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Cooking Ramen
Is it dump the dry noodles into boiling water and wait 3 minutes, or
wait 3 minutes after the water start to boil again? |
Cooking Ramen
James said...
> Is it dump the dry noodles into boiling water and wait 3 minutes, or > wait 3 minutes after the water start to boil again? You idiot! |
Cooking Ramen
On Jun 21, 4:18 pm, James > wrote:
> Is it dump the dry noodles into boiling water and wait 3 minutes, or > wait 3 minutes after the water start to boil again? yes. and don't forget to drop an egg in there with a minute left and let it poach STRATEGY |
Cooking Ramen
On Thu, 21 Jun 2007 16:18:59 -0700, James >
wrote: >Is it dump the dry noodles into boiling water and wait 3 minutes, or >wait 3 minutes after the water start to boil again? You're splitting hairs, just make it. Ramen won't disintegrate if it's over cooked by 30 seconds. What do you plan to add to the soup? -- See return address to reply by email |
Cooking Ramen
On Jun 22, 2:44 am, sf wrote:
> On Thu, 21 Jun 2007 16:18:59 -0700, James > > wrote: > > >Is it dump the dry noodles into boiling water and wait 3 minutes, or > >wait 3 minutes after the water start to boil again? > > You're splitting hairs, just make it. Ramen won't disintegrate if > it's over cooked by 30 seconds. > > What do you plan to add to the soup? > > -- > See return address to reply by email lettuce and spinach |
Cooking Ramen
On Jun 22, 3:02 am, James > wrote:
> On Jun 22, 2:44 am, sf wrote: > > > On Thu, 21 Jun 2007 16:18:59 -0700, James > > > wrote: > > > >Is it dump the dry noodles into boiling water and wait 3 minutes, or > > >wait 3 minutes after the water start to boil again? > > > You're splitting hairs, just make it. Ramen won't disintegrate if > > it's over cooked by 30 seconds. > > > What do you plan to add to the soup? > > lettuce and spinach A "packet." --Bryan |
Cooking Ramen
James wrote:
> On Jun 22, 2:44 am, sf wrote: >> On Thu, 21 Jun 2007 16:18:59 -0700, James > >> wrote: >> >>> Is it dump the dry noodles into boiling water and wait 3 minutes, or >>> wait 3 minutes after the water start to boil again? >> >> You're splitting hairs, just make it. Ramen won't disintegrate if >> it's over cooked by 30 seconds. >> >> What do you plan to add to the soup? >> >> -- >> See return address to reply by email > > lettuce and spinach Do you want soup or salad? Make up your mind! |
Cooking Ramen
On Fri, 22 Jun 2007 02:02:25 -0700, James >
wrote: >On Jun 22, 2:44 am, sf wrote: >> On Thu, 21 Jun 2007 16:18:59 -0700, James > >> wrote: >> >> >Is it dump the dry noodles into boiling water and wait 3 minutes, or >> >wait 3 minutes after the water start to boil again? >> >> You're splitting hairs, just make it. Ramen won't disintegrate if >> it's over cooked by 30 seconds. >> >> What do you plan to add to the soup? >> >> -- >> See return address to reply by email > >lettuce and spinach Spinach is fine. Save the lettuce for your salad. Ramen is best for using up leftover vegetables and meat. -- See return address to reply by email |
Cooking Ramen
On Jun 22, 12:24 pm, sf wrote:
> On Fri, 22 Jun 2007 02:02:25 -0700, James > > wrote: > > > > > > >On Jun 22, 2:44 am, sf wrote: > >> On Thu, 21 Jun 2007 16:18:59 -0700, James > > >> wrote: > > >> >Is it dump the dry noodles into boiling water and wait 3 minutes, or > >> >wait 3 minutes after the water start to boil again? > > >> You're splitting hairs, just make it. Ramen won't disintegrate if > >> it's over cooked by 30 seconds. > > >> What do you plan to add to the soup? > > >> -- > >> See return address to reply by email > > >lettuce and spinach > > Spinach is fine. Save the lettuce for your salad. Ramen is best for > using up leftover vegetables and meat. I dunno. I like a little shredded lettuce in wonton soup (learned that from an outfit here in Ann Arbor called Gourmet Garden). I imagine it would be good in ramen, too. Although it would be easy to overdo it. Cindy Hamilton |
Cooking Ramen
On Jun 22, 2:02 pm, (J S) wrote:
> Cooking Ramen > > Group: rec.food.cooking Date: Thu, Jun 21, 2007, 4:18pm (EDT-3) From: > (James) > "Is it dump the dry noodles into boiling water and wait 3 minutes, or > wait 3 minutes after the water start to boil again?" > > I use the microwave/Crumble noodles into bowl.add flavor packet,add > water to cover and nuke for 3 minutes on high.,stopping to stir half way > thru.If you want softer,add another minute on high till done.Sometimes I > throw in chicken or veggies.I also use a microwave dish cover I bought > at a dollar store 2 years ago and it was the best .99 I ever > spent.They,re great!It keeps the food moist . > Cheers,Smitty > > "Food and Films,What else is do you need?...Well.." You made cup o soup. Just tried my first home grown Malabar Spinach of the season in Ramen. Leaves were OK but the stems were really stringy. Next time I'm going to see if the rabbits will eat the stems. Malabar Spinach is so easy to grow. If you don't eat them they are just like weeds. They reseed themselves and will vine and shade everything. Lucky they don't have thousands of sprouts like Morning Glory weed. |
Cooking Ramen
STRATEGY wrote:
> On Jun 21, 4:18 pm, James > wrote: > >>Is it dump the dry noodles into boiling water and wait 3 minutes, or >>wait 3 minutes after the water start to boil again? > > > yes. > > and don't forget to drop an egg in there with a minute left and let it > poach > > > STRATEGY > A handful of chopped green onions and some left over diced, marinated breast of chicken, a copious grinding of black pepper and im happy:) I used to just forget to put in the "flavour" packet, then i tried it once or twice, and went back to leaving it out, occasionally i will put some fresh garlic, ginger & soy sauce in, sometimes just a pinch of curry. I only buy them cause they are so very inexpensive (20 for $1.00 iirc) and the "elderly relative" likes them, they are quick and convenient for her. -- JL |
Cooking Ramen
James wrote: > > Is it dump the dry noodles into boiling water and wait 3 minutes, or > wait 3 minutes after the water start to boil again? Cook them until they are tender; the time needed will vary. At my alitude it takes longer than three minutes. |
Cooking Ramen
jmcquown wrote: > > James wrote: > > On Jun 22, 2:44 am, sf wrote: > >> On Thu, 21 Jun 2007 16:18:59 -0700, James > > >> wrote: > >> > >>> Is it dump the dry noodles into boiling water and wait 3 minutes, or > >>> wait 3 minutes after the water start to boil again? > >> > >> You're splitting hairs, just make it. Ramen won't disintegrate if > >> it's over cooked by 30 seconds. > >> > >> What do you plan to add to the soup? > >> > >> -- > >> See return address to reply by email > > > > lettuce and spinach > > Do you want soup or salad? Make up your mind! LOL unfair! Either one tastes good, as do dried shiitake mushrooms, bok choy, napa cabbage etc. |
Cooking Ramen
On Jun 21, 7:18 pm, James > wrote:
> Is it dump the dry noodles into boiling water and wait 3 minutes, or > wait 3 minutes after the water start to boil again? Dump the square noodle-clump into boiling water, and immediately set the timer for 3 minutes. You can wiggle a fork or chopsticks through the clump to separate the noodles while they're cooking, but even if you don't do this they turn out fine. Turn off the heat when the timer goes off. The water does not have to be at a rolling boil for the whole three minutes, so the noodles should be properly cooked if you turn off the heat 3 minutes after dumping them in the water. Here is my favorite way to jazz up a packet of ramen noodles: After the water is turned off, crush a clove of garlic through a garlic press directly into the soup, and stir -- the heat of the soup will cook the "paste" just well enough that it is not overpowering but adds nice flavor (if you aren't a garlic snob like me, garlic powder would probably work fine!). Then add the soup packet (if you're not afraid of msg), and a dash of soy sauce if you like things super salty. Some chopped green onion adds some nice flavor and color to an otherwise fairly-colorless dish. Serve and enjoy! Some other options: A few strips of shaved carrot (I just peel it directly off the carrot and into the soup, you could probably use a grater too), added about 30 seconds before the heat is turned off also adds color, as will a few coarsely chopped fresh spinach leaves. Sometimes I throw in a small handful of mesclun leaves, with the thicker stem portions removed -- this is a good way to use up leftover mesclun when it gets slightly too wilted for a salad. I am sure there are a lot of other veggies that could be added at this point, as long as they are quick- cooking or thinly sliced. Suggestions, anyone? Another poster suggested adding an egg during the last minute of cooking, to poach. I have done this, but sometimes I like to add one or two scrambled eggs right after the heat goes off, stirring so it coagulates quickly and thickens the broth. When I am in a rare healthy mood, I add a handful of cubed tofu instead of eggs, but I add the cubes to the soup during the last 30 seconds before I turn off the heat. Here's a final suggestion, which I used to do back in college, when I had to make and eat my meals quickly: After you have prepared your soup (with or without garlic, egg, spices, whatever), throw in 1/4 cup to 1/2 cup of frozen peas, straight from the freezer. If you use a lot of peas, you might have to turn the heat on for another minute or so to make sure they cook enough. The heat from the soup thaws/cooks the peas, and the ice from the peas cools the soup and stops the noodles from overcooking too much. You also don't have to wait for the ramen to cool before you dig in, since the peas do it rapidly. If you have 10 minutes to cook and eat a meal before rushing off to class, this is a pretty good method. Enjoy your ramen! Cheers, Adilah |
Cooking Ramen
Joseph Littleshoes > wrote:
>I used to just forget to put in the "flavour" packet, then i tried it >once or twice, and went back to leaving it out, occasionally i will put >some fresh garlic, ginger & soy sauce in, sometimes just a pinch of curry. The noodles are probably better as an ingredient than the flavor packet is. Get some good quality stock and make whatever... >I only buy them cause they are so very inexpensive (20 for $1.00 iirc) >and the "elderly relative" likes them, they are quick and convenient for >her. Yeah. Sure. It's all her fault. Uh-huh. --Blair |
Cooking Ramen
Arri London > wrote:
>James wrote: >> Is it dump the dry noodles into boiling water and wait 3 minutes, or >> wait 3 minutes after the water start to boil again? > >Cook them until they are tender; the time needed will vary. At my >alitude it takes longer than three minutes. As a starving student, I used to eat ramen 5-10 times a week (Ben & Jerry's 1-3 times). There's a magic spot between opaque and soft that I could time without looking. --Blair |
Cooking Ramen
On Fri, 22 Jun 2007 14:37:10 -0700, Adilah
> wrote: >Dump the square noodle-clump into boiling water, and immediately set >the timer for 3 minutes. Softened ramen noodles are also good for stirfry. Ever try using them that way? -- See return address to reply by email |
Cooking Ramen
sf wrote:
> Adilah wrote: > >Dump the square noodle-clump into boiling water, and immediately set > >the timer for 3 minutes. > > Softened ramen noodles are also good for stirfry. Ever try using them > that way? Didn't someone recently post that noodles were one of the more difficult stir fry ingredients. heheh |
Cooking Ramen
On Sat, 23 Jun 2007 06:47:29 -0700, Sheldon > wrote:
>sf wrote: >> Adilah wrote: >> >Dump the square noodle-clump into boiling water, and immediately set >> >the timer for 3 minutes. >> >> Softened ramen noodles are also good for stirfry. Ever try using them >> that way? > >Didn't someone recently post that noodles were one of the more >difficult stir fry ingredients. heheh Not sure why you laughed, but I think they are.... ramen (minus the flavor packet) makes it very easy. -- See return address to reply by email |
Cooking Ramen
sf wrote:
> On Sat, 23 Jun 2007 06:47:29 -0700, Sheldon > wrote: > >> sf wrote: >>> Adilah wrote: >>>> Dump the square noodle-clump into boiling water, and immediately >>>> set the timer for 3 minutes. >>> >>> Softened ramen noodles are also good for stirfry. Ever try using >>> them that way? >> >> Didn't someone recently post that noodles were one of the more >> difficult stir fry ingredients. heheh > > Not sure why you laughed, but I think they are.... ramen (minus the > flavor packet) makes it very easy. Someone did post recently that noodles weren't good for stir-fry. Well, I wouldn't personally stir-fry with noodles IN the wok, but I've made stir-fry *plated* with ramen, pad thai, bean threads, chinese noodles, etc. The key is to stir-fry your meal and add it to the freshly cooked noodles. Add any additional sauce flavorings you want and munch away. kili |
Cooking Ramen
"kilikini" > wrote: > > Someone did post recently that noodles weren't good for stir-fry. Well, I > wouldn't personally stir-fry with noodles IN the wok, but I've made > stir-fry > *plated* with ramen, pad thai, bean threads, chinese noodles, etc. The > key > is to stir-fry your meal and add it to the freshly cooked noodles. Add > any > additional sauce flavorings you want and munch away. > That's how I do it. |
Cooking Ramen
On Sat, 23 Jun 2007 13:56:00 -0400, "kilikini"
> wrote: >sf wrote: >> Not sure why you laughed, but I think they are.... ramen (minus the >> flavor packet) makes it very easy. > >Someone did post recently that noodles weren't good for stir-fry. Well, I >wouldn't personally stir-fry with noodles IN the wok, but I've made stir-fry >*plated* with ramen, pad thai, bean threads, chinese noodles, etc. The key >is to stir-fry your meal and add it to the freshly cooked noodles. Add any >additional sauce flavorings you want and munch away. > Oh, ok... thanks. I don't do it that way. -- See return address to reply by email |
Cooking Ramen
cybercat wrote:
> "kilikini" > wrote: > >>Someone did post recently that noodles weren't good for stir-fry. Well, I >>wouldn't personally stir-fry with noodles IN the wok, but I've made >>stir-fry >>*plated* with ramen, pad thai, bean threads, chinese noodles, etc. The >>key >>is to stir-fry your meal and add it to the freshly cooked noodles. Add >>any >>additional sauce flavorings you want and munch away. >> > > > That's how I do it. > > Maybe its like fried rice, you don't want to use freshly cooked rice for fried rice, i often chiffonade a bit of cabbage, stir fry it in hot dark sesame oil & garlic till almost done then add left over spaghetti or rice noodles and continue to stir fry till they are warmed through and the cabbage finished, sometimes i add a bit of pre cooked meat to this, but the "elderly relative" likes it with just the cabbage and noodles and seasonings. She likes to add a bit of Pat Chun garlic chilli sauce to the completed dish. I have never tried this with raman noodles, only commercial spaghetti and asian rice flour noodles. -- JL |
Cooking Ramen
"Joseph Littleshoes" > wrote >> >> > > Maybe its like fried rice, you don't want to use freshly cooked rice for > fried rice, i often chiffonade a bit of cabbage, stir fry it in hot dark > sesame oil & garlic till almost done then add left over spaghetti or rice > noodles and continue to stir fry till they are warmed through and the > cabbage finished, sometimes i add a bit of pre cooked meat to this, but > the "elderly relative" likes it with just the cabbage and noodles and > seasonings. She likes to add a bit of Pat Chun garlic chilli sauce to the > completed dish. > > I have never tried this with raman noodles, only commercial spaghetti and > asian rice flour noodles. > -- I also use any noodles I have around, Joseph. Some kind of thickish Italian spaghetti-type was on sale and I broke it into short lengths and used it in the last batch and it was really good. I also use cabbage as you do, and mushrooms, too, when I do pork and noodles. I am partial to Pad Thai sauce--"Taste of Thai" makes a good one for those of us who do not want to make our own. |
Cooking Ramen
kilikini > wrote:
>Someone did post recently that noodles weren't good for stir-fry. Well, I Holy lo mein! --Blair |
Cooking Ramen
Blair P. Houghton > wrote:
>kilikini > wrote: >>Someone did post recently that noodles weren't good for stir-fry. Well, I > >Holy lo mein! Sweet jumping yakisoba! --Blair |
Cooking Ramen
cybercat wrote:
> "Joseph Littleshoes" > wrote > >>> >>Maybe its like fried rice, you don't want to use freshly cooked rice for >>fried rice, i often chiffonade a bit of cabbage, stir fry it in hot dark >>sesame oil [Correction] i use canola oil for stir frying and then finish the dish, season it with a small bit of dark sesame oil, often accompanied by soy sauce and saki as a sauce made of equal parts, but sometimes just a drizzle of dark sesame oil on the food (especially cabbage and noodles) is very good. & garlic till almost done then add left over spaghetti or rice >>noodles and continue to stir fry till they are warmed through and the >>cabbage finished, sometimes i add a bit of pre cooked meat to this, but >>the "elderly relative" likes it with just the cabbage and noodles and >>seasonings. She likes to add a bit of Pat Chun garlic chilli sauce to the >>completed dish. >> >>I have never tried this with raman noodles, only commercial spaghetti and >>asian rice flour noodles. >>-- > > > I also use any noodles I have around, Joseph. Some kind of thickish > Italian spaghetti-type was on sale and I broke it into short lengths > and used it in the last batch and it was really good. I have got into the habit of using conchgili recently, the "shell" pasta, i will cook any meats and veggies in the wok, Asian style, then add to the cooked conchgili, i like the way the shells hold the sauce and other ingredients, i will warm up the completed dish in the wok as a quick stir fry. I have fresh rice noodles un cooked available inexpensively but i don't like having to go purchase a fresh pack every time i want to make a dish, they are good and i buy the rice flour wrappers occasionally but for convenience i keep a lot of commercial european pasta around. > > I also use cabbage as you do, and mushrooms, too, when I do pork > and noodles. I am partial to Pad Thai sauce--"Taste of Thai" makes > a good one for those of us who do not want to make our own. The "elderly relative" likes a thick, substantial almost gravy like sauce, i prefer the thinner, more liquid sauces. My favourite is iirc "Onami" (or basic Chinese sauce) equal parts of soy sauce, sesame oil and saki (shao xing rice wine), sometimes tarted up with all sorts of extras, ginger, garlic, green onions, Chinese 5 spices, wasabi, horseradish, mustard & etc. but really very good on its own with out being "tarted up", as a marinade, dipping sauce, soup base, or warm sauce for a main dish. Course ... in the cause of full disclosure, i make a very good tuna casserole with pasta. -- JL > > |
Cooking Ramen
Blair P. Houghton > wrote:
>Blair P. Houghton > wrote: >>kilikini > wrote: >>>Someone did post recently that noodles weren't good for stir-fry. Well, I >> >>Holy lo mein! > >Sweet jumping yakisoba! Flaming fideo! --Blair |
Cooking Ramen
I assume that up till now we've been talking about the cheap brands.
Are the high end brands costing up to a buck worth it. Some of the packages might be bigger and much wider choice of flavors. I used to buy a spicy seafood flavor till it got out of my price range. Perhaps some are not Ramen but Udon or some other type of noodles. |
Cooking Ramen
James > wrote:
>I assume that up till now we've been talking about the cheap brands. >Are the high end brands costing up to a buck worth it. Some of the >packages might be bigger and much wider choice of flavors. I used to >buy a spicy seafood flavor till it got out of my price range. Perhaps >some are not Ramen but Udon or some other type of noodles. The big asian markets have a whole 'nother aisle for soba and udon and that sort of thing. They're much more expensive, and packaged like it. The soba noodles, for instance, are collected into perfect bundles and wrapped with a decorative paper band before being packed into presentation-type boxes. --Blair |
Cooking Ramen
I add a quarter cup of Kim Che after the noodles are done. Yummy!
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