And boy does it taste amazing!
But there's just one problem: I don't know how to use it. I've never used this divine stock in anything before and don't want to waste it on a bad recipe, but it needs to be used!
Any recipes or ideas? I've only heard of it being used in ramen and I assume that's all it's used for?
I really want to use it in something other than ramen!
I'm putting my faith in the ChefTalk community!!
Link to Tonkotsu stock recipe: http://www.seriouseats.com/recipes/2012/02/rich-and-creamy-tonkotsu-ramen-broth-from-scratch-recipe.html
Only things I changed:
Oven-roasted all the bones and kept the chicken skin on and then used that fat in place of the pork fatback. Didn't bother to pick the blood/marrow out of the bones as I wasn't concerned about color.
I ended up with the same results, just slightly darker.
Edited by CuriousMunchkin - 6/18/14 at 7:13am