. Plus, the reflective anodized aluminum they're made from helps prevent unwanted reactions with acidic batters, which can lead to off flavors.  A Wok This carbon steel wok continues to be a crowd favorite, perhaps because it's so versatile—you can use it to stir-fry, deep-fry, or steam. And it isn't too difficult to maintain, especially with this helpful guide. See the Rest Right Here     Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe