Rotisserie Chicken Ramen
J Thoendell stashed this in Food
Do I really have to cook this for TWO HOURS??
We don’t want to make you do anything you’re not comfortable with. But we found that 2 hours is the sweet spot for flavor extraction and reduction. Also, you don’t really do anything during that time except for maybe cook an egg or two—plenty of time to watch an old Eddie Murphy movie or stare endlessly into the antisocial abyss that is your smartphone!
BUT BUT BUT Why do I have to skim it?
Skimming the broth during the first 10 minutes will force you to pay attention to the hardness of the simmer, observe the water level in the pot, and get to know the broth. Also, we found that with rotisserie chicken (unlike plain old raw chicken), there is some rendered grease that can emulsify in a muddy way. Our early stabs at this broth went unskimmed; they came out murky and tasted sort of flat. This approach yields a cleaner-tasting and clearer soup—and a better bowl of ramen.
Sounds good, but I'm not sure if people expect a recipe from "Easy Asian Recipes" to take over 2 hours.
Fast, easy, good: pick two! :p
The thing is, with ramen people often expect that we can get all three.